ONE

(248) 569-5000
fax (248) 569-5801

Food

25040 SOUTHFIELD ROAD

STOP
KOSHER

NE Comer of 10 Mile & Southfithl

Bringing Home A Taste
Of London Saturday Night

SOU FIELD, kin 44075

GROCERIES

WEEKLY SPECIALS:

• CONTADINA MARINARA SAUCE

(BY THE CASE ONLY)

$ 1 99

(6 PACK REG. '1")

$ 1 19

VARIETY OF SHAPES & SIZES Reg. $1.99

$ 1 69

• FRUIT ROLL-UP BLOW-OUT

• KEMACH FRUIT ICES

11"le trserve the right to limit all sale items wink quantiti6 last. We are not responsiblefin- any
typographical error.. Under supervision ofTkad Harabonim Orthodox Council of Greater Detroit

■ ••• ■ •••• ■■■■

STILL SMOKI\ G 9

IT'S TIME
TO QUIT!

Hebrew Memorial Chapel

x

26640 Greenfield Rd. Oak Park MI 48237
248-543-1622 • Outside MI 1-800-736-5033

:x WINO.*
11111M111111W
MINIIMI
=IIML
111•11111M
/
/
I
1=1=11 ////1

■

■

FRIE ND

••BATHROOM MODIFICATIONS
• GRAB BARS & ACCESSORIES
• DOOR WAYS • RAMPS
• WE CAN DO SIMPLE MODIFICATIONS
TO YOUR HOME TO MAKE LIFE EASIER

Authorized D.M.E. Supplier For
American Cancer Society of S.E. Michigan

FREE in Home Estimates
Licensed Contractors • Fully Insured and Licensed

▪

tO serliCeS
for inf°
a nd a.CceSS
for old er adults

IW",„

4t) e c) Ple //if/6,

rotation? refettal .c,e,
cf 01

ElderLink

(v.)

' 4 '6" on Jewish

4

eatel Mc pest

Miggsc

Revsfwg 0,1 lo/

JN emtertammemt .1* (

Peel eggplant and slice off the stem
end. Cut into sticks about 1/4 x 1/4 x
2 inches. Place in a colander and toss
with kosher salt. Let drain for about
1/2 hour. Press down with a wooden
spoon or your hands to squeeze out
liquids. Then pat dry with paper tow-
els.
-\
Heat about 1/2 inch oil in a heavy -/
skillet (375 degrees on a frying ther-
mometer or drop in a 1-inch bread
cube that should brown in 60 sec-
onds). Add eggplant. Cook 2-3 min-
utes until golden brown. Remove with
a slotted spoon and drain on paper
towels.
Transfer to a serving dish and toss
with cumin, garlic powder and mint.
Serve warm or at room temperature.
Serve as an appetizer with warm pita
bread. Serves 4.

FOUL MEDAMES (LIMA BEANS
WITH TAHINI AND LEMON)
(PAREVE)
1 (10-ounce) package frozen lima
beans, thawed
1 (15 1/2-ounce) can kidney beans,
drained and rinsed
1/4 cup tahini sauce (below)
1/2 lemon, chopped
1/2 lemon, thinly sliced

In a saucepan, mix lima beans and
kidney beans. Add tahini sauce and
chopped lemon. Stir gently over low
heat to heat through. Transfer to a
serving dish. Garnish with lemon
slices. Serve hot as an appetizer or side
dish. Serves 4-6.

•

Toll Free (888) 337-1122

c's,N

148

r,

lashing neon lights, the
Spice Girls belting out their
"sonatas," and exotic aromas
wafting from the kosher
restaurants and bakeries that line the
street as far as you can see.
This is a typical Saturday night on
Golders Green Road. Golders Green is
a comfortable middle-class residential
Jewish neighborhood of cosmopolitan
London, home to many of Britain's
estimated 330,000 Jews.
After darkness has fallen, this is the
meeting place for families, singles,
grandparents, Orthodox and not-so-
Orthodox — a fabulous mix of people
from Golders Green and adjoining
Hendon where many young Jewish
families recently have moved.
In line at the crowded bakeries or
at Blum's Delicatessen, they mingle
with Chasidim. In this neighborhood,
there are more than a dozen Orthodox
shuts (Reform and Conservative
Judaism are not popular among
British Jewry) and dozens of kosher
supermarkets and restaurants.
If you're ever in London on a Satur-
day night, head for Golders Green. In
the meantime, re-create the scene.
Hang a few rugs on the wall, play
some Sabra songs, and gather some
friends and neighbors to help fix the
dishes below. To set the mood, open a
couple of bottles of good Israeli wine
such as a Yarden Cabernet or Gamla
Sauvignon Blanc.

<kw

The above pictured ramp is portable and may be
disassembled. We provide custom installation and
adjust the incline to agency recommendations.

1/23
1998

ETHEL HOFMAN
Special to The Jewish News

MOROCCAN AUBERGINE
(FRIED SPICED EGGPLANT)
(PAREVE)
1 medium (about 3/4 pound)
eggplant
1 teaspoon kosher salt
Oil for frying
1 1/2 teaspoons ground cumin
1 teaspoon garlic powder
2 tablespoons chopped fresh mint
or 2 teaspoons dried

TAHINI SAUCE (PAREVE)
1/3 cup tahini (sesame paste)
2 teaspoons prepared minced garlic
1/4 cup fresh lemon juice
(—\
1/2 teaspoon ground cumin
1-2 tablespoons water
Pepper to taste

In blender jar or food processor bowl,
place tahini, garlic, lemon juice and
TASTE OF LONDON on page 150