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DIFTROIT
JEWISH NEWS
clarifies the reason white wine is
served before red wine on Tu B'She-
vat. He educates so that cooks won't
just cook according to convention or
tradition, with only faint notions of
why certain foods are eaten.
As the name suggests, The Book of
Jewish Entertaining also serves up
suggestions and tips for successful
hosting. Included are thoughts and
ideas regarding everything from
menu planning, room decoration
and drink recommendations to hir-
ing party help. Marks even enlight-
ens us on how to celebrate and
observe life-cycle events, such as the
brit milah and b'nai mitzvah, and
why it's customary to bring food into
the homes of mourners during the
shiva period.
The recipes included in this nearly
400-page tome aren't just Ashkenazic
fare. The book is replete with inter-
national flavors, with recipes such as
Persian Sabbath Chicken, Turkish
Leek Patties and Italian Pear Cake, to
name a few.
If you're the kind of cook who
feels you have to first master Jewish
staples like brisket, chicken soup
with matzah balls and potato latkes,
they're in there, too.
Is The Book of Jewish Entertaining
for beginning cooks and entertainers?
Sure. Most of the recipes aren't com-
plicated. Is it a book your non-Jewish
friends would enjoy? Why not? Heck,
people buy international books all the
time. Is it different from what's
already out there? Yes and no. This
new edition is part of a recent trend
that celebrates rediscovering the roots
of our Jewishness through food.
For those who don't know, it's
great reading — a history lesson of
Jewish living with recipes. For those
who know all there is to know about
everyday Jewish living and symbol-
ism, it offers great kosher recipes
from around the world and ideas on
how to serve them to a crowd.
The Book of Jewish Entertaining
will make it that much easier for you
to say, "Eat, Eat!" and really mean it.
PERSIAN SABBATH CHICKEN
8 ounces (1 cup) fried chickpeas or
fava beans
3 T vegetable oil
1 (3- to 4-pound) whole chicken
2 medium onions, chopped (about
1 cup)
1/2 T turmeric
2 cups long-grain white rice
1/2 cup yellow split peas
1 T ground cumin
4 cups peeled, seeded, and
chopped tomatoes
1/2 cup chopped fresh dill
About 1/2 T salt
About 1/4 T ground black pepper
8 cups water
1. Cover the chickpeas or fava beans
with water and let them soak
overnighT Drain.
2. Heat the oil in an 8-quart pot
over medium-high heaT Add the
chicken and brown on all sides.
Remove the chicken.
3. Reduce the heat to medium,
add the onions to the pot and saute
until soft and translucent, 5-10 min-
utes. Stir in the turmeric, then the
rice and split peas, and saute until
the rice is opaque, about 3 minutes.
4. Stir in the cumin. Add the
tomatoes, dill, salt, pepper and 6
cups of the water. Cover, bring to a
boil, and reduce the heat to low, and
simmer for 15 minutes.
5. Spoon 1 cup of the rice mixture
into the chicken's cavity. Place the
chicken, breast side up, in the pot on
top of the remaining rice. Add the
chickpeas or fava beans and remain-
ing 2 cups water.
6. Tightly cover and simmer over
very low heat or in a 225-degree
oven overnight. Remove and debone
the chicken. Scrape the crispy rice
from the bottom of the pot and serve
with chicken. Makes 6-8 servings.
TURKISH LEEK PATTIES
(KEFTES DE PRAM)
10 medium (about 2 pounds)
leeks, white and light green
parts only
1 cup matzah meal plus extra for
dredging
3 large eggs, lightly beaten
About 1 T salt
Ground black pepper to taste
1/2 T grated nutmeg or cayenne
(optional)
Vegetable oil for frying
1. Slice the leek crosswise and wash
well. Add the leeks to a large pot of
lightly salted boiling water, cover,
reduce the heat to low, and simmer
until tender, about 30 minutes.
Drain. When the leeks are cool
enough to handle, squeeze out the
excess liquid.
2. Combine the leeks, 1 cup of
matzah meal, eggs, salt, pepper, and
if desired, the nutmeg or cayenne.
Shape the leek mixture into 2-inch
patties, 1/2 inch thick. Dredge in
matzah meal.
BAKING on page 128
c;-2,