PASSOVER continued from page 45 46 | MARCH 30 • 2023 explore each other’s regional cultural foods and flavors, an option unavailable from my mother’s pantry nearly 50 years ago. The reasons for lifting the ban include an increase of food allergies, along with advancements in today’s food system. Better labeling and packing are eliminat- ing previous worries over cross contam- ination. Additionally, most Israeli Jews already approve kitniyot for Passover, which has never been a rule for the Sephardic community. Movement across our borders increas- es the likelihood that some of us may welcome a Jewish Spanish, Turkish, Ethiopian, Israeli, Afghani or Syrian in-law of our own one day. It’s interesting to think about where the people from Ukraine, Turkey and Syria might go next to rebuild their lives after their respec- tive disasters. Flexibility among receiv- ing communities will be critical as they search for ways to re-establish traditions from their homelands. While this change isn’t comfortable for every sector of the Jewish community, it also doesn’t force anyone to partake against their will. Where it applies, it offers ways to minimalize our difference and come together over what we have in common, such as the victory of freedom. The good news is that there are enough interna- tional foods available today for us to offer overseas guests dishes that feel welcoming without compromising personal beliefs. GLOBAL FLAVORS FOR PASSOVER One way is to switch up your spice profile to include more Mediterranean flavors, like cumin, cardamom, coriander and ginger, all available as kosher-for-Pass- over. I make a brisket from Bon Appetit magazine that has apricots, prunes and the aromatic spices. Adding dates, figs, nuts or pomegranate to your charoset highlights Sephardic flavors — brick dust being optional, of course. Serving more fresh fish, herbs, vegetables and citrus make for lighter fare that is healthy and delicious for everyone. An easy and kosher-for-all item is making Sephardic-style matzot. They are made by hand daily due to the complexi- ties of food storage in those climates, and soft like a pita. As a chef, I’m willing to bet they make a better mock pizza than the hard crackers do. The Kitni food line made by the B. Manischewitz Company has the approval of the Orthodox Union. Their products remove the guesswork and make cooking easier for families. Kitni products include, but are not limited to, tahini, rice, lentils, chickpeas, popcorn and peanut butter. The advancements in society some- times require a re-examination of certain rules put in place centuries ago and under very different circumstances. It keeps Judaism current for our future genera- tions. For families the update applies to, it helps simplify the ability to be inclusive while keeping familiar traditions in place. Those still on the fence, with an inter- est in the new flexibility available to you, can always start slowly. Maybe it’s enough to leave the beans, rice and lentils in your cupboards this year. You can use them to remind you that regardless of where we’re from, we share a history and set of beliefs that continually unifies us culturally with the other Jews around the world. ETHIOPIAN SOFT MATZAH (YHAFESCA KIT’TA) Adapted from poppyandprune.com Makes 2 matzahs Tradition dictates that the matzah be mixed and baked within 18 min- utes. Using high skillet temperatures helps to achieve this. Ingredients: ²/3 cup kosher for Passover flour Pinch kosher salt (optional) 2 tsp. safflower, olive or canola oil, plus 1 Tbsp. for the pan 3 oz. cold water Method: Warm a skillet over medium-low heat. In a bowl, combine the flour and salt. Mix in the water and oil and combine. Form into a dough ball, sprinkling with extra flour, if needed. Roll out into a flat disk shape with a rolling pin or by hand. Add the remaining oil to the skillet and warm. Press the dough down into the pan and raise the heat. Use a spatula to push on the dough and keep it flat until golden and flecked with brown spots, approximately 5 to 7 minutes. Flip and repeat for anoth- er 3 to 5 minutes. Serve immediately or wrap in a towel to hold. Matzah should be eaten within a few hours of baking. BRISKET RECIPE on page 48 From Our Family to Yours, Happy Passover Our family at Krystyna’s European Spa wishes you kindness, gentleness, and care in your lives. We will always welcome you to our warm self-care oasis. Whether it’s a luxurious pedicure, a relaxing massage, or a gift for a friend or loved one, our team is ready to help take care of mind and body. At the spa, you will revel in first-class service, with facilities featuring Murano pedicure chairs, elegant treatment rooms, and an incredible atmosphere to make your experience perfect. Celebrate those you care about this Spring with the gift of spa. Mind and body are one.