יום ראשון, נובמבר 26, 2006
“Ours is the real, original cooking of the Jews,” said Vicki Maijor, whose grandmother was born in Aleppo, Syria. In the Bible, she pointed out, when Esau sells his birthright, “it is for lentil soup, isn’t it?”
Some virtual menu samplers:
sambusak, crisp little half-moons stuffed with allspice-scented meat or tangy white cheese; mujadara, lentils and rice cooked together and thickly piled with gold-brown strands of onion; mahshi, vegetables like tiny eggplant and finger-size zucchini stuffed with spiced meat and rice; and kahk, sesame-sprinkled rounds of crumbly pastry.
Ms. Hasson is famous in the community for her typically Lebanese fruit preserves, like tiny apples cooked in sugar syrup, jellied quince paste and finely shredded and candied spaghetti squash...
...a green Egyptian soup called melokhia, spiked with vinegary scallions to cut its richness...
...chickens mounded with rice and pine nut stuffing; brisket in a sweet and sour sauce; a roll of roasted kibbe [described elsewhere in the post as "ground beef stuffed into an impossibly thin shell of bulgur wheat"] in cherry sauce; braised celery root and fennel in turmeric
Wow, this all sounds fantastic!