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4 taste of hasher
by Leeba Bender
The kitchen at one of Atlanta’s
synagogues bustles with activity
where a large core of sisterhood
members spend considerable
hours preparing delicious kosher
foods. Or VeShalom feels proud to
have a group of such dedicated
women preserving the cuisine heritage
of the Sephardic Jews.
I visited the ladies in the kitchen
on several occasions while they
were preparing various foods. It is
a real delight to watch their
assembly line of love and fine
ingredients as they chat or sing in
Spanish, Greek or French. With
skills and recipes passed down
through generations, many of
these ladies are definitely experts.
On certain days they can be found
early in the morning preparing
doughs that will be filled with
spinach to make boyos or mixing
nuts and honey for baklava or
iravados, just to name a few
creations. Their work is generally
year ‘round, but heightens during
the months before the annual
synagogue bazaar.
For the bazaar, in November
this year, their labor is at the
highest peak in order to
accumulate the delightful sweets
by Norma Barach
Vegetable-Fruit Tuna
Salad
A good luncheon dish for a hot
summer day is this tuna salad, with
fruits, vegetables and nuts. Stuff a
large tomato with this mixture and
serve on a leaf of lettuce with a few
slices of sweet pickle, some carrot
stick sprig of parsley.
1 7 oz. can white tuna,
drained
1 3-oz. can drained pineapple
chunks
l /i cup diced celery
1 small red pepper, diced
'/i cup mayonnaise
3 hard boiled eggs, grated
salt, pepper to taste
'/ 2 cup chopped pecans
'/i cup slivered almonds
Mix all ingredients except
almonds. Stuff tomato. Garnish
top of tuna with slivered almonds.
Serve immediately. Serves four.
such as moustachudos (nut balls),
biscochos (twisted dough rings),
and cadaiff(noodle confection), in
addition to many other tasty
pastries. By bazaar time they plan
to prepare close to 4,000
biscochos!
Another specialty, called rosea,
is a coffee cake filled with
marmalade and nuts. Roscas,
which are extremely popular, are
usually sold out very early on the
morning of the bazaar.
The spinach boyos have a very
delicate stretch yeast dough which
has to be pulled, oiled, floured and
folded over the filling at four
different angles. Preparing boyos,
which can also be filled with
potatoes or eggplant, is a very time-
consuming process, but the ladies
chat with one another while their
nimble fingers do the work.
Creative additions and changes
in recipes have developed since the
ladies or their ancestors left the
Mediterranean area. The baklava,
for instance, not only has walnuts,
but also almonds and pecans
mixed in, which give the pastry a
lighter color and delightful unique
taste. The women roll the dough
around the nuts instead of just
layering it and cutting triangles the
way many Arab and Greek women
prepare it. Truly magnificent
pastries; the light flaky fdo dough
(which is dipped in honey) melts in
your mouth.
When the Or VeShalom
members know that the women are
going to be baking, they place
advance orders which depletes the
stock. For this reason, the women
work much harder during the
weeks just before the bazaar to
provide sufficient amounts to sell
that Sunday. It is through the
sale of these fine foods and baked
goods that the sisterhood
contributes financially to the
synagogue.
The lovely ladies of OVS have
gained quite a reputation in
Atlanta during the last eight years.
This November will be their ninth
annual bazaar.
The atmosphere in Or
VeShalom’s kitchen is filled with
warmth and delicate aromas. The
Jewish community of Atlanta is
fortunate to have these women
who acquaint us with the authentic
flavor of the Sephardic style.
Nantucket Jews pray together^
BOSTON (JTA)—About 140 Jews gathered at the Grange
building in Nantucket recently for the first Jewish worship service
on the island.
The only previously known Jewish services on the island were
weddings performed last year by members of two resident Jewish
families, according to the Jewish Advocate. Both seasonal as well
as year-round residents had expressed interest in regular worship
services. Several Nantucket Jews worked together to determine the
choice of prayers and the format of the services. They indicated
they expected to continue a flexible form of worship.
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