So, I wanted to share some photos from an event I participated in September. Having had so many "yes, I'm Jewish, and no, I never tried matzoh ball soup until college" conversations, I jumped at the chance to demo a traditional Iranian Jewish recipe at A Taste of the East, a night welcoming Rosh Hashana -- the Jewish New Year, with flavors from The Middle East and Mediterranean. It was a night of dinner, music, and storytelling, all celebrating the culture of Sephardic Jews.
I performed one of three demos of Sephardic Jewish food. Orly Olivier of Petit Takett made Tunisian harissa, and Deborah Gorman of Sorbabe made bourekas–Turkish-Greek cookies filled with ground walnuts and dipped in a sweet syrup. And I made faloodeh sib–a refreshing combination of rosewater and shredded apples that is the traditional Yom Kippur fast-breaking food among Iranian Jews.
It was a great time. I'd never done anything like this before, but cooking and chatting in an industrial kitchen with these ladies was a treat and an education, and sharing my family recipes with a warm, interested crowd, while being schooled on some foods that were new to me, felt wonderful.
|30 YEARS AFTER|
Recalling old memories of food and family, as we make new ones with new friends. More of this, please.