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Archive for the ‘Pesah’ Category

IMG_2400What is the thread weaving together the Rue Tigrane Pacha in the Egyptian coastal city of Alexandria, Shah Street in the cosmopolitan city of Teheran, and the Puerta de la Mar in the Old Town of Rhodes, once a part of Turkey and now a part of Greece? And what do ‘cahk’, ‘toot’ and ‘ashuplados’ have in common?

These are the tastes and the neighborhoods we once called home. “Cahk” is an Egyptian egg and sesame biscuit, “toot” a Persian marzipan delicacy shaped like white mulberries, and “ashuplados” are meringue clouds from the Island of Rhodes. These recipes and recollections, along with other multi-cultural delicacies, make up the new Sephardic Heritage Cookbook, produced by the Or Chadash Sisterhood of Sephardic Temple Tifereth Israel in Los Angeles. The Sisterhood originally produced a cookbook in 1971, which has sold several thousand copies throughout the world over the past 40 some years.

Since that time, Sephardic Temple Tifereth Israel has grown, evolved and become home to a growing number of Jews from throughout the Ottoman lands and the Middle East, as well as new generations of young families drawn to the warmth and vibrancy of the community. Each group has brought with them a cultural and culinary tradition that together create a beautiful ‘salad bowl’ of diversity that makes Sephardic Temple Tifereth Israel such a rich and enriching place to call home.

The ‘Cookbook Group’ has been meeting for the past five years, sharing recipes and traditions from Turkey, Morocco, Rhodes, Iran, Israel, Curacao, Egypt and South America. Our diversity makes us unique – bringing new flavors and traditions to the table; always marveling at the similarities we share.

The new cookbook, replete with or stories and photographs of delicious delicacies, is a volume that all collectors of ‘Sephardica’ will want for their library……and ‘foodies’ and cooks of all backgrounds will want in their kitchen. Get a copy for yourself – and get a few for gifts!

Enjoy cooking ….and may your hands always be blessed!

~Bendichas Manos, Marcia

You can purchase them online at SephardicTemple.org. Books are $32 each + shipping (buy 3 or more and receive a 10% discount on books.) {Can be shipped anywhere in the US for an additional $5/copy}

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With Pesah just around the corner, it’s time to share some favorite recipes.

I am including my mom’s Keftes di Prassa, leek patties, and Megina, Passover meat quajado.

What Seder would be complete without Haroset. Here is our family’s favorite, my cousin Sarita’s Haroset.

We have some delicious dessert recipes in our community. Check out our recipes for some of my mom’s best: ashuplados, mustachudos (a nut confection) , masa di vino (wine cookies), and marochinos (almond macaroons).

While you’re cooking, listen to Yehoram Gaon singing Un Cavritico. For the seder, we’ve included some of the Ladino lyrics for songs from our family favorites and one we’ve re-introduced, Mos Abastava,  the Ladino version of ‘Dayanu.’

As with all things Passover…..enjoy the opportunity to be with family and friends. Document your family recipes and traditions, cook together, enjoy the time. With each dish we serve and each traditional song we sing, we recall lovingly those family members who are no longer with us, whose recipes and memories are present at our table, and whose names we mention at various time throughout the evening (and throughout our many family gatherings).

As we retell the Passover story, so too, we retell our family stories. I love the fact that our grown sons “know” and talk about family members, several who passed away years before the boys were born…..but whose life lessons and stories are still very much a part of our family gatherings. Memories live on!

We would love to share some of your family stories with “Bendichas Manos” readers…..please feel free to send them on to us or share them with us on Facebook at Bendichas Manos!  Most important, share them at your seders. This keeps our histories and our stories alive!

Cook up all their favorites.  Enjoy the holiday.  May your hands always be blessed!

~’Bendichas Manos’

 

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One of the many ties that bind us is the familiar songs, melodies and words we use during the Passover Seder. As Sephardic Jews from the Island of Rhodes, many of our prayers and songs are chanted in Ladino, the Judeo-Spanish of our ancestors. Based on an old Castilian Spanish, Ladino has moved with our people as we left Spain for the Ottoman lands. Ladino has acquired words and phrases from the host countries of our journey, including Turkish, Greek, Hebrew and Italian, and was, in fact, the language of a majority of the residents of Jerusalem in the 19th century. Today Ladino is still used in communities in the United States, Israel, South Africa, South America, Bosnia and other countries to which Sephardim have migrated. In most communities, it is a language of memory — words and phrases we remember our parents and grandparents using; in few places is it a language of common communication or commerce, although there are some who do, in fact, use it frequently. Thanks to modern day scholars, professors and communal leaders, Ladino is on the rise as a language of study, and being explored, conserved and spoken again in some circles. For most of us, it continues as a language of memory, nostalgia and connection.

At Pesah, we use Ladino as a way to connect to our family. It makes our gatherings special. The young people learn songs and phrases; guests quickly catch on to melodies and learn to follow the words. It is a remarkable opportunity for connection from one generation to another.

My father, Jack Israel (z’l), used to love beginning to tell the tale in Ladino. “Este es el pan de la afi-ision ke comieron muestros padres en tierra de Ayifto. Todo el ke tiene ambre, venga y coma. Todo el ke tiene de menester, venga y paskue. Este anyo aki, a el anyo el vinien en tierra de Yisael. Este anyo aki, siervos, a el anyo el vinien en tierra de Yisrael hijos forros.” This is the bread of affliction our ancestors ate in the land of Egypt….. Each time he read it, he grew teary, as the words reminded him so keenly of his father, the words and melody exactly as his dad had chanted it in their home when my father was a boy in the 1920’s.

After dinner and dessert, family, children and guests included, are anxious to return to the Seder table to conclude the service and sing the songs. From our family’s ‘Hit Parade’, we include the words and some clips for ‘Ken Su Piense’ ( Who Knows One? ) and ‘Un Kavritiko’ (An Only Kid)

“WHO KNOWS ONE?” (kien su piense)

Kien su piense y entendiense, alavar al Dio kriense,

Kualo es e1 uno?
UNO es el Kriador, baruch Hu uvaruch shemo!

Kien su piense y entendiense, alavar a1 Dio kriense,
Kualo son los dos?
DOS Moshe y Aharon, uno es el Kriador, baruch Hu uvaruch shemo!

Kien su piense y entendiense, alavar al Dio kriense,
Kualo son los tres?
TRES muestros padres son, dos Moshe y Aharon, uno es el Kriador,
baruch Hu uvaruch shemo!

Kien su piense y entendiense, alavar al Dio kriense,
Kualo son los kuatro?
KUATRO madres de Yisrael, tres muestros padres son, dos Moshe y Aharon, uno es el Kriador, baruch Hu uvaruch shemo!

Kien su piense y entendiense alavar al Dio kriense,
Kualo son los cinko?
CINKO livros de la Ley, kuatro madres de Yisrael, tres muestros padres son, dos Moshe y Aharon, uno es el Kriador, baruch Hu uvaruch shemo!

Kien su piense y entendiense a1avar al Dio kriense,
Kualo son los sesh?
SESH dias de la sernana, cinko livros de la Ley, kuatro madres de Yisrael, tres muestros padres son, dos Moshe y Aharon, uno es el Kriador, baruch Hu uvaruch shemo!

Kien su piense y entendiense alavar a1 Dio kriense,
Kualo son los siete?
SIETE dias kon el Shabbat, sesh dias de la semana, cinko livros de la Ley, kuatro madres de Yisrael, tres muestros padres son, dos Moshe y Aharon, uno es el Kriador,. baruch Hu uvaruch shemo!

Kien su piense y entendiense a1avar al Dio kriense,
Kualo son los ocho?
OCHO dias de la milah, siete dias kon el Shabbat, sesh dias de la semana, cinko livros de la Ley, kuatro madres de Yisrael, tres muestros padres son, dos Moshe y Aharon, uno es e1 Kriador, baruch Hu uvaruch shemo!

Kien su piense y entendiense, alavar al Dio kriense, Kualo son los nueve?
NUEVE mezes de 1a prenyada, ocho dias de la millah, siete dias kon e1 Shabbat, sesh dias de la semana, cinko livros de 1a Ley, kuatro madres de Yisrael, tres muestros padres son, dos Moshe y Aharon, uno es el Kriador, baruch Hu uvaruch shemo!

Kien su piense y entendiense, alavar at Dio kriense, Kualo son los diez?
DIEZ mandamientos de la Ley, nueve mezes de la prenyada, ocho dias de la millah, siete dias kon el Shabbat, sesh dias de la semana, cinko livros de la Ley, kuatro madres de Yisrael, tres muestros padres son, dos Moshe y Aharon, uno es el Kriador, baruch Hu uvaruch shemo!

Kien su piense y entendiense, alavar al Dio kriense, Kualo son los onze?
ONZE ermanos sin Yosef, diez mandamientos de la Ley, nueve mezes de la prenyada, ocho dias de la millah, siete dias kon el Shabbat, sesh dias de la semana, cinko livros de la Ley, kuatro madres de Yisrael, tres muestros padres son, dos Moshe y Aharon, uno es el Kriador, baruch Hu uvaruch shemo!

Kien su piense y entendiense, alavar al Dio kriense, Kualo son los doje?
DOJE hermanos kon Yosef. onze hermanos sin Yosef, diez mandamientos de la Ley, nueve mezes de la prenyada, ocho dias de la millah, siete dias kon e1 Shabbat, sesh, dias de la semana, cinko 1ivros de la Ley, kuatro madres de Yisrael, tres muestros padres son, dos Moshe y Aharon, uno es el Kriador, baruch Hu uvaruch shemo!

Kien su piense y entendiense, alavar al Dio kriense, Kualo son los treje?
TREJE son los Ikarim, doje hermanos kon Yosef, onze hermanos sin Josef, diez mandamientos de la Ley, nueve mezez de la prenyada, ocho dias de la millah, siete dias kon el Shabbat, sesh dias de la semana, cinko livros de la Ley, kuatro madres de Yisrael, tres muestros padres son, dos Moshe y Aharon, uno es el Kriador, baruch Hu uvaruch shemo!

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AN ONLY KID (Un kavretiko)

Un kavretiko ke lo merko mi padre por dos levanim, por dos levanim. Chad gadya, chad gadya!

Y vino el gato, y komio al kavretiko, ke lo merko mi padre, por dos levanim, por dos levanim. Chad gadya, chad gadya!

Y vino el perro, y modrio al gato, ke komio al kavretiko ke lo merko mi padre por dos levanim, por dos levanim. Chad gadya, chad gadya!

Y vino el palo, y aharvo al perro, ke modrio al gato, ke komio al kavretiko ke lo merko mi padre por dos levanim, por dos levanim.
Chad gadya, chad gadya!

Y vino el fuego, y kemo al palo, ke aharvo al perro, ke modrio al gato, ke komio al kavretiko, ke lo merko mi padre por dos levanim, por dos levanim.
Chad gadya, chad gadya!

Y vino la agua, y amato el fuego, ke kemo al palo, ke aharvo al perro, ke modrio al gato, ke komio al kavretiko ke lo merko mi padre por dos levanim. por dos levanim. Chad gadya, chad gadya!

Y vino et buey, y bebio a la agua, ke amato al fuego, ke kemo al palo, ke aharvo al perro, ke modrio al gato, ke komio al kavretiko ke lo merko mi padre por dos levanim, por dos levanim. Chad gadya, chad gadya!

Y vino el shochet, y degoyo al buey, ke bebio a la agua, ke amato al fuego, ke kemo al palo, ke aharvo al perro, ke modrio al gato, ke komio al kavretiko ke lo merko mi padre por dos levanim, por dos levanim.
Chad gadya, chad gadya!

Y vino el Malach Hamavet, y degoyo al shochet, ke degoyo al buey, ke bebio a la agua, ke amato al fuego, ke kemo al palo, ke ahrarvo al perro, ke modrio al gato ke komio al kavretiko ke lo merko mi padre por dos levanim, por dos levanim. Chad gadya, chad gadya!

Y vino et Santo Bendicho, y degoyo al Malach Hamayet, ke mato al shochet, ke degoyo al buey, ke bebio a la agua, ke amato al fuego, ke kemo al palo, ke ahravo al perro, ke modrio al gato, ke komio al kavretiko ke lo merko mi padre por dos levanim. por dos levanim. Chad gadya, chad gadya!

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Also, a clip from one of our favorites, Yehoram Gaon: Ken Su Piense and Un Kavritiko

Words, melody, language —memory, nostalgia, connection. May this holiday bring us closer to our traditions, our families, and to each other. May the lessons of freedom remind us of our blessings and may our hands always be outstretched to all those in need. May we remember….”este es el pan de afri-ision….”

Make memories – make a difference.

~Bendichas Manos

Note:   Interesting discussion from The University of Washington, Sephardic Studies Program on The history of Had Gadya in the Ladino tradition.    Devin Naar, the Isaac Alhadeff Professor of Sephardic Studies at UW and Ty Alhadeff, Sephardic Studies Coordinator, are doing fascinating work and are generous with their research and findings. Follow their work – I do!

 

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“Bulicunio” – “Susam” – a wonderful confection that combines the rich nutty flavor of sesame seeds with a honey syrup creating a taste and texture treat for the palate. My Mother has made boulicunio for both our sons’ brit milot – and it has been a favorite of my husband’s. Usually around Passover, it becomes available in stores in pre made, individually wrapped pieces and I buy them for him.

Inspired by a post from Stella Hanan Cohen ( “Stella’s Sephardic Table”), I asked my mom to make some. Starting with a recipe from Aunt Rosha Benveniste Solam (z’l) we tweaked it somewhat, adapted for Passover, and set out to make Boulicunio.

Boulicunio ( Susam Candy)

3 C Sesame Seeds
1 C Sugar
1 C Honey
1/4 C Hot Water
1 tsp Lemon
3/4 C Toasted Almonds
2 Tblsp Matzh Flour

Susam

Toast sesame seeds in frying pan over medium flame until golden brown.
Add flour toward end.
toasting susam

Toast the almonds and add them to the sesame mixture.

Toasted Almonds

In a separate pot, mix sugar and water. Bring to a boil. Stir to keep from burning. It will foam and begin to bubble. Add honey and keep stirring. Syrup is ready when….well, when a small amount dropped into a cup of cold water forms a ball.
Syrup
Add syrup to the sesame mixture.
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Pour mixture onto a lightly greased work table or cutting board.

When cool, roll small batches into 1 inch ropes.
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Cut at a diagonal.
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Can be made in advance and stored in an airtight container.

A taste and texture treat! Give them a try and let us know what you think.

Enjoy this time of preparing for the holiday and sharing special foods with family and friends. Pass along family traditions – create new ones. Always cook with love!

~Bendichas Manos!

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Reprinting a family favorite…

There are several foods that my mom prepares especially and only for Pesah.  Keftes di Prassa (leek patties) is one of those specialities.

In our family, these are vegetarian – others make them with ground meat. (these are one of my husband’s very favorite Sephardic treats!!) (more…)

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Carol Goodman Kaufman, in a recent article for The Forward, writes, “Tu B’Shvat, on the 15th of the month of Shvat (the “T” and “U” equate to the numbers 9 and 6, respectively), was originally designated for the purpose of calculating the age of trees both for harvesting and tithing purposes. The Torah prohibits fruit from being eaten during the first three years of a tree’s growth, but on Tu B’Shvat we eat the first fruits of the fourth year, as well as samples of the seven species mentioned in the Torah (wheat, barley, grapes, figs, pomegranates, olives and dates.)
Even though almonds aren’t included among the seven species, their trees blossom at around the same time in the month of Shvat (roughly February), so the holiday has evolved over time to include the nuts in its menu of delights.”
Read more: http://forward.com/food/330279/almonds-and-marzipan-for-tu-bshvat/#ixzz3y2ghzHtj

The article includes a recipe for marzipan.  

 

I am reprinting here our Rhodesli recipe for Masapan, in honor of Tu B’shvat. Thank you, Carol, for the inspiration!

 

“Masapan”……marzipan….that delicious sweet that our mothers lovingly make for engagements, weddings, a brit milan or a Bar (and today even a Bat) Mitzvah.  Basically a homemade almond confection made with ground almonds and sugar, Marzipan traces it’s origin to …..well….that depends.  Some say the Persian empire, introduced to Europe by the Turks;  others claim the origin to be Spain.  In any case, it got to us, was a delicacy on our beloved Island of Rhodes, and our grandmothers brought it here with them when they came to these shores.  

 
While some in Eastern Europe talk of marzipan being colored and fashioned into miniature fruit-like shapes, our variation is kept in it’s white, pure state, made into a simple design  –    A very special variety is shaped into a ‘pastelico’ like  cup and filled with rosewater or orange blossom scented ‘shroupe’, capped and artfully edged….a treat for the senses!
 
My mother, Kaye Hasson Israel, uses a recipe shared with her by Rebecca Levy. I watched her make it last week. Here is the recipe and photos.    This recipe makes about 125 pieces of masapan.Image
6 C almonds
3 C sugar
4 C water
 
Start with raw almonds.    To blanche, bring a pot of water to a boil. ( enough water to cover the almonds).  When water boils, add almonds and leave them in for 4 to 5 minutes (until skin is loose).
Rinse in a colander with cold water.  Remove the skins from the almonds and place almonds into a bowl of cold water ( to prevent discoloration).
Take a clean towel and dry almonds thoroughly.
Put almonds into food processor with blade.
Grind to a fine texture.
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In the meantime,  mix sugar and water and heat over medium/high flame.  Make sure sugar dissolves.  Bring to a boil.  This is to make a sticky syrup.  Stir and watch carefully so it does not discolor or burn.
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Test for correct stickiness by removing spoon from pot, allow it to cool a bit, placing a drop on your fingers and noting a ‘thread’ of sugar when pressing then pulling apart finger and thumb.

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At this point, lower the heat and add ground almonds.  Thoroughly  blend and constantly stir mixture.   Cook and stir masapan until it reaches a dough-like consistency. ( it will cleanly leave the sides and bottom of the pan).   Remove from heat and allow to thoroughly cool
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Once cooled, knead on your rolling surface to create a smooth dough.  Pinch off small portions and roll into a long strip.  (Perhaps cut into 10 – 12 portions before rolling).
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Keep a bowl of water handy.  Dampen your rolling surface and hands, as it will make it easier to roll out.  Cut at an angle into diamond shaped pieces.
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Our tradition has been to top with a decorative silver ball ( dragees ). These are for decoration and not to be consumed.
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For engagements, our tradition has been to make a “mano” (hand) fashioned out of masapan, with silver dragees across the ring finger.  This is fashioned on a tray, surrounded by cut pieces of masapan, jordan almonds and often, a gold leafed piece of ‘aruda’ ( the rue plant).

Masapan Mano

Like all our delicacies, masapan takes a bit of practice.  And the results are divine!  Enjoy for your special celebrations…and for a special Passover treat!
Bendichas manos!

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I have been devouring the new book I just received, Stella’s Sephardic Table, Jewish family recipes from the Mediterranean Island of Rhodes. This is a beautiful coffee table book compiled by Stella Cohen, an artist, cookbook author and proud Sephardic Jew, born and raised in Salisbury, Southern Rhodesia ( today known as Harare, Zimbabwe). The book is filled with treasured Rhodesli recipes, wonderful photographs, a history of Rhodes, special holiday recipes, traditions, folk remedies, beliefs and blessings and so much more! A treasure trove for anyone who traces their family background to the glorious Juderia of Rhodes as well as those who love traditional Sephardic cuisine.

Reading the recipes, the stories, the Ladino sayings……Stella’s tale of visiting her grandchildren who, after kisses and hugs ask, “Nonna, where are the reshikas?”…things we, as Rhodeslis, can relate to! Imagine! Stella grew up in Africa, a world away from me….and her family table, recollection of family holidays and stories passed down from grandparents of the glorious Island of Rhodes….almost identical! What a joy to see these recipes, stories and reflections in print! It validates our experiences, gives voice to our traditions and helps keep our traditions alive and thriving, for our children and generations to come!

This is a ‘must have’ addition for your library! You can order it today by visiting Amazon. (order several copies…you’ll want to share them with your family and friends!! A wonderful gift!!!)

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Our son David, sent us an article that was printed in the Israeli newspaper Ha’aretz entitled, “Racing to save the Ladino legacy of Sephardi Jews”. The article told of an effort by a U.S. academic, Dr. Devin Naar, an assistant professor of Jewish Studies at the University of Washington in Seattle who is attempting to collect, preserve and digitize the rich Ladino heritage of Sephardic Jews. David has had the opportunity to study with Professor Naar at UW.

The Professor notes that while Yiddish books have been collected and digitized for sometime, Ladino literature has had no such effort, and no organized depository. He is working to do just that as part of the Sephardic Studies initiative of the University of Washington’s Stroum Jewish Studies program. Our friends at eSefarad.com have reprinted his article, as well. Take a look. If you have books, leaflets or any Ladino writing you might wish to share, message us. We will be happy to pass your information along to Dr. Naar. Perhaps YOU can help to keep the beautiful Ladino language alive !

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We wish to share a bold and valuable commentary from Rabbi Daniel Bouskila speaking to the classic Sephardic worldview of modernity, inclusion and tolerance. If you have not yet had a chance to read it, please do by clicking here. And for a weekly spark of inspiration and learning, sign up to receive his weekly Torah Thoughts from the Sephardic Educational Center by clicking here.

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Finally, July 23 is a dark day in the Rhodesli world, recalling the day when the deportation of the Jews from Rhodes took place. There were about 1600 souls taken from Rhodes and the nearby Island of Kos and shipped, in the worst of conditions to the hell that was Auschwitz. Many died en route. About 1200 were gassed almost immediately upon arrival. Countless others died from starvation, exposure, torture and unspeakable inhumanity at the hands of the Nazis. Only 151 survived.

On July 23, take a moment to recall those of Rhodes whose lives were cut short by the brutality of the horrific Nazi regime.
Consider adding a book on the subject to your family or community library so the martyred souls of Rhodes will forever be remembered.
Consider one of the following:
The Juderia: A Holocaust Survivor’s Tribute to the Jewish Community of Rhodes by Laura Varon
Rhodes and the Holocaust: The Story of the Jewish Community from the Mediterranean Island of Rhodes by Isaac Benatar
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Ah, Rhodes!!!

~Bendichas Manos

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