| Hebrew Translation I was helping to
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| | traditional cookbook. She said, "Oh,
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| create a cookbook with a friend of mine
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| | these are Rosh Hashana recipes, symbolic
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| who was trying to translate Hebrew
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| | food for the Jewish New Year. I began to
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| recipes into English to give to her
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| | write down her translation of the
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| daughter. Jewish cooking revolves around
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| | special foods. She told me that Challah
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| centuries of traditional recipes. Each
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| | was also eaten this day. Apples were
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| recipe that is made for a special
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| | dipped in honey to represent a sweet
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| ceremony or holiday symbolically
| |
| | year. Pomegranate seeds were eaten to
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| represents a story or person from the
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| | represent a year of many blessings as
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| bible or because of ancient old
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| | there are seeds in a pomegranate. She
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| traditions of food supply. translation
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| | also said it was traditional to eat a
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| of these recipes was necessary in order
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| | fish with the head on to represent a
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| for her daughter to be able to read them,
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| | successful year in which the family is
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| because her daughter did not know Hebrew.
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| | the "head" and not the "tail." There were
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| She was making the book to give to her on
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| | many more dishes she said, and she
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| her wedding day. We began by looking at
| |
| | continued with her Hebrew translation of
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| Sephardic and Ashkenazi types of Jewish
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| | more recipes. A dish called Tzimmes, was
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| styles of cooking. Ashkenazi style of
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| | made of chopped carrots with prunes or
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| cooking is hearty and the food is
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| | raisins, and often beef, simmered with
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| typically relative to a colder climate.
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| | spices. Lastly, she said teiglach is
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| The Sephardic style represents the
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| | often served, dessert she described as
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| Mediterranean climate, lighter food,
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| | small, knotted pastries boiled in honeyed
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| because of the warmer climate than that
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| | syrup.
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| of Ashkenazi. Modern Jewish cooking, she
| |
| | Then I said, "Wow, I didn't know that
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| told me sometimes mixed all Jewish
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| | chopped liver was a traditional Jewish
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| culture's recipes. A traditional Sabbath
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| | food." "Oh yes," she said, "it has deep
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| meal for the Ashkenazi's, would be
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| | roots in our culture." What was funny,
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| potatoes and possibly a roast chicken.
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| | she described, was the phrase 'What am I?
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| The Sephardi Sabbath meal would be more
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| | Chopped liver?' Came from the fact that
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| salads and stuffed grape leaves or
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| | chopped liver was never served as a main
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| couscous. I suggested she do the Hebrew
| |
| | course, it was always served on the side-
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| translation for the Challah bread recipe
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| | making it a second class dish. It is a
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| as the beginning of her daughter's book,
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| | strong flavor and a grey color, not
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| since they would eat it so often. She
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| | always a favorite food at the dinner
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| agreed. Challah bread is a sweet
| |
| | table. It was fascinating to learn all
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| egg-laden loaf of bread that is woven in
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| | about Jewish culture, just through the
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| a knot pattern, a staple in Jewish
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| | food alone. I thanked my friend for
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| households for centuries, often made on
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| | letting me learn so much about the
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| Fridays to eat on Saturday. I asked her
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| | history of food. Without translation,
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| to translate a beautiful green script,
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| | some of these family recipes would be
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| written in Hebrew at the back of a
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| | lost.
|
