Another warm, congenial tasting and learning opportunity is behind us. Thanks go to Annie Rose, Eileen Thacker, host Linda Greene, and all our cooks!
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The ORT Opening Brunch was
"A Celebration of Cultural Diversity: Sephardi & Mizrachi Cuisine"
held on the morning of Sunday, October 6, 2013.
Judy Cohen opened her home to the more than thirty women who lunched well
on a variety of dishes reflective of Jewish history. They welcomed Andi Wolfe, representative of ORT America, who spoke about how ORT works in Israel in a talk titled, "On the Ground in Israel."
The food of the Jewish table has always been linked to the history of the Jewish people. Jews have adopted the flavors of the lands they have lived in. Whenever we were forced to flee, we re-established our community in a new country, taking on the foods found there but always keeping with the basic Kosher laws. The brunch featured Sephardi and Mizrachi recipes that were developed among the Jews living in Spain, Greece, Turkey, the Middle East and North Africa.
Brunch committee: Linda Levy, Lisa Saulles, Eileen Thacker
Food: Book Group members and other talented ORT cooks
RSVPs: Nancy Karp
“ A CELEBRATION OF CULTURAL DIVERSITY: SEPHARDI & MIZRACHI CUISINE”
MENU
Hummus & Fresh Vegetables
(Classic Middle Eastern dish featuring chickpeas and is a MUST for our table)
Tzatziki Spread with Pita & Nan Breads
(Yogurt, cucumbers, cilantro, mint, garlic, and lemon zest combine for a unique spread)
Spinach Frittata, Sephardic Style
(A traditional Turkish egg dish featuring spinach with Feta, Sharp White Cheddar and Parmesan Reggiano Cheeses)
Aubergines with Cheese
(Eggplant cloaked in a cheese sauce that when cooked, has a topping slightly like a soufflé)
Kugel Yerushalim
(A Spanish-Jewish sweet pasta dish featuring spaghettini and raisins)
Pumpkin Bread Pudding
(A Sephardic delicacy of challah soaked in a pumpkin spiked custard and served with caramel sauce)
Potato Cheese Bourikas
(A puff pastry stuffed with mashed potatoes & kashkaval cheese)
Z’Lata Makhuluta, Iranian Chopped Salad
(Salad featuring cukes, green peppers, radishes, scallions, carrots and plum tomatoes)
White Beans and Artichoke Salad
(White beans and artichoke hearts get a refreshing lift from sweet bell peppers, red onions, black olives & parsley)
Chelou Crunchy Persian Rice
(To Iranian Jews, a meal is not a meal without this rice pilaf dish made with long-grain rice & potatoes)
Wild Rice Salad
(Persian delicacy of wild rice, fava beans, dried cherries and roasted cashews with olive oil, dill and lemon juice)
Quinoa Avocado Tabbouleh
(Modern take on Tabbouleh featuring quinoa, avocado, cucumbers and tomatoes)
Cheese Filled Jerusalem Kodafa Drenched with Syrup
(Couscous is combined with ricotta cheese, Monterey Jack, honey, cinnamon and pistachio nuts to make a cake)
Ghouribi, Moroccan Sugar Cookies & Fresh Fruit
Juice and Coffee
MENU
Hummus & Fresh Vegetables
(Classic Middle Eastern dish featuring chickpeas and is a MUST for our table)
Tzatziki Spread with Pita & Nan Breads
(Yogurt, cucumbers, cilantro, mint, garlic, and lemon zest combine for a unique spread)
Spinach Frittata, Sephardic Style
(A traditional Turkish egg dish featuring spinach with Feta, Sharp White Cheddar and Parmesan Reggiano Cheeses)
Aubergines with Cheese
(Eggplant cloaked in a cheese sauce that when cooked, has a topping slightly like a soufflé)
Kugel Yerushalim
(A Spanish-Jewish sweet pasta dish featuring spaghettini and raisins)
Pumpkin Bread Pudding
(A Sephardic delicacy of challah soaked in a pumpkin spiked custard and served with caramel sauce)
Potato Cheese Bourikas
(A puff pastry stuffed with mashed potatoes & kashkaval cheese)
Z’Lata Makhuluta, Iranian Chopped Salad
(Salad featuring cukes, green peppers, radishes, scallions, carrots and plum tomatoes)
White Beans and Artichoke Salad
(White beans and artichoke hearts get a refreshing lift from sweet bell peppers, red onions, black olives & parsley)
Chelou Crunchy Persian Rice
(To Iranian Jews, a meal is not a meal without this rice pilaf dish made with long-grain rice & potatoes)
Wild Rice Salad
(Persian delicacy of wild rice, fava beans, dried cherries and roasted cashews with olive oil, dill and lemon juice)
Quinoa Avocado Tabbouleh
(Modern take on Tabbouleh featuring quinoa, avocado, cucumbers and tomatoes)
Cheese Filled Jerusalem Kodafa Drenched with Syrup
(Couscous is combined with ricotta cheese, Monterey Jack, honey, cinnamon and pistachio nuts to make a cake)
Ghouribi, Moroccan Sugar Cookies & Fresh Fruit
Juice and Coffee