Archive for March, 2008
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Zero’ah (Roasted Lamb Shanks)
During the holiday of Passover, the bone of the lamb shank is used on the Seder plate to represent the lamb that was sacrificed during the Jews’ exodus from Egypt. In keeping with tradition, the Syrian Jews serve lamb shanks as a main course for the Passover dinner.
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Dja’jeh b’Ah’sal (Chicken with Prunes and Honey)
These Syrian-Jewish recipes are available to be reprinted in your Passover cooking article, only when accompanied by the permission language provided below.
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Mish Mosh m’Fis’dok (Cold rose water syrup with apricots and pistachios)
This dessert is lovely to look at and a refreshing end to any rich Syrian meal—icy cold apricots and green pistachios floating in a light perfume of rose water. During the summer it is a pleasure not only to serve but to prepare, since you avoid baking altogether. Remember to allow at least eight hours for the apricots to soften and marinate.
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Syrian-Jewish Recipes for Passover
Anyone who’s prepared a Passover Seder has felt the pressure of wanting to serve something different from last year, while also honoring tradition by serving the classic holiday dishes. Listeners looking to put something new and exciting on their Seder tables this year can look to the Sephardic Jewish culinary culture of Syria – an area of the world fittingly close to Egypt, where the story of Passover begins.
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What has happened to pregnancy in America?
Tori says, “Enough is enough.” In her book, she encourages women to relax, to form a trusting relationship with a medical care provider, and enjoy their pregnancy… which, in this age of often-questionable Internet advice and information overload, is a necessary message for people to hear. Tori gives parents-to-be all the vital information they need, in a calm, trustworthy, candid voice that inspires confidence.