South Africa has a rich Jewish history, including a vibrant Jewish community and many kosher eateries. But many vestiges still remain of the country’s difficult and less palatable past.
Visiting cookbooks from the past couple of years, Sheilah takes us on a culinary tour of the world—from Scandinavia to Tunisia and Eastern Europe, Israel and South Africa via New York.
Earlier in the summer, Gideon and AJC’s ACCESS hosted visiting Moroccan teachers of Islamic religion for a Shabbat dinner. The guests enjoyed Israeli-inspired dishes, including Michael Solomonov’s lamb, and engaged in special conversation.
On November 11, Ethiopian Jews will gather for Sigd, which celebrates the covenant with God, to fast, pray and then enjoy Ethiopian challah and a festive meal at the end of the day.
Passover’s over? Quick—go buy flour! As the holiday wraps up, Moroccan Jews host Mimouna parties with lavish tables of sweets and stacks of mufletas, thin pancakes made of the first post-holiday ingredients.
[THANKSGIVUKKAH] In a tribute to the Beta Israel community, traditional teff flour along with spices and herbs create a savory, gluten-free latke while cooking with kids inspires kitchen conversations.
From sesame seed farms in Ethiopia through the manufacturing process in Israel to kitchens in the US…three sisters from Maryland pour passion, dedication and growing knowledge into their new business and find that it has Soom-thing going for it.
Sometimes I can just close my eyes and I’m back in Ethiopia. It has been nearly two years since I stepped foot in a land that is not only thousands of miles away, but in some respects, thousands of years away.