Friday marks a festive feast

ROSH Hashanah,
literally translated,
means “Head of
the Year,”

It is the Jewish New
Year which begins at
sundown on Friday,

Sept. 13. The holiday

ushers in a 10-day peri-

od in which to reflect on

the previous year and make resolu-
tions for the new year and also to
feast on festival foods.

Jewish cooking is not al! chopped
liver, gefilte fish and sour pickles.
When the 12 tribes headed for the
hills, they packed up their dietary
laws and cut their cloak according to
the available cloth.

Within this tradition, Calcutta-
born Mavis Hyman wrote Indian-
Jewish Cooking, the first cookbook to
marry Middle Eastern and Indian tra-
ditions,

Interviewed by telephone from
London, England, Hyman, a sociolo-
gist, explains her dedication to preser-
vation of her heritage.

“The almost complete dispersion
of the Jewish community in Iraq and
_even its offshoots in India means that
the very source of our style of cook-
ing are scarcely in existence any
longer,” Hyman said. “I started writ-
ing down the recipes I learned from
my mother so I could them
down to my two daughters.”

__ Her mother’s family were the first
of a flow of Jewish traders from
Baghdad to India 200 years ago. The

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three main centres of
Jewish Settlement
were in Bombay,
Cochin and Calcutta.
The Caicutta com-
munity was com: *
posed of Jews of
mainly Syrian and
Traqi origin.
Hymian’s recipes are
laced with hort chilies,
coriander relishes and curried chick-
ens and are exotic and resourceful in
their adherence to kosher dietary
laws. Coconut milk is used as a sub-
stitute for dairy in meat dishes and
there is an inventive emphasis on fish
and fowl because of the limited num-
ber of facilities for the ritual of larger
animals in Calcutta.

“It’s not just the Indian cooking
that is different, but also the eating
styles. Our meals did not consist of
three or four courses served in a set
order,” she writes,

Instead a variety of freshly cooked
dishes was placed on the dining room
table and passed round, both at lunch
and at dinner, Fresh fruit generally
came at the end of a meal while
desserts were served with afternoon
tea.

Here are some of her family
favorites, .

Chicken Hurikebab

1 chicken, about 5 Ibs

2 Ibs. potatoes, pected and chunked
into bite-size pieces

1 small onion, finely sliced

at the plate

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SEY

4 tbsp. vegetable oil
1 tsp. grated fresh ginger
1 tbsp. grated garlic
3 cloves
3 cardomom pods
4 tsp. powdered tumeric
salt and pepper

Preheat oven to 400° F. Rinse the
chicken and arrange in a roasting pan
with porato, Scatter with onions and
sprinkle with oil and spices, sale and
pepper. Cover with foil and cook for
45 to 50 minutes. Uncover, baste
with juices and continue cooking for
another 15 minutes until the chicken
browns. Serves 6-8.

Pilaw with Almonds
and Raisins

This is a richer dish than everyda
plain boiled rice, which makes it festi-
val food.

14 oz. basmati rice

2 tbsp. vegetable oil

% tsp. powdered tumeric

3 cioves

3 cardomom pods

1 large stick cinnamon

Bayleaf

1 tsp. salt

Garnish: slivered almonds and
raisins plumped in hot water

Preheat oven to 300", Wash the
rice, Put the oil to heat in a casserole.
Stir in all the ingredients, including
rice, Let everything fry for a few min-
utes, stirring to make sure rice is well
coated. Pour in 1X «. boiling water (1
c. of water for each cup of rice).

Bring back to the boil.

Cover and trans-
fer to oven and
let it cook for 15
minutes.
Stir the sides to
the middle and
return it to the
oven for another
5 minutes. /

Offer. valid Sept. 12-Sept. 18/96.])
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PILAW with almonds and rice (above) is a
served during Resh Hashanah, the: Jewish Naw: Yea!
begins et sundown Friday. i Te

Lightly brown the almond slivers ina
little oil. Stir in the raisins. Sprinkle.”
the pilaw with the almonds and

raisins. Serves 6-8.

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