Sephardic Customs As a Discourse Topic in the Ladinokomunita
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Excerpt from Encyclopedia of Jewish Food
Excerpt from Encyclopedia of Jewish Food Foulare/Folar Foulare is a sweet pastry enwrapping a hard- boiled egg or a Sephardic long- cooked egg. Origin: Iberia Other names: Greek: folariko; Italian: scalera. For a special treat, Sephardim enwrap huevos haminados (long- cooked eggs) or plain hard- boiled eggs in sweet yeast dough; as the pastries bake, the eggs bake into the dough. The dish is called foulare, which is Ladino for “scarf/enwrapping.” Cooks take great pride in the artistry of these pastries, frequently creating a different design for every family member. Each person removes the egg from the pastry, then peels and eats it as well as the sweet bread. The name of the eggs, haminados, sounds similar to that of the evil Persian prime minister, Haman, in the Purim story and— analogous to the Ashkenazic hamantaschen— eggs are referred to as huevos de Haman (Haman’s eggs). The pastry- wrapped eggs are traditionally served on Purim as well as the Sabbath preceding it, Shabbat Zakhor, when the weekly Torah portion mentions Haman’s ancestor, Amalek. Consequently, Shabbat Zakhor is referred to as Shabbat de Foulares. For Purim, the shape of the pastry is meant to symbolize either Haman’s prison bars (a basket with strips over the top of the egg) and/or parts of his anatomy (Haman’s foot and Haman’s ear). The pastries are first displayed on fancy plates before being consumed by children and adults, usually for Purim breakfast, as few can wait. Foulares may also be included among the food gifts in a Sephardic Purim misholach manot (sent portions). -
Sephardic Customs and Jewish Religious Rituals and Festivals
Sephardic Customs and Jewish Religious Rituals and Festivals In this chapter we gathered evidence of traditional customs from the Jewish community. Some of them are common to the ‘Sephardi’ Jewish culture and some are unique to the Jewish community of Izmir. We tried to understand the atmosphere surrounding those religious rituals and festivals, including traditional foods, objects, etc. The “Kucharera” The “Kucharera”, or “Tavola di Dolci” (Ladino), is a silver vessel for presenting sweets to welcome guests. The custom of presenting sweets to a guest is one of the characteristics of hospitality common to Christians and Jews in the Balkans and in the western territories of the Ottoman Empire, as Yohas indicates (Yohas, 1994). That custom is preserved by the Izmir Sephardi Jews with its typical set of vessels. This custom is not known among the Turks. When a guest enters a Jewish house in Izmir, one of the girls, a bride or another woman enters carrying a “Tavola di Dolci” (a tray of sweets). The tray is usually made of silver and has an ornamented container at its center - “Kucharera” (from the word “kuchare” means spoon), with a place for hanging personal spoons and forks. On the tray there are two or more “palaticos” - small plates containing two kinds of marmalades and water glasses. The guest takes some of the sweets with the spoon or the fork. When one finishes eating, s/he places the spoon or fork in the center container, and then drinks the water. Later s/he is served Turkish coffee. The kind of sweets presented were usually fruit marmalade like “naranjes” - marmalade made of a kind of orange, “Kayisi” - apricot marmalade, “sharopi” – white sweets made of water with sugar, almonds and walnuts. -
International Symposium on Sephardi Jews in South·Eastern Europe Ano Their Contribution to the Development of the Modern Society
https://biblioteca-digitala.ro INTERNATIONAL SYMPOSIUM ON SEPHARDI JEWS IN SOUTH·EASTERN EUROPE ANO THEIR CONTRIBUTION TO THE DEVELOPMENT OF THE MODERN SOCIETY https://biblioteca-digitala.ro ln memory of my parents: - ZIGMOND BANDNER, born in Bucharest 1 n 1908. burried in Haifa. 1 992 - ELIZA BANDNER (Kreindler). born in Bucharest in 1 920. burried in Haifa. 1 998 Robert Bandner. prime vice-president of Bank of Industrial and Commercial Credit - S.A. https://biblioteca-digitala.ro THE FEDERATION OF THE JEWISH CRAIOVA UNIVERSITY COMMUNITIES IN ROMANIA The Center of studies and researches of the history, The Center for the Study language, culture and the of the History of Jews civilization of Jews from in Romania south-eastern Europe INTERNATIONAL SYMPOSIUM ON SEPHARDI JEWS IN SOUTH·EASTERN EUROPE AND THEIR CONTRIBUTION TO THE DEVELOPMENT OF THE MODERN SOCIETY 7 - 8 October 1998 https://biblioteca-digitala.ro Thanks We extend aur thanks to fo//owing sponsors who enab/ed the print of this book: • Mr. GOLDSTEIN - GOREN, Milano •Adv. SABAN RIFAT. Istanbul • Mr. ALBERT MENASSE, Istanbul • Mr. YITZCHAK SOFER. President Union Center. Bucharest • Mr. ELI RAZIN, President Sitraco Group, Bucharest • Mr. ROBERT BANDNER. Prime Vice-president Bank of Industrial Credit. Bucharest • Mr. MARIAN SCHWARTZ. Manager of Hotel "Sinaia", Sinaia, Romania • Mr. TOMY HERSHKOWITZ, Neuwer Holding, Craiova, Romania • Mr. BORIS SCHNEIDER. Neuwer Holding, Craiova, Romania • Mr HERBERT STEIN. President Auto Italia s.r. I., Bucharest • Mr BARUCH (BERT), Strassburger. Frankfurt • Mrs IAN CU VERONICA MARIAN. Frankfurt •Mr JOE MARIN, Miami • Mr RICHARD ARMON, Tel Aviv • Mr BRUNO LANDSBERG, Tel Aviv A.B. -
The Sephardim of the United States: an Exploratory Study
The Sephardim of the United States: An Exploratory Study by MARC D. ANGEL WESTERN AND LEVANTINE SEPHARDIM • EARLY AMERICAN SETTLEMENT • DEVELOPMENT OF AMERICAN COMMUNITY • IMMIGRATION FROM LEVANT • JUDEO-SPANISH COMMUNITY • JUDEO-GREEK COMMUNITY • JUDEO-ARABIC COMMUNITY • SURVEY OF AMERICAN SEPHARDIM • BIRTHRATE • ECO- NOMIC STATUS • SECULAR AND RELIGIOUS EDUCATION • HISPANIC CHARACTER • SEPHARDI-ASHKENAZI INTERMARRIAGE • COMPARISON OF FOUR COMMUNITIES INTRODUCTION IN ITS MOST LITERAL SENSE the term Sephardi refers to Jews of Iberian origin. Sepharad is the Hebrew word for Spain. However, the term has generally come to include almost any Jew who is not Ashkenazi, who does not have a German- or Yiddish-language background.1 Although there are wide cultural divergences within the Note: It was necessary to consult many unpublished sources for this pioneering study. I am especially grateful to the Trustees of Congregation Shearith Israel, the Spanish and Portuguese Synagogue in New York City, for permitting me to use minutes of meetings, letters, and other unpublished materials. I am also indebted to the Synagogue's Sisterhood for making available its minutes. I wish to express my profound appreciation to Professor Nathan Goldberg of Yeshiva University for his guidance throughout every phase of this study. My special thanks go also to Messrs. Edgar J. Nathan 3rd, Joseph Papo, and Victor Tarry for reading the historical part of this essay and offering valuable suggestions and corrections, and to my wife for her excellent cooperation and assistance. Cecil Roth, "On Sephardi Jewry," Kol Sepharad, September-October 1966, pp. 2-6; Solomon Sassoon, "The Spiritual Heritage of the Sephardim," in Richard Barnett, ed., The Sephardi Heritage (New York, 1971), pp. -
MISHKAN a Forum on the Gospel and the Jewish People
MISHKAN A Forum on the Gospel and the Jewish People ISSUE 41 / 2004 General Editor: Kai Kjær-Hansen Caspari Center for Biblical and Jewish Studies · Jerusalem All Rights Reserved. For permissions please contact [email protected] For subscriptions and back issues visit www.mishkanstore.org TABLE OF CONTENTS Editorial 3 Kai Kjaer-Hansen Urgent Issues Most Relevant to World Evangelization 4 Kai Kjær-Hansen Bible Distribution and the British and Foreign Bible Society in Eretz Israel 6 Kelvin Crombie First "Organized" Bible Work in 19th Century Jerusalem (1816-1831) 21 Kai Kjær-Hansen Magne Solheim and Bible Work in Israel 31 Terje Hartberg Eli and Karen Bøgh - Bible Missionaries in Israel 38 Bodil F. Skjøtt The "Flagship" of Hebrew New Testaments: A Recent Revision 49 Gershon Nerel Reports from the Israeli and the Palestinian Bible Societies 57 Doron Even Ari & Simon Azazian Eighty Years of the Finnish Evangelical Lutheran Mission in Israel 63 Heikki Nurminen The Rise and Fall of Hermann Warszawiak 72 Richard A. Robinson Book Review: Salvation Is from the Jews (Roy H. Schoeman) 80 Kai Kjaer-Hansen Book Review: In the Shadow of the Temple (Oskar Skarsaune) 82 Richard Bauckham Book Review: Understanding the Arab-Israeli Conflict (Michael Rydelnik) 83 Justin Kron News from the Israeli Scene 84 David A. Smith Mishkan issue 41, 2004 Published by Caspari Center for Biblical and Jewish Studies, Torkild Masvie, CEO, P.O.Box 147, Wheaton, IL 60189, USA Copyright © Caspari Center, unless otherwise stated Graphic design: Friis Grafik Cover design: Heidi Thomola Printed by Evangel Press, 2000 Evangel Way, Nappanee, IN 46550- 0189, USA ISSN 0792-0474 General Editor: Kai Kjær-Hansen (D.D., Lund University), International Coordinator of Lausanne Consultation on Jewish Evangelism (LCJE), Denmark Associate Editors: Torleif Elgvin (Ph.D., Hebrew University), Associate Professor, Lutheran Theological Seminary, Oslo, Norway Ray A. -
Recipes by Susan Barocas Unless Otherwise Noted
Not Your Grandmother’s Kugel (or how Sephardim use lots of vegetables and a few eggs to make flavorful and healthy casseroles) with Susan Barocas ANCHUSA For my dear friend Jean Graubart, like me Sephardic via Spain and then the Ottoman Empire, anchusa is part of her family Passover traditions. It was made pareve for seder and dairy for breakfast or lunch. A typical Turkish Jewish breakfast would be to serve it with huevos haminados (the long-cooked hard-boiled eggs) and melon. Jean likes her anchusa very thin and crispy. I have adapted the recipe to make it a bit thicker and more substantial, but you still want to bake it to a crusty top. The onions are critical here, so don’t skimp on them and feel free to add even more. The farfel or matzah can be omitted if preferred. 2 16-ounce bags frozen chopped spinach, defrosted 4 tablespoons olive oil 2 large onions, diced 4 large eggs, beaten 1 cup matzo farfel or 1 1/2 sheets matzah, crumbled into small pieces (optional) 1 teaspoon salt or to taste 1/2 teaspoon pepper or to taste 1/2 cup shredded kashkaval or sharp cheddar cheese (optional) Preheat oven to 350 degrees. Put the spinach in a strainer to drain. In the meantime, heat 2 tablespoons oil in a large sauté pan over medium heat and fry onions, stirring occasionally, until golden brown. As they are cooking, squeeze out all the moisture out of the spinach with your hands or the back of a large spoon. -
Jewish Community Is Anticipating Muted Celebra- Week, As People Hunkered Down in the Greater Phoenix Area Amid the Tions Amid COVID-19 Concerns
HEADLINES | 9 SPECIAL SECTION | 13 FIGHTING ADDICTION PASSOVER Inspired by personal loss, Dessert, breakfast ideas sober house founder and Sephardi recipes for hopes to save others the Pesach holiday MARCH 27, 2020 | NISSAN 2, 5780 | VOLUME 72, NUMBER 14 $1.50 Synagogues become Community plans for smaller, virtual communities more intimate Passover seders ELLEN O’BRIEN | STAFF WRITER ELLEN O’BRIEN | STAFF WRITER hat does a Shabbat service look like with no congregants? How ith two weeks until Passover, the Greater Phoenix Wdoes one study Torah via a computer screen and a video link? This WJewish community is anticipating muted celebra- week, as people hunkered down in the Greater Phoenix area amid the tions amid COVID-19 concerns. With the rise of social COVID-19 pandemic, many synagogues had to find out. distancing and synagogues closing through the end “Everyone’s staying connected, that’s the goal,” said Rabbi Micah of March, people expect smaller family celebrations to Caplan of Congregation Or Tzion. “The goal is to have a connection for take the place of community seders and large hosted everybody and to have different outlets that we can provide for people gatherings. who really are yearning for some prayer and happiness and community. For many, canceling large seders can be especially Those are the things I think that people are looking for.” disheartening because it’s one of the most anticipated Congregation Or Tzion started livestreaming services on Friday night holidays of the year. and Saturday mornings, as well as Thursday’s minyan. The synagogue “There’s a reason why Passover is the most popu- also offers videos and a weekly blog to help members stay connected. -
Leadership Is a Team Sport
Edited August 12, 2008 Leadership Can’t Be Done Alone Rich Nathan August 9-10, 2008 The Making of a Leader: Lessons Learned from the Life of Moses Exodus 18 Several years ago I was in the Netherlands where I gave a television interview about Christianity in America. The Dutch found it really exotic that we had all these large churches in America and especially that one of them was led by a person of Jewish descent. While I was at the TV station a corporate executive shared with me a marketing study of over 100 nations and the social orientation of those nations. So, for example, they ranked nations based on that nation’s view of authority. Some nations were extremely authoritarian and other nations tended to be very egalitarian. One of the social scales that they measured people by was on individualism versus collectivism. Individualism vs. Collectivism Some nations exalt the individual. It is all about my rights. I need to express myself. It doesn’t matter whether what I say or do affects you or your children. Other nations are far more community oriented. The individual is subordinated to the good of the whole. Well, you can guess where America ended up on this individualism vs. collectivism scale. We were #1! We were the gold medal winners in the global competition on individualism. No one in the entire world, according to this marketing study, was more me-centered than Americans. Now, part of this may be our genetic history. Many of our ancestors came to this continent by leaving family, friends, and traditions behind. -
Teaching from Zion 28
Vol. 28 - November 2010 - Kislev 5771 Teaching from “...forZion out of Zion shall come forth Torah, and the word of the Lord from Jerusalem.” -Isaiah 2:3 SET THE CAPTIVES FREE Netivyah Bible Instruction Ministry Editors: Elizabeth Wakefield Udi Zofef Teaching Cover Painting: Columbus Before Isabella and Ferdinand. from By Emanuel Gottlieb Leutze, 1843. These Spanish monarchs expelled all the Jews in 1492 and subjected the remaining Anussim to the horrors of the Inquisition. Zion Graphic Design: Shaul Zofef Vol. 28 SET THE CAPTIVES FREE Disclaimer: November 2010 The articles printed in this issue of Teaching From Zion are the Kislev 5771 sole responsibility of their authors. Netivyah does not take responsibility for the contents of the articles. Contact: E-mail: [email protected] Mail: PO Box 8043, Jerusalem 91080, ISRAEL Info: Teaching from Zion is published by Netivyah Bible Instruction Ministry in Jerusalem, Israel. For more information please visit our website: www.netivyah.org Birds, Lions, and Elephants: Memories of a Secret Past in Trás-os-Montes, Portugal - Joseph Shulam..................................4 Political and Religious Factors in the Spanish Inquisition - Elizabeth Wakefield ..................................................................8 Zalman Shneur: “Thus Said Don Henriques” - Udi Zofef .................................................................................................14 Recollections of a First Trip among the Anussim of Portugal - Victor Escroignard .............................................................16 -
Other Traditions Contributed by Blake Mccabe Source
Other Traditions Contributed by Blake McCabe Source: http://www.rahelsjewishindia.com/page5/page22/page22.html Ashkenazic Jews do not eat legumes (kitniyot), such as rice, corn, beans and peas on Passover, because these products were sometimes ground into flour and baked into bread. To avoid confusion with the grains which are truly hametz (forbidden), legumes were added to the category of forbidden foods. The practice of Sephardic Jews varies, but many communities do eat rice and other legumes. Lamb--the original Passover sacrifice--is also forbidden among Ashkenazim (Eastern European Jews) since the destruction of the Temple, but some Sephardim (Jews from Spain or the Middle East) feature lamb as the centerpiece of the seder meal. Other special foods include haminados--eggs boiled with red onion skins, vinegar and saffron; leek croquettes; mina-a vegetable or meat matzah pie; fava bean soup; almond torte and nut cake. For Sephardic and Mizrahi Jews, Passover celebrations did not end with the seders. In Turkish homes, the father or grandfather throws grass, coins and candy for the children to collect, a symbol of the wealth the Israelites brought out of Egypt (the grass represents the reeds of the Red Sea), and a wish that the year ahead should be "green" and productive. Probably the best known end-of-Passover celebration is the Moroccan "Maimuna," held the day after Passover. During Maimuna, the Arabic word for wealth, or good fortune, tables groan with an array of sweets and symbols of good luck. Traditionally a time for matchmaking, Mainuna has become a day for picnicking in Israel today. -
Inside This Issue
Passover Palate Inside This Issue 4 PASSOVER BREAKFASTS 8 FORGET BRISKET AND SPONGE CAKE: FEAST ON SEPHARDI FOOD THIS PASSOVER 11 MIMOUNA A MOST DELICIOUS WAY TO CELEBRATE PASSOVER’S END 14 WHAT TO DO WITH LEFTOVER CHAROSET? TRY THIS CHICKEN WITH THYME RECIPE 17 RECIPES TO PLEASE THE CROWD AND DE-STRESS THE CHEF A SUPPLEMENT TO THE MARCH 19, 2020 tomertu / iStock / Getty Images Plus NAME: DEVELOPMENT CORPORATION FOR ISR; WIDTH: 9.25 IN; DEPTH: 11 IN; COLOR: BLACK PLUS ONE; AD NUMBER: 00089182 FINDING THE DESERVES A REWARD Give Gifts of ISRAEL BONDS ISRAELBONDS.COM Development Corporation for Israel This is not an offering, which can be made Harold F. Marcus, Executive Director only by prospectus. Read the prospectus Sharon Richman & Ari Sirner, Registered Representatives carefully before investing to fully evaluate the BOND WITH A NATION 1511 Walnut St., Suite 301, Philadelphia, PA 19102 risks associated with investing in Israel bonds. OF LIMITLESS POTENTIAL Issues subject to availability. Member FINRA. israelbonds.com [email protected] Photo: Alamy 215.545.8380 • 800.752.5671 2 MARCH 19, 2020 JEWISH EXPONENT JEWISHEXPONENT.COM 2100 ARCH STREET | PHILADELPHIA, PA 19103 MAIN PHONE NUMBER: 215-832-0700 PUBLISHER’S REPRESENTATIVE LAURA FRANK GENERAL MANAGER EILEEN PURSLEY EDITOR-IN-CHIEF LIZ SPIKOL MANAGING EDITOR ANDY GOTLIEB DIGITAL EDITOR ERIC SCHUCHT STAFF WRITERS JESSE BERNSTEIN SOPHIE PANZER MATT SILVER PRODUCTION DIRECTOR ADVERTISER DIRECTORY JENNIFER PERKINS-FRANTZ American Friends Hebrew University .......................10 ART DIRECTOR STEVE BURKE Ben & Irv’s Restaurant & Delicatessen ........................18 Brandywine Senior Living ................................................13 GRAPHIC DESIGNER Carlino's Specialty Foods .................................................6 JUSTIN TICE Development Corporation for Israel............................ -
A Pesach Recipe Collection
A Pesach Recipe Collection ~ Inspirations from Hadassah and JDC Chicken Braised with White Wine, Artichokes and Mushrooms Flanken Pot au Feu Moroccan Carrot Salad Vegetarian Soup with Kneidlach Matza Balls Moroccan Haroset Heuvos Haminados Spinach & Cheese Mina Chimichurri Chicken with New Potatoes Chicken Braised with White Wine, Artichokes and Mushrooms Serves 6 to 8 1/2 cup plus 2 tablespoons potato starch, divided 1 1/2 teaspoons fine sea salt, divided, plus more to taste 1 tablespoon paprika, plus more for seasoning 1 teaspoon freshly ground black pepper, divided, plus more to taste 8 large bone-in, skin-on chicken thighs (about 4 pounds), patted dry 1/3 cup olive oil 6 cloves garlic, sliced 2 pounds assorted mushrooms cleaned and sliced (oyster, shiitake, portobello or button) 1 cup dry white wine (e.g., sauvignon blanc or pinot grigio) 1 1/2 cups low sodium chicken broth 2, 14-ounce cans of drained artichoke hearts or 2, 10-ounce packages of frozen artichoke hearts, defrosted, drained and patted dry Lemon wedges 1. Preheat the oven to 350°. Combine 1/2 cup of the potato starch with 1 teaspoon of the salt, 1 tablespoon paprika and 1/2 teaspoon of the pepper in a large sealable plastic bag or foldable brown paper bag. Add the chicken, seal the bag and shake until the chicken is completely coated. 2. Set a large roasting pan over two burners on your stove, add the oil and heat over medium-high heat. Add the coated chicken, skin side down, and cook without moving until the underside is golden and crisp, swirl- ing the oil once or twice to evenly distribute it, 5 minutes.