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MOTEK. MENU V30 for Online
MOTEK SMALL PLATES & MEZZES BURGERS MIXED PICKLES ARAYES BURGER (KOSHER) turmeric pickled cauliflower, fresno peppers, red onion, Lebanese grilled beef stuffed pita (kosher grass-fed beef), choice of fries shipka peppers, Israeli cucumbers, carrots and jalapeños (gf, v) or Israeli salad, served with s’chug, tahini, and pickles LABNEH WITH ZAATAR VEGGIE ARAYES BURGER homemade strained yogurt, zaatar, olive oil, pita (gf without pita) Lebanese grilled ‘impossible’ meat stuffed pita, choice of fries EGGPLANT SALAD or Israeli salad, served with s’chug, tahini, pickles (v) roasted eggplant, tahini (gf, v) SANDWICHES & PLATES ISRAELI SALAD *substitute bread for whole wheat or gluten free wrap* cherry tomatoes, cucumber, parsley, scallions, olive oil, lemon (gf, v) make it large JERUSALEM GRILLED CHEESE MOTEK COLE SLAW swiss cheese, oven roasted tomato, olives, shifka aioli cabbage, parsley, tahini, lemon, salt AVOCADO TOAST MOTEK SAMPLER PLATE mashed avocado, ja’ala seeds, turmeric cauliflower fresno peppers, multigrain sourdough ADD smoked salmon 5, hummus, labneh, eggplant salad, Israeli salad, pita ADD hard boiled or fried egg 2 CRISPY CAULIFLOWER cauliflower, harissa honey glaze, fresh mint CHICKEN CAESAR TAHINI WRAP* grilled chicken, baby greens, oven roasted tomatoes, pita croutons, SHAKSHUKA spicy tomato sauce, baked egg, zaatar, feta, multigrain toast (gf parmesan (gf available) without toast) ADD + challah bread SALMON CAESAR TAHINI WRAP* MALAWACH YEMENITE PANCAKE grilled salmon, baby greens, oven roasted tomatoes, pita croutons, grated -
2009 Hamerkaz
50883_Book_r3:50883_Book_r3 9/16/09 2:21 PM Page 1 F ALL 2 0 0 9 E DITION HAPPY NEW YEAR 5770 HAMERKAZ A PUBLICATION OF THE SEPHARDIC EDUCATIONAL CENTER SECuring Our Jewish Future 50883_Book_r3:50883_Book_r3 9/16/09 2:21 PM Page 2 BOARD MEMBERS Dr. Jose A. Nessim, Founder & President MESSAGE FROM THE BOARD W o r l d E x e c u t i v e C o m m i t t e e Ronald J. Nessim, Chair Sarita Hasson Fields Raymond Mallel Freda Nessim By Ronald J. Nessim Steven Nessim Prof. Eli Nissim There has been significant and exciting changes at the SEC over the past two Dr. Salvador Sarfatti years. Let me update you on some of them. Neil J. Sheff Marcia Israel Weingarten Larry Azose, World Executive Director In the fall of 2007, we hired Larry Azose as our full-time executive director. Larry has a rich Sephardic background, brings organizational skills to the SEC and is S E C J e r u s a l e m C a m p u s 200% committed to our cause. We are fortunate to have him. Rabbi Yosef Benarroch, Educational Director [email protected] Our executive committee which I am proud to chair has been meeting monthly in Israel Shalem, Administrative Director Los Angeles. The executive committee has made great progress in revitalizing the [email protected] SEC and each member has assumed primary responsibility in one or more areas such as finance, Israel programs and our Jewish day school initiative. S E C C h a p t e r s Los Angeles• Argentina• New York• Montreal It is our intent over the coming months to create Advisory Committees consisting World Executive Offices of community leaders in our local chapters. -
2006 Abstracts
Works in Progress Group in Modern Jewish Studies Session Many of us in the field of modern Jewish studies have felt the need for an active working group interested in discussing our various projects, papers, and books, particularly as we develop into more mature scholars. Even more, we want to engage other committed scholars and respond to their new projects, concerns, and methodological approaches to the study of modern Jews and Judaism, broadly construed in terms of period and place. To this end, since 2001, we have convened a “Works in Progress Group in Modern Jewish Studies” that meets yearly in connection with the Association for Jewish Studies Annual Conference on the Saturday night preceding the conference. The purpose of this group is to gather interested scholars together and review works in progress authored by members of the group and distributed and read prior to the AJS meeting. 2006 will be the sixth year of a formal meeting within which we have exchanged ideas and shared our work with peers in a casual, constructive environment. This Works in Progress Group is open to all scholars working in any discipline within the field of modern Jewish studies. We are a diverse group of scholars committed to engaging others and their works in order to further our own projects, those of our colleagues, and the critical growth of modern Jewish studies. Papers will be distributed in November. To participate in the Works in Progress Group, please contact: Todd Hasak-Lowy, email: [email protected] or Adam Shear, email: [email protected] Co-Chairs: Todd S. -
Menu Motek Website
SMALL PLATES & MEZZES BURGERS MAJADRA RICE BOWLS All bowls served with majadra rice & lentils, Israeli salad, hummus, MIXED PICKLES ARAYES BURGER pickles, crispy onions, & tahini turmeric pickled cauliflower, fresno peppers, red onion, Lebanese grilled beef stuffed pita, choice of fries or israeli salad, shipka peppers, Israeli cucumbers, carrots and jalapeños (gf, v) served with s’chug, tahini, and pickles Grilled Chicken Bowl (gf) VEGGIE ARAYES BURGER Safta’s Kufta Beef Kebab Bowl (gf) LABNEH WITH ZAATAR Lebanese grilled ‘impossible’ meat stuffed pita, choice of fries Chicken Shawarma Bowl (kosher, gf) homemade strained yogurt, zaatar, olive oil, pita (gf without pita) or israeli salad, served with s’chug, tahini, pickles (v) Morrocan Salmon Bowl (gf) ROASTED EGGPLANT TAHINI roasted eggplant, tahini (gf, v) SANDWICHES & PLATES FAMILY COMBINA SHARING ISRAELI SALAD *substitute bread for whole wheat or gluten free wrap* cherry tomatoes, cucumber, parsley, scallions, olive oil, lemon (gf, v) JERUSALEM GRILLED CHEESE MOTEK COMBINA for 2 swiss cheese, oven roasted tomato, olives, shifka aioli beef kebab, chicken shawarma, falafel, eggplant & egg sabich, MOTEK SAMPLER PLATE Israeli salad, pita, zaatar fries, served with tahini, s’chug, harissa aioli hummus, labneh, roasted eggplant, Israeli salad, pita (gf without pita) AVOCADO TOAST and pickles mashed avocado, ja’ala seeds, turmeric cauliflower CHEESE or POTATO BOUREKA (kosher) fresno peppers, multigrain sourdough FALAFEL COMBINA for 4-6 ADD smoked salmon, hard boiled or fried egg falafel, -
DECEMBER 2014 Breathing Life Into Our Jewish Community the VOICE Is a Publication of the Jewish I Was Recently in Venice, Italy and Visited Debates and Disputes
8 10 30 CUBA COMMEMORATING MIZRAHI JEWRY HOW TO EAT CHANUKAH SUFGANIYOT WITHOUT GUILT Communitywide Workshop Focuses on Building Jewish Relationships, Not Just Jewish Institutions p. 7 19 Federation Around Town p. 9 Federation Announces Allocation to Hillel at Chico p. 13 CVHEN Features “Liberation Remembered: A Conversation” p. 14 UC Graduate Student Union Sponsors BDS Referendum p. 15 New Book Looks at Life and Leisure in Israel p. 17 Federation Board Member Reappointed to Insurance Board p. 23 Sitting Down with National Jewish Book 2014 Annual Report Award Winner, Maggie Anton p. 24 The ‘Golden Age’ of Jewish Genealogy is Celebrated Locally with a Silver Anniversary p. 25 2 | the VOICE | DECEMBER 2014 Breathing Life Into Our Jewish Community the VOICE is a publication of The Jewish I was recently in Venice, Italy and visited debates and disputes. It needs to eat and Federation of the Sacramento Region. the “Nuovo Ghetto,” the quarter where the drink, literally and figuratively, from all that Jewish community lived, from the Middle life has to give and take. It needs synagogues, The Jewish Federation of the Sacramento Region Ages until Italian unification in 1861 confined schools, and programs for the young and the 2130 21st St., | Sacramento, CA 95818 | every evening behind locked gates. It was old and everybody in between. And it needs Phone: 916-486-0906 | once a teeming place but is now almost a central address, the place that knits its Fax: 916-441-1662 | deserted, with only a handful of Jewish essential elements into a cohesive whole. Email: [email protected] | residents living there— most of them That central address is our Federation. -
Master List - Lectures Available from Culinary Historians
Master List - Lectures available from Culinary Historians The Culinary Historians of Southern California offer lectures on food and cultures from ancient to contemporary. Lectures that are well suited for young audiences are prefaced by a “Y” in parentheses, illustrated lectures with an “I”. Most lectures can be combined with a tasting of foods relevant to the topic. * * * Feride Buyuran is a chef and historian, as well as the author of the award-winning "Pomegranates & Saffron: A Culinary Journey to Azerbaijan." A Culinary Journey to Azerbaijan - The cooking of the largest country in the Caucasus region is influenced by Middle Eastern and Eastern European cuisines. This lecture explores the food of Azerbaijan within its historical, social, and cultural context. Feride Buyuran will highlight the importance of the Silk Road in the formation of the traditional cuisine and the dramatic impact of the Soviet era on the food scene in the country. (I) * * * Jim Chevallier began his food history career with a paper on the shift in breakfast in eighteenth century France. As a bread historian, he has contributed to the Oxford Encyclopedia of Food and Drink in America, and his work on the baguette and the croissant has been cited in both books and periodicals. His most recent book is "A History of the Food of Paris: From Roast Mammoth to Steak Frites." Aside from continuing research into Parisian food history, he is also studying French bread history and early medieval food. Dining Out Before Restaurants Existed - Starting as early as the thirteenth century, inns, taverns and cabarets sold food that was varied and sometimes even sophisticated. -
Changing Meanings of “Sephardi” in Its Social Environments
From Sephardi to Mizrahi and Back Again: Changing Meanings of “Sephardi” in Its Social Environments Harvey E. Goldberg ABSTR A CT This article sketches historical shifts in the meanings and associations of the term “Sephardi.” Post-Iberian migrations and the post-emancipation perception of Euro- pean Jews potentially made “Sephardi” the main marker of the “Eastern half” within binary ethnic discourse reflecting the “ingathering” of Jews in Palestine and the State of Israel. This did not evolve, paralleling a historically based reluctance of old-time Sephardim to be identified with “Easterners.” Instead, broad ethnic divides were coded utilizing the lexeme mizrah. “Sephardi” retained some prominence and partially “re- verted” to its associations with religion. Relevant factors were a dual rabbinate and the emergent Israeli Shas party combining politics, religion, and “Sephardism.” There is also evidence that the images and terms “Sephardi” and “Mizrahi” gradually be- came coeval in valence to “Ashkenazi” within Israeli discourse regarding “religion.” Key words: Sephardi, ethnic categories, Israeli society, Eastern Jews t is a perennial dilemma in cultural and historical research how to sort out the strength of influences from the past in relation to the I impact of synchronic factors operating in any social situation. This is particularly true in cases of migration, when people separate them- selves from a home setting yet carry with them many orientations and dispositions that they express, consciously or unconsciously, within new economic, political, and cultural realities. Social research in Israel, in Harvey E. Goldberg, “From Sephardi to Mizrahi and Back Again: Changing Meanings of ‘Sephardi’ in Its Social Environments,” Jewish Social Studies: His- tory, Culture, Society n.s. -
BREAKFAST Latke, Egg, Herb, Harissa & Chutney
Sabich Platter Hummus, tahina, Jerusalem salad, eggplant, BREAKFAST latke, egg, herb, harissa & chutney .........................................11.25 Served until 2:00 Weekdays, 2:30 Weekends No substitutions or modifcations, please. Hash Browns Mon-Thurs / Home Fries Fri-Sun Shakshouka (v) One egg baked in rich, spicy tomato sauce *Pastrami is not available until 11:00. with cumin, oregano and parsley. Served with pita, labne, Two strictly fresh eggs Any style ...........................9.25 zhoug ............................................................................................10.25 With salami, sausage or *pastrami ................................12.25 Egg Za’atar Pita With Jerusalem salad, cabbage, pickles, Eggs & Onions Scrambled Eggs and Onions ........10.25 and herbs ........................................................................................8.25 Kasha Varnishkes (v optional) LEO The classic. Lox, Eggs, and Onions .....................15.50 Buckwheat groats and pasta with a baked egg and sautéed vegetables. Served with sour TEO Same as above, sub 3 oz smoked trout...............15.50 cream ............................................................................................10.25 Kippers & Eggs Half kipper, two eggs any style and Brisket au jus, no vegetables ....................................................12.95 grilled onions .....................................................................15.25 Mrs. Anderman’s Matzo Brei Fried matzo and eggs with Plain Omelette ...............................................................9.25 -
Transdenominational MA in Jewish Music Program, Preparing
THIS IS THE INSIDE FRONT COVER EDITOR: Joseph A. Levine ASSOCIATE EDITOR: Richard Berlin EDITORIAL BOARD Rona Black, Shoshana Brown, Geoffrey Goldberg, Charles Heller, Kimberly Komrad, Sheldon Levin, Laurence Loeb, Judy Meyersberg, Ruth Ross, Neil Schwartz, Anita Schubert, Sam Weiss, Yossi Zucker TheJournal of Synagogue Music is published annually by the Cantors As- sembly. It offers articles and music of broad interest to theh azzan and other Jewish professionals. Submissions of any length from 1,000 to 10,000 words will be consid ered. GUIDELINES FOR SUBMITTING MATERIAL All contributions and communications should be sent to the Editor, Dr. Joseph A. Levine—[email protected]—as a Word docu- ment, with a brief biography of the author appended. Musical and/or graphic material should be formatted and inserted within the Word document. Footnotes are used rather than endnotes, and should conform to the fol- lowing style: A - Abraham Idelsohn, Jewish Liturgy (New York: Henry Holt), 1932: 244. B - Samuel Rosenbaum, “Congregational Singing”; Proceedings of the Cantors Assembly Convention (New York: Jewish Theological Seminary), February 22, 1949: 9-11. Layout by Prose & Con Spirito, Inc., Cover design and Printing by Replica. © Copyright 2009 by the Cantors Assembly. ISSN 0449-5128 ii FROM THE EDITOR: The Issue of Niggunim in Worship: Too Much of a Good Thing? ..................................................4 THE NEO-HASIDIC REVIVAL AT 50 Music as a Spiritual Process in the Teachings of Rav Nahman of Bratslav Chani Haran Smith. 8 The Hasidic Niggun: Ethos and Melos of a Folk Liturgy Hanoch Avenary . 48 Carlebach, Neo-Hasidic Music and Liturgical Practice Sam Weiss. -
Lechu Neranena (Israel)
(לכו נרננה) Lechu Neranena (Israel) The song speaks of many of the traditions of a Yemenite Shabbat (sabbath), but rather than being religious, the focus is on warm memories of family. Arranged by: Shmulik Gov-Ari Year: 1983 Pronunciation: leh-HOO neh-rah-neh-NAH Translation: Go Rejoice H as in Johan S. Bach Lyricist and Composer: Boaz Sharabi Music: 4/4 meter Singer: Yoel Sharabi, Moshe Hillel Formation: Circle, hands in V position Steps & Styling: Yemenite, staccato and syncopated steps Meas 4/4 meter Pattern 8 meas INTRODUCTION. No action. Dance begins with the singing. I. FIGURE 1: Pivot turns Right foot free, facing center, holding hands in V. 1 Grapevine: open R to R (1), L in front (2), R behind (3), L to side. 2 Hop on L moving slightly to the R (1), step on R to the R (&), step L behind (2). Repeat cts. 1-2 (3, &, 4). 3 Yemenite R: sway R (1), sway L (&), R cross in front (2). Yemenite L (3, &, 4). Lift the arms into W position. 4 Full turn over the L: step fwd on R (1), using the R foot to push, pivot on the L while slightly bending the knees to face outside (2), step fwd on R (3), using R to push, pivot on the L while slightly bending the knees to face in (4). Let go of hands, on cts. 2 and 4, roll the hands in a semi-circle from down to up. 5-7 Repeat meas. 1-3 8 Step R to R side slightly dipping the R shoulder and moving both hands, palms up, from L to R (1), step L next to R (2). -
Mezze Breads Dinner Salads Small Plates Entrees Sides
DINNER MEZZE BREADS Choice of: 3 at 25 / 6 at 36 FLATBREAD 4. KUBANEH 12. WHIPPED EGGPLANT 10. served with labneh tahina, preserved lemon compote JERUSALEM BAGEL 6. LABNEH 10. grated tomato, ruti’s peanut dukkah SALADS SASSO CHICKEN LIVER MOUSSE 10. 17. mustard seeds, date syrup, FATTOUSH crispy shallots, baharat cucumber, tomato, fennel, radish, fresh herbs, sumac, buttermilk vinaigrette, crispy pita chips MARINATED BEETS 10. horseradish yogurt, chickpeas, ISRAELI SALAD 17. crispy beef tongue cucumber, tomato, red onion, parsley, mint, tahini, green schug MUHAMARRA 10. spicy roasted pepper & almond dip LEVANTINE “CAESAR” 18. tahini, parmesan, MOROCCAN CARROTS 10. fried chickpeas, toasted sesame, harissa, lemon, fresh herbs anchovy tempura TAHINA 10. lemon, garlic, sesame ENTREES SUMMER VEGETABLE TAGINE 27. SMALL PLATES tabbouleh, fresh herb broth FLASH FRIED CAULIFLOWER 17. PAN ROASTED SALMON 31. shishito peppers, olives, oregano, bouillabaisse broth, chickpeas, lemon-feta aioli lemon-fennel relish HUMMUS 16. WHOLE CHARCOAL GRILLED BRANZINO 36. soft boiled egg, green harissa, celery root, preserved lemon butter tomato jam, flatbread AGU’S TUNISIAN CIGAR 15. HARISSA BBQ CHICKEN 29. ground lamb, potato, dill, amba potato sumac puree, local greens 22. SHISHBARAK CRISPY ROASTED LAMB 41. lebanese mushroom filled dumplings, cucumbers, dates, walnuts, wild rice, warm yogurt, pine nuts, shawarma spice spicy herb sauce DAGON STEAK AU POIVRE 41. “SABICH” FLATBREAD 22. peppercorn and spice crusted NY strip, eggplant, tomato, shishito peppers crispy zaatar potatoes, charred spring onions crumbled soft boiled egg YELLOWFIN TUNA CRUDO 21. strawberry, lime, true, SIDES pickled rhubarb CRISPY ZAATAR POTATO 10. PAN ROASTED SCALLOPS 23. melted leek, spring peas, cumin-sumac butter POTATO PUREE 10. -
Soul Stirring in Israel, There’S an Immigrant Behind Almost Every Stove
gourmet travels SouL Stirring in israel, there’s an immigrant behind almost every stove. the Yemenite Jews of tel Aviv are particularly creative. bY AdeenA SussmAn TIR HARDER!” said Ilana Tzana’ani, hovering over me in her kitchen in Rosh Ha’Ayin, a city near Tel Aviv that’s a center of Israel’s Yemenite-Jewish immi- Sgrant community. “We haven’t got the thickness we w ant yet.” I sat on a low stool rotating a wooden paddle in- side a large aluminum stockpot wedged between my knees. My shoulders had begun to ache, and I could feel the hint of a blister forming on the inside of my right palm. Ilana and her sister-in-law, Daphna Sa’ad, lent encouragement as the semolina-and-water mixture in the pot congealed into asid, a thick porridge meant to accompany a soup—this one a sim- ple pot of chicken, potatoes, and vegetables with Yemenite spices—that was simmering on the stove. “You remember what asid means, right?” Ilana laughed. “Cement.” R In Yemenite-Jewish tradition, chicken soup becomes a feast. ineau S tyling:ruth cou S food S romuloyane 186 g o u r m e t d e c e m B e r 2 0 0 7 gourmet travels In Yemen, where the Jews—everyone, in fact—lived in In Israel—where practically every kitchen has an immigrant poverty for thousands of years, flour equaled food.