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Catering (Collection only) Minimum order £100 Deluxe falafel platter £115 mezze-salads, dips platter £115 40 Large homemade falafel balls, Israeli Feeds 6 - 8 Hummus, tzatziki, Israeli salad, Tabouli Feeds 6 - 8 salad, hummus, Tabouli salad, Tangy People salad, aubergine & pine nuts salad, People cabbage slaw, pickles & shifka peppers, pickles, olives & shifka peppers, chilli Chilli harissa sauce, tahini sauce harissa sauce, Israeli pita(5), greek & Israeli pita(10) pita(5) Allergens: Cereals(gluten), sesame, soy Allergens: Cereals(gluten), sesame, soy, milk, nuts Extras: Extras: Homemade coleslaw + £15 With tangy cabbage slaw + £15 Char-grilled aubergine & tahini + £30 Char-grilled aubergine & tahini + £30 With homemade tzatziki + £15 With homemade tzatziki + £15 Falafel bar £12 pP Israeli tasting menu £26 pp 15 Person minimum order 15 Person minimum order 4 Large falafel balls per person Falafel bar or mezze platter menu Israeli salad, hummus, Tabouli salad, Tangy + Homemade chicken shawarma cabbage slaw, pickles & shifka peppers, + Chicken shashlik (skewers of chicken thigh/breast) chilli harissa sauce, tahini sauce & + Amba sauce Israeli pita(1 pita per person) + Extra pita PP (Kosher meat available on request at extra cost) Allergens: Cereals(gluten), sesame, soy, milk Allergens: Cereals(gluten), sesame, soy, milk, nuts, celery Extras: With tangy cabbage slaw + £2.00 per person Meat dishes served in aluminium foil containers to be reheated on site With homemade tzatziki + £2.00 per person Extras: Homemade coleslaw + £2.00 per person Other options may be available on request With homemade tzatziki + £2.00 per person Box of falafel balls £20 box of smoky cauliflower £30 box of grilled AUBERGINE £30 25 Homemade large falafel balls, BBQ cauliflower with fresh turmeric, tahini, Char-grilled aubergine with garlic, served with tahini sumac, garlic & herbs oil & squeeze of lemon tahini, harissa oil, pine nuts, fresh green herbs & Zahatar. (available Greek yogurt instead of tahini) mezzes (750 g/ml) kids menu Aubergine salad £7.50 Schnitzel & chips £7.50 Israeli salad £7.50 Chicken Vienna’s & chips £6.00 Tzatziki £7.50 (prices are per portion/kid) Hummus £7.50 (Rice instead of chips @ £1.00 eatra pp) Tabouli £7.50 Green tahini £7.50 Israeli pita (pack of 5) £2.50 Greek pita (pack of 5) £2.50 Shifka peppers £5.00 Homemade pickles £5.00.

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Chanukah Cooking with Chef Michael Solomonov of the World
Non-Profit Org. U.S. POSTAGE PAID Pittsfield, MA Berkshire Permit No. 19 JEWISHA publication of the Jewish Federation of the Berkshires, serving V the Berkshires and surrounding ICE NY, CT and VT Vol. 28, No. 9 Kislev/Tevet 5781 November 23 to December 31, 2020 jewishberkshires.org Chanukah Cooking with Chef The Gifts of Chanukah Michael Solomonov of the May being more in each other’s presence be among World-Famous Restaurant Zahav our holiday presents On Wednesday, December 2 at 8 p.m., join Michael Solomonov, execu- tive chef and co-owner of Zahav – 2019 James Beard Foundation award winner for Outstanding Restaurant – to learn to make Apple Shrub, Abe Fisher’s Potato Latkes, Roman Artichokes with Arugula and Olive Oil, Poached Salmon, and Sfenj with Cinnamon and Sugar. Register for this live virtual event at www.tinyurl.com/FedCooks. The event link, password, recipes, and ingredient list will be sent before the event. Chef Michael Solomonov was born in G’nai Yehuda, Israel, and raised in Pittsburgh. At the age of 18, he returned to Israel with no Hebrew language skills, taking the only job he could get – working in a bakery – and his culinary career was born. Chef Solomonov is a beloved cham- pion of Israel’s extraordinarily diverse and vibrant culinary landscape. Chef Michael Solomonov Along with Zahav in Philadelphia, Solomonov’s village of restaurants include Federal Donuts, Dizengoff, Abe Inside Fisher, and Goldie. In July of 2019, Solomonov brought BJV Voluntary Subscriptions at an another significant slice of Israeli food All-Time High! .............................................2 culture to Philadelphia with K’Far, an Distanced Holidays? Been There, Israeli bakery and café.
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Sancta Dining Hall Semester Two Menu
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View Paprika & Colbeh Full Menu
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My Iranian Sukkah
My Iranian Sukkah FARIDEH DAYANIM GOLDIN Every year after Yom Kippur, my husband Norman and I try to bring together the pieces of our sukkah, our temporary home for a week, a reminder of our frailty as Jews. Every year we wonder where we had last stored the metal frame, the bamboo roof, and the decorations. Every year we wonder about the weather. Will we have to dodge the raindrops and the wind once again this year for a quick bracha before eating inside? Will our sukkah stand up? Will there be a hurricane? I insisted on building a sukkah the ﬁ rst time we had a yard. My husband protested that it would never last in Portsmouth, Virginia, remembering the sukkahs of his childhood and youth in that town, when his father, Milton, struggled to balance the wobbly structure in the more protected area outside the living room. Every year, my father-in-law had to bring it down in the middle of the holiday, fear- ing that strong winds from one hurricane or another would topple the sukkah against the building, bringing down bricks, glass, and the roof shingles. In Iran of my youth, we had no such worries. Every year, a month before the holiday, my father ordered four young trees from the town’s wood supplier. He made sure they were cut to the exact height and had the two largest branches trimmed in a V, like two hands ready to catch a ball. Nails and screws being forbidden in My Iranian Sukkah ❖ 225 Copyright © 2009.
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Parking Garage Gives Way to New Stapleton Neighborhood
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Jewish Bserver Vol
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My Iranian Sukkah
Old Dominion University ODU Digital Commons English Faculty Publications English 2009 My Iranian Sukkah Farideh Dayanim Goldin Old Dominion University, [email protected] Follow this and additional works at: https://digitalcommons.odu.edu/english_fac_pubs Part of the Jewish Studies Commons, and the Women's Studies Commons Original Publication Citation Goldin, Farideh Dayanim, (2009). "My Iranian Sukkah" in M. Ben-Joseph and D. N. Rosen (Eds.), Where we find ourselves: Jewish women around the world write about home (pp. 225-234). New York: SUNY. This Creative Work is brought to you for free and open access by the English at ODU Digital Commons. It has been accepted for inclusion in English Faculty Publications by an authorized administrator of ODU Digital Commons. For more information, please contact [email protected]. My Iranian Sukkah FARIDEH DAYANIM GOLDIN Every year after Yorn Kippur, my husband Norman and I try to bring together the pieces of our sukkah, our temporary home for a week, a reminder of our frailty as Jews. Every year we wonder where we had last stored the metal frame, the bamboo roof, and the decorations. Every year we wonder about the weather. Will we have to dodge the raindrops and the wind once again this year for a quick bracha before eating inside? Will our sukkah stand up? Will there be a hurricane? I insisted on building a sukkah the first time we had a yard. My husband protested that it would never last in Portsmouth, Virginia, remembering the sukkahs of his childhood and youth in that town, when his father, Milton, struggled to balance the wobbly structure in the more protected area outside the living room.
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Occurrences and Denotation of the Italian Lexical Type Pizza
Rivista di Studi Indo-Mediterranei VIII (2018) Plurilingual e-journal of literary, religious, historical studies. website: http://kharabat.altervista.org/index.html Rivista collegata al Centro di Ricerca in “Filologia e Medievistica Indo-Mediterranea” (FIMIM) Università di Bologna cod. ANCE (Cineca-Miur) E213139 ISSN 2279-7025 Ephraim Nissan Occurrences and Denotation of the Italian Lexical Type pizza Further Data and Considerations about the Denotational Periphery, in Relation to the Historical Italian or North East Mediterranean and South East European Spread of Co-derivatives of the Type pitta/pizza Abstract: This study builds upon two earlier papers (Alinei and Nissan 2007; Nissan and Alinei 2013) which explored the etymology of the Italian lexical type pizza / pitta. The earliest sure Greek instance is in Theophilactus, who from 1090 to 1108 was bishop of Bulgaria with his seat in Ochrida. It is unclear whether the etymology could be traced to the fifth century C.E., to Hesychius’ glosses πήτεα: πίτυρα ‘bran’ and πητίτης: πιτύρινοι άρτοι ‘bran breads’. Alinei and Nissan (2007) proposed that Byzantine Greek borrowed pitta or pita from Christian Middle Aramaic, i.e., Syriac or some vernacular, as Aramaic pitta ‘bread’, cf. Hebrew pat, pitt- (historically, there were older developments in the biblical period, apparently, from such bread being suitable for tearing pieces from it). Note however that the borrowing from Middle Aramaic into Greek must have been late enough (thus, Byzantine) for the Northwest Semitic phoneme /p/ to have in the source language the allophones [p] and [f], rather than [φ] and [f] (which was still the case in Roman-age Hebrew, as opposed to early medieval Hebrew).
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Catering Menu
BREAKFAST Monday Closed Tuesday 8 am • 4pm LUNCH Wednesday 8 am • 4pm Thursday 8 am • 4pm DELI Friday 8 am • 4pm Saturday 9 am • 3pm CATERING Sunday 9 am • 3pm 19 Pelham Street, Newton Centre, MA • 617-244-5345 • www.innaskitchen.com CATERING MENU Nothing lingers in the memory like good food. Whether you are hosting a meeting or a holiday party, brunch, Kiddush meal, Shabbat dinner, or hors d’oeurves ... Let Inna’s help make your gathering memorable. This menu is just a sample of some popular items. We happily customize dishes and take requests, both for new dishes and modifications to suit diets, tastes, or allergies. We cook from scratch using only quality real ingredients. All our meat is Glatt Kosher, grass-fed, and free of antibiotics and hormones. Don’t hesitate to contact us with any questions. 2 ABOUT OUR FOOD Allergies - We are very allergen aware and friendly. We keep the kitchen Gluten-Free so the majority of our items are GF and celiac friendly. Most items are also dairy-free. If you have any allergies or special dietary needs let us know and we will do our best to accomodate. Kosher - We are NOT supervised kosher but we are MORE than kosher style. We only use kosher products, including all certified Glatt kosher meat and poultry. We do make some dishes with dairy but do not mix meat and dairy in our cooking. If you have questions about our practices let us know. Dairy items on this menu are marked with a (d). There are also some sandwiches that are listed with both meat and dairy.
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Menorah Dec 2018
Tifereth Israel Congregation December 2018 Kislev/Tevet 5779 The Menorah Inside This Issue* From the President: Stan Dorn Light in the Darkness, Security and Safety I hope you’re all enjoying a joyous, peaceful, and healthy Chanukah. Kol Nashim 4 SHALEM 4 This holiday offers powerful, hopeful imagery: candles lit Library News 5 during the year’s longest nights, with the brightness grow- Himmelfarb Happenings 6 ing as we add more candles, night after darkening night. Kadima/USY 8 The periodic darkness of the natural order does not de- Social Action 10 fine us. The lights we kindle in response to that darkness News are what defines us. Nayes un Mekhayes 12 My Trip to Bila Tserska 14 Following last month’s horrendous tragedy in Pittsburgh, I Tzedakah Medals 16 was so proud of how our community came together. The Gevarim 19 very next Shabbat, the sanctuary was filled with singing, KN Book Group 21 warmth, and inspiring words. And after morning minyan the following day, Rabbi Friday Night Minyan Seidel graciously took a sabbatical from his sabbatical to lead us towards healing, Assignments 22 hosting an open forum for people to share their reactions to the worst episode of Donations 23 anti-Semitic violence in our nation’s history. * On-line readers can click the We have not been alone. Churches, mosques, temples, community groups, local uni- title of an article to go directly to that article versities, police officers – all have reached out in solidarity, letting us know that they are here for us. An important priority, of course, is to keep everyone safe who comes within our doors.
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Hungarian Cookbooks for Israeli Readers: a Comparative Literary-Cultural Analysis.” Hungarian Cultural Studies
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