Redefining Diaspora Consciousness: Musical Practices of Moroccan Jews in Brooklyn
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MOROCCAN SOUP Harira Bowl (Vegan) : Traditional Moroccan Soup with Tomato, Lentils, Chick Peas, Onion, $6 Cilantro, Parsley, Ginger, Saffron, Rice
MOROCCAN RESTAURANT 3191 S. Grand Blvd. St. Louis, MO 63118 www.baidarestaurant.com 314.932.7950 APPETIZERS Shrimp Pil Pil : Sauteed Shrimp in a $13 Bastilla : Sweet and savory chicken pie, $14 fresh house-made tomato sauce with layered with tender spiced chicken, eggs, fennel and garlic sauce. Served with flat cilantro, parsley, almonds, and honey, bread dusted with cinnamon, and powdered sugar M’Lwee Chicken : A flaky layered $7 pastry stuffed with onions, cumin, Zaaluk (Vegan) : Fresh eggplant and $6 coriander, herbs, chicken and other spices tomato blended with olive oil, cilantro, then pan fried. Served with Harissa parsley, garlic, cumin, harissa and lemon juice. Served with Pita Bread Shakshuka (Vegan) : Sweet and spicy $6 tomato sauce with roasted red pepper, Loubia (Vegan) : Traditional slow baked $6 garlic, herbs and spiced with traditional white beans with paprika, cumin, cilantro, Moroccan flavor. Served with flat bread parsley, and chopped tomato. Served with One Egg on Top $1 flat bread Salads are in the Vegetarian and Vegan Section MOROCCAN SOUP Harira Bowl (Vegan) : Traditional Moroccan soup with tomato, lentils, chick peas, onion, $6 cilantro, parsley, ginger, saffron, rice THE MOROCCAN CUISINE This cuisine Is a very diverse cuisine because of 7 Vegetables served in the couscous : Zucchini, Morocco’s interactions with other nations over yellow squash, garbanzo, butternut squash, lima the centuries: Imazighen or the Berbers, the beans, carrots, green peas first settlers of Morocco (in Arabic Al Maghreeb Spices : lot of Spices are used: Karfa (cinnamon), which means the land of the sunset), Phoenicians, Kamun (cumin), Kharkum (turmeric), Skinjbeer Romans, Arabs, Africans and Moors (who fled (ginger), Leebzar (pepper), Tahmira (paprika), from Spain). -
Moroccan Cuisine
Moroccan Spiced Vegetable Couscous Serves 4 Ingredients ● 2 tablespoons olive oil ● 1 medium red onion chopped ● 1 yellow bell pepper chopped ● 1 carrot chopped into cubes ● 2 cloves garlic minced ● salt & pepper to taste ● ½ teaspoon paprika ● ½ teaspoon ground coriander ● ¼ teaspoon turmeric ● ½ teaspoon celery salt ● ½ teaspoon ground cumin ● ⅛ teaspoon ground cinnamon ● cayenne pepper optional, to taste ● 1 cup frozen peas ● 1 14oz can chickpeas drained ● 1½ cups chicken stock or vegetable stock ● A good handful fresh parsley chopped ● 1 cup instant couscous Ingredients: 1. In a medium-size skillet, heat oil over medium heat. 2. Add red onion, yellow pepper, and carrot sauté 10-15 minutes or until all the vegetables are your desired tenderness 3. Add the garlic, sauté another minute. 4. Mix in the salt & pepper, paprika, ground coriander, turmeric, celery salt, cumin ground cinnamon, and cayenne pepper (if using). Stir-fry until fragrant (about a minute). 5. Add the frozen peas and cook briefly. Stir in the piquante peppers and chickpeas. Followed by the stock. 6. Add the chopped parsley and stir in the couscous. Remove from heat and let stand 5 minutes or until liquid is absorbed. Flu and serve. Source: https://www.errenskitchen.com/moroccan-spiced-vegetable-couscous/ Moroccan-Spiced Roasted Eggplant and Tomatoes Serves 4 Ingredients: ● 1 large eggplant, diced ● 2 Tbsp olive or melted coconut oil ● ½ tsp sea salt ● 2 Tbsp olive or coconut oil ● 1 large white or yellow onion, julienned ● 3 cloves garlic, minced ● 1 Tbsp ground cumin ● 1 Tbsp smoked paprika ● ¼ tsp sea salt ● 2 14.5-oz cans diced fire-roasted tomatoes ● 1/2 cup water ● 1 cup cooked chickpeas ● 1 Tbsp maple syrup or coconut sugar ● 2 Tbsp harissa paste (or sub another favorite hot sauce or chili garlic sauce) Instructions: 1. -
Thesis Final Copy V11
“VIENS A LA MAISON" MOROCCAN HOSPITALITY, A CONTEMPORARY VIEW by Anita Schwartz A Thesis Submitted to the Faculty of The Dorothy F. Schmidt College of Arts & Letters in Partial Fulfillment of the Requirements for the Degree of Master of Art in Teaching Art Florida Atlantic University Boca Raton, Florida May 2011 "VIENS A LA MAlSO " MOROCCAN HOSPITALITY, A CONTEMPORARY VIEW by Anita Schwartz This thesis was prepared under the direction of the candidate's thesis advisor, Angela Dieosola, Department of Visual Arts and Art History, and has been approved by the members of her supervisory committee. It was submitted to the faculty ofthc Dorothy F. Schmidt College of Arts and Letters and was accepted in partial fulfillment of the requirements for the degree ofMaster ofArts in Teaching Art. SUPERVISORY COMMIITEE: • ~~ Angela Dicosola, M.F.A. Thesis Advisor 13nw..Le~ Bonnie Seeman, M.F.A. !lu.oa.twJ4..,;" ffi.wrv Susannah Louise Brown, Ph.D. Linda Johnson, M.F.A. Chair, Department of Visual Arts and Art History .-dJh; -ZLQ_~ Manjunath Pendakur, Ph.D. Dean, Dorothy F. Schmidt College ofArts & Letters 4"jz.v" 'ZP// Date Dean. Graduate Collcj;Ze ii ACKNOWLEDGEMENTS I would like to thank the members of my committee, Professor John McCoy, Dr. Susannah Louise Brown, Professor Bonnie Seeman, and a special thanks to my committee chair, Professor Angela Dicosola. Your tireless support and wise counsel was invaluable in the realization of this thesis documentation. Thank you for your guidance, inspiration, motivation, support, and friendship throughout this process. To Karen Feller, Dr. Stephen E. Thompson, Helena Levine and my colleagues at Donna Klein Jewish Academy High School for providing support, encouragement and for always inspiring me to be the best art teacher I could be. -
Mahzor - Fourth Edition.Indb 1 18-08-29 11:38 Mahzor
Mahzor - Fourth Edition.indb 1 18-08-29 11:38 Mahzor. Hadesh. Yameinu RENEW OUR DAYS A Prayer-Cycle for Days of Awe Edited and translated by Rabbi Ron Aigen Mahzor - Fourth Edition.indb 3 18-08-29 11:38 Acknowledgments and copyrights may be found on page x, which constitutes an extension of the copyright page. Copyright © !""# by Ronald Aigen Second Printing, !""# $ird Printing, !""% Fourth Printing, !"&' Original papercuts by Diane Palley copyright © !""#, Diane Palley Page Designer: Associès Libres Formatting: English and Transliteration by Associès Libres, Hebrew by Resolvis Cover Design: Jonathan Kremer Printed in Canada ISBN "-$%$%$!&-'-" For further information, please contact: Congregation Dorshei Emet Kehillah Synagogue #( Cleve Rd #!"" Mason Farm Road Hampstead, Quebec Chapel Hill, CANADA NC !&)#* H'X #A% USA Fax: ()#*) *(%-)**! ($#$) $*!-($#* www.dorshei-emet.org www.kehillahsynagogue.org Mahzor - Fourth Edition.indb 4 18-08-29 11:38 Mahzor - Fourth Edition.indb 6 18-08-29 11:38 ILLUSTRATIONS V’AL ROSHI SHECHINAT EL / AND ABOVE MY HEAD THE PRESENCE OF GOD vi KOL HANSHEMAH T’HALLEL YA / LET EVERYTHING THAT HAS BREATH PRAISE YOU xxii BE-ḤOKHMAH POTE‘AḤ SHE‘ARIM / WITH WISDOM YOU OPEN GATEWAYS 8 ELOHAI NESHAMAH / THE SOUL YOU HAVE GIVEN ME IS PURE 70 HALLELUJAH 94 ZOKHREINU LE-ḤAYYIM / REMEMBER US FOR LIFE 128 ‘AKEDAT YITZḤAK / THE BINDING OF ISAAC 182 MALKHUYOT, ZIKHRONOT, SHOFAROT / POWER, MEMORY, VISION 258 TASHLIKH / CASTING 332 KOL NIDREI / ALL VOWS 374 KI HINNEI KA-ḤOMER / LIKE CLAY IN THE HAND OF THE POTIER 388 AVINU MALKEINU -
Exploring Moroccan Identities: the Tension Between Traditional and Modern Cuisine in an Urban Context
University of Tennessee, Knoxville Trace: Tennessee Research and Creative Exchange University of Tennessee Honors Thesis Projects University of Tennessee Honors Program 5-2012 Exploring Moroccan Identities: The eT nsion between Traditional and Modern Cuisine in an Urban Context Miriam R. Dike University of Tennessee - Knoxville, [email protected] Follow this and additional works at: https://trace.tennessee.edu/utk_chanhonoproj Part of the African History Commons, Feminist, Gender, and Sexuality Studies Commons, and the Social and Cultural Anthropology Commons Recommended Citation Dike, Miriam R., "Exploring Moroccan Identities: The eT nsion between Traditional and Modern Cuisine in an Urban Context" (2012). University of Tennessee Honors Thesis Projects. https://trace.tennessee.edu/utk_chanhonoproj/1523 This Dissertation/Thesis is brought to you for free and open access by the University of Tennessee Honors Program at Trace: Tennessee Research and Creative Exchange. It has been accepted for inclusion in University of Tennessee Honors Thesis Projects by an authorized administrator of Trace: Tennessee Research and Creative Exchange. For more information, please contact [email protected]. Dike 1 Miriam Ruth Dike Advisor: Dr. Bertin M. Louis, Jr. University of Tennessee: Department of Anthropology ANTH 457 Chancellor Honors Program Exploring Moroccan Identities: The Tension between Traditional and Modern Cuisine in an Urban Context Dike 2 ABSTRACT: This paper will analyze Moroccan foodways, which over the last century have become increasingly influenced by the Western world, largely due to forces of colonialism, globalization, and neo-colonialism. I examine how rich and poor, young and old, male and female view Moroccan cuisine, dine at home, in the streets or in restaurants, interpret shifting gender roles, shop for food, and understand changing trends in food. -
Global Cuisine, Chapter 2: Europe, the Mediterranean, the Middle East
FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 2: Europe, the Mediterranean,Chapter # the Middle East, and Asia ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia SECTION 1 EUROPE With 50 countries and more than 730 million residents, the continent of Europe spans an enormous range of cultures and cuisines. Abundant resources exist for those who want to learn more about these countries and their culinary traditions. However, for reasons of space, only a few can be included here. France, Italy, and Spain have been selected to demonstrate how both physical geography and cultural influences can affect the development of a country’s cuisines. Study Questions After studying Section 1, you should be able to answer the following questions: ■■ What are the cultural influences and flavor profiles of France? ■■ What are the cultural influences and flavor profiles of Italy? ■■ What are the cultural influences and flavor profiles of Spain? France Cultural Influences France’s culture and cuisine have been shaped by the numerous invaders, peaceful and otherwise, who have passed through over the centuries. -
Happy Chanukah! Chag Urim Sameach!
DECEMBER 2020 Kislev-Tevet 5781 1011 N. Market Street Frederick, MD 21701 Volume 22 301-663-3437 Issue 5 [email protected] www.bethsholomfrederick.org Happy Chanukah! Chag Urim Sameach! See pages 8-10 for Chanukah fun! THE LAST JEWISH JEWISH GENEALOGY SOUP KITCHEN & 12 TIPS TO CELEBRATE P5 GANGSTER P5 P6 FOOD BANK P9 CHANUKAH AT HOME Rabbinic Reflections - Lessons of the Chanukiah RABBI JORDAN HERSH | [email protected] As we approach the winter festival of Chanukah, the air is getting colder, the days shorter and with the surge of MINYAN AT BSC COVID-19, we are all spending more and more time inside our homes. Please join us on Zoom There is a powerful lesson about what it means to turn inwards which we Thursdays at 8:45 AM for can mine from the ritual of the cha- nukiah, or Chanukah menorah. minyan. Contact Our practice is to light the chanukiah inside our homes, but to Mark Vallon or Rabbi Hersh to join place them in a window facing the main thoroughfare. In this way, it is both an intensely private, family ritual while at the same time being a blatantly visible, public experience. We are all aware, I am sure, of the degree to which a person’s out- ward actions convey the truth about their inner selves. We learn about a person’s character through how they behave, despite the Torah STUDY fact that character is an invisible inner quality. JOIN US EVERY SUNDAY There is a discussion in the Talmud about what kind of oil and AT 11:30 A.M. -
Fine Judaica, to Be Held May 2Nd, 2013
F i n e J u d a i C a . printed booKs, manusCripts & autograph Letters including hoLy Land traveL the ColleCtion oF nathan Lewin, esq. K e s t e n b au m & C om pa n y thursday, m ay 2nd, 2013 K est e n bau m & C o m pa ny . Auctioneers of Rare Books, Manuscripts and Fine Art A Lot 318 Catalogue of F i n e J u d a i C a . PRINTED BOOK S, MANUSCRIPTS, & AUTOGRAPH LETTERS INCLUDING HOLY L AND TR AVEL THE COllECTION OF NATHAN LEWIN, ESQ. ——— To be Offered for Sale by Auction, Thursday, May 2nd, 2013 at 3:00 pm precisely ——— Viewing Beforehand: Sunday, April 28th - 12:00 pm - 6:00 pm Monday, April 29th - 12:00 pm - 6:00 pm Tuesday, April 30th - 10:00 am - 6:00 pm Wednesday, May 1st - 10:00 am - 6:00 pm No Viewing on the Day of Sale This Sale may be referred to as: “Pisgah” Sale Number Fifty-Eight Illustrated Catalogues: $38 (US) * $45 (Overseas) KestenbauM & CoMpAny Auctioneers of Rare Books, Manuscripts and Fine Art . 242 West 30th street, 12th Floor, new york, NY 10001 • tel: 212 366-1197 • Fax: 212 366-1368 e-mail: [email protected] • World Wide Web site: www.Kestenbaum.net K est e n bau m & C o m pa ny . Chairman: Daniel E. Kestenbaum Operations Manager: Jackie S. Insel Client Accounts: S. Rivka Morris Client Relations: Sandra E. Rapoport, Esq. (Consultant) Printed Books & Manuscripts: Rabbi Eliezer Katzman Ceremonial & Graphic Art: Abigail H. -
Exploring International Cuisine | 1
4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe ....................................................................................................................................... -
The Mediterranean Diet for Sustainable Regional Development/International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM)
mediterr_2012_EN_Mise en page 1 24/02/12 11:07 Page1 2012 2012 THE MEDITERRANEAN DIET FOR SUSTAINABLE REGIONAL DEVELOPMENT > The 2012 edition of Mediterra takes the mobilising potential of the Mediterranean Diet as a basis and proposes a multidimensional itinerary involving sociodemo- graphics, health, ecology, enterprise, geo-economics and citizens’ initiative. > Consumers in the countries of the Mediterranean Basin have progressively changed their dietary practices as they have gradually become caught up in the dynamics of urbanisation and the globalisation of agricultural trade. They are adhering less and less to the Mediterranean Diet, despite the fact that it is the basis of their identity and one of the major assets of the region. Pressures on natural resources and the emergence of new private actors are compounding the complexity of diet-related issues. THE MEDITERRANEAN DIET > Already the subject of widespread sociocultural and scientific debate and research, the Mediterranean Diet merits reconsideration from the political point of view FOR SUSTAINABLE REGIONAL given the growing awareness of the strategic dimension of agriculture and the crucial role played by food production in the stability and development of societies. DEVELOPMENT This diet, whose health-promoting virtues are widely recognised and which UNESCO has now listed as part of the intangible cultural heritage of humanity, is now raising questions in the fields of environmental responsibility and political action to promote greater regional cooperation. Cie© & This report has been produced under the direction of the International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM), which is an intergovernmental organisation for training, research and cooperation in the fields of agriculture, food and sustainable rural development in the Mediterranean region. -
PARASHA TERUMAH 5 February 2011
1 Adar I 5771 PARASHA TERUMAH 5 February 2011 Working ORG . Together Rabbi Jonathan Sacks Chief Rabbi Great Britain KAHALJOSEPH . As soon as we read the opening lines of Te- WWW rumah we begin the ● massive shift from the intense drama of the Prayer Schedule exodus with its signs and wonders and epic events, to the long, de- 310.474.0559 ● tailed narrative of how the Israelites con- structed the Tabernacle, the portable sanctuary , CA 90025 90025 , CA that they carried with call that the mishkan SHABBAT & them through the desert. was not a permanent feature of the spiritual ROSH HODESH NGELES By any standards it is a life of the children of Is- PARASHA TERUMAH A part of the Torah that rael. It was specifically Friday, February 4th OS cries out for explanation. designed to be carried Minhah & Arbit 5:00 pm , L The first thing that on their journey through Candle Lighting 5:08 pm strikes us is the sheer the wilderness. Later, in Saturday, February 5th length of the account: the days of Solomon, it EVASSER Shaharit 8:30 am one third of the book of would be replaced by OULEVARD Teen Shabbat 11 am –2 pm Shemot, five parshiyot – the Temple in Jerusa- B Tehillim before Minhah Terumah, Tetsaveh, half lem. What enduring Minhah & Arbit 4:30 pm of Ki Tissa, Vayakhel message are we sup- ONICA and Pekudei, interrupted posed to learn from a Motzei Shabbat 6:12 pm M only by the story of the construction that was EEKDAYS golden calf. not designed to endure? W ANTA Sunday, February 6th This becomes even Even more puzzling is Shaharit 7:30 am M more perplexing when that fact that the story is Monday to Friday 10505 S 10505 ● we compare it with an- part of the book of Shaharit 6:30 am other act of creation, Shemot. -
Moroccan Vegetable Tagine Recipe
Moroccan Vegetable Tagine Recipe Moroccan food is very varied due to the country’s links with many other nations and cultures throughout their history: there are European, Asian and North African influences, which all add something different to the flavours of Moroccan cuisine. Spices are used widely across Moroccan cooking. Saffron, mint and lemons are grown in Morocco whereas many other spices are bought from abroad, including: • cinnamon; • cumin; • turmeric; • ginger; • paprika. Two popular spice mixes are: • • Ras el Hanout – a dried spice mix with between 12 and 100 spices. Each cook creates their own secret recipe! Moroccan families share food at a relaxed pace for a sociable time. Mint tea is shared after most meals. It is usually served very sweet with sugar added. The Tagine is a traditional Moroccan meal made in a pottery dish, also known as a tagine. This slow-cooked meal will often be served with couscous, which is like a very fine pasta that becomes light and fluffy when cooked. This gluten-free vegetable tagine is packed with healthy ingredients like lentils and chickpeas. visit twinkl.com Moroccan Vegetable Tagine Recipe Ingredients • 1 tbsp olive oil • 375g sweet potatoes Did You cut into chunks Know...? • • juice of 1 large orange, For some dishes, • 2 thickly sliced leeks plus peel thickly sliced Moroccans eat with their hands using • • 500g toasted, chopped bread as a • 2 tsp ground coriander mixed nuts (optional) utensil. • 2 tsp ground cumin • 400ml water • • small bunch chopped coriander • ¼ tsp ground cinnamon • natural • 400g can of chopped bio-yoghurt tomatoes (optional) • 1 red pepper cut into chunks • 1 yellow pepper cut into chunks • 400g can of chickpeas • 100g dried split red lentils Method 1.