A couple of weeks ago, I attended a discussion at the annual Jerusalem International Book Fair entitled, The Changing Jewish Kitchen – Is Jewish food still Jewish food and what is it?. The panel consisted of cookbook author Joan Nathan, Israeli chef, TV personality and food writer Israel Aharoni, Israeli chef Ezra Kedem (Arcadia Restaurant in Jerusalem), and the moderator, baker, chef and restaurant consultant Mark Furstenberg.
I have been a fan of Joan Nathan’s since my mother gave me one of her cookbooks, Jewish Holiday Kitchen, almost 25 years ago. The first two recipes I made from that cookbook were for Passover: Seven-Fruit Haroset From Surinam and Larry Bain’s Bubie’s Haroset. They were a big hit at my family Passover dinner. Years later, when I moved to Israel and Mr. BT and I were hosting our first seder, I told him about a Venetian haroset recipe containing chestnuts that I had found in Joan Nathan’s cookbook and which I wanted to make. He said, let’s make it, and this was the basis for the now famous Nordell family haroset.
During the panel discussion, Ms. Nathan talked about when she visited Strasbourg, France to do research for her latest cookbook, Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France: the people she interviewed there, she recounted, begged her to find some lost Alsatian Jewish recipes. She said that she is afraid that some of the traditional Ashkenazi recipes are being lost because people are shying away from making the more fattening recipes, like those containing chicken fat, duck fat and goose fat.
Israel Aharoni told an interesting story about Jewish fusion cooking he witnessed in someone’s home in Jerusalem. During the taping of his famous television program, Derech Ha’ochel (The Way of Food), with his friend and co-host, comedian Gavri Banai, they were invited to have Shabbat dinner with a family in the Orthodox neighborhood of Mea Shearim. The woman of the house started preparing gefilte fish, which she served with hilbeh, a traditional Yemenite condiment made with fenugreek, zhug, and coriander, and tehina (sesame paste). Aharoni, whose parents were from Uzbekistan, was quite shocked that a traditional Ashkenazi family would put Yemenite and Middle Eastern condiments on their table. But then he realized that this was a common occurrence for families who lived in the melting pot of Israel where you find Yemenites and Moroccans who eat gefilte fish and Ashkenazis who eat North African shakshouka and tagine.
The discussion moved on to topic of olive oil. Most people would assume that a country where you can find ancient olive oil presses would have a long and uninterrupted history of cooking with olive oil. But as Aharoni said, “Until 20 or 25 years ago, you couldn’t even get olive oil in Israel. You had to have a friend, who had a friend, who knew someone who lived in an Arab village.” However, he said when Italian food became popular here, the local supermarkets started stocking lower quality Italian and Spanish olive oil. Things have progressed, and you can now buy high quality local olive oil.
Ezra Kedem, who is half Kurdish and half German, said that when he was a child in Jerusalem and came home hungry from school, he would be given dark bread with olive oil and za’atar. His eyes lit up when he talked about this childhood treat. He said that his parents bought their olive oil once a year from Arabs in Beit Jala, a town south of Jerusalem. The olive oil was put in two or three jerrycans that they would bring to the Arab family to fill up with the liquid gold, as Kedem described it.
After the discussion was over, I asked Ms. Nathan if she was going to be doing a book signing, to which she replied, “they didn’t arrange one, but come with me and I will be happy to sign a book for you.” She is very down-to-earth and easy to talk to. I really felt like I could have talked to her for hours, but she had a appointment to be interviewed by fellow Israeli blogger and Haaretz editor, Liz Steinberg, who wrote a lovely article about her in that newspaper.
What I love most about her cookbooks is the stories and history that she gathers for each recipe. She takes you on a wonderful trip to a country, a town, a home or a restaurant without leaving your home. She makes sure that you feel the love that goes into each family dish. I so wanted to talk to her about some of my own family treasures: the matza balls, the noodle and matza schalets, and the butter cookies. Alas, it will have to wait for another trip.
The first recipe that caught my eye in her new cookbook was a recipe called Soupe au Blé Verte, which is a spicy vegetarian version of the classic Tunisian soup called Shurbat Farik bi’l-Mukh, made with chickpeas and freekeh, and it is a perfect soup for a cold winter’s night. I made a few slight additions to the recipe: I added garlic, since as most of you know, having a half-Hungarian in the house means that you can’t make something without garlic unless you can prove that it is an absolutely forbidden ingredient in that particular dish.
And, I also added our homegrown Cavalo Nero (Tuscan Kale) at the very end of the cooking process. It gave a nice crunchy texture to the soup.
Quiches, Kugels, and Couscous is a real treasure and I will be cooking more dishes from it in the coming weeks.
- 1 cup dried small chickpeas
- 1/4 cup olive oil 1 small onion diced
- 1 stalk celery finely chopped 1 carrot, peeled and diced
- 3 cloves garlic minced
- 1/4 cup plus 2 tablespoons finely chopped fresh parsley
- 1 bay leaf 1 teaspoon harissa plus more for garnish
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt or to taste
- 1/2 teaspoon freshly ground black pepper
- 7-8 cups water
- 1 tablespoon tomato paste 1 cup freekeh picked over for stones and chaff and rinsed
- 1 cup cavalo nero chopped with the center rib removed
- 1 lemon quartered
Place the chickpeas in a bowl, cover with water, and soak them overnight.
The next day, put the olive oil in a soup pot and saute the onion, celery, carrot, and garlic until the onion is transparent. Add the drained chickpeas to the pan with 1/4 cup of parsley, the bay leaf, harissa, cayenne pepper, salt, and black pepper. Stir in the tomato paste and a cup of water, and cook for about 5 minutes.
Add 6 cups of water and bring to the boil. Stir in the freekeh and lower the heat. Cover the soup, and simmer for 1-1/2 hours. You may have to add an additional cup of water. Add the cavalo nero and cook for an additional 30 minutes. Discard the bay leaf and serve with a sprinkling of parsley and a wedge of lemon.