Anna has refused to eat breakfast food for breakfast. A meal by the name of breakfast no longer exists in our house. Today, she is eating chicken cutlets. Without ketchup, by the way, something that amazes me to no end. But other days it is sweet potato kugel or leftover meat or something of the like from Shabbat meals. I’ve stopped buying breakfast cereal because I’m tired of it going stale from Anna giving it the cold shoulder.
We are playing musical chairs with the baby seat for the car. My husband picks up the kids from school two days a week and needs the carseat in his car, but he doesn’t necessarily drop off the baby on the days he picks him up (he does have a car seat for Anna). Come to think of it, we tried this two cars, one car seat thing when Anna first came and it worked for about a month. Well, it’s been about a month with the new baby and I’m reaching my breaking point. When I find the time this week, I think I’m going to give in and buy a second car seat for the baby.
I found this article from the New York Times after Sukkot that I wanted to share. (Please note as always that generalizations about the Orthodox community are just that – generalizations) I love learning about (and tasting!) foods from different cultures, especially different branches of my own. Enjoy!
Published: October 11, 2006
LIKE its trees, Brooklynâ€™s sukkahs sprout in unlikely places. Evan Sung for The New York Times
A dessert table includes, from top, sesame rounds called kahk; preserved apples and spaghetti squash; and cactus pear and pomegranate seeds, fall fruits that are traditional for Sukkot.
ON THE HOLIDAY TABLE Aida Hassonâ€™s veal breast, with fava beans and toasted almonds. All over the borough, observant Jewish families spent the first week of October building sukkahs, outdoor rooms with open roofs, in preparation for the holiday of Sukkot, which began last Friday and ends this Friday. Perched on asphalt roofs and in concrete gardens, they will eat under the stars for a week to commemorate the Jewsâ€™ biblical wanderings in the desert.
For one food-loving community within Brooklynâ€™s sizable Jewish population, Sukkot has additional significance.
â€śWe always cook a lot, but for Sukkot, we do even more,â€ť said Aida Hasson, who grew up in Beirut and is part of Brooklynâ€™s tight-knit community of Middle Eastern Jews.
This network of a few hundred families shares roots in Syria, Lebanon, Iraq and Egypt, and also an extraordinary culinary tradition. They use the term Syrian Jews, to distinguish themselves within the larger world of the Sephardim, the Jews of the Mediterranean.
â€śWe call ourselves Syrian, Sephardic, Middle Eastern, whatever,â€ť said Giselle Habert, who was born in Cairo. â€śThe important thing is that we all know each other, and we all cook the same things.â€ť
This communityâ€™s favorites are labor-intensive dishes that are still passed down from mother to daughter: sambusak, crisp little half-moons stuffed with allspice-scented meat or tangy white cheese; mujadara, lentils and rice cooked together and thickly piled with gold-brown strands of onion; mahshi, vegetables like tiny eggplant and finger-size zucchini stuffed with spiced meat and rice; and kahk, sesame-sprinkled rounds of crumbly pastry.
â€śOurs is the real, original cooking of the Jews,â€ť said Vicki Maijor, whose grandmother was born in Aleppo, Syria. In the Bible, she pointed out, when Esau sells his birthright, â€śit is for lentil soup, isnâ€™t it?â€ť
Now spread over the world, â€śthe community,â€ť as its members call it, is defined mostly through family and religion, but also by its distinctive food, so different from the brisket and bagels of the Ashkenazic tradition most Americans are familiar with.
Ms. Hasson is famous in the community for her typically Lebanese fruit preserves, like tiny apples cooked in sugar syrup, jellied quince paste and finely shredded and candied spaghetti squash, all traditional sweets for the first month of the Jewish year, which began at sundown on Sept. 22. â€śIn Beirut, we all lived together, and the women cooked together all day long,â€ť she said. â€śEveryone would sit down and help with the stuffing and the folding, someone would make a bowl of tabbouleh, and that way no one was alone doing all the work.â€ť
Middle Eastern cities like Damascus, Baghdad, Beirut and Alexandria all had flourishing Jewish neighborhoods for many centuries. But diasporas became common for many reasons, including the slow death of the camel-caravan economy in the 20th century, the Arab-Israeli wars and Egyptâ€™s expulsion of nearly all of its Jews between 1956 and 1967.
And so the community has slowly reconstituted itself in Los Angeles, Tel Aviv, Paris and Brooklyn, revitalizing the Sephardic neighborhood around the intersection of Kings Highway and Ocean Parkway. Population estimates for the community in Brooklyn range from 30,000 to 50,000; Brooklynâ€™s Jewish population overall is now about 500,000, according to a 2002 study by the UJA-Federation of New York.
It is not surprising, given the repeated displacements of the centuries, that the community does not welcome attention from outsiders. But its cooking, which I first tasted at the bakeries and restaurants on Kings Highway, is so intriguing that over several months, I slowly persuaded some home cooks to open their kitchens.
Although they take their skills for granted â€” â€śI donâ€™t do anything specialâ€ť is the refrain â€” their well-developed abilities to balance sweet and sour flavors, to weave together spices, simply to cook without recipes and put a home-cooked meal on the table virtually every night, are increasingly rare.
Sukkot is also the Jewish harvest festival, and in the community it has become a traditional time to feed 40, 60, even 100 guests â€” and to set out almost that many different dishes. On the first night, my dinner began with seven different mezze, or appetizers, then continued with a green Egyptian soup called melokhia, spiked with vinegary scallions to cut its richness. It then moved on to two chickens mounded with rice and pine nut stuffing; brisket in a sweet and sour sauce; a roll of roasted kibbe (ground beef and rice) in cherry sauce; braised celery root and fennel in turmeric; and string beans with caramelized onions. For dessert, there was a plum tart, a pastry roll filled with homemade jam, and walnut-stuffed dates.
After the first two festive days, typical Sukkot meals are casseroles and stews â€” like sofrito batatas, a spiced veal stew with fried potatoes mixed in â€” that can be easily transported to the sukkah, and are warming on cold fall nights.
Suzanne DeChillo/The New York Times
Like Orthodox and Hasidic Jewish women, the women of this community keep kosher kitchens, define themselves first as wives and mothers, and rarely work outside the home. But in contrast to those purposefully modest women, these women are fashionable and even glamorous, blending in on the Brooklyn streets in tank tops and French-tip manicures.
â€śIn our community, it doesnâ€™t matter so much what we wear,â€ť said Fernanda Chemtob, who was born in Cairo and now lives in Brooklyn. â€śWe know who we are.â€ť They certainly do. Even women who have lived their whole lives in Brooklyn can taste if a cookâ€™s roots are in Egypt or Syria, depending on whether garlic and lemon, or allspice and tomato, are more dominant in her cooking.
â€śWe donâ€™t like anything bland,â€ť said Raquel Habert, one of Giselleâ€™s daughters-in-law. â€śWe are always adding flavor, flavor, flavor.â€ť
Florence Habert, another daughter-in-law and a new bride, shrugged off compliments on the pleating technique she uses to seal her sambusak. â€śYou watch your mother, you watch your grandmother, you love the way it tastes, so you have to learn to do it,â€ť she said. Developing the patience and dexterity to turn out these tiny pastries earns real respect in this community: a love for sambusak and lahmejun is like a badge of Syrian identity, and cooks say they are always the first to go at any gathering.
â€śIf you put out a thousand sambusak, they will eat a thousand sambusak,â€ť said Vicki Maijor, Raquel Habertâ€™s mother.
According to Claudia Roden, an expert on Jewish cooking who grew up in the community in Cairo, brides-to-be with long fingers were especially prized â€” the better to make classic dishes like stuffed zucchini and kibbe, ground beef stuffed into an impossibly thin shell of bulgur wheat. The women of the community still marry young â€” 19 is considered an appropriate age â€” and are then expected to learn to cook in earnest, preferably from their new mothers-in-law, who can instruct them on their new husbandsâ€™ tastes. â€śWhen my husbandâ€™s aunts visited us, they would go straight to the kitchen,â€ť said Iris Towers, who married into the community in the 1950â€™s. â€śIt was their job to teach me to make lahmejun and make sure the freezer was full when they left.â€ť
Among the women I met, at least part of every day is still devoted to cooking â€” not only that nightâ€™s dinner for her husband and children and often other relatives, but also for the engagements, circumcisions, birthdays, anniversary parties, card games and bake sales that fuel a constant cycle of entertaining and celebration.
In August, I went to one of the communityâ€™s charity bake sales, held in a private home in the town of Deal on the New Jersey shore. Members of the community have spent summers there since the 1920â€™s: its culinary bible, a two-volume cookbook published by the sisterhood of the local synagogue, is titled â€śDeal Delights.â€ť Each summer, the communityâ€™s butchers and other vendors from Kings Highway make deliveries to Deal or move there altogether, and the men commute to work in New York City via ferry.
There were at least 200 women at the sale, buying one anotherâ€™s challahs, jars of bazargan (a cracked wheat salad flavored with tamarind and pine nuts), and pistachio cookies. The bake sale went on for hours, and included seminars on how to make â€śSyrian cheese,â€ť a mozzarella-like twist that is pulled into fine shreds, then eaten with olive oil and pita bread. The sale cleared almost $75,000, estimated one community member who spoke on condition of anonymity because of the groupâ€™s strong taboos against discussing money with outsiders.
In the summer, even these demon cooks relax into a routine of grilled fish, salads and sandwiches by the pool. But as soon as they returned to Brooklyn, the women began stocking their freezers (many of them have not one but two large freezers in the basement) for autumnâ€™s Jewish holidays. â€śWe go from house to house for dinners and lunches,â€ť said Shirley Mosseri, a mother of four who was born and raised in Brooklyn. â€śYou canâ€™t say no to food in this community,â€ť she said as she expertly cored 20 small eggplants, removing all but the thinnest shell of purple skin, just as her grandmother had taught her.
In the communityâ€™s kitchens, there are many young women like Mrs. Mosseri â€” affluent, American-born, educated â€” who have embraced its traditional strictures instead of melting into the American middle class, with its opportunities for secular education, two-income families, and take-out for dinner four times a week.
â€śIt took me a long time to get used to not shopping on the Sabbath, not watching TV, not driving, but now I like it,â€ť said Mrs. Mosseri, who attended a secular school and finished college.
Those who have taken steps away from the community criticize its conformity, its increasing religiosity, and its harsher traditions. An unmarried women of 29, one lapsed member told me, is considered worthy of only a decrepit or widowed groom. But for those who remain, cooking â€” and, of course, endlessly talking about food â€” cements their ties to one another and to the past.
â€śYou want to make it perfect, just like your grandmother did,â€ť Raquel Habert said. â€śThereâ€™s nothing in the world Iâ€™d rather be doing than this.â€ť