Welcome to Spike & Jamie's Free Recipe
Collection Archives!! Here we store all the back issues of the original
Free Recipe Collection and of the Free Jewish Recipe Collection.
Supplement to Issue
#42
SUPPLEMENT TO
(¯`•.¸¸.•´¯`•->Spike’s Jewish Good Eatin’ Special<-•´¯`•.¸¸.•´¯)
March 7, 2005
Many of these recipes have not yet been added to the recipe web site - so
you are getting a "sneak peek" of future additions. We hope you enjoy these
recipes!!!
[] I have a cyber-friend named Amira, who is gracious enough to have provided me
with some supplementary information, relative to the latest Jewish recipes we
sent to you. []
1. My Arabic is very limited, but I know that MUHAMMARA is derived from the word
RED. I thought (never really paid much attention to this sauce) that the name
reflects the red of tomatoes, only to find out now that it's peppers. Still,
color applies.
2. LUBIYA: I didn't know it's a soup. We usually eat it on Rosh haShana, as one
of the dishes with special blessings. I don't know if this is a special HABAD (Lubavitch)
custom, or just "old settlers" in Israel (as I am a 7th generation there... a
real "palestinian", actually, as I was born when it was still under the British
Mandate and was called Palestine). Anyway, this dish is very tasty and easy, and
I have no idea why my grandmother and mother (and myself, come to think of it
now) never made it during the year. In case you're interested, the recipe goes
like this (I just went to fetch my mom's original hand written recipe to make
sure I do not omit anything): "Soak the lubieh in water several hours or all
night. Caramelize a little sugar in a pan, add the lubieh and cook until tender.
Add sugar to taste".
3. Just for general information the word CHAMIM is derived from the Hebrew root
Chum (pronounced like the KH sound of sheikh), meaning hot (temperature). It's
the Yiddish famous "tchulent" or, as others pronounce it (us among them) "chont".
It's a famous dish, because it needed no cooking, you just put it in the oven
(usually the neighborhood bakery) on Friday night and took it out and back home
on Shabos and when coming back from shule you had your Shabos meal all ready to
go. Also, it was usually (there are probably as many variations on this dish as
the number of people cooking it) made of the cheapest parts of the meat (if they
were lucky enough to have meat), thus cooking them for a long time did the dish
only good.
4. ZCHUG (pronounced skhoog) is a Yemenite equivalent of hot sauce. Depends on
what it's made of it may be either red or green, depends on which kind of local
peppers they used.
5. DAG ha SFARIM - this was a puzzle. Dag (dug) is fish, sfarim are books. I've
never seen this name combination for a recipe. Do you have any explanation or
source for this?
6. QUICK HAMEEN: it's the same word, differently spelled as CHAMIM, and in
Hebrew khu-min (pronounced like the U in usher.)
[] I found some very old cookery books – so old they have no covers and most of
the pages are gone, as well. Ergo, I do not know the actual source, and do not
know about “fish books” as in Amira’s comment No. 5. I am thrilled to have this
information! Amira has blessed us all. []
Shalom, from Spike the Grate and Jamie the Webmistress
SHALOM FROM SPIKE & JAMIE
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