Title
The Flavor of Jerusalem,Used
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From From the small (pop. 300,000) ancient city where East meets West and the three major religions of the world sit down to table together, two spirited freelancers who met while working in the office of Jerusalem Mayor Teddy Kollek (though Joan's from Providence and Judy's from Montreal) have compiled favorite recipes and personality profiles from the colorful heterogeneity of the local citizens.You'll meet Russian nuns, Hungarian restaurateurs, Israeli archaeologists, editors, and kibbutzniks, Arab actors and antiquarians, Yemenite jewelry makers, an Ethiopian monk, a Scottish minister, a Persian policeman, Franciscan priests, and many more. They prepare marvelous couscous, falafel, hummus, Maste kheyar, Moussaka, Lahmajoun, Shish Kebab, a few odd Oriental, French or English items; but Joan and Judy are unabashedly proJewish and their favorites (and ours) are kugel, blintzes, latices, matzoh balls, charoset (prepared Sephardicstyle, with dates, walnuts, sweet wine), gefilte fish, challah, and rich and heavy tortes. Golda herself, by the way, brews chicken soup (don't forget the bird's feet) in the family kitchen.An enthusiastic culinary tour with a personal feel and a travelbook touch to complement those Middle Eastern and Mitteleuropaeisch flavors.
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