Whenever I visit somewhere new, whether in my country of origin or somewhere foreign, I typically stand on the periphery at first to “take it all in.” As Friday night services ended at a new place recently, I watched the locals exchange the global sabbatical salutation of Shabbat Shalom (Good Shabbos).
The Athenaeum, a hall on the main floor of Gould Library, filled to capacity, as students, faculty, and community members wandered in to hear Isaac Azose speak and sing.
According Gilda Angel, the author of the “Sephardic Holiday Cooking,” Turkish Jewish cuisine, which relies on bright flavors of vegetables, side lining the heavy spices that dress up other Middle Eastern Jewish culinary traditions, is the perfect way to give the New Year a bright bold fresh start.
At Passover, one of the staples of our Seder meal is a Megina, sometimes referred to as “mina”, or a “meat quajado.” Quajado (pronounced kwah-shah-doh) is a Sephardic dish that traces back to Spain which is usually made with vegetables and eggs and often cheese.
The smells and tastes of the fresh spices, herbs, vegetables and fruits in the Turkish market linger in my nose, on my tongue and in my mind.