Tag Archives: Portuguese

Spanish-Portuguese Congregation Mikvé Israel-Emanuel of Curaçao: Winner of the best haroset in 2011

The original Mikvé Israel congregation was created in the 1650s — a community formed by Iberian Jews from Holland, whose ancestors had once fled the Inquisitions of Spain and Portugal. After merging with the Sephardic Reform Temple Emanu-El in 1964,  the synagogue became known as “Mikvé Israel-Emanuel,” and affiliated itself with the Reconstructionist stream of Judaism. The building that stands today was built in 1730 by Spanish and Portuguese Jews from the Netherlands and Brazil, and is the oldest remaining synagogue in continuous use in the Americas. The Jewish population of Curaçao today is about 300 people out of 160,000 residents.

In a recent trip to Curaçao, my friend Katie Sanders and her family visited this synagogue shortly before Passover 2017. Katie was nice enough to send me the following photos of the synagogue:

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CuracaoSynagogue_1

As explained in the synagogue’s brochure, the sand floor of the synagogue symbolizes the following three things:

  • The Sinai desert that the Israelites wandered in for forty years
    when fleeing Egypt for the Holy Land
  • The sand that the Spanish and Portuguese Jews once poured on the floors
    of their secret prayer rooms in order to muffle the sounds of their services.
    (During the Inquisitions, a Converso or “Secret Jew” could face
    life imprisonment, loss of property, and even death if discovered.)
  • God’s promise to Abraham:
    I will multiply your seed of the seashore and the stars in the heavens.
    — Genesis 13:16

CuracaoSynagogue_3

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For more information, please go directly to the Mikvé-Israel Emanuel Website.

©2017 Photo by Myrna Moreno, Curator at the Jewish Cultural Historical Museum in Curacao. On Seder plate: Garosa/Haroset Ball, Lamb Shank Bone, Hardboiled Egg, Matzah, Celery, Radish

The following recipe — courtesy of Myrna Moreno and the Mikvé-Israel Emanuel Sisterhood — won Berlin’s 2011 “Milk & Honey Tour” for best haroset. Combining Sephardic and Caribbean ingredients, this haroset is rolled into balls, and is the most exotic I have ever seen or tasted!

GAROSA
(Sephardic Style Haroset Balls from “The Jewish Kitchens of Curacao”)
Yield: About 5 dozen balls

½ pound pitted dates
½ pound pitted prunes
½ pound raisins
½  pound figs
¼ cup lemon or orange peel
2 pounds unsalted peanuts
½ pound unsalted cashew nuts (optional)
1 pound dark brown sugar
½ cup honey
2 to 3 tablespoons cinnamon plus extra for coating
2 jiggers kosher wine
¼ cup orange and lime juice or watermelon and tamarind juice, if available.

  1. Grind fruits and nuts.
  2. Add the sugar, honey, cinnamon, wine and juices to form a moist but firm mixture.
  3. Roll into balls (about 1” to 1-1/2” in diameter) and coat with cinnamon.NOTE: These can be made ahead, wrapped individually in wax paper and placed in an airtight container in the refrigerator or frozen.

 

 

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Passover Cooking in December: Finding time to write and test the recipes.

Salad_Eggplant_Carrot_RedPepper-_blog

As I complete the interview portion of my cookbook (with a total of nearly 85 interviews of individuals from 18 different countries!), I look forward to the next phase of finalizing the menu for each chapter/community, and then completing the recipes. Recently I had a small dinner party, and I took advantage of testing several recipes on my guests. Here was the menu with my comments for each:

Gibraltarian Fried Chickpeas with Salt and Pepper
(Notes: Sounded easy to do, but it was a total disaster! Chickpeas were popping and oil was flying all over the kitchen. A total mess to clean and I burned my fingers and even shoulder in the process.
Will have to redo this and hopefully obtain the crispiness in the chickpeas without doing too much damage!)

Algerian Broiled Pepper Salad with Garlic, Tomatoes, Paprika, and Coriander Leaves
(Comments: This one came out quite well, and the trick was in cooking the stew for a long time over a low heat so that it got thick and obtained a rich tomato flavor. Final result was a cooked salad with a bright red color and thick texture.)

Moldovan Eggplant “Caviar” with Onions, Garlic, Tomato Paste, and Lemon
(Comments: Also very successful. I baked the eggplants in a 350 degree F. oven for 45 minutes, but I think I prefer to broil them since it’s much quicker and the eggplants obtain a more charred, smokey flavor. Trick is to cook the onions and tomatoes before mixing in the eggplant and cooking off any extra liquid. Make sure that the eggplants are mashed well with fork.

Portuguese Veal, Beef, and Chicken Sausages with Garlic and Smoked Paprika
(Comments: These are more like long kufta kebabs as they use all ground meat and are not stuffed into a proper casing like sausages usually are. They are pan fried, and have a very nice smokey/spicy flavor to them. The trick is to make the meat mixture one day in advance so that the flavors have time to meld.)

Moroccan Prune Tagine with Onions, Cinnamon, Sugar, and Toasted Whole Almonds
(Comments: Delicious savory flavor balanced with the sweetness of the prunes. Looks nice too when served with the toasted blanched almonds, and reminds me of the Ashkenazi Tsimmes recipes (also good for Rosh Hashanna?). Goes well served over rice, or served alongside a lamb dish.)

Sautéed Algerian Carrots with Garlic, Vinegar, Cumin, and Paprika
(Comments: These carrots have to be cooked until very soft and there has to be a balance of garlic, salt, and vinegar to work with the natural sweetness of the carrots. Good with the rice.)

Syrian Long Grain White Rice with Fried Onions, and Toasted Almonds
(Comments: The toasted almonds added a nice crunchiness to the texture of the rice, and the onions gave it a nice but mild flavor. Best served with any type of stew or saucy dish.)

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