Nazima's Memoirs and Cuisine
Rivka Goldman and her family were part of the massive exodus of Jews from Iraq to Israel in 1951. She grew up in Jerusalem.This book takes you on a journey of Jewish Iraqi tradition, culture, including women's roles and responsibilities as well as massive cultural and communal transformations, which the Jews of Iraq experienced on their emigration to Israel. As you begin to use this book, you will find that the recipes are easy to make. Between the recipes are stories of the author family's heritage traced back to 1800. Traditional methods of cooking changed. Modern technology replaced a small cooking pilot with electrical stove, gas etc. In the center of this picture is the pilot stove as a memento of the beginning of the Iraqi Jewish life in Israel.
What people are saying - Write a review
We haven't found any reviews in the usual places.
Iewish Iraqi Music
Abdelnabi Shuahs Iourney From Istanbul
Salads 41 M950
Menashe Shuah And Sita Chathra
Menashe Shuah And Farida Tera The Singer
ll9 Vegetables jUi M77 130 Yossefs Adventures
Various Vegetable Meals
My Work With The Bedouins Of The Sinai Peninsula
Rice QA3 mm
½ teaspoon ¼ cup chopped add the onion almonds baking tray bowl and mix bread burgul button mushrooms cardamom cheese chopped ½ teaspoon cilantro couscous cover and simmer cumin cup chopped parsley dish eggplant eggs flour golden brown Heat the olive Heat the vegetable heat to low heat to medium high heat Iraqi cuisine Juicefrom 2 large kaak large lemons lemon juice Marcelle meal medium onion Menashe Shuah minutes mother nutmeg oil over high olive oil onion oregano ounces tomato sauce paprika parsley peeled pepper 1 teaspoon phyllo pickles piñon nuts Preheat oven recipe Reduce heat Remove from heat rose water salad salt ½ teaspoon scallions Serve hot skillet sliced soup stuffing tablespoon tahini teaspoon black pepper teaspoon cinnamon teaspoon curry teaspoon garlic teaspoon ginger teaspoon nutmeg teaspoon oregano teaspoon paprika teaspoon salt teaspoons olive oil teaspoons vegetable oil tomato sauce turmeric vegetable oil water ½ teaspoon Yossef zucchini