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Armchair Pilgrim Supper Club with Rav Haim Ovadia: Izmir, Turkey - Shared screen with speaker view
izzet asayas
Hi! My father had his bar-mitzvah in that ship-tevah themed synagogue in Balat, Istanbul in the 60ies. Love,The Turkish Jew in the zoom group!
abigail moore
From Len Wasserman: Might you have anything you could share about the phenomenon of Shabbtai Tzvi and his impact on the Izmir/Smyrna community?
izzet asayas
Thank you, Ismail. It’s truly magical for us to hear these makams from you — bliss. They used to teach makams in high school to us back in Turkey.
izzet asayas
izzet asayas
And this what a kana looks like
Jamal Stafford
Agreed. Its so special to hear someone with such passion speak about such a gift. Thank you Ismail for sharing
izzet asayas
J Gottlieb
http://zemirotdatabase.org/view_song.php?id=162 The link has the words in Hebrew, transliteration, and English.
Susanna Levin
word painting is important too.
Amalia Leubitz
some Ashkenazi synagogue tunes come from foreign folk tunes and even a German bar song
Reed Corderman
Keftikas de pueroDaniela Sciaky12/15/00We normally serve this for Passover and Rosh Hashanah. They can also be adapted as a dish for Hanukah by leaving out the meat.Ingredients:1. 8 leeks very thick2. 1/2 pound ground beef or ground turkey or a mix of turkey and beef. Use a good quality ground beef; the meat can be left out.3. 3 eggs4. 1 teaspoon salt5. matza meal or bread crumbs6. vegetable oil7. handful chopped flat leaf parsley (optional)Instructions:1. Cut off the roots and the damaged green parts of the leeks and discard. Try to keep most of the green parts; they add color to the keftikas. Slice leeks in half the long way and wash thoroughly to remove all the sand and mud.2. Chop and place in pot with cold water or on a steamer with some water. Cook until tender-about 45 minutes.3. Drain and cool enough so that you can squeeze out as much water as possible, but leave a little water otherwise the keftikas will be too dry.
Reed Corderman
4. Grind through the meat grinder. I have heard that use of a Cuisinart is OK but the leek will have a different consistency. This step is very important. Do NOT put the leeks in the refrigerator until you do this step. The cold of the refrigerator makes the leeks impossible to grind after they have been cooked.5. After this step one may freeze the ground leeks until ready to make the keftikas. I am usually exhausted after cleaning the leeks and freeze them until I am ready for the next step.6. Mix together the ground leeks (4-5 cups), meat, salt, eggs and pepper. Add enough matzo meal to be able to form keftes. The keftes should be small-about walnut sized and then flattened.7. Fry in vegetable oil until brown on each side. Drain on paper towel.This amount of material makes enough to feed about 8-10 people as a side dish. If they like them then there isn’t enough ever.Serve with lemon.For family get-togethers I make 3 batches
Adina Lewittes she/her/hers
tell us where you’re from, everyone, and where you family roots are!
Susanna Levin
New Rochelle NY (from Highland Park NJ); Poland, Russia, maybe distant Spanish roots
Adina Lewittes she/her/hers
i’m third generation canadian with roots in russia and romania
Adina Lewittes she/her/hers
andi is second generation south african with roots in lithuania and england
Jamal Stafford
Key West, FL: Nigeria, Hungary, Spain, Portugal & Italy
Reed Corderman
Daniela Sciaky, my father was from Larissa, Greece. The family moved to Salonika (now Thessaloniki) when he was a boy. My mother was from Salonika. They are survivors arriving in the US after the war. I am first generation US.
Debbie Lerner
New Yorker. Roots are Russian, Hungarian and Austrian. Rick’s robots are Romanian, Hungarian and Russian.
yisraela Tubman
Oregon, husbands roots from Ukraine and Romania, Mine from Germany, England, and rumors of Portugal
Eduardo Gentil
Santa Catarina - Brazil. Roots in Portugal.
abigail moore
With regard to Jamal's question, I just want to refer to Fidel Castro's grandfather-- who was Jewish from Turkey.
izzet asayas
NY, born & raised in Istanbul, Turkey…family roots back to Jews expelled from Spain in 1492. Family’s been in Turkey for over 500+ yrs
Susanna Levin
Thank you for a wonderful program