Texas Jewish Post (Fort Worth, Tex.), Vol. 18, No. 6, Ed. 1 Thursday, February 6, 1964 Page: 7 of 12
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My Flavorite Recipe
BY MILDRED GROSSBERG BERLIN
(Copyright 1964—JTA)
QciT Mltzvah Thursday, February 6, 1964 Texas Jewish Post Dallas-Page 7
One of the oldest foods known
to man, and one which is still
used in many parts of the world,
r- ► is the seed of the lentil plant.
Esau’s red mess of pottage, for
v/hich he sold his birthright, was
made from the ancestor of the
red lentils which are still grown.
Jf
Known as the food of
the strong and the poor, lentils
are among the most nutritious
of foods, high in protein, vita-
4 mins, and minerals, yet low in
cost. At the same time they are
the choice of gourmets who ap-
preciate their individual flavor.
Wherever lentils are commonly
used, they are prepared in many
* * different ways, as appetizers,
soups, patties, side dishes, and
main dishes. We call them Lin-
zen and are most familiar with
them in soups. When we cook
► t the soup for a meat meal we
often add frankfurters, since
lentils blend well with a variety
of herbs and spices. But they are
also very good in dishes which
* retain their unique, mild flavor.
In Viennese cooking there is a
delicate puree seasoned only
with milk, butter, and salt and
pepper, to permit the fine flavor
of the lentils themselves to be
^ 'y tasted fully.
Throughout the Near East,
where lentils are widely used,
there is a dish which to this day
> v is known as Esau’s Dish of len-
tils. It is made in many versions,
the most simple of which is a
blend of rice and lentils with
sauteed onions. More elaborate
* versions add ground meat and
a variety of intriguing spices.
Our recipes for today include
one for the simple form of this
dish, known as Magrada of Ma-
* ^ jaddarah. The other recipe is
* the Viennese puree. Both are
served as substitutes for pota-
toes, and are especially suitable
when the main dish is light.
To prepare lentils, first pick
them over carefully and remove
any bits of stone or other for-
eign bodies which may be mixed
with them. Soak the lentils in
* water to cover for at least six
hours, or overnight, then add
more water as directed in each
recipe, and cook until tender.
A new, quicker method suggests
* soaking the picked over lentils
I in boiling water for one hour,
then cooking them. Estimate
that one cup of uncooked len-
tils will become about three cups
* when cooked.
ESAU’S DISH OF LENTILS
keep the rice from sticking, but
when done, the rice should have
absorbed most of the liquid.
Drain off any excess. Combine
the rice and lentils, add salt and
pepper to taste, and keep hot.
Saute the onions in the shorten-
ing over medium heat until light
brown. For authentic flavor use
olive oil, for a more familiar
taste, use butter or chicken fat
as required for a milk or meat
meal. When minced onions are
used, they are stirred into the
lentil-rice mixture. This may be
served plain, or with yoghurt for
a milk meal, or tomato sauce or
gravy with meat. When sliced
onions are used, they are spread
over the lentils and rice after
they are placed in a serving
bowl, and the dish is served
plain. This amount serves 5 to
6. Serve as a substitute for po-
tatoes.
LENTIL PUREE (VIENNESE)
1 cup lentils
2 y2 cups water
1-1/2 tablespoons butter
Vz teaspoon salt
1/4 teaspoon white pepper
1/2 cup rich milk
1 egg yolk, slightly beaten
Place the picked-over lentils
in a saucepan, add 2 cups of the
water, cover the pan, and let
soak overnight or for at least
six hours. Add the rest of the
water and bring to a boil. Cook
until tender, about 20 minutes.
Drain off any remaining liquid.
Press the lentils through a sieve
or food mill, and, add the butter,
salt, and pepper. Blend the milk
egg yolk, add to the lentils and
beat until smooth. The cooked,
AT SHEARITH ISRAEL
Rabbi William Fertig will
conduct Sabbath services and
speak on “The Four Special
Sabbaths,” this Friday evening,
8:30 o’clock, at Shearith Israel
Synagogue. Cantor Sol Sanders,
assisted by the Shearith Israel
Choir, will chant the Liturgy.
Hostesses at the Sisterhood
sponsored Oneg Shabbat follow-
ing will include Mesdames:
Henry Burttschell, Julian Kes-
sel, Marvin Marks, Melvin
Minsey and Ivliss Marilyn Kes-
sel.
At Saturday morning Sabbath
services, the Bar Mitzvah of
Mark Kessel, son of Dir. and
Mrs. Bertram Kessel, will be ob-
served. Ushers wTill include
Messrs: Julian Kessel, Teddy
Kessel, Gary Minsey and Mel-
vin Minsey.
Postphoto by Sylvan Garonzik
MARK KESSEL
Mark Kessel, son of Mr. and
Mrs. Bertram Kessel, 6838
Chevy Chase, will be Bar Mitz-
vah, Saturday morning, Feb. 8
at Congregation Shearith Israel
Synagogue. Rabbi Hillel E. Sil-
verman, assisted by Cantor Sol
Sanders, will deliver the charge
of responsibility to the cele-
brant, a seventh grade student
at Benjamin Franklin Jr. High.
On Friday evening there will
be a Talith presentation at the
Schul. Grandparent honors are
shared by Mr. and Mrs. Abe
Kessel and Mrs. Bertha Horo-
witz, all of Dallas. A Kiddush
will follow the Saturday morn-
ing services to which all mem-
bers of the Congregation and
friends are invited. On Sunday
evening, Mark will be further
drained lentils may also be
pureed in a blender. Put in
about One-third of them, the
butter, salt, pepper, and one-
third of the milk-egg mixture,
whirl until smooth. Remove and
repeat with the remaining len-
tils and egg and milk. Keep the
puree warm or reheat it in the
top of a double boiler over hot
water. This amount serves 5.
AT EMANU EL
Rabbi Gerald Klein will con-
duct Sabbath Services and
speak on “A Current Catalogue
of Loyalties,” this Fiday even-
ing, 8:15 P.M., at Temple Emanu-
El.
A Boy Scout Color Guard will
honored with a dinner-dance for
which invitations have been
issued at the Executive Inn.
Coming in for the event is Mrs.
Sonia Palmer of Los Angeles,
Calif., Mr. and Mrs. Sidney Ran
mey, Fort Worth and Mr. Mau-
rice Kroll, Marlin.
AT TIFERET ISRAEL
The Feb. 7 Friday Evening
Services at Tiferet Israel Syna-
gogue will be conducted by Mr.
Mort Robin, President of Tiferet
Israel Brotherhood at 8:30. His
subject will be, ‘Love of Enemy.’
The evening is a complete
Brotherhood program; the choir
will be made up of brotherhood
members, writh an addition of
three young men; Mr. Label
Feldman will serve as Cantor,
and recite the Kiddush. Mem-
bers of the Brotherhood partici-
pating in the evening’s program
are: Messrs. A1 Garment, Harold
Goldberg, Donald Guten, Morris
Leiman, Jack Oran. Jerry Zuck-
er, Sam Einhorn, A1 Benjamin,
A. Samuelsohn, and Gerson
Roth.
Mrs. Mort Robin and Mrs.
Label Feldman will be the host-
esses for the Social Hour fol-
lowing the services, to which all
are cordially invited.
participate in this Service. The
Sisterhood will be hosts at the
Sabbath reception following.
At Saturday morning Sabbath
Services, Boy Scout Sabbath
will be observed. Rabbi Klein
will preach on “When To Be
Reverent.”
Members of Temple Emanu-
E1 Brotherhood Boy Scout Troop
No. 729 will be welcomed at this
special Service.
WL
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across
from SM£/feSL W ' ■ I IMf
Specials At Wyatt9s
FRESH, RED RIPE FLORIDA
Strawberries
3 full
pints $1.00
Maryland Club Coffee1 lb can .59
LIMIT ONE
WHITE AND ASSORTED
Scott Tissue resular ro11
.10
Vi cup lentils
l
2 cups water
1/3 cup rice (not instant)
Vi cup minced or sliced onions
* 2 tablespoons shortening
Salt and pepper to taste.
Soak the lentils overnight in
. * the water. Bring to a boil, and
simmer about 20 minutes, until
tender, but still in shape. Drain
und reserve the liquid. Return
the liquid to the saucepan, bring
» to a boil, stir in the rice, and
cook until the rice is tender. If
necessary, add a little water to
Hunt’s Tomato Sauce «°z can .10
Cindy Lou Flour
5 lb. bag
.29
Prices good through Feb. 8
Quantity Rights Reserved
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Wisch, J. A. Texas Jewish Post (Fort Worth, Tex.), Vol. 18, No. 6, Ed. 1 Thursday, February 6, 1964, newspaper, February 6, 1964; Fort Worth, Texas. (https://texashistory.unt.edu/ark:/67531/metapth755750/m1/7/?q=%22%22~1: accessed July 17, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; .