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Jewish Journal

Nili Goldstein

  • PASSOVER: Yemenite Flavor at the Seder

    April 6, 2006 | 8:00 pm

    For me, Yemenite cooking is the taste of home. My parents were born in Sharab, a region in southwest Yemen. I was born in Tel Aviv, and grew up on my mother and father's traditional cooking. The food in our home was always fresh, simple and richly spiced. On Passover, the fragrance...

  • The Tastes of Purim

    March 8, 2001 | 7:00 pm

    When breaking the Fast of Esther on the night before Purim, two Middle Eastern Jewish cultures offer particularly interesting entrees. Moroccans begin with Bar-ku-kas, a hot dairy cereal made from couscous, while a Yemeni's first taste is Zome or Zome F'tute, also a hot dairy...