Nov 192008

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  12 Responses to “The Colors of November”

  1. I LOVE this photo? Did you take it?

  2. Carol,

    Thank you. I think you and I visualize in a similar way.

    Yup, took the photo with my handy Cannon Power Shot A570.

  3. Beautiful. Been meaning to write to you. I have eaten my way up and down this amazing country of ours. A couple of weeks ago I was in Ramle for some business and took a walk through the shuk. A young man was deep frying sambooksaks. They were filled with a chickpea mash. I usually don’t eat deep fried foods but I couldn’t resist since I have never seen samboosak prepared this way in Israel before – only baked. It was incredibly oily but oh so delcious.

  4. Harry,

    I’ve wondered about Shuk Ramle. Is it worth visiting?

    There are some amazing deep-fried goodies out there. One I think of trying someday is the Tunisian fritatta sandwich. What holds me back is, as you say, all that oil. Especially with latkeh season coming on. Who can resist a latkeh?

  5. Fabulous. Great photo.

  6. I have a soft spot for Ramle for some reason. There is an authenticity there that simply doesn’t exist in sim city where I live. I’m not sure what kind of flour the samboosak had in it. It bubbled like a fried wonton and was very, very crispy. I want one right now.

    I would definitely recommend a visit (bit of a schlep from Tzfat though). The shuk is rather small but has a couple of top notch Indian spice stores (one which sells fresh pressed sugar cane juice) and there was also a great bakery which sold my favorite Bucharian bread which I’ve only seen at a small bakery in Jerusalem. The produce was pretty much the same as every other shuk I’ve been to in Israel.

    You can also grab a very inexpensive Indian meal at Maharaja on Herzl street. They also have a mini-makolet and bakery with all sorts of Indian cookies in the restaurant – and they sell real ghee AND parve ghee!

  7. I live in Petach Tikvah, Harry – used to live in Tsfat and go back to visit every few months. I guess I write so much about Tsfat that it looks like I live there.

    I’ve heard good things of Maharajah and the makolet. You know, ghee isn’t hard to make at home. I was thinking of writing an entry about ghee. Now I wonder what pareve ghee is.

    Indian cuisine is incredibly varied. I venture to guess though that your seductive sambusak had part chickpea flour in the dough.

    It would be interesting to visit Ramle. I sometimes see Indian people here – women in saris, and have always wanted to know more about them. I’ll get to Ramle someday, I guess. Thanks for the recommendation.

  8. Sorry to say, those red pears aren’t local. :( They are imported anjou pears, probably from the US. The only local pears we have here are the small green ones.

  9. Abbi,

    Yes, you’re right. I didn’t read the sticker on them when I was shopping. Which makes me think – would I have bought them anyway? Locavore isn’t a word that can apply to folks living in Israel. I think that when we choose local, our thoughts are probably weighted more on the side of patriotism.

    It’s hard to decide in retrospect whether I would have knowingly bought the pears. I would like to think that I would have passed them up for the green ones – which are far juicier and sweeter, although less beautiful. But I’ve already cooked them in wine, and that’s going to be dessert on Shabbat. Blog entry follows.

  10. Great photo with lovely purple hues.

  11. Oooh, I love all the purples with the pop of the chartreuse from the fig and the yellow lemon!!!

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