A Fistful of Lentils: Syrian-Jewish Recipes from Grandma Fritzie's Kitchen

If you love Jewish and Middle Easter food, not just hummus, tabbouleh, etc., please consider this book. I love the egg recipes offered in this book. I tried many of them and I loved each one of them.

author of Cooking Jewish: 532 Great Recipes from the Rabinowitz Family from the Jewish Journal of Greater Los Angeles September 26, 2003 by Judy Bart Kancigor Reading "A Fistful of Lentils" is like wandering through a family album. Instead of food photos you find dozens of family portraits, touching stories and the fascinating history of a rich and unique culture. In this engaging new cookbook, first-time author Jennifer Felicia Abadi tells the fascinating story of her Syrian Jewish family and reveals the secrets of their little known cuisine. In 1924, her great-grandmother, Esther (called Steta in Arabic), left Aleppo for America on the crest of a wave of Syrian immigration as the Ottoman Empire crumbled. She brought with her cherished family recipes, passed down from mother to daughter, from the communal kitchens back home, where Arab and Jewish women gathered daily, as they had for centuries, to bake sambussaks (savory-filled pastries) and exchange gossip. In the 1970s, Esther's grandchildren (Abadi's mother and aunt) decided to observe their Steta in the kitchen and carefully recorded her recipes for the family. Thirty years later, Abadi embarked on a project of her own -- trying to fill in the gaps by observing her own grandma, Fritzie -- and in the process learned as much about her family's history as she did about their cooking. Numbering a mere 150,000 worldwide, Syrian Jews descend from a blending of the Spanish Jewish population that fled to Syria to escape the Inquisition and the Mizrahi (Eastern) Jews they found there who had made Syria their home for 2,000 years. Those who think Middle Eastern cuisine is all falafel and hummus will delight in the exotic tastes and smells of the Syrian kitchen. But what distinguishes the foods of Syria from other Middle Eastern cuisine? "Syrian cuisine has a strong flavor," Abadi explained, "but as compared to, say, Indian, we don't use a lot of different spices. We use mainly cinnamon and allspice in tandem together and lots of cumin. And whereas Moroccans, Algerians and Tunisians use couscous, we use bulgur wheat. We love rice, too, but bulgur wheat is our favorite grain." Although rice was plentiful in Persia, Abadi noted, it was brought into Syria later through the trade routes. Originally reserved for the upper classes, the traditional riz (basic Syrian rice) is now considered a staple on the Syrian table. "Basic it is; plain it is not," Abadi writes. Onions are first sautéed in oil and then combined with soaked and drained long-grain white rice, the mixture boiled and topped with toasted pine nuts. The favorite part of the rice is the prized a'hata, the brown crust scraped from the bottom of the pot, achieved by slowly cooking (and watching) the rice for 50-60 minutes over low heat. Whereas Moroccans use dates, Syrians prefer mish mosh (dried apricots) in a variety of dishes, from Meh'shi Sfeehah b'Dja'jeh (Stuffed Baby Eggplant with Roasted Chicken) to the colorful and refreshing Mi

This outstanding book deserves at least 10 stars! It rates as one of the best cookbooks I own. The recipes are carefully and beautifully written, as well as delicious. I feel as though Ms. Abadi is standing in my kitchen, by my side, as I prepare each recipe, making sure that it tastes just right. Buy this book, you will be very glad you did.

Showcasing more than 125 recipes that celebrate and represent Syrian-Jewish culinary traditions of the Mideast, "A Fistful Of Lentils: Syrian-Jewish Recipes From Grandma Fritzie's Kitchen" by Jennifer Felicia Abadi also includes family anecdotes, religious and historical lore, and her original artwork. Of special note are the uses of spices in these recipes that range from Baba Ganush (Eggplant Dip with Sesame Paste); Lift Meh'lee (Fried Turnips); and Shanech b' Limoneh (Creamed Lemon Spinach with Chickpeas); to Fassouley b' Chuderah (Vegetarian Bean Stew with Cinnamon and Tomato Paste); Kibbeh fil Seeniyah b'Lah'meh (Meat-filled Bulgur Pie); Dja'jeh Burd'aan b'Teen (Orange Chicken with Golden Raisins and Figs); and Mish Mosh M'raba (Syrian Apricot Jam). Of special note is the Menu Planning Guide. Enhanced with the inclusion of an equivalents chart, a glossary of Syrian-Arabic terms, a resource section for specialty grocery and spice stores, a bibliography, and an index, "A Fistful Of Lentils" is an especially recommended addition for personal and community library Ethnic Cookbook reference collections.

Going well beyond "the way to a man's heart" this book demonstrates the critical importance of food and its preparation in the life of a family. Written with love and care, beautifully illustrated with drawings and family photos, it is clear that Jennifer Abadi is carrying on--and well able to convey to others--a proud, meaningful tradition. And the recipes are wonderufl and varied; easy to follow, with delicious results.

Wow! I can't believe how amazing this book is - the family history is fascinating, the recipes are easy to follow (and very yummy) and the little antidotes w/the recipes are hysterical. The illustratations are beautiful - this book is a wonderful gift for anyone who loves to cook (and eat).