Growing up Jewish in Alexandria: The Story of a Sephardic Family's Exodus from Egypt By Lucienne Carasso Susan Weintrob indieBRAG Food Blogger Everydayhappyfoods A dear friend of mine grew up in Cairo. Her story was quite similar to Lucienne's so it was natural to call her to ask about recipes from Egyptian Jewish Families. "Recipes?" she responded. "There were no recipes, just cooking!" She went on to say "a lot of our food was vegetables stuffed with round meat and rice, fried, then you make a tomato sauce with lemon, a bit of sugar, and whatever spices you like. In Egypt, we did not have steaks like here; our cows were skinney. Our cholent (traditional Sabbath slow cooking stew) was meat, garbanzo beans and eggs wrapped separately, Mucluschia soup and of course, a lot of eggplant as a relish, fried or cooked. A favorite dish from Egypt and, in fact beloved in most of the Middle East, is eggplant relish, commonly known here as Baba Ganoush. Simple, with variations from different traditions, eggplant relish is eaten warm or cold, as a side dish or a snack. The eggplant is roasted or baked. Seasonings are often distinct to regions and cultures. Serve…
