Monday 10 November
UC's Judaic Studies department was
putting on a series of lectures entitled "Foodaism." And one of the least advertised sections of
it was a cooking demonstration by Claudia Roden, held tonight at Hillel, right
across the street from our office. We
were so there.
They had set up tables all around
the main room, with bowls and sets of ingredients all measured out. And there was Claudia Roden herself in the
center, showing us how to mix and fold, telling stories of her youth in the
Syrian-Jewish community of Alexandria, and generally being charming.
She patiently taught us to make bazargan, like a spicy tabbouleh made
with giant bulgur grains, and konafa à la
crème, a cheesy-centered kataifi
pie. And then she signed our copy of her
Book of Jewish Food. We were so chuffed.
Then we walked home to glasses of
wine and a little additional protein, i.e. some cherry tomatoes and smoked
mozzarella.
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