tag:blogger.com,1999:blog-12677825.post3960595327235835217..comments2024-03-14T02:22:26.957+00:00Comments on Point of No Return: Jewish Refugees from Arab and Muslim Countries: Jews and their food belong in the Middle EastUnknownnoreply@blogger.comBlogger1125tag:blogger.com,1999:blog-12677825.post-24794781260403742862013-06-10T13:17:45.650+01:002013-06-10T13:17:45.650+01:00Last December, Israeli born London restauranteur Y...Last December, Israeli born London restauranteur Yottam Ottolenghi and his partner/head chef Arab Israeli Sami Tamimi, were interviewed at length on CBC Radio on the publication of the Jerusalem cookbook. Tamimi said the best kibbeh was the kibbeh that came from the kitchens of his Iraqi Jewish neighbours.<br /><br />In New York City a couple of years back, there was much consternation when an Israeli Jewish chef won the falafel making contest.<br /><br />And yes, there's all the BS about who "owns" humus.<br /><br />But even Askenazic Jewish cooking shows its middle eastern roots from time to time, with its fondness for distinctly un-European flavour combinations and fondness for certain vegetables -- roasted eggplant, etc., that herald our Eastern Med roots.<br /><br />Hell -- British fish + chips -- is becoming attributed to the arrival of Sephardic Jews frying fishcakes made of cod and making the fish go further by frying up potatoes.Anonymousnoreply@blogger.com