God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
Again and again, God’s Word reveals that He is not as concerned about the depth or extent of the sin we commit as He is about our attitude and response when we are confronted with our sin.
Above all – and again this I regard as most important of all – always respond to every impulse to pray… It is the work of the Holy Spirit… So never resist, never postpone it, never push it aside because you are busy. Give yourself to it, yield to it; and you will find not only that you have not been wasting time with respect to the matter with which you are dealing, but that actually it has helped you greatly in that respect.
GARNISH
Back then, in the 50's, Israel was a poor country, and there were food
coupons. Medicine then considered liver as a very healthy food, source of
iron, etc... Obviously the occasion called for invention and this is a
famous recipe of the 50's, a dish still eaten today (not for health reasons
though as you will see). The legend was that it not only tastes like liver,
its actually as healthy as liver. But then, in those days, nurses told
mothers that 7 olives are like 1 egg. Yes, those were the days. BTW, the
dish is very very tasty. Serve with some rye bread.
Source : Ruth Sirkis's From the Kitchen with Love (Israel's equivalent to
Betty Crocker)
Serves : 8-10 buffet servings (from my experience, unless your guests are
really famished, even more)
1. Peel the eggplant, slice to 1/2 inch slices. Sprinkle salt on slices and
stand for about 20 mins. Then rinse slices and dry. This stage is supposed
to extract bitter fluids from the eggplant.
2. Put flour on plate. Cover each slice on both sides with flour, and fry.
Remove fried slice to a paper towel to soak excess oil. Fry chopped onion
in same oil.
3. Chop eggplants (prefarably in meat grind). The key word here is - don't
make a mash. Grind also garlic and eggs.
4. Mix eggplants, eggs, garlic, fried onion. Season with salt and pepper to
taste.
5. Before serving, garnish with hard boiled egg slices, tomato "roses",
black olives, chopped parsley...
Posted to JEWISH-FOOD digest by "°òéä è°àáODh" <tarab@netvision.net.il> on
Apr 27, 1998
A Message from our Provider:
“You’re never too old for God”
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