Enlighten the Gentiles #7--Ashkenazi & Sephardim, Plus A Cookie Recipe

If you think that all Jews speak Yiddish, think again.

 The Askenazi Jews (my background) come from Eastern Europe--Russia, Poland, etcetera. They are the Jews who spoke Yiddish. The culture seen in "Fiddler On the Roof" is Ashkenazaic culture.

For the most part Ashkenazi Jews lived in shtetls, which literally means "little town". Their lives were largely separated from gentiles--and not by their choice alone. Jews were restricted from owning land and were kept out of most higher education and many branches of business. The shtetls generally were places of poverty.

During the 19th century, poverty and the increase of violence against the people of the shtetls drove the Ashkenazi to look for a better life elsewhere. According to Leo Rosten, between 1880 and 1910 one third of all Jews in Eastern Europe emigrated--almost all to the United States. Most of those left behind, of course, perished during the Holocaust. The shtetl is no more, though some of its culture lives on in America today.

By the time the Ashkenazi migration really got underway, Sephardic Jews had already been in the New World for  200 years. The first 23 settler arrived in New Amsterdam in 1654 on a French ship from Brazil. They were the beginnings of the Jewish community in New York City.

By the way, The Dutchman by Maan Meyers is set in New Amsterdam in 1664. It is a wonderful, beautifully researched mystery with a great deal of information about that place and time, including the life of the Jewish settlers.....

Sephardic Jews originally came from Spain and Portugal. Their language is Ladino, also known as "Judeo-Spanish". Originally based on 15th century Castillan Spanish,  many words crept in from Hebrew, Arabic and other languages.

Sephardic Jews flourished in Spain for 900 years.  They were highly educated--doctors, writers, teachers, philosophers. Jews rose to positions of power at the courts of royalty. But then came the Inquisition, and the Sephardim were expelled from Spain and Portugal.

Sephardic customs and foods are very different from those of the Ashkenazi. But of course, both celebrate the joyous holiday of Passover.

Macaroons are frequently served at Passover. The Ashkenazaic variety can be bought just about anywhere Passover foods are sold. They are soft,moist, flourless cookies, usually with a coconut base.

This Sephardic version (which came years ago from the New York Times) is just ground almonds, sugar and egg white blended together. Parchment paper is a must to keep them from sticking to the pan. Peeling the almonds can be a chore, so try to get them already peeled. I have bought them everywhere from an Indian spice store to natural food supermarkets.

If the nuts are peeled, these go together in about 5 minutes. They are delicious. My favorite sister-in-law loves these --I gave her a jar of these as part of a Christmas present one year. Truly proof that good food crossed all cultural lines.......

SEPHARDIC MACAROONS

3 cups (1 lb) whole raw almonds

1 cup sugar

3 egg whites

If the almonds are still in the skins, they must be dropped into boiling water for about 2 minutes, then drained, cooled and peeled.

Grind almonds in a blender or a food processor. Mix with the sugar. Add the egg whites and mix thoroughly.

Drop by teaspoon onto parchment paper cover baking sheet, leaving 1/2" room between cookies.

Bake at 325 degrees F  for 12-15 minutes--bottoms of cookies will brown a little.

Dust with confectioners sugar

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