Современная еврейская кухня. Вкусные вариации нестареющей классики: источник вдохновения и сытная еда

Dli͡a kazhdogo iz nas eda, sozdai͡ushchai͡a komfort, mozhet oznachatʹ chto-to osobennoe, no neizmenno ona vyzyvaet assot͡siat͡sii s zapakhami, zvukami i vospominanii͡ami, svi͡azannymi s prebyvaniem doma, na kukhne. Dli͡a moikh evreĭskikh druzeĭ iz Sirii ėto dzhibn so shpinatom na zavtrak v budniĭ denʹ, gori͡achie, tolʹko chto pozharennye oladʹi s lukom-poreem na Rosh kha-Shana, evreĭskiĭ Novyĭ god, i kibbekh v shabat, to estʹ po subbotam. Dli͡a moikh evreĭskikh druzeĭ iz Izraili͡a ėto rulety s shokoladom i fundukom k chai͡u, shakshuka po budni͡am i farshirovannyĭ peret͡s na uzhin v subbotu. Dli͡a moeĭ evreĭskoĭ semʹi iz SShA ėto kusok lapshichnogo kugeli͡a na razgovenie posle Ĭom-Kippur, kurinyĭ sup s klet͡skami iz mat͡sy i bolʹshim kolichestvom ukropa na Pesakh, a takzhe kislo-sladkie frikadelʹki bez osobogo povoda. Shef-povar i televedushchai͡a Pati Dzhinich odnazhdy skazala mne: "Esli kukhni͡a ne razvivaetsi͡a, ona ischezaet". Evreĭskai͡a kukhni͡a prodolzhaet meni͡atʹsi͡a, popolni͡atʹsi͡a novymi bli͡udami i zanovo izobretatʹ sebi͡a - i tak zdorovo, chto my zhivem v to vremi͡a, kogda li͡udi s udovolʹstviem edi͡at, naslazhdai͡utsi͡a edoĭ i govori͡at ob ėtom. I͡A rabotai͡u redaktorom portala The Nosher uzhe 10 let i kazhdyĭ denʹ starai͡usʹ rasskazyvatʹ istorii͡u evreĭskogo naroda cherez edu - i serʹezno otnoshusʹ k ėtoĭ zadache kak na rabote, tak i v ėtoĭ knige. (Shennon Sarna)

For each of us, comfort food can mean something special, but it invariably evokes associations with smells, sounds and memories associated with being at home, in the kitchen. For my Jewish friends from Syria, this is jibn with spinach for breakfast on a weekday, hot, freshly fried pancakes with leeks on Rosh Hashanah, the Jewish New Year, and kibbeh on Shabbat, that is, on Saturdays. For my Jewish friends from Israel, these are rolls with chocolate and hazelnuts for tea, shakshuka on weekdays and stuffed peppers for dinner on Saturday. For my Jewish family from the USA, this is a piece of noodle kugel for a moment after Yom Kippur, chicken soup with matzo dumplings and lots of dill on Passover, as well as sweet and sour meatballs for no particular reason. Chef and TV presenter Pati Jinich once told me: "If the kitchen does not develop, it disappears." Jewish cuisine continues to change, replenish with new dishes and reinvent itself — and it's so great that we live in a time when people enjoy eating, enjoying food and talking about it. I have been working as an editor of The Nosher portal for 10 years and every day I try to tell the story of the Jewish people through food — and I take this task seriously both at work and in this book. (Shannon Sarna)