For the second issue of Schmalz I sought out contributors. I interviewed a friend about being a worker organizer in the food service industry and another about collecting gospel records. Leah, who grew up speaking Yiddish, submitted her father’s kharoses recipe. Like the first issue, you can pick it up at Quimby’s.
Excerpt from Schmalz II:
Revolutionary Yiddishland by Alain Brossadt and Sylvie Klingenberg tells the story of European Jewish resistance by mapping the currents of Communist, Socialist Zionism, and Zionism, through the lives of people involved. One of those people is Adam Paszt, who fought in Spain and was in a imprisoned in several camps, the last of which was in Djelfa, Algeria before his escape to the Soviet Union. In this section he tells his story of his narrow escape from starvation.
Remember Adam Paszt’s story and the Jewish Volunteers in the Spanish Civil War whose lives were saved by eating dates with this Algerian charoset recipe, which features dates and figs.
8 ounces dried figs
8 ounces dried dates, pitted
4 tablespoons red wine, sweet or dry
½ teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
Sugar to taste, if using dry red wine
1 cup walnuts
Place figs and dates in a food processor with red wine, cinnamon and nutmeg. Process until chopped. (If using dry red wine, sprinkle in a little sugar to taste.) Add walnuts and pulse enough to bind. Roll into little balls about the size of pecans, or serve haroset mounded into a bowl. Makes about 32 balls or 4 cups haroset.