Text 35439, 118 rader
Skriven 2013-03-30 07:12:29 av Dave Drum (1:18/200.0)
  Kommentar till text 35432 av RUTH HANSCHKA (1:123/140)
Ärende: Lamb for Passover
=========================
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 ->  ->  SR> It generally isn't at least here, although Sephardic Jews do
 ->  ->  SR> eat it on Passover. Kosher lamb isn't all that common.

 ->  -> That's a bit of a surprise... since I've always associated the lamb
 ->  -> with Passover.

 ->  SR> They don't eat it, since they can't bring the lamb to the Temple to
 ->  SR> kill it properly.  That's how I heard it anyway.

 -> The ancient custom of sacrificing lambs on the eve of Passover and
 -> eating the meat to begin the festival ended with the destruction of
 -> the Second Temple in A.D. 70. As a mark of respect for the memory of
 -> the temple sacrifices, the eating of a whole roasted lamb on Passover
 -> is forbidden by the code of Jewish law called Shulhan Arukh, which
 -> was first printed in Venice in 1565.

 SR> Bingo.

Note that it says "whole roasted lamb" nothing about pieces/parts
 
 -> Jews who strictly interpret this rule will not eat roasted meat or
 -> poultry of any kind for their seder. Others will simply not eat
 -> roasted lamb.

 SR> Those who are vegetarians of course avoid the whole problem.  I have
 SR> good friends who are both vegetarian and Kosher.  They have protein
 SR> deficiency problems during Passover instead of lamb questions.  Since
 SR> soy products and beans are out, if one is lactose intolerant (a friend
 SR> has that complication) allowed proteins are pretty limited.

 -> Jews who accept a looser interpretation of the law will eat lamb, but
 -> not if it is roasted. The matter is further complicated by the changing
 -> definition of roasting. "Originally it meant cooking the meat over an
 -> open fire," said Gilda Angel, the author of "Sephardic Holiday Cooking"
 -> (Decalogue Books, 1986), whose husband, Marc, is rabbi of the Spanish
 -> and Portuguese Synagogue on the Upper West Side of Manhattan.

 SR> It is, as they say, complicated.  Throw three rabbis in a locked room
 SR> with the question and they'll come out with seven different answers.

There is a lot of truth to the assertion that politics was invented by clergy.
 
 -> Today the term is usually understood to mean cooking in an oven without
 -> liquid. "We don't roast lamb, said a representative of the Union of
 -> Orthodox Jewish Congregations in New York. "It must be cooked in a
 -> pan with liquid."

 SR> Generally, folks around here avoid the whole problem and eat chicken,
 SR> beef or fish. Boiled and then baked (with sauce) brisket is popular.

But as noted above "Jews who strictly interpret this rule will not eat roasted
meat or poultry of any kind for their seder." Yeah, yeah, I know "seven
different answers".

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pastel De Carni (Meat Pie For Passover)
 Categories: Breads, Beef, Vegetables, Poultry
      Yield: 8 Servings
 
  1 1/2 lb Boneless chuck; in 2" cubes
      2 c  Onions; coarse chopped
      1 ts Salt
    1/4 ts Pepper
      1 c  Water
    1/4 c  Matzoh meal
      3 lg Eggs; beaten
  4 1/2    Sheets matzoh
      3 ts Corn oil
    1/2 c  Chicken broth; hot
 
  A popular Passover dish for Seders or any day. Moist matzohs
  are shaped to provide a pie crust. Meat, onion, eggs, and
  seasonings are combined as a filling and the entire
  production is baked.
  
  Put the beef, onion, salt, pepper, and water in a pan,
  cover, and cook over low heat for 45 minutes to tenderize
  the meat and evaporate almost all of the liquid. Cool the
  mixture and grind it coarsely. Mix this with the matzoh meal
  and eggs. Set aside.
  
  Soften each sheet of matzoh with just enough cold water, so
  that you can handle them without breaking them. Cut 1 of the
  matzoh sheets into 1-inch strips.
  
  Oil a heatproof glass or metal baking dish that is about
  9" x 6" x 2", with 2 teaspoons of the oil. Fit the matzoh
  strips tightly around the inside edges to prepare the pie
  crust. Fit 1-1/2 sheets of matzoh on the bottom of the dish
  and fit tightly against the edge strips.
  
  Pour in the meat mixture. Cover this with 2 matzohs or as
  many as needed to make the top crust of the pie. Brush the
  top with 1 teaspoon of oil.
  
  Bake in a preheated 350øF/175øC oven for 40 minutes. Remove
  from the oven and pour the hot chicken broth over the pie,
  the hot liquid will be absorbed immediately.
  
  Serve warm.
  
  Serves 8 with other dishes.
  
  Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes
  Created in Exotic Sephardic Kitchens from Morocco to India
  
  From: David Pileggi
  
  Uncle Dirty Dave's Archives
 
MMMMM

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