Shoshana, my friend Yaffa’s mom, is a Rennaissance woman. She teaches my weekly Feldenkreis class, is a painter, and is an amazing cook, particularly of Tunisian food, where she is from. Shoshana has adopted us this year (she said that Noah needed a savta – he only had a grandma and a bubbie so far) and has fed us many meals. I had been asking for months for her to show me how to make several of the dishes. Since each dish takes hours & hours to prepare, we had to find a time when we both had that much time to spare. Last week the stars were aligned and we were finally able to arrange a lesson at her house for me and Reit, another friend of Yaffa’s. After baking matzoh with Noah’s class, I went over to Shoshana’s to continue my day of cooking.

Our first lesson was for mafrum, Tunisian ktzitzot, or meatballs. Shoshana cut about 2 hours from the prep time by doing several steps in advance – like they do on cooking shows, so everything is ready to go. There was no recipe, or even definite measurements, so I took photos of everything so I’d remember how much of each ingredient.

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[youtube http://www.youtube.com/watch?v=_Fy7yA9cKlM&feature=channel_video_title]

This video makes it look easy, but Reit & I could barely coat the mafrum in matzoh meal without it falling apart. I will need another 40 or so years of practice to look as suave. After our class, Reit & I each got a pot with the mafrum & sauce to take home & we still had to cook it for another hour. As they say in Eretz Yisrael, oo ah, ta’im meod!

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