In the post below about ‘Ashkenazi mina‘ I referred to the adaptability of Jewish cooking (which really means Jewish cooks), but in that particular case it would be more appropriate to describe the chopped liver mina as an example of culinary crossover. Seven years living in the Med has taken a toll on my English vocabulary.
A funny thing about that post. All the while writing it I couldn’t stop thinking about really well made chopped liver, which put me onto Jewish deli food in general, and my own personal favorites growing up: garlic pickles (at age 10 I could eat a whole jarful); German cole slaw; roast turkey with cole slaw & Russian dressing on rye; rare roast beef with lettuce & mayo (I know, I know) on rye. Always the rye bread, and if you don’t understand the importance of a good rye bread, watch the Seinfeld episode about the Schnitzer’s rye. Continue reading