lundi 11 février 2013

Le petit Groppi




Any Jew who lived in Cairo remembers the Groppi establishments.
There was “le grand Groppi” and “le petit Groppi.
Le Grand Groppi was the  Swiss cake shop famous for its chocolate cakes and  le Petit Groppi, an inner garden not far from Shaar Hashamaim. (Gate to heaven)
Every Saturday in winter, it was the meeting place of Jewish families, when we still had a life as Jews
The women went to that garden whereas the men went to the Synagogue.
After the service, the men joined us. My two older uncles Leon and Jacques handsome in their suits would pretend they did not know us and joined their friends inside the
inner salon. My nonno joined the women.
And the chattering went on: ‘I saw that one or the other one at the synagogue or did you hear what happened to that one.! It was the news exchange of the day, particularly concerning Jewish families.
There was no cooking on Saturdays because of Shabbat and everything had been prepared beforehand. The food was re-heated by the ‘khadam’ or goy and we just put our feet under the table and started eating.
Then one day they had what they called their bloodless revolution. They did not kill us in the streets but only fools walked the streets!
So the weekly meetings at le petit Groppi vanished from our lives.
The great Exodus started with the vast majority of Jewish families leaving.
Life was never the same again!



vendredi 23 décembre 2011

Hanucca

dear friends from Egypt,
This year has flown by at a fantastic rate bringing with it its hosts of good and bad. For instance I fell for a second time and broke another two vertebra and the sacrum!
But We must look at the brightt side of things! We got out of Egypt didn't we?
You are most welcome to post a comment on my blog. It is heartwarming to read you.
 this year a person I knew as a young boy of 6 wrote to me saying:
 "Do you remember me? I too lived at the EXTADAY Hotel"
You cannot invent such a thing;: that was 55 years ago!
As the English say, thank God for little mercies!
BONNE FETE DE HANUCCA
May the lights of Habuka shine on you. I know I said that last year but it is from the bottom of
my heart!
hugs and kisses
suzy or Sultana as you wish we are one and the same!!!


vendredi 11 novembre 2011

business is business

Abe calls Izzy and tells him:
I  got a great deal to propose to you.
What is it.Izzy asks?
I can get you an elephant for 500$
for goodness sake Abe, where do you want me to put an elephant in my
one-room apartment in NY?
And how aboout 2 elephants for 8OO$ Abe replies
Izzy says: man, now you're talking business!

jeudi 13 octobre 2011

My english schools


There was this oddity in some Jewish Egyptian families: they sent their children to Catholic schools! Strangely enough there were not many conversions to Catholicism, even though we listened to prayers and Catechism every day!
Not speaking a word of English, my parents chose to send me to The Alvernia English Convent School For Girls in Zamalek to begin my education because I was a very disobedient child and no matter what my parents said, I never obeyed. So they shopped around and found that Alvernia was the school that had the greatest discipline. If the nuns could not tame me then no one would!

I was four when I started my kindergarten. I went to school with my English style uniform, felt hat and carried a small wicker basket with my meal in it.
In school, Sister Mary Kitchenisa (as we called her) heated our lunch at noon.
The school bus picked me up regularly and I rarely missed it. If I did, then it was very complicated to go to Zamalek on my own and my mother had to accompany me.
The nuns being pure Irish did not understand a word of French let alone Arabic. Everything was in English! At the beginning I was lost and unhappy!
My sister, for example, came to Alvernia just for one day and refused to go back! She was sent to the Lycée.
There were several other English schools but almost all were directed by missionary nuns or priests to save us from going to hell.

The pendant school for boys was Victoria College.
There, discipline was no joke!
When the boys misbehaved they received a caning by the headmaster who asked the culprit to bend on a stool and administered his strokes on the naked back of the knee. The pain was excruciating! The boys called caning: torture.
Few were the ones to escape that!

In the girls’ schools there was no caning but pulling and twisting of ears. This can be as painful as caning especially on young ears. The favourite punishment however was to put the girl facing a corner and going on with the lesson.
It was extremely tiring to stand without moving but sister did not care about that. Or, she put the culprit outside till the lesson was over. That was not so tiring but then the lesson was completely lost.
The sisters, believing I was deaf, kept saying about me: “and you know sister she never even cries!”

Another way of punishment was to impose a certain number of lines, never fewer than 100. When these lines were not done, they went up to 500!
It was forbidden to talk in class and anyone who did that was immediately punished. If the pupil had been very naughty, she was sent to Mother Superior who would go on with a long speech about what a great honour it was to be in this school and that the uniform was to be respected in all possible ways!

Concerning uniforms these had to correspond in every detail to the picture in the regulation manual:
In summer: white, long-sleeved blouse, a tie around the collar, lighter blue uniform with all the appreciated English decorations: badge, colour of the section then for those who were angels a prefect’s badge. At the waist the sash tied correctly according to regulations. A straw hat decorated our head and on our feet strict, black-laced shoes with white socks. The hem of the uniforms had to cover the knees because it was indecent to show that (sexy) part of the body.

In winter: dark blue uniform, English style blazer, the school badge and felt hat.
Regular inspections took place. At least once a week!
Any uniform that was not in order was the reason for a letter to the parents to remind them of the prestige of that school and how to represent it correctly.
That was funny because most parents did not understand one word of English and had difficulty in deciphering what Mother Superior wrote!

Oxford and Cambridge Boards homologated these schools.
We learned all the English subjects: our nuns taught us English Poetry, English Maths, English History, the simplified version of Shakespeare’s plays and calligraphy conscientiously. The girls who came out had that unmistakable writing! We also had drawing, sewing and singing.
A laywoman taught gym.
Our school was a British colony on another planet!

For my secondary education, once I had started in English and that English seemed to be the language of the future - remember the Americans and the British Commonwealth ended the 2nd W.W. successfully - I went to St.Claire’s College for girls, in Heliopolis. To go there I took the Metro built by Baron Empain and sat in the harem compartment.

By then the teachers had moulded us into typical young English ladies and we knew all about English Grammar, English History, Poetry, William Shakespeare and unfortunately their strange system of weights, measures and surfaces, plus their monetary system which was in L.s.d. (pounds, shillings and pence). Not forgetting Algebra and Geometry. For a mysterious reason I was good in Algebra but certainly not in Geometry (impossibility to understand the theorems).
We were living in a metric system where our Egyptian pound was 100 piastres and one piastre 10 (?) millims, but we had to know that the English drove in miles, (1,607 mtrs) or weighed butter, meat and fruit in lbs (454grs), their beer by the pint, (0,473 grs) and that their yard was not one metre at all but 91 centimetres. The British ton was 1,O16 grs, whereas the American ton was 907,18 grs.
And this is only part of the headache. Racing tracks were measured in furlongs equalling 201, 17mtrs!
They never did anything like the rest of the world!

We also learned that Napoleon was an adventurer only there to exasperate the British! The Duke of Wellington won the Battle of Waterloo  (in Belgium), and Nelson defeated Napoleon at Aboukir (in Egypt). Mainly that everything British was better than the rest of the world! In short all the rest was zarta!

We were given a lot of homework and we had to study the maths tables until we dropped. I never completely assimilated all of them especially the table of 9! I remember taking my book along with me when we went on picnics to the Pyramids, to the Jardin Zoologique or to the Japanese Gardens in Helouan, and studying during that extraordinary season we called winter!

I had a desperate time solving problems and though my dad was a chartered accountant it sounded like Chinese to him. He scratched his head and confessed he did not understand the problems! Because the tap was leaking in British liquid measures or that the car was filled in British gallons (4,546 and the US gallon being 3,785 litres) and running at 30 miles an hour (one mile is 1,609km).
It was the same for every other subject.
When I had to study for a dictation there was no one to make me practise.
So I had to write certain words ten or twenty times to make sure I had them correctly. That is how I became very good in dictation.
Later this acquired love of the English language led me to become an author.

At St.Claire’s College too the uniform was all-essential.
We wore the famous dark pleated skirt and our spotless white blouse in summer had to be decorated with a large frilly collar and around the neck a long string with pompons, (red, blue and white of course).
In winter we changed into a dark blue blouse and added the English blazer with the school badge. Not forgetting the dark blue felt hat transforming us into English pupils! I hated that hat and as soon as I could, stuffed it into my school bag. Once I was caught and given 100 lines, which I did not do. They were turned to 500! I had my fair share of punishments!
We were forbidden to talk to any boy when wearing their beloved uniform because then we would disgrace it!
At the end of a school year we had a Gym Feast trained by Monsieur Hemo, and his famous “claquette”. Our gym teacher did not speak a word of English!
Maybe they were right to be so rigid because the school was greatly renowned.
One of King Hussein’s numerous wives (Dina of Jordan) came out of St.Claire’s. Several other well-known public figures added their names to the prestigious list. This school still exists today.
I played my first tennis matches trained by a “master”. Then at University, I was the Tennis captain.
Gradually and at long last, (I did not become a princess) I learned discipline and became a good student.
I sat for my Oxford and Cambridge exams then went to A.U.C. (University). Our University professors considered the girls coming out of St.Claire’s College as superior in English and they wrote their appreciation on our tests!
Later, I became a teacher (!) first in Milan after our exile, then in Belgium where I got married.
I too was a strict teacher but never pulled anyone’s ear or made any hurtful and unkind remarks such as our Sisters did: “you are hopelessly stupid or you will never succeed in life” or other such niceties!!
I now know that my parents did the right thing by sending me there to become what I am.
They canalised my energies into something meaningful!
The discipline learned in school did not stop my heart from bleeding when we left Egypt but helped me to survive.

By Suzy Vidal, author of The Jasmine Necklace Trilogy.
 

dimanche 2 octobre 2011

Rosh Hashana

The time of the year has come for me to wish you
 
all the very best for Rosh Hashana
 
and to thank you for supporting me by reading my blog
 
it is very comforting for me to know that I have friends
 
all over the world!
 
LE SHANA TOVA
 
Sultana Latifa

lundi 12 septembre 2011

Decorate your home

A nouveau riche wants to redecorate her home and calls the best interior decorator in town:
He asks "what kind of decor do you want? Modern Style?"
"Nah."
"Then maybe Louis 14?
"Nah"
"what about Empire?"
"Nah."
But madam if you do  not give me an idea of the decor you want, I won't be able to decorate your home."
"Decor shmecor!!!Vat i vant if for my friends to give one look and then fall dead!"

lundi 11 avril 2011

Pessah in Egypt

Dayenou

I still remember how busy that period was.
First and above all there was the ritual of cleaning the kitchen. Eliminating all the hamess then passing a burning torch inside the cupboards making sure they were cleaned thoroughly.
One of these matzos was the thick one found today and the other was a large round sheet of very light almost transparent quality. I have not seen this type of matzos in Europe. Then keeping in mind that anything with leaven was forbidden very special Pessah biscuits were brought over as well.

The slavery of coconut jam preparation did not seem that at the time. But now I realise what a job it was. First you bought the coconuts whole. You had to rid them of that hard brown cover, empty the milk and then grate out the brown thin cover. After that you grated the white part; all that by hand.
Sugar was not bought as today in packs Whole cones of sugar had to be broken down with a hammer  till the right amount was weighed. It was measured in glasses.
Then only after bringing to the boil the milk and sugar you could add the grated coconut.
After cooking that mixture you had the satisfaction of the most delightful jam ever prepared.
The unleavened biscuits were eaten with that coconut jam.
As bread was absent those biscuits disappeared very quickly.

It brings back to my mind one of our fellow expatriates from Egypt.
This friend named Angel told my mother that she had an excellent recipe for Pessah. She said:
You take so much sugar , flour etc then you add a packet of baking powder.
What? Said my mom. Baking powder is leaven!
But I’ve been preparing it like this for years.
Our dear friend almost fainted when she found out that baking powder was no other than dry leaven!

However after three or four days of the matzos regime, everyone went around bloated and had to run to a hidden place to let out gas! My mother in particular was prone to that.
I adored that feast and especially the HAGADA. We had no care in the world for the goy and would joyfully cry out DAYENOU. The ten plagues of Egypt were called out by the men in the family. Let me remember them: And they are terrible!!!
Dam : Blood covering water in Egypt
Safardeya:  Frogs everywhere even in Pharaoh’s bed
Kenim :lice, scratch scratch scratch!!!
Arov
Dever: leprosy  (remember el deber fik,)
Shehin: illness of the skin, itchy and boils
Barad: hail
Hosheik: darkness covering Egypt non stop
Makar Behrot: Death of all the firstborn
That last plague was terrible, but who’s fault was it?


The part I liked most was when as a child they tied a pack of matzos around my back and I knocked on the door. Therein a voice from inside cried out:
Min ? (who is it?)
Ana: (It is I)
Gaie men en: (where do you come from?)
Men Misrayim (from Egypt)
Rayeh fen? (where are you going?)
Le Yerushalaim (to Jerusalem)
Then they opened the door and I went round getting a kiss from all the family while they were singing..

We usually ate huge quantities of food and Pessah was no exception. Especially the large quantity of hard boiled eggs in a plate. And the wonderful HAROSED.
We had two seders, now in Israel they only have one BECAUSE THEY ARE HOME;.
It was a magnificent feast.
But after that you had to change over to the hamess objects and put away the special Pessah plates forks and knives till next year.

One year when I was in Israel, the supermarkets covered up all the shelves with biscuits or bread. But anyway of pitas there was nothing left. They had been bought in large quantities and stored in the freezers!!!
I don’t think I can resist that vision of all my family united for the seder. Surely there was never anything better than having your family around you. Kan zaman!

DAYENOU (even if only for that, we thank the Lord)

samedi 19 mars 2011

Farewell to Jo Diday

Farewell to Jo Diday

Another friend has left us!
Jo Diday was the founder of the AJOE: association des juifs originaires d’Egypte.
With his wife Simone they kept us ‘connected’ as is said nowadays.
Other groups followed: the AJE London, the AJE Canada.
It is only when I became civilised i.e. bought a laptop that I discovered this rich network of Jews who had left Egypt. The world was no longer a desert! We corresponded, we met and kept one another informed of what was Egyptian Jewry. A rich culture of peaceful people who remembered their former country.
We all had a story to tell and could do so thanks to the website. I remember when I met Jo he told me the horrendous story of how his father died in transit.
However, we Jews from Egypt are strong and active people. We pushed back our sleeves and fought for our lives. The same story was repeated again and again.
The AJOE organised meetings, conferences, parties to everyone’s satisfaction. In Paris we met, enjoyed ourselves and tasted some Egyptian goodies. We cannot forget that we come from Egypt and the conafa, bassboussa or other delicacies were a real treat.
All good things come to an end, each year one of us goes away and our circle becomes smaller.
Now Jo has gone as well, what a great sadness that is.
We shall remember him.
I thank you Jo for the good work you did keeping us Jews from Egypt in a tight affectionate group.
We also thank your wife Simone who took over most of the job when illness caught up with you.

Suzy Vidal

jeudi 24 février 2011

Ayam el dahk

A very high class school for rich families is organising a party.
The headmistress calls the offices of the army near by.
éWe are  organising a party and it would be nice if you sent us a group of young men
to liven up the partyut please, please please,no Jews."
 
The day of the party arrives and a whole busload of black soldiers jump out.
"Where are the gals and drinks?"
The headmistress almost fainting says:
"There must be a mistake..."
One of the men answers
"Oh no mam, Captain Levy never makes a mistake."
 
 

AYAM EL KANAKA

Coming out of Egypt (1956) we were only allowed to take one suitcase and £10!
I chose to take my nonno’s personal kanaka.
His name was Brahim (Abraham) and he was married to Sarah, exactly as in the Bible.
Brahim was a short man. If energy were to be counted by centimeters, it would be a laughable matter because energy overflowed from him.
Like Abraham he had a stutter.He would stop in the middle of a sentence open his mouth and look for his word.
He woke up at 5 o’clock, washed in cold water, said his prayers with his tefelim around his forearms, then trotted off to the kitchen to prepare his ahwa in his own Kanaka before the goy came over for his day’s work.
This Kanaka was a small one-cup Turkish coffee maker in copper on the outside and pewter inside. The handle was in wood with a small hook to hang it next to the other kanakas on which you could see, 2, 3, 4 and 5. These numbers weren’t Cabalistic but indicated the quantity of cups one could prepare with that specific kanaka. For instance the mark 3 meant that three cups could be prepared. We are talking of Turkish cups here.
There was the mazboot coffee, sugar just right and soccar ziyada sweeter. Nonno was for the mazboot, whereas I was for soccar ziyada, thus surely prepring my path to diabetes!!!
Nonno took a generous spoon of ground ahwa which he himself had bought green and then taken to be roasted, put it in the kanaka containing water added sugar and then placed it on the spiritiera, alcohol burner. Once the mixture had risen three times, his coffee was ready.
He sat in front of a back window to, as he said: “ne shoof  wesh el sama,”to see the face of heaven. He probably planned out his day while sitting there.
After drinking his coffee, he would get ready to go to the Muski where he had his shop selling wholesale English fabrics and more especially poplin cotton.
I still have a blouse made out of that poplin.
The silly things one takes out when going into exile!!!
The kanaka represents a whole era for me.
The time when guests came for a chat, or when they came for Abel after a departure to a better place.The reading of good fortune. No one laughed at that.
Brahim had an Egyptian nationality, then for the only reason that he was Jewish, it was taken away from him and he became stateless. We used to call this “apatride.”
His shop was confiscated and put in the hands of a sequester.That was the name given to the man who lorded it when the shops were seized.
We were told secretely that the police was coming to “talk” to nonno. We did not know when but we were so scared that my parents urged Nonno to take a ticket for Milan where our cousin lived. Imagine someone who had never left his country taking a plane and speaking only Arabic?
He left everythng, his money, his shop, his home.
When he reached Milan Airport no one understood what he was saying.
 He cried like a little boy, till finally the authorities brought over a translator. Then our cousin in Milan was contacted and came over to get him.
“I have never seen greater morons than you!” She told us later. “leaving an old man all by himself!!!”
The Kanaka is hung in front of my place when I have breakfast in my kitchen and reminds me of that dearly loved nonno.
I no longer cry now, I haven’t got any tears left in my body!
I think of Brahim serenely knowing that he is resting in Israel, that was his dearest desire.
Suzy Vidal: aka Sultana Latifa, a Jewish refugee from Egypt


Sultana latifa (suzy vidal)
A Jewish refugee from Egypt



samedi 29 janvier 2011

Return to Cairo

I saw the signs of your islamisation without concession
But I could not cry
I saw your Pyramids, your noseless sphynx staring down at me
But I would not cry
I saw your young veiled and flirtatious women
But I  held back my cry
I saw Groppi , à l’Americaine, and Metro cinema
But still I did not cry
I saw you noisy incredible traffic and survived
But I was unable to cry
I saw my street, my 5t floor shuttered balcony
But still I refused  cry
I saw our bawab told him I had lived there
But did not want to cry
I saw my Synagogue empty of us but well guarded
And then I could only cry

Sultana latifa


samedi 27 novembre 2010

Hanucca

TO YOU MY FRIENDS FROM EGYPT  MAY THE LIGHT OF HANUCCA SHINE ON YOU AND YOUR FAMILIES. HOW MANY HANUCCAS HAVE WE SPENT AWAY FROM THE COUNTRY OF OUR BIRTH? MORE THAN I CARE TO REMEMBER! ANYWAY WE ALL STILL HERE. SO HAPPY HANUCCA TILL NEXT YEAR.

Suzy Vidal


vendredi 19 novembre 2010

In Ishmael's house (Sir Martin Gilbert)

 IN  ISHMAEL'S HOUSE
A HISTORY OF JEWS IN MUSLIM LANDS
By Sir Martin Gilbert
Yale University Press, New Haven and London

(Click here to see the link)



STRONLGY RECOMMENDED TO US JEWS OF ARAB COUNTRIES:

VERY SERIOUSLY  RESEARCHED AND WELL DOCUMENTED

THE WORK OF A TRUE HISTORIAN
ALSO AUTHOR OF ABOUT 80 OTHER BOOKS
AND OFFICIAL BIOGRAPHER OF WINSTON CHURCHILL;


EVERY SENTENCE HAS BEEN WEIGHED AND HAS ITS WEIGHT IN GOLD;
ASTONISHING AS WELL AS TEACHING US ABOUT OUR OWN PAST IN THAT LAND OF THE PYRAMIDS AMONGST OTHER ARAB LANDS.


vendredi 3 septembre 2010

Le Shana Tova





Allow me to wish you a wonderful Jewish New Year.
Le Shana Tova to all my friends.
Let us hope in a brilliant future and peace in the M.E.
We have already paid our due!!
Mish Keda?


Sultana Latifa or Suzy Vidal as you wish







mercredi 30 juin 2010

Ayam El Bamia

The days of bamia (cornes grecques)

 
Ah bamia that most delightful vegetable known to Greeks, Turks and Arabs in general.
There are two types of Bamia. One is small and the other long.
The small ones are best because the long ones leave slimy threads and it’s nauseating.
So rather than have that impression it is preferable not to cook the long Bamia.
It is a very long job to prepare Bamia. It has a little hat on top and you have to eliminate it going round and not cutting it off. Then the tip is slightly cut off, not too much because the bamia will open!
Having prepared your vegetables, you wash them and prepare your tomato sauce not forgetting to add lamoun (lemon), felfel (pepper) as much as you can bear, the usual korkum (curcuma), kumein (cumin) and the gracious basal, (onion).
It is to be noted that our tomato sauces were always prepared from Fresh tomatoes therefore giving out all the aroma of tomatoes with the spices.
Then you add your bamia to your sauce and allow simmering for a long time. Be careful not to agitate (!) them, because as soon as they start cooking they become very fragile!
Always accompanied with roz (rice).

Outa ou basal were the main ingredients of peasants. They ate a tomato or an onion with their eish baladi (peasant bread).
And when they went to the army because they did not understand the meaning of left and right, a tomato was put in one hand and an onion in the other.
So the corporal cried out outa, bassala for left and right!

Enjoy this most delightful meal. It will fly you to the stars!  

vendredi 4 juin 2010

Halawa: a typical Egyptian depilatory


Halawa: a typical Egyptian depilatory.  
  








There were two halawas in Egypt: one was the depilatory that came to us from Pharaoh’s times and the other one, the halva, which we in Cairo called Halawa.
Hairy legs, arms or armpits, moustachioed upper lip and other secret
parts were very poorly considered. Foreign women were distinctive by
their hairy bodies. Perhaps the most distasteful sight in summer was to see
long armpit hairs waving in the breeze, not mentioning the stale smell they produced.
My halawa today is a candy sugar depilatory of the very old days. The ladies then were very conscious their appeance, taking milk baths and massaging essential oils into their bodies to make them smooth, desirable and caressing!!
We think that today we have invented all the beauty products or essential oils whereas in truth people like Cleopatra or Nefertiti knew them!

When you have cooked your halawa (recipe on demand here) and it has been pulled and twisted adding a spot of saliva to make it malleable, you stretch it out on your forearm and shutting your eyes, pull it off in one decisive movement. You can suffer it out in a solitary session or have a martyrdom-shared one! Armpits were sore spots and the halawa had to be pulled out correctly and swiftly before the pain hit you. Anyone trying to pull off the sugar depilatory and failing was in for intense suffering.
Sometimes the armpits bled, but that was because the sticky halawa had not been pulled out correctly or quickly enough.
The nightmarish part was the inside of the knees. You had to twist your body to spread out the paste and it was practically impossible to pull unless you were a contortionist in a circus.
To look human and not apish, you stuck the halawa on your moustache and after a quick agonising jerk your smooth upper lip was rewarding.
It is not any worse than going to the dentist’s! 






A fool once said that to be beautiful, one must suffer!

lundi 17 mai 2010

Ayam el Dahk

The days of laughter



A Jewish mother receives a long awaited telephone call from her only son.
“Hi mom.”
“My son! And how are you?”
“Mom, I’ve got news for you! I just got married!”
“Mazel Tov my son! And who is she, do we know her?”
“No. I don’t think so. Mom I have to tell you she is Christian.”
“Oh well my boy, we are all children of God, so welcome to your wife;”
“Hey mom I have to tell you something else.”
“Yes my son, what else?”
“Well, she has four kids.”
“Four kids? Well you have a family now.”
“Hey mom, I have to tell you something else: we have no place to live!”
“Well my son, that is no problem. You and your wife can have my bedroom, the kids: 2 in your old room and 2 in the spare room.”
“Hey mom and where will you sleep?”
“Don’t worry son, as soon I as put down the phone, I’ll drop dead.”


 







mardi 11 mai 2010

The days of SHAKSHOUKA




AYAM EL SHAKSHOUKA
The days of SHAKSHOUKA 
That lovely name was one I hated. You will say “what a difficult person to please”.
That was my mom’s opinion too!
What was a shakshouka? First and above all you prepared the spiciest tomato sauce possible.
Not just a drop but a pan full of it. It was so spicy.
you could light a cigarette with it or fly off in a rocket! 
When it was ready and boiling, you broke fresh eggs in it one after the other.
Immediately the eggs consolidated except the centre, which remained soft.
The usual roz be senebar (rice with kernels) was prepared because shakshouka without rice was not shakshouka.
Each person helped himself to rice and added an egg with its very spicy sauce. Mmmm.
What a delight!
But not for yours truly.
When finally to please my mom I did eat shakshouka, my lips were chapped, torn and hurt by that sauce not to talk of the egg that had become red in the process!!!
Was I really too difficult to please?
Considering things today: yes I think I was difficult to please! 

mercredi 21 avril 2010

The days of KOSSa Mahshi


















AYAM EL KOSSA MAHSHI
The days of KOSSA Mahshi: (stuffed courgettes)
Still today I dream of our kossa mahshi in Egypt!
Though I am considered a good cook, I have never managed to obtain the taste of those Mahshis of my past!
IT IS PROBABLY DUE TO THE KOSSA ITSELF; here we have fat and watery courgettes not at all convenient for el mashi. In Italy they have those delicious zucchini almost as good as the Egyptian ones.
To prepare kossa mashi you need above all a NAKHWARA. It’s an instrument to void the insides of the courgettes without making a hole at the other end.
You insert the Nakhwara and turn it delicately till you have only the outer skin left.

Your stuffing will need to be prepared as well. As no minced meat was found, you had to mince it with that old-fashioned machine. You needed good arms for that.
Then roz (rice) was added to the minced meat, basal (onions),  malh (salt) lamoun (lemon) korkom (curcuma), kamoun (cumin), ou zeit (and oil), karafs ( minced parsley) that gives it a cheerful colouring.
Mix all this with CLEAN hands and stuff your courgettes one by one without breaking the courgettes.
In a very large pan quickly fry the stuffed courgettes and then put them in a spicy tomato sauce you have prepared yourself. And don’t forget to add the inside of the courgettes you have cleaned out with the nakhwara.
The secret of success is to let your mahshi cook gently and for a long time.
The ones I prefer are the slightly burned ones!!!
This delight will take you to the top of the world!


mercredi 14 avril 2010

The days of baccala



The days of baccala: (cod, morue)


When my mother prepared Baccala, I went on strike. For her and my father it was a real delight, not for Sultana.
« Mais mange un bout, c’est délicieux !’
« Non ! »

Baccala at the outset is dried cod in salt. It is hung out in the air to dry.
It has a strange aspect, like a greyish dead leaf. Of course the smell is tremendous;
So you bought your baccala at the market and put it in a basin with water overnight.
This way it lost a good part of its salt.

As it could not be cooked in that state, the old-fashioned mincing machine was attached to a table and the baccala, cut into smaller pieces, was introduced one after the other into the horn-like opening and the handle twisted. That was how meat and baccala were minced.
The operation was repeated as many times as was necessary using strength and patience!

Finally when all the baccala was minced, my mother added a boiled potato and an egg and
kneaded it till it became a unified paste. Then one after the other she formed balls the size of a golf ball. When all the paste had been turned into balls, it was time to fry them. There were no deep fryers so it was a slow job to fry all these balls.
After that a very spicy tomato sauce was prepared from fresh tomatoes tabaan (of course) and one by one the baccala balls were put into the sauce to absorb part of it. It was served with rice greatly appreciated with every meal!

I do not know if I could ever eat baccala even now! But I keep baccala day in my mind and I remember what an extraordinary cook my mother was!