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OP: Cookbook of the Jews of Greece

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by Nicholas Stavroulakis

The Jewish presence in Greece is ancient, reinforced by waves of immigrants fleeing violence elsewhere in Europe. In particular, the city of Salonika became an epicenter of Jewish-Greek culture, until it was devastated during the Nazi occupation.

Nicholas Stavroulakis, former director of the Jewish Museum of Greece, greatly enriched this collection of recipes gathered from the families of those who survived the Holocaust with details of the community's history and holiday rituals, as well as such tidbits as the linguistic origins of dish names.

Just a few pages of reading are all it takes to feel one has stepped into a vanishing world.

To name a few of the enticing recipes:

  • Hamin—the Sephardic sabbath stew of bulgur and beef
  • Huevos kon flores de kalavassa—eggs scrambled with sauteed zucchini flowers
  • Enjinares kon karne, or artichoke hearts stewed in tomato sauce with ground beef and pine nuts
  • Several variations on semolina cake, or pispiti

This is one of those rare circumstances where the first printing, which we offer here, is a paperback, originally self published in 1986 through Cadmus Press. Our copy is in Very Good Minus condition, showing shelfwear about the edges and a creased spine. The head and foot of the spine in particular are fraying somewhat with one small tear to the hinge. The interior is clean and unmarked.

The book is now available from Lycabettus Press in hardcover, which we are importing directly from Greece. Both editions are handsomely illustrated by the author.

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