Classic Pot Roast with Ras El Hanout with Dried Fruit Couscous

AISH: Elevate your dinner table experience with a culinary masterpiece that combines the comforting warmth of a classic pot roast with the exotic flavors of Ras El Hanout. This recipe is as impressive as it is mouthwatering, guaranteed to leave your taste buds tingling and your guests craving more. A different kind of pot roast. By Elizabeth Kurtz

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Lebanon: Israel Stole Our Falafel
Photo of fattoush, or bread salad, courtesy of Google Images
YNET NEWS: Country's Industrialists Association says Jewish state trying to claim ownership of traditional Lebanese delicacies like tabouleh and hummus, plans international food-related suit

Lebanon is planning on filing an international law suit against Israel for violating a food copyright, Fadi Abboud, president of the Lebanese Industrialists Association, told the al-Arabiya network.

The Lebanese claim is that Israel markets original Lebanese food like tabouleh, kubbeh, hummus, falafel and fattoush which the Lebanese considered their trademarks prior to the establishment of the Jewish state.

Abboud explained that the fact that Israel has been marketing Lebanese delicacies under the same names and ingredients around the world has caused great losses to Lebanon, and that while, “the full extent is unknown, it is estimated at tens of millions of dollars annually.” Lebanon: Israel Stole Our Falafel >>> Roee Nahmias | October 6, 2008

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Lifestyle & Culture: Beyond the Bagel: Modern Jewish Dishes Are an Amazing Mix of Flavours and Cultures
Photo courtesy of Google Images
THE INDEPENDENT: Britons have a reputation for their cosmopolitan culinary tastes, and rightly so. Many Indian dishes, albeit anglicised versions, have been assimilated into the national cuisine. Going for a Chinese or an Italian has long since passed from the exotic into the quotidian. Even supermarkets sell sushi. Yet Jewish cuisine, possibly the most varied in the world, has taken its time to catch on here in the UK with non-Jews. Chicken soup is seen as too simple for gastronomes, and dumplings and chopped liver are too stodgy or rich for the health-conscious. Now, though, its moment may have come.

As Jewish and Middle Eastern food writer Claudia Roden points out, Jewish cuisine has been influenced by every nook and cranny in which the Jewish diaspora has found itself. Her guide, The Book of Jewish Food, contains more than 1,000 recipes. "So many people who aren't Jewish tell me they cook all the time out of my book," she says this week, while preparing a New Year's dinner for 30. "It has everything from Italian to Indian and a huge variety of vegetable dishes."

Denise Phillips runs a Jewish cookery school in north London, and specialises in combining the kosher traditions of her 5,000-year-old religion with modern cooking techniques and trends. "Jewish cooking is the ultimate in fusion cooking," she says. "Jews have travelled all over the world fleeing persecution. What they've taken with them are their classic dishes, and they have merged them with whatever is indigenous to produce a cuisine that adheres to kosher."

The standard dishes often thought of as Jewish food, though narrow in their interpretation, are the favourites of the Ashkenazi communities who originated in the German Rhineland and have been migrating eastwards over the past thousand years, to settle in Hungary, Poland and Russia, and spreading as far afield as the United States, South Africa and Australia. Eighty per cent of the international Jewish community is Ashkenazi. New York, more than anywhere else, is thought of as home to the salt beef sandwich. Beyond the Bagel: Modern Jewish Dishes Are an Amazing Mix of Flavours and Cultures >>> By Sophie Morris | October 2, 2008

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