Ramadan and Yom Kippur Break-Fast

September 26th, 2010

Fall Family-Style Supper

Apples, Round Challah & Honey

Moroccan Lentil Soup
Red Lentils, Garbanzo Beans, Cannellini Beans, Tomatoes, Carrots, Celery, Onions, Garlic, Ginger, Garam Masala, Cardamom, Cayenne, Cumin and Olive Oil

Middle Eastern Fruits & Nuts
Pomegranates, Persimmons, Dates, Grapes, Almonds, Pistachios

Cheese & Yogurt
Feta Cheese, Goat Cheese & Middle Eastern Yogurt Served with Flatbread

Hummus and Babaganouj
Chickpea and Eggplant Spreads
Served with Flatbreads and Olives

Veggie Samosas
Triangular Dumplings filled with
Mixed Vegetables and Indian Spices
Served with Assorted Chutneys

Mixed Vegetables dipped in Batter and Fried

Savta’s Kugel
A traditional Jewish Casserole of Egg Noodles, Apples, Golden Raisins, Dried Cranberries, Eggs, Butter, Cinnamon and Apricot Preserves

Flaky Pastry Layered with Nuts and Honey

Orange Juice
Navarro Gewürztraminer Grape Juice
Te Nana –  Infusion of Fresh Mint and Water served with Honey