“At least wait for it to cool down,” mom would scold us as we stood around her, waiting for another batch to come on to the plate. We would stand there, in our small kitchen, staring at the half moon shape dough surrounded by small oil bubbles as its color changed from pale white to golden.
"Everybody likes wings” my better half answered when I asked her what should we make for a BBQ. I knew that for her a BBQ with no wings is like a vegetarian meal for a carnivore. For someone like me, who thinks that wings are nice but not really a meal, this generalization seemed a bit exaggerated. “30? 40? How many?”
"Try it, at least one time, and if you don’t like it, I’ll make you something else” mom would try to convince me, but I stubbornly refused to even taste. “ I put only things you love: potatoes, carrots…” she said,
There are dishes that I never get tired of eating. One of them is Kubbeh. Whether it is red kubbeh, yellow, sour, kubbeh nia (raw meat kubbeh) or kubbeh nablusia, also known as fried kubbeh. I love them all. With some of them, like the sour kubbeh, it took quite some time for my taste buds to get used to and to like it. But with the fried kubbeh it was love at first bite.
In my childhood there were two kinds of bread. White bread and dark bread. For shabbat there was chala, a round sweet chala and regular chala. When my parents wanted to treat us we got rolls. Not that there was a bigger variety, again there were two kinds, a long roll and a round one. As I have already confessed,
