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BUTCHER’S CUT CHICKEN STEAK
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FEAST PERFECT POTLUCK
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EDITOR’S LETTER
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THIS MONTH’S CONTRIBUTORS
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RECIPE INDEX
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PODCAST Rachel Edry from Ofakim
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PROFILE The Jewish Nomads
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TRAVEL Planning the perfect winter getaway
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BREAKING BREAD Uniting through challah
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L’CHAIM A variety of holiday wines
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SOMETHING SWEET Family-style desserts
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SEASONAL Cabbage
104 THE OTHER SIDE OF THE CORK Matar by Pelter
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LAST BITE #yesitsontheapp
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EDITOR'S LETTER
A LOT HAPPENED OVER THE SUMMER. One mind blowing conversation happened when planning this issue. I was chatting with Fleishigs contributor Adina Silberman, who mentioned that this year’s Sukkot issue would coincide with the one-year anniversary of October 7th. The thought was jarring, a real shock to the system. Who would have imagined that this tragedy would extend beyond a year? That hostages would still remain in Gaza and an all-out multi-front war would continue to cause destruction and tragedy; that many Israelis would still be displaced as I write this letter. It is a tough pill to swallow. As I sat there processing how much time had passed (let's be honest, many of us are still processing the events of that day), Adina shared an idea: fostering a feeling of am echad — one unified nation — would be a powerful theme to guide this issue. As I’ve mentioned before, we have an organic process here at Fleishigs, and the hashgacha pratis (Divine Providence) I witness when things come together is truly magical. While we were planning this issue, Shlomo (my husband and partner in Fleishigs) mentioned that The Jewish Nomads had reached out, offering to showcase their well-known Indianthemed pop-up. Their timing couldn't have been better. Their schedule synced with our photoshoot schedule, so they came, cooked and celebrated their story and message of unity and love amongst a local group of friends. Even among our circle here in the Five Towns, we see differences in customs, appearances and affiliations — Chabad, Modern Orthodox, Yeshivish, etc. While we are one nation, we are also a nation with strong, passionate feelings about our various communities, which can sometimes feel divisive. It is always incredible to all come together and hear stories of inspiration and hope from fellow Jews. It is this feeling of unity and Jewish pride that has helped us as a collective endure this challenging year. In fact, it is the very secret to our survival. There is no greater time to celebrate this theme than during Sukkot, one of the shalosh regalim — the three pilgrimage festivals — when Jews from all over Israel and beyond would travel to the Beit Hamikdash, the Holy Temple. I have tried visualizing what that must have looked 16
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THE SUKKOS ISSUE
like and am in awe of the togetherness and unity Jews of that day must have experienced. During Sukkot, we also celebrate by making a blessing on the arba minim (the Four Species). By binding them together, we symbolize our ability to live with and love all types of Jews. If we recognize that the community thrives when everyone fulfills their unique yet equally important role, we can begin to admire and appreciate the contributions each person brings to the table. For this Sukkot issue, we are embracing this theme by featuring a Sukkot potluck with contributors from all over, celebrating the various delicacies brought to the table by their diverse backgrounds. We’re also thrilled to share an inspiring take on challah by Rebbetzin Rochie Pinson and celebrate incredible wines from Matar Winery in Northern Israel. As we approached the final stages of this issue, I had a nagging feeling that something was missing. About two weeks prior to our September 18th France/ November issue photoshoot, I received a call from Rebbetzin Chanie Wolowik of Chabad of the Five Towns, where I’m a member. She mentioned that Rachel Edry from Ofakim, Israel was coming to share her incredible story of surviving October 7th and asked if I could introduce the event with a short Rosh Hashana-themed cooking demo. The timing of this — the hashgacha pratis — was beyond words. Not only was it a privilege to be part of this event, but the fact that it occurred during the same week as our photoshoot meant we could include Rachel and her story in this issue! Her story felt like the perfect addition that rounded out the issue. While we know that the challenges facing Israel and Jews as a whole are far from over, may we foster this sense of community and gathering over the holiday of Sukkot, mimicking the true unity of Jews over the shalosh regalim during the times of the Beit Hamikdash. May this only bring us closer to the coming of mashiach speedily in our days. Bitayavon, Shifra
EDITOR IN CHIEF Shifra Klein CHIEF OPERATING OFFICER Shlomo Klein EDITOR Elisheva Taitz COPY EDITOR Chana Z. Weiss ART DIRECTOR Simone Heimstädt MARKETING Mann Sales Co. PHOTOGRAPHER Schneur Menaker FOOD STYLIST Adina Silberman TEST KITCHEN CHEF Suchi Mittel CREATIVE WRITER Yudi Lewis TEST KITCHEN SPONSOR Gourmet Glatt DISTRIBUTOR Distribution Express distributionexpress1@gmail.com
www.fleishigs.com Comments & Questions: Hello@fleishigs.com Advertising & Partnerships: Shlomo@fleishigs.com All rights reserved. Reproduction in whole or in part in any form without prior written permission from the publisher is prohibited. Fleishigs Magazine assumes no responsibility for content or kashrut of articles and advertisements in the magazine or for the content of books. Fleishigs Magazine is not responsible for typographical errors.
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BUTCHER'S CUT
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PROFILE
THE JOURNEY OF THE JEWISH NOMADS:
A STORY OF ADVENTURE AND PURPOSE I N T E RV I E W BY: S H I F R A K L E I N R EC I P E S BY: M A AYA N A N D AS H K L I N E P H OTO G R A P H Y BY: SC H N E U R M E N A K E R
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PROFILE
THE POP-UP EVENT: During the summer, Maayan Kline of @thejewishnomads reached out to tell us that her family would be in New York and that they’d love to share their Indian pop-up concept with the greater kosher world. It was a no-brainer for us. We are all about bringing people together through food and celebrating the diverse world of kosher cuisine and the incredible people within it. For six months of the year when they aren't traveling around the world, Maayan and Ash Kline run a unique Jewish center in India, where they mastered Indian cuisine. To raise funds for their center, Maayan and Ash offer vegan Indian pop-ups to kosher communities around the world as they pass through on their travels. They arrived at 1 PM and seamlessly cooked up a feast for 25 people that was served at 4:30 PM. It was incredible to watch. Steaming hot fresh garlic naan was served alongside vegan curries and freshly fried samosas. The aroma from the spices infused our studio, but more so the love and chill vibes Maayan and Ash brought with them. It was an invigorating experience that was more so enhanced by a gathering of local food friends. We also had the opportunity to speak with Maayan about her journey with Ash and her kids.
THE MENU: •
Vegan Palak Paneer
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Chana Masala
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Daal Masoor
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Garlic Naan
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Potato Samosa
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Indian Green Chutney
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Chai Masala Tea
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Besan Laddu
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PROFILE
THE POP-UP FEAST
BESAN LADDU
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CHANA MASALA
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PROFILE
DAAL MASOOR
POTATO SAMOSA
GARLIC NAAN
VEGAN PALAK PANEER
INDIAN GREEN CHUTNEY
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FEAST
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FEAST
UNIFYING FEAST: AM ECHAD W E LOV E T H E I D E A O F P OT LU C KS D U R I N G SU K KOT S E ASO N . B E YO N D T H E S E N S E O F AC H D U T ( U N I T Y ) A N D C O N N ECT I O N T H AT P OT LU C KS FOST E R, I T’S A LSO A P R ACT I CA L C H O I C E — A S H A R E D “F R I E N DS A N D FA M I LY” M E A L T H AT L I G H T E N S T H E LOA D O F H O L I DAY C O O K I N G BY D I ST R I B U T I N G I T A M O N GST A G RO U P.
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SEASONAL
Egg Roll Stir Fry
Cabbage Caesar Salad with Chickpea Crumbs 98
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Fancy Cabbage OCTOBER 2024 Fleishigs
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