A Syrian seder brings back memories of Damascus
At Shoula Sutton's Passover table, her family is reminded not only that they were once slaves in Egypt, but also that they once thrived in Damascus.
This Seder, New Yorker Shoula Sutton will make kibbeh b’riz, made with a shell of ground rice, and kibbeh matza, a Jewish invention, both stuffed with meat. Sixty of them. Sutton will also cook a raisins-only charoset for a few hours in a 100-year-old pot. She will serve artichoke hearts two ways, a vegetarian version stuffed with peas and carrots and another with meat stuffing in lemon sauce....
Vered Guttman is a caterer and a food writer based in Washington DC. Growing up in Israel she took her first lessons in Jewish cooking sitting at the tables of her two grandmothers, one from Poland, the other from Iraq. In Modern Manna, Vered will share a mix of new Israeli trends and old Jewish traditions, sprinkled with a distinct Sephardic flavor. Follow Vered on Twitter @veredguttman