Classifieds - Kimberton Waldorf School

Hummus in Pita
Our host served us a variety of lovely wines, many of them organic, sparkling water and blood orange
juice. Again, something for everyone. It was about this time that we were all treated to three etudes
performed on guitar by Kristian, Beth’s son who is in 11th grade at Kimberton Waldorf School.
The next course included Burekas, a Turkish dish of puff pastry triangles filled in feta and ricotta
cheese and served with a dark hard boiled egg and a pickle. The egg is boiled for two hours in onion
and tea to flavor and color it. The pastry was light and flaky and the room hushed a bit as everyone
enjoyed the third course.
The fifth course, which most served as the entrée, included a Syrian Kebab, which is made of small
petites of ground lamb and beef, half grilled half baked with roasted tomatoes, onion and garlic. The
meal also included Maschan, a chicken that is half fried and then roasted in the oven on a pita covered
with fried onions, ground meat and pine nuts – all topped with sumac spice. Finally, there was
Magadara, a dish of rice, lentils, bulgur and onions, along with roasted potatoes.
The final course was dessert, which I wish I could describe from personal knowledge…hmm. The
first choice was knafe, an Arab unsweetened cheese cake served in a rose-water sweet syrup with
fried pine nuts. The second choice was malabi, a flan-like dairy desert with red rose-water syrup,
coconut and nuts.
Thank you to Beth Asplundh for expanding my knowledge of this terrific food by inviting me as your
date and offering such an amazing “Great Gathering” to our school community. Thanks to Hezi and
Hilla for preparing such a feast! Three cheers to Mike Ruhl and Kristian Maestri for providing lovely
songs.