MARCH 2004

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ma basima! 18 CHALDEAN NEWS MARCH 2004
The Chaldean American Ladies of Charity are Cooking up a Book FATOUSH BY VENUS SADEK SALAD 1 head of romaine lettuce - cut up 6 pickling cucumbers - sliced 1 large tomato cubed 2 tablespoon purple onion chopped 1 green pepper chopped 1/2bunch parsely chopped 1/4bunch of mint chopped 2 tablespoons of basil chopped (optional) 1 loaf syrian (pita) bread cut into small squares and toasted What’s that we say when something tastes oh so good? We say, “Ma Basima!” (how good). That phrase is the title of the cookbook the Chaldean American Ladies of Charity (CALC) are brewing in the kitchen. It is a work in progress and the result of a contest the women organized last year. CALC has been collecting recipes in order to preserve the history and culture of the community. Selected recipes were available for tasting at the Middle Eastern Cuisine with a “Chaldean Flair” Taste Fest and Cook-Off, held last September at the Birmingham Community House. More than 450 people who attended the event tasted more than 60 different and delectable recipes. “This cookbook is important because we want to impress on our children the significance of their past, so that they can preserve our traditions in the future, said event co-chair Diane Karmo. The cookbook will feature more than 100 recipes ranging from horse devours to deserts with main courses highlighted throughout the book. Winner in several categories from the event, Venus Sadek is anxious for the book to be published. “Most people get their recipes from their moms or mother-in-laws, but few people write them down and pass them on,” said Sadek. When someone dies, those wonderful recipes die with her.” As they make final changes to the book, the women are actively searching for a publisher. They plan to sell the book all over the U.S. and abroad. “The Chaldean community has a rich culture that so many people can enjoy and this book will allow them to do that,” said Sadek. DRESSING Mix together: 1 teaspoon oregano or (zataar - Lebanese Oregano) 1 teaspoon sumak 1/4teaspoon cinnamon Dash of hot red pepper Dash of black pepper 1 teaspoon salt (optional) 1 juiced lemon (@ 1/4 cup) or to taste 1/4cup olive oil Mix ingredients together and add toasted bread to salad before serving. (Sumak and zataar can be purchased at your local middle eastern stores.) Serves 6-8 MARCH 2004 CHALDEAN NEWS 19
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MARCH 2004

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