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