ShalomFest to celebrate Jewish food, culture Sunday at Temple Israel
BY NICOLE MARSHALL MIDDLETON World Scene Writer
Wednesday, October 10, 2012
10/10/12 at 2:35 AM
Now in its 19th year, Temple Israel's annual ShalomFest is a celebration of Jewish food, music and culture.
ShalomFest will be held from noon to 6 p.m. Sunday at Temple Israel, 2004 E. 22nd Place, just south of Utica Square.
The purpose of the festival is to introduce non-Jews to the traditions, customs and foods of their Jewish neighbors. Guests can experience mock weddings, temple tours, Klezmer music and Israeli dancing, plus a wide variety of foods made by Temple Israel members.
Authentic Israeli goods can be found at a traditional Middle Eastern "shuk" or marketplace, including jewelry, Judaica and toys, among other things.
But it's the food that brings people to ShalomFest.
The Jewish and Israeli foods will include corned beef on rye, matzo ball soup, Kosher hot dogs, kosher pickles, hummus, falafel and Jewish pastries.
Visitors taking the tours have an opportunity to learn about the Jewish faith, different aspects of Jewish life, history of Israel and Temple Israel. Tours of Temple Israel will run from 12:30 p.m. until 5:30 p.m., and ceremonies will be conducted throughout the day.
1:30 p.m.: Torah demonstration
2:30 p.m.: Bat mitzvah demonstration
3:30 p.m.: Wedding demonstration
4:30 p.m.: Shofar demonstration
Live music will take place throughout the day on the east side of Temple Israel. The performers include professional acts, as well as members of the Temple congregation.
Here's the schedule for the musical acts:
12:15 p.m.: Temple Israel Junior Choir
12:45 p.m.: The Levites
1:30 p.m.: Rebecca Ungerman
2:15 p.m.: Jenny Labow
3 p.m.: Jon Glazer
3:45 p.m.: Mizel Jewish Community Day School Choir
4:15 p.m.: Jewish Community Singers
Additional information about ShalomFest may be found at tulsaworld.com/shalomfest
Food at ShalomFest
Here's a breakdown of some of the foods that will be featured at the festival.
Rugelach: a rolled pastry-like cookie filled with chocolate, raisins or preserves
Hummus: a spread made from garbanzo beans, lemon, garlic, parsley, olive oil and tahini
Hamantaschen: three-cornered pastry filled with nuts, dates, preserves or cream cheese
Black and white cookies: a cake-like cookie with lemon and dark chocolate toppings
Mandelbrot: a twice-baked almond bread similar to a biscotti
Bourekas: Middle Eastern-style puff pastry pockets filled with potatoes
Kreplach: chicken-filled ravioli
1/4 pound margarine
1 cup vanilla ice cream
2 cups flour
1 teaspoon vanilla
1/2 cup currants
1/2 cup finely chopped walnuts
1/3 cup sugar
1 teaspoon cinnamon
Apricot All-Fruit Spread
Raspberry All-Fruit Spread
Hot fudge topping
1. Combine margarine, ice cream, flour and vanilla. Beat or knead until well mixed and smooth. Form into a ball and cover with plastic wrap. Refrigerate at least 1 hour, and up to 24 hours. The longer the refrigeration, the smoother the dough.
2. Preheat oven to 375 degrees. Spray cookie sheet with nonstick baking spray or grease lightly.
3. Combine currants, walnuts, sugar and cinnamon.
4. Divide the dough into four equal parts, and shape into balls. On a floured board, roll each ball into a flat circle. Brush with fruit spread or fudge topping, and then sprinkle with the cinnamon/sugar mixture. Cut the circles into about 10 pie-shaped wedges. Starting at the wide end, roll toward the point and then turn point side downward on cookie sheet.
5. Bake 20 minutes or until lightly browned. Cool.
Original Print Headline: ShalomFest set for Sunday at Temple Israel
Nicole Marshall Middleton 918-581-8459
Rugelach, a rolled pastry-like cookie, will be featured during ShalomFest. Tulsa World file