“At 8:11 the sun will set and all the Muslims in the room will turn into Christmas trees,” Said Imam Antepli Abdullah from Duke University, as he and others anticipated sundown at an Iftar dinner hosted by Israel’s ambassador to the U.S. Michael Oren in August 2012. Iftar is the daily break-the-fast meal during the month of Ramadan, observed by Muslim across the world. “And if you thought Yom Kippur is difficult,” the Imam continued “you should try it my way. We fast for 30 days.”
At precisely 8:11 PM, as sun officially set over Washington, servers came out from the kitchen with trays of juicy sweet rotab (ripe) dates. Tradition has it that Prophet Muhammad himself used to break his fast with dates and ever since it is customary to start off the Iftar with a date. Cold water and cranberry juice mixed with rose water were served as well, to quench the thirst after a long fast in the hot Washington weather.
The Imam invited all Muslim to join him in the Magrhrib prayer, while the Jews went to another room for Ma’ariv service. Yes, both evening prayers share a similar name.
This Iftar dinner was the second hosted by Ambassador Oren, a sociable tradition he initiated last year in order to reach out to the Muslim community. Among the 60 or so guests, half of them were Muslim, were ambassador-at-large for Pakistan Ray Mahmood, Farah Pandith, the State Department’s Special Representative to Muslim Communities, Imams, community leaders and U.S. Official. All were engaged in lively conversations and seemed to enjoy this new initiative.
In his speech Ambassador Oren quoted Sura 3 of the Quran, “O People of the Book! Let us rally to a common formula to be binding on both us and you.” He also talked about the shared commitment of Muslims and Jews to family, tradition, and to food.
And food they shared indeed. I was honored to be the one preparing the food for this Iftar dinner at the Ambassador’s kitchen. As always, I was working with my chef Mahmud (Michael) Abulhawa, a Palestinian from Mount Olives in Jerusalem who moved to the U.S. some 30 years ago.
Chef Michael observes the Ramadan too and was fasting the morning we cooked together, as he’s been doing for the last four weeks. To quote Imam Abdullah, if you think Yom Kippur is difficult, try to imaging fasting while having to cook for dozens of people every day.
Sticking to the Middle Eastern tradition of welcoming your guests we sought to fill the table with colors and flavors and our menu included mezze of freshly made hummus, tahini dip with parsley, fava bean salad that we simply mixed with chopped garlic, parsley and olive oil, fried eggplant in roasted tomato sauce and chopped vegetable salad. To that we added an Iranian dish of chicken and rice with dried fruit and beef kebab – LINK TO RECIPE that chef Michael grilled over charcoal and we later served with tahini sauce and tomato salsa on top.
It’s interesting, by the way, to notice the similarities between Muslim and Jewish dietery laws. Both sets of laws, kosher for Jews and Halal for Muslims, forbid the use of pork, and require praising God’s name before the slaughtering.
Chef Michael suggested that we make the parsley tahini with tomato. This time I refused and he was too tired to even argue with me because of his fast. But I did add the rose water to the cranberry juice as he suggested and put a little dry mint into the chopped Arab salad, which added a nice fresh scent to it.
After dinner, Imam Abdullah congratulated Ambassador Oren for practicing “shevet achim gam yachad” (the gathering of brothers together) that evening in action and in diplomacy.
In this same spirit of togetherness and of caring for each other, Farah Pandith talked about her project, 2012 Hours Against Hate that she started last year with Special Envoy to Monitor and Combat Anti-Semitism Hanna Rosenthal. The project encourages young people to volunteer an hour from their time to do something “for someone who does not look, live or pray like you”.
We served trays of baklava and cookies for dessert, with trays of champagne grapes and fresh beautiful figs I was able to get from a local Iranian grocery store.
Imam Abdullah concluded with what he said was his favorite Hebrew song, “Oseh shalom bimromav” a prayer which asks, “May the One who makes peace send peace to us and all of Israel.” Imam Abdullah added his own ending, in Hebrew, to the prayer, “and to all of Ishmael, and all the world, and let us say Amen.”
Amen.
Lamb kebab in tahini sauce and spicy tomato salsa
Course: MainCuisine: PalestinianDifficulty: Medium6
servings35
minutes20
minutesThe kebabs will taste best when prepared over a charcoal grill. Alternatively you can use a gas grill or a heavy grill pan on the stove.
INGREDIENTS
Ingredients:
- For the kebab
3 lbs. ground lamb (or beef chuck)
1/2 cup bread crumbs
1/2 cup finely chopped parsley
1 yellow onion, grated
2 TBSP olive oil
2 teaspoons sumac (optional)
2 tsp salt
- For the tahini sauce
1/3 cup cold water
1/3 cup fresh lemon juice
3 garlic cloves
Salt to taste
1/2 cup tahini paste
2 TBSP chopped mint
- For the salsa
2 tomatoes, chopped
Juice from one lemon
1 jalapeno pepper, seeded and finely chopped
3 TBSP chopped cilantro
Salt to taste
DIRECTIONS
- Mix all the ingredients for the kebab and form flat patties about 3.5” long and 1.5” wide using your hands. Arrange in a tray, cover with plastic wrap and refrigerate for 1 hour.
- Preheat BBQ grill on high or prepare the charcoal grill. (You can also prepare these on a cast iron skillet or a grill pan.)
- To prepare the tahini sauce mix the first 4 ingredients in a food processor for one minute, then gradually add the tahini to form a thin paste. Mix in the chopped mint leaves and keep on the side.
- To make the salsa simply mix all of the ingredients together and add salt to taste.
- Roast kebabs on both sides for about 10 minutes total, flipping after 5. Alternatively, sear the kebab the same way on a heavy grill pan.
- Arrange the kebab on a warm serving tray, liberally drizzle tahini sauce on top then spoon the salsa on top of the tahini (or serve the salsa on the side.) Serve immediately.
