How Jewish food culture shaped South Carolina | food

“Meals is an effective way to recollect,” Harvey stated. “And for individuals who have misplaced family or misplaced households, and even my mom has handed away now, my grandmother is gone. It is a approach to proceed the household custom. And the Jewish individuals do not have a stamp on that. I believe all individuals do.”

Kugels and Collards-Spartanburg

The Sisters of Temple B’nai Israel, in Spartanburg, has held an annual bake sale relationship again to 1950. Temple B’nai Israel / Introduction

Harvey and Barnett spent 4 years interviewing individuals, amassing narratives and writing. The e-book is full of greater than 80 recipes, however the authors stated they may have included extra.

For the reason that e-book got here out, they’ve heard from extra individuals, with extra recipes to share, and with extra tales.

A downtown Greenville bar is experimenting with low-alcohol cocktails, part of a widespread post-pandemic trend

The hope is that every part will be recorded. However extra broadly, meals historians hope that the universality of meals attracts everybody into dialog with one another and with others.

“I hope individuals take the time to jot down your personal tales and write down these recipes,” Barnett stated.

Lisa Kligman Harvey and Rachel Jordin Barnett will likely be in Greenville and Spartanburg for particular e-book occasions on January 28. Particular particulars will come later. To maintain up with occasions and different info, go to


Signal as much as obtain our free publication each Thursday to maintain you updated on every part taking place within the Upstate culinary scene.

Grits and lox casserole

Ali Rozin Gurevich, “Kugels & Collards”

5 cups of water

2 cups full fats milk

1 stick salted butter, lower into 1-inch items, divided

2 cups floor grits

1 teaspoon salt

2 cups sharp cheddar cheese, grated

16 ounces almonds, lower into small items

3 giant eggs

Preheat the oven to 350 levels.

Convey the water, milk and half the butter to a boil in a heavy saucepan over medium warmth. Add the bulgur and stir continuously till the combination returns to a boil. Cut back warmth, cowl, and stir often for 10 to fifteen minutes, till grits are thickened however nonetheless tender to style.

When the freekeh is cooked, take away the pot from the warmth. Add the remaining butter, salt, and 1 1/2 cups of cheese to the combination till mixed. Add the almonds and eggs and stir shortly and vigorously in order that the eggs don’t prepare dinner earlier than they’re mixed. Pour the combination right into a 9 x 13-inch or 8-inch baking dish, and sprinkle the remaining cheese excessive. Bake for 45 minutes to 1 hour, or till the highest is golden.

    (tags for translation) Meals 

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