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A LEBANESE JEW REMINISCES ABOUT THE FOOD SHE LOVES THAT RECONNECTS HER WITH LEBANON

This is Leslie Hakim-Dowek, a Lebanese Jew who was born and raised in Lebanon but had to flee during the civil war. She speaks about her connection to Lebanese cuisine and the specific Jewish dishes she would have in the Beirut Jewish Quarter, Wadi Abu Jamil.

Food is magic in how it connects people! Especially Lebanese food 😋

Had Leslie stayed in Lebanon her life would not have been threatened because Lebanese, whether Christian or Muslim, do not have any have issues with Jews, we have an issue with Zionism and Israel’s political leadership who have destroyed our country several times over and continue to violate our sovereignty and right to exist in peace.

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English Script:
Leslie Hakim-Dowek: As a Jew from Beirut, you know, food was really central to our lives. And it was really key to the warm hospitality that all Lebanese cherished. To this day, I still cook a lot of Lebanese cuisine, and it is, you know, a way to maintain a link to my childhood and heritage. So, I still make, you know, Koussa Mahshi, Mouloukhiyeh, Batenjan bi reb el remen, Mjadra and all of these dishes. But I’d like to tell you about two specific dishes, which is Hamod, which was a traditional dish used to cook, on Shabbat in the wadi, the Jewish quarter of Beirut, and also treya, which my mother was legendary for. And she used to use the Baharat, the seven Arabic spices. So it’s a chicken dish with, you know, spaghetti all cooked in the oven and absolutely delicious.

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