MUSICAL ACTIVITY AMONG THE CHILDREN OF ETHIOPIAN OLIM AT THE MEVASSERET ZION ABSORPTION CENTER
A choir made up of children from the Mevasseret Zion absorption center, which is run by the Jewish Agency, was chosen to appear at the Jerusalem Theater as part of a talent festival. The children will sing a Russian song and the song "The World is but a Narrow Bridge". The festival is being organized by the "National Association of Child Olim from the FSU" and the "Israeli Center for the Support of Child Art".
The choir is made up of 8-14 year old Ethiopian children, who made aliyah 18 months ago at most. The choir has been practicing Hebrew and Russian songs for the last 7 months, under the leadership of Ms. Rima Ochital, musical director of the choir, and Mr. Yaakov Yunaiev the conductor.
FORUM OF DIRECTORS GENERAL DISCUSSES ETHIOPIAN ALIYAH AT THE MEVASSERET ZION ABSORPTION CENTER
Adv. Aaron Abramovich, Jewish Agency Director General, has instituted a new practice - the weekly meeting of the Jewish Agency's directors general will - from time to time - take place "in the field".
The first such meeting took place this week at the Mevasseret Zion absorption center, which is currently home to 1,000 Ethiopian olim, who made aliyah in the last year. Members of the forum met with the families of the olim and with the absorption personnel, and listened to the children's choir, conducted by Yaakov Yonaiev and pianist Rima Ochatel, both olim from Russia . In addition to "Jerusalem of Gold" and "Eli Eli", the children sang "Galinka" in Russian.
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Iraqi Candy
Ingredients
1 kg. quince
1 kg. sugar
1 tsp. cinnamon
1/2 cup chopped walnuts
11/2 cups dried coconut
Greaseproof paper
Preparation:
Wash the quinces well, core and quarter. Place in a wide pan, cover with water and cook for half an hour. Drain off the water and peel. Grate the fruit coarsely and place in a large, wide pan.
Add sugar and cinnamon. Cook on low heat for half an hour. Stir occasionally and continue to simmer for another hour and a half until a thick mixture is obtained, not too liquid. The mixture is ready when you can see the base of the pan clearly while stirring.
Add the nuts and stir. Line a baking tray, and sprinkle with coconut. Pour the mixture onto the paper, smooth, and sprinkle the rest of the coconut on top. Cut into squares or rectangles and keep refrigerated for 5 hours before serving. Arrange the candies in a basket and decorate with colored ribbon.
B'Te'avon! Bon Appetit!
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