JEWISH AGENCY PREPARES FANS FOR
BETAR JERUSALEM IN GEORGIA
At the beginning of next month, the Betar Jerusalem soccer team will play against the Georgian team "Wit Tbilisi". The European cup game will take place in Tbilisi, the capital of Georgia. The week of the game, the Jewish Agency will open its annual summer camp in a small town near Tbilisi, in which 130 Jewish youngsters from all over Georgia will participate.
As part of the camp's activity, the youngsters will attend the game in Tbilisi and cheer for the Israeli team. The youngsters will prepare blue and white flags and posters with the emblem of the State of Israel in order to show their support for Israel during the game.
During the days prior to the game, the youngsters will learn about Israeli soccer. Local Jewish Agency emissaries will organize personal meetings between the children and the Israeli soccer players.
Meir Tal, head of the Jewish Agency delegation in Central Asia and the Caucasus, said that with support like this the Israeli team is sure to win. The youngsters will have an opportunity to learn about Israel from a different angle, he added.
According to Tal, six camps for Jewish youngsters will be open this summer in Central Asia and the Caucasus. They will be attended by 650 youngsters from the entire region, who will participate in Zionist activities, learn about Judaism and Jewish tradition. The camps will be held in Tashkent, the capital of Uzbekistan; Baku, the capital of Azerbaijan; Tbilisi the capital of Georgia; and Almati the capital of Kazakhstan.
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PAKLAWA - PUFF-PASTRY FILLED WITH NUTS
(from Matamei Israel)
During the half-time break in the soccer game, the team and the children will be able to enjoy Baklawa Georgian style! In the Georgian kitchen, it is called Paklawa and is prepared from dough which is similar to puff-pastry. Several layers of pastry are prepared and placed on top of each other, separated by layers of an almond or walnuts - similar to Turkish Baklawa.
Ingredients for 15 - 20 servings:
Pastry:
21/4 cups sifted flour
1 egg
pinch of salt
1/2 tspn. baking powder
1 cup of water
oil
Filling:
ground walnuts or almonds
3/4 cup of sugar
11/2 cups raisins
1/4 tspn. ground cloves
1/4 tspn. ground cinnamon
1 Tblspn. honey
1 Tblspn. stiff egg-white
powdered sugar for icing
Preparation:
Place the flour in a large bowl. Add the egg, salt and baking powder, and pour the water in slowly, while kneading the dough until it is smooth and uniform. Divide the dough into 20-25 small balls and roll them in the oil. Cover the bowl and leave for 10 minutes.
Roll each ball of pastry into an extremely thin layer and place in a well greased baking tray. Brush the pastry with oil, roll out another ball, place it on top of the first and brush again with oil. Continue until half the balls of dough have been used.
Prepare the filling: mix the nuts, sugar, raisins, cloves, cinnamon and honey with the beaten egg-white until a smooth mixture is obtained. 2-3 tablespoons of water can be added as necessary.
Spread the filling over the layers of pastry and repeat the process of rolling out the rest of the layers and coating them with oil.
Using a sharp or serrated knife, cut into diagonal strips about 11/2 inches wide so that diamond shapes are obtained. Bake in a pre-heated oven on medium (350F) for 20-30 minutes.
Chill the baklawa and sprinkle powdered sugar over it before serving.
B'Te'avon! Bon Appetit!
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