FUN TO LEARN ENGLISH
Adela is a new immigrant from in Brashov, Rumania, a small town in the Carpathian Mountains. When she starts 7th grade in the local public school next week, 12-year old Adela Negro, who arrived in Israel in late June, will already be well integrated with her peers - thanks largely to the "kefiada" day camp in Arad she took part in this summer.
Adela is one of 1,700 Israeli elementary schoolchildren who participated in kefiada programs this summer -- designed to provide children, many from disadvantaged backgrounds a good time, together with meaningful educational experiences. The kefiadas, run under the aegis of the Jewish Agency-United Jewish Communities Partnership 2000 framework, were staffed by 114 volunteers from 40 Jewish communities across the United States, together with Israeli counselors. The main emphasis is on teaching them English.
A scholarship donated by a member of the Partnership 2000 Steering Committee made it possible for Adela to attend the kefiada.
Adela, who speaks English fluently, had been in the country only one week when she began the program. Identified as a gifted child, she took an active part in the program, communicating easily with her peers as well as the counselors at the Kefiada. "Adela is very outgoing and also very thirsty for knowledge," says Ora Cohen, staff member of the Absorption Center in Arad, where Adela lives with her mother, Monica. After completing the kefiada, she sat in on ulpan classes with her mother, and she now has mastered basic Hebrew.
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TUKANIZA - RUMANIAN-STYLE GOULASH
Ingredients:
3 lbs. onions
2 lbs. beef or veal
2 green peppers
1 hot pepper
2 peeled tomatoes
4 carrots
2 parsnips
1/2 cup dill
olive oil
pinch of salt
Preparation:
Peel and slice the onions
In a heavy skillet, fry the hot pepper with 4 tbspns. of olive oil.
When the pepper is golden add the onion and fry for 12-15 minutes on a medium flame.
Cut the meat into 1/2 inch cubes, dip in flour and fry lightly in a pan with 2 tbspns. olive oil until the meat is seared but remains rare inside.
Add the meat to the pan with the onion and mix so that the onion covers the meat.
Add 2 green peppers cut in half and sliced into thin strips, two grated carrots and 2 parsnips quartered.
Add 1/2 cup of water and let it all cook on a low flame for two and a half hours.
Crush the 2 peeled tomatoes and add to the mixture, stir and add 1/2 cup of finely chopped dill.
Bake in the oven at 3500 for 20 minutes.
Serve with potatoes or polenta.
B'Te'avon! Bon Appetit!
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