CULTURE & FOOD
EATING KOSHER IN ST. PETERSBURG
This week, close to 100 Jewish community activists in St. Petersburg attended the opening of the "Shalom" restaurant - the city's first kosher eatery. The opening was attended by Rabbi Menachem Mendel Pavzner - St. Petersburg's Chief Rabbi, Gregory Baskin - well-known Jewish actor and entertainer, representatives of the Jewish Agency, the JDC, the Israel Center, the Maccabi Club and municipal officials.
Restaurant founder and owner, Tamzi Sapiachvilli, is considered a prominent Jewish community leader in town. One year ago, Sapiachvilli set up "Eshel Eli" - a plant for kosher meals, that provides services to Jewish organizations in St. Petersburg and surrounding towns including the Jewish Agency. Michael Golan, director of the Jewish Agency's north Russia delegation reports that the Jewish Agency orders meals for participants at its various seminars and including students attending Jewish identity courses.
Based on growing business, Sapiachvilli now opened the kosher restaurant. One of its stated goals is the encouragement of kashrut observance among Jews in St. Petersburg. The restaurant that was designed by leading St. Petersburg architect Gregory Michaelov, has room for more than 70 diners. The menu is varied and combines traditional Jewish foods, items from the Caucasian eastern kitchen and a number of dishes from the French cuisine.
Among the dishes served one finds red caviar on ice and smoked salmon, a variety of pasta alongside typical Caucasian dishes such as Chakhovili, Chaburki, Khinkli and others. Particularly noticeable are the names of Jewish foods in Yiddish: gefilte fish, asik fleisch, zimmes von frische baren and apfel gefilte.
Kashrut is supervised by St. Petersburg Chief Rabbi Menachem Mendel Pavzner. The restaurant is located at 10 Tomchake Street., corner of Loumnaye Street, Reservations for meals and special events can be made by calling: (7-812) 327-54-70/1
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RECIPE OF THE WEEK
"ZARZI" STUFFED WITH MUSHROOMS AND CHICKEN
FROM THE SHALOM RESTAURANT MENU
Ingredients
12 oz. beef
3 oz. fresh mushrooms
2 oz. chicken fillet
1 onion
1 oz. mayonnaise
lettuce, fresh dill and parsley
salt, pepper, spices
Preparation
Cook the chicken fillet in a little water for 10 minutes. Fry the mushrooms with the chopped onion. Mince the cooked chicken and mix with the mayonnaise, fried mushrooms and onion. Add salt, pepper and spice to taste.
Slice the beef thin stripes (schnitzel sized portions). Place a little chicken stuffing in each piece and roll up.
Cook in red-wine gravy for up to half-an-hour. Serve on bed of fresh lettuce.
B'Te'avon! Bon Appetit!
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