In July we celebrated a Siyum, mourned for the destruction of the Beit Hamikdash, cooked together, and listened to great classes.
This month Bertha and Dayana gave a cooking class on how to make traditional Gorsky Tandir bread and Dolma.
What are Tandir bread and Dolma?
Dolma is a family of stuffed dishes that originated in the Ottoman Empire. During the winter months, cabbage was the main food of peasants in Persia and the Ottoman Empire, and it spread to the Balkans as well. Jews in Eastern Europe prepared variations of stuffed cabbage rolls with meat—golubtsy in Russian, holubtsi in Ukrainian, holishkes or teibel in Yiddish, while Gorsky prepared dolma with grape leaves. Since meat was expensive, rice was sometimes mixed in with the meat as stuffing.
Tandir bread is a flatbread commonly made in a clay oven that is eaten with almost any food in Azerbaijan. Although there are other bread types sold in Azerbaijani bakeries, Tandir is often preferred over others on special occasions.
We are eagerly waiting for the certification of occupancy so that we can open our doors for prayers, classes, events, and life occasions. We are looking forward to serving the community in the best possible way and will hopefully be officially opening any day now.
Mazal tov! Isaac Nasimov and Rabbi Ephraim Ilyaguev successfully completed their study of the Mishna, which they were learning for 1.5 years, and made a Siyum (celebration of the completion of learning a unit of Torah, Mishna, or Talmud).