Faloodeh Sib – Persian Apple Drink - Iran
The Jews of Iran break their Yom Kippur fast with this traditional sweet and sour apple drink flavored with lemon and citrus fruit. This is a variation on the Faloodeh that most people know of as a kind of slush with Vermicelli. In Persia and central Asia Faloodeh is a general term referring to cold refreshing dessert drinks. “Sib” is the word for apple in Persian.
This recipe is from Anat and Davis David who archive Davis’ mother Yaffa’s recipes.
Ingredients (serves 6)
| 4 tablespoons sugar |
| 1 cup water |
| 1 kg Apples of different varieties (Yonatan, Pink Lady, etc.) |
| The juice and zest of 1 Lemon |
| 1 tablespoon orange blossom water |
| 2 cups crushed ice |
+ Prepare the sugar water before the fast. Bring the sugar and water to a boil until the sugar dissolves. Allow to cool then refrigerate.
+ After the fast peel the apples and grate them into a large bowl.
+ Add the sugar water, lemon zest, lemon juice and spices.
+ Add the ice and mix.
+ Serve immediately in small bowls.
Quince Jam - Bulgaria
 Quince, a cross between apples and pears, are in abundance in the month of Tishrei, the time of the chagim. The Jews of Bulgaria serve this sweet Quince Jam on Rosh Hashana and to break the Yom Kippur fast. This recipe comes from Yechiel and Ronen Philosof, of HaBalkan catering.
Ingredients (make 1 liter of jam)
| 1 Kg Quince |
| 800 grams (4 cups) sugar |
| Juice from 2 Lemons |
| 6 cloves |
| 150 grams shelled and chopped walnuts (optional) |
+ Peel and grate the quinces. Placing them into a heavy duty pot with the lemon juice and enough water to cover the fruit plus ˝ cm (to prevent scourching)
+ Add the sugar, cloves and walnuts to the pot. Keep it on a low boil for 1.5 hours till the jam thickens and stabilizes. While the mixture is boiling scoop out any foam that may form on top of the fruit.
+ Pour into in a sterile glass jar and refrigerate. The Jam will last up to 6 months refrigerated.
This article originally appeared in Al Hashulchan magazine, September 2009. http://www.hashulchan.co.il.
It was translated by eLuna.com and published by permission of Al Hashulchan.
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