Beitsim im sauce

Uploaded 14 Feb 2013
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© Etan Doronne
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Photo Info
UploadedFebruary 14, 2013
TakenFebruary 10, 2013
MakeFujifilm
ModelFinePix XP50
Exposure1/15 sec at f/3.9
FlashNo Flash
Focal Length5 mm
ISO200
12.84685890368500 80.39595365524300

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Photo license: © All rights reserved

With all my world travels, my first Chinese or Indian dishes were made by mom who never visited these.

Here is the Madras eggs (or Beitsim, in Hebrew) with sauce which my mom got from the NYtimes years ago. My dad had photo-copied and binned this book for her.

She says it's origin is Madras, the British name replaced long ago by the Tamil 'Chennai'.

This root may indicate why the recipe includes parsley that can't be found around India. It also includes grape raisins and orange peels which grow only in "North India" (Maharashtra area), over a 1000 miles away from Tamil Nadu and are not part of traditional/current Tamil diet.

This week, getting together with her and her friends, she prepared it and it brought up memories. Not so much of Tamil Nadu but of my mom's home cooking and family meals at the house I grew up in.

1 response

  • Michele Wambaugh

    Michele Wambaugh (Deleted) said (15 Feb 2013):

    Lovely!

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