Home chefs compete in Ashkenazi vs. Sephardi cook-off in 8th annual fundraiser for West Ashley synagogue
by Lindsey Chambers | WOFP Staff
Last month Congregation Dor Tikvah, located on Raoul Wallenberg Blvd, hosted a fundraising food competition celebrating the culinary traditions of the Ashkenazi and Sephardi Jews. Ashkenazi cuisine is influenced by the cooking traditions of Eastern Europe – think potatoes, cabbage, beets, and brisket; while the Sephardi cooking traditions are influenced by Middle Eastern flavors. Think hummus, grilled spiced beef, and chicken shawarma. The difference of the two cuisines was representative of the produce and spices available to each of the groups of people.
The Not Your Bubbie’s Shakshuka Cook-Off sold 160 tickets and although the proceeds had not been finalized at the time of print, organizer Debbie Rothschild said it was a very successful event! To judge this year’s competition, the owners, Chef Maryam Ghaznavi and her husband, Raheel Gauba, of the first-ever Pakistani restaurant in South Carolina, Malika, located in Mount Pleasant were invited to share their expertise on cultural cuisine.
Gauba joked of his confused upbringing,.“I’m a Muslim, grew up in Pakistan, went to Catholic school, judging a Jewish [food competition],” he said.
Along with his wife, Gauba and another judge proclaimed the winning dish of the Ashkenazis, the brisket, and the arayes the winner for the Sephardis. The arayes also won the people’s choice vote; making Leo Dobkin and Stella Masicka the winners of the coveted Golden Apron. Arayes is a Middle Eastern grilled pita stuffed with meat, in this case beef, that is seasoned with parsley, garlic, chili paste, paprika, and other spices, and topped with tahini sauce. Proceeds of ticket sales and other donations from the dinner go to Dor Tikvah.
