Rachel Wilson (center) teaches Jewish recipes to Muslim women. (Photo/Courtesy ING)

Muslims and Jews bond over food

At a Congregation Shir Hadash potluck earlier this month, some familiar Jewish fare was on the table: chopped liver on rye, cholent, blintzes and knishes. But some more exotic dishes, like haleem, were making a special debut at the synagogue. Slow-cooked for seven to eight hours, this cholent-like medley of meat, lentils, grains and spices…
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