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(07/05/2013)

The intricacies of Jewish cooking for Shabbos] | The Cordon Bleu cook, Chocrón, has given a lecture on how to prepare food Shabbat |

The prestigious cook Jewish Chocrón, gave a lecture on the food that is made for the Sabbath, the Jewish day of rest.

"You have to develop a day early because that day is not cooked. Begin blessing the wine, then Hala bread," said the chef during the lesson that took place this morning in downtown Region Tourism Qualification with occasion of the Sephardic Cultural Week organized the Catholic University of Murcia UCAM.

The Sabbath meal consists of several courses: fish, salads, eaten every Friday, the dafina a Jewish dish very similar to cooked, and Hala bread that can not miss.

During class, the Press Officer of the Embassy of Israel in Spain, Uriel Macias, also presented his book: 'The Jewish Kitchen: Laws, customs and some Sephardic recipes', explains where "a set of rules prescribed by the religion Jewish about what you can eat and not, and how that has influenced dishes in a table found in both daily Jewish special days, "said Macias.

Notably, the vice provost for research UCAM Nunez Estrella has presenting this event, which has stated that "in addition to a religious exchange also is having a cultural exchange, and we want to establish connections to the university level, so are creating the International Chair in Sephardic culture UCAM to accommodate all such studies in our university. "

Source: UCAM

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