1960 Judaica POSTER SIGN Israel KOSHER FOOD Jewish FALAFEL Hebrew SILK SCREEN

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1960 Judaica POSTER SIGN Israel KOSHER FOOD Jewish FALAFEL Hebrew SILK SCREEN:
$87.50

DESCRIPTION : Here for sale is an ORIGINAL and VERY CUTE small Hebrew - Israeli ADVERTISING POSTER - SIGN which was issued in the late 1960\'s up to the early-mid 1970\'s by the TELMA food factory to promote its new ISRAELI TYPICAL KOSHER PRODUCT - The home made FALAFEL ,Granting a promotional free of charge cooking tool for making the Falafel balls. The hand made poster was created in a very limited edition by the advertising department of TELMA- aSILK SCREEN printing on thin cardboard. It was propably meant to be hanged from the shops\' ceilings rather than mounted on walls , As a SIGN rather than a POSTER . It can\'t be rolled without breaking and thus , Should be shipped flat , Protected by a rigid surface. It\'s a small poster. The poster SIZE is around 9.5\" x 5.5 \" . Excellent condition. ( Please watch the scan for a reliable AS IS scan ) Poster will be shipped , Protected by a rigid surface inside a special protective AUTHENTICITY : This poster comes from aTELMA old wharehouse and is guaranteed ORIGINAL from the 1960\'s and 1970\'s , NOT a reproduction , It holds a life long GUARANTEE for its AUTHENTICITY and ORIGINALITY.
PAYMENTS : Payment methods accepted : Paypal .SHIPPMENT : Shipp worldwide via registered airmail is $14 . Poster will be shipped , Protected by a rigid surface inside a special protective envelope. Handling within 3-5 days after payment. Estimated Int\'l duration around 14 days.

Falafel(pronounced /fəˈlɑːfl̩/; Arabic: فلافل‎ falāfil Egyptian and SudaneseArabic طعمية Ta\'miyya) is a fried ball orpatty made from spiced chickpeas and/or fava beans. Originally fromEgypt,falafel is a popular form of fast food in the Middle East, where it isalso served as a mezze. The Arabic word \"falafel\" (falāfil)may be the plural of فلفل (filfil)\'pepper\', but more relevantly, it is an adjective for fluffy/crunchythings, as in رز مفلفل (roz mfalfel),a kind of cooked rice, and شعرمفلفل (shar\'r mfalfel), curly hair. Variant spellings inEnglish include felafel and filafil. Falafel is usually served ina pita-like bread called lafa, either inside the bread, which acts as a pocket,or wrapped in a flat bread. In many countries falafel is a popular street foodor fast food. The falafel balls, whole or crushed, may be topped with salads,pickled vegetables and hot sauce, and drizzled with tahini-based sauces.Falafel balls may also be eaten alone as a snack or served as part of a mezze.During Ramadan, they are sometimes eaten as part of an iftar, the meal whichbreaks the daily fast after sunset. Originally made with fava beans in Egypt,the dish later migrated northwards, where chickpeas replaced the fava. It mayoriginally have been invented by the Egyptian Copts as a fasting dish.Alongwith other Arab dishes, falafel was adopted by early Jewish immigrants toPalestine as a \"deliberate attempt to relinquish Diaspora habits in favorof a new existence in Palestine\" and to \"adopt certain Arab modelsthat they perceived as related to Jewish existence in the mythical, Biblicalpast\" to the point that falafel has now become a \"signifier ofIsraeli pride\".Falafel is made from fava beans or chickpeas or acombination of the two. The Egyptian variation uses fava beans exclusively,while other variations may use only chickpeas. Palestinians and Yemenite Jewsin Jerusalem historically made their falafel from chickpeas only, as in Syriaand Lebanon, and this continues to be how falafel in known throughout theLevant today.Unlike many other bean patties, in falafel the beans are notcooked prior to use. Instead they are soaked, possibly skinned, then groundwith the addition of a small quantity of onion, parsley, spices (includingcumin), and bicarbonate of soda, and deep fried at a high temperature. Sesameseeds may be added to the balls before they are fried; this is particularlycommon when falafel is served as a dish on its own rather than as a sandwichfilling. Recent culinary trends have seen the chickpea falafel have moresuccess than fava bean falafel. Chickpea falafels are served across the MiddleEast, and have been popularized by expatriates of those countries livingabroad. However, fava-bean falafel continue to predominate in Egypt and Sudanand their respective expatriate communities, and Egyptians are fond of deridingchickpea falafel as inferior In Israel small 2 1/2 cm sphericalballs are made, while in Egypt and among Palestinians larger patties are shapedwith a tablespoon or a special scoop with a lever to release them into the hotoil. Outside the Middle East, pita bread is often used as a pocket and stuffedwith the different ingredients; in Arab countries a round khubz bread, \'eish\'in Egypt, is halved, and the two resulting round pieces are used to create acigar-shaped wrap. In Arab countries, hummus (chickpeas pureed with tahinai) israrely used as a condiment, the usual sauce being tahini (sesame seed paste)thinned with water and lemon. The most common salad ingredients are tomato andparsley. In Lebanon, parsley is mixed with chopped mint leaves. It is alsocommon in Syria and Lebanon to add pickles; the two canonical ones are pickledturnip, colored pink with beetroot, and pickled cucumber. Recently, there hasbeen a new \"filled\" falafel, its center usually consisting of groundmeat or minced onions or a boiled egg. These fillings are wrapped by theuncooked falafel mixture, and then deep fried. The salads or the pita itselfmay be seasoned with salt or sumac, which is very commonly used inSyria;alternatively, these may be sprinkled on top. Israeli cuisine (Hebrew: המטבח הישראלי‎ ha-mitbachha-yisra’eli) comprises local dishes by people native to Israel and dishesbrought to Israel by Jews from the Diaspora. Since before the establishment ofthe State of Israel in 1948, and particularly since the late 1970s, an IsraeliJewish fusion cuisine has developed.Israeli cuisine has adopted, and continuesto adapt, elements of various styles of Jewish cuisine and regional Arabcuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking.It incorporates many foods traditionally eaten in Middle Eastern andMediterranean cuisines, and foods such as falafel, hummus, shakshouka,couscous, and za\'atar are now thought to be synonymous with Israeli cuisine.Other influences on cuisine are the availability offoods common to the Mediterranean region, especially certain kinds of fruitsand vegetables, dairy products and fish; the distinctive traditional dishesprepared at holiday times; the tradition of keeping kosher; and food customsspecific to Shabbat and different Jewish holidays, such as challah, jachnun,malawach, gefilte fish, cholent (hamin) and sufganiyot. New dishes based onagricultural products such as oranges, avocados, dairy products and fish, andothers based on world trends have been introduced over the years, and chefstrained abroad have brought in elements of other international cuisines. Kosher foods are those that conform to theregulations of kashrut (Jewish dietary law). Food that may be consumedaccording to halakha (Jewish law) is termed kosher in English,from the Ashkenazi pronunciation of the Hebrew term kashér, meaning\"fit\" (in this context, fit for consumption). Food that is not inaccordance with Jewish law is called treif (Yiddish: טרײף or treyf, derived from Hebrew A listof some kosher foods are found in the books of Leviticus 11:1-47 andDeuteronomy 14: 3-20, as are also certain kosher rules. Reasons for food notbeing kosher include the presence of ingredients derived from nonkosher animalsor from kosher animals that were not slaughtered in the ritually proper manner,a mixture of meat and milk, wine, or grape juice (or their derivatives)produced without supervision, the use of produce from Israel that has not beentithed, or the use of non-kosher cooking utensils and machinery.