February 12, 2010

Temple Israel and the International Shabbat Committee invite you to attend

In later centuries, the region became more hospitable to Jews and it became the home to some of the world's most prominent scholars who produced the Babylonian Talmud between 500 and 700 C.E. Please RSVP to Phyllis at plittman@templeisrael.net, or 305-573-5900, ext. 405, on or before February 10, with your choice of meat, fish or vegetarian. Members: $25; guests: $30; children under 12: $10.

About Jacob Paniry

was born in Baghdad, Iraq in July 1, 1953, the 9th of 12 siblings of an Orthodox home. He attended the Menahem Daniel School Jewish Private School and the Dar-Al-Salam Adventist Private School. This latest school was selected by his parents because it didn’t open on Shabbat.

After the 1967’s Six-Day War, the doors of the universities were closed for Jews. In the summer of 1971, Jacob applied to the University of Baghdad and was accepted to the Electric Engineering Faculty, but on August of that year, he had the opportunity to cross the border and escape along with his little brother, who was 16 years old at that time. They arrived in Israel where Jacob studied 4 years at the University of Beersheva, graduating in Computer and Electronics. He served the subsequent 4 years in the Israeli Army, giving maintenance to its computers. At the end of his military service, he married Malka and came to the United States. By 1982, all his family, mother, father, siblings, were living in the United States and the family opened the business that he manages to this day.


Iraqi Menu

Kibbeh (crack wheat with meat served with salad greens)

Kubba Bamia (meat dumplings in a okra tomato broth)

Salona (sweet and sour fish)

Mhasha (array of stuffed vegetable skins.) Made without meat

Steamed white rice

Babylonian Apricot and Dates Jewels

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