Ethiopian Lentils
According to tradition, during Esther's stay in the palace of Achashverosh she never partook of non-kosher food. Instead she subsisted on a vegetarian diet. We eat legumes to remind us of Esther. This is also a hint to the fact that Achashverosh ruled all the way to "Kush" - that is, Ethiopia.

Serves 6-10
Ingredients:

• 1 pound lentils
• 6 cups water or vegetable broth
• 6 cups mild green chiles roasted, peeled, seeded and chopped or:
• 1 bell pepper chopped + 14-oz can chopped green chiles
• 2 red onions, chopped
• 2 cloves garlic minced, or more
• 2 tablespoons Berebere Spice Mix (see below)
• Freshly ground black pepper

1. Bring lentils and broth to boil and simmer 10 minutes.
2. Add chiles, onion, garlic, and Berebere spices. Cook covered for another 30 minutes, until most of liquid is absorbed.
3. Serve with ground black pepper to taste.

For a vegetarian meal, these lentils are good with a dollop of yogurt, brown rice and sliced tomatoes.

Berebere Spice Mix
There are two ways to make this - with whole spices that you grind, or with powdered versions of the spices. The first way gives you a more powerful flavor, but it may be more practical the second way, particularly if you don't have a spice grinder.

• 2 teaspoons cumin seed, or powder
• 1 teaspoon cardamom seeds (shell off husks), or powder
• 1/2 teaspoon whole allspice (or ground)
• 1 teaspoon fenugreek seed (or powder)
• 1 teaspoon coriander seed (or powder)
• 8 whole cloves, or ground
• 1 teaspoon black peppercorns, or freshly ground
• 5 teaspoons red pepper flakes or crumbled dried red peppers
• 1 tablespoon grated fresh gingeroot (or 1/2 teaspoon dried)
• 1 teaspoon turmeric
• 1 teaspoon salt
• 3 tablespoons sweet paprika (can use hot)
• 1/2 teaspoon cinnamon

1. Toast all the seeds and whole cloves in a small frying pan for 2 minutes, stirring constantly (open window or turn on the stove vent--it can smoke). Grind the spices in a spice grinder. If you are using pre-ground spices, ignore and go on to the next step.
2. Mix all remaining ingredients. Place in a tightly covered container and refrigerate. This mixture can used with many combinations of legumes, rice or vegetables.

• 2 eggs
• 1/2 cup sugar
• 4 tablespoons olive oil
• 1/2 teaspoons baking soda
• 1/2 cup sifted flour
• 2 cups sesame seeds

1. Blend eggs, sugar and oil.
2. Sift together baking soda and flour and add to egg mixture. Blend in the sesame seeds.
3. Roll mixture into small balls.
4. Spread across a greased cookie sheet, pressing each cookie down with your thumb. Bake in a 350* oven for about 20 minutes or until golden brown.

Herb Roasted Turkey with Mushroom Gravy
In Hebrew, Turkey is called Tarnegol Hodu - Indian Chicken. There is a custom to eat turkey as a reminder of the massive kingdom Achashverosh (and Esther) ruled - "Mi Hodu ad Kush" - from India to Ethiopia.
Serves 12
Ingredients:

• 10-12 lb. turkey - thawed, if frozen
• 4 sprigs fresh thyme, or 2 tbsp dried
• 4 sprigs fresh rosemary, or 2 tbsp dried
• 1 large onion, quartered
• peel from one lemon, cut into strips
• 1 cup mushrooms, diced
• 2 cups chicken broth
• 2 tbsp dry white wine (or increase broth by 2 Tbsp)
• 2 tsp potato starch, or flour
• 1/2 tsp dried, chopped chives
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper

1. Preheat oven to 325 F.
2. Remove turkey giblets and neck from body cavities. Rinse turkey inside and out; pat dry with paper towels.
3. Starting at neck, gently loosen skin over entire breast. Place thyme and rosemary sprigs at even intervals under skin. If using dried spices, mix them together and sprinkle under skin. Pat skin back in place.
4. Place onion, mushrooms and lemon peel in body cavity. Place turkey breast-side up on rack in roasting pan. Roast turkey 3 1/2-4 hours, until meat thermometer inserted in fleshy part of inner thigh (not touching bone) reaches 180 F. Let stand 15 minutes before carving.
5. Meanwhile, to prepare gravy, pour off pan drippings and vegetables into a bowl; let stand 5 minutes.
6. Skim off and discard fat; Remove lemon peel, and onion chunks. Pour remaining liquid into small saucepan. Add 2 cups broth, wine, potato starch or flour, chives, salt and pepper; bring to a boil. Simmer 2 minutes. Serve with turkey.