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When was Chamin Correa born?
Chamin Correa was born in 1933.
What actors and actresses appeared in Marisol - 1996?
The cast of Marisol - 1996 includes: Marco Antonio Calvillo as Omar Ivette as Camila Linares Luhana as Chole Montalvo as Lalo, novio Serrana as Teresa Raul Askenazi as Teniente Romero Manuel Avila as Dr. Santos Raymundo Capetillo as Diego Montalvo Adriana Chapela as Clara Chamin Correa y los Tres Caballeros as Themselves Alicia del Lago as Cleotilde Laura Forastieri as Wilma Amparo Garrido as Constanza Judith Grace as Carola Carolina Guerrero as Lola, novia Enrique Iglesias as himself Alberto Langer as Periodista Emma Laura as Rossana Valverde Paulina Lazareno as Alejandra Pedroza Nestor Leoncio as Hombre Julia Marichal as Dolores Oscar Marquez as Leonel Villanueva Nieves Mogas as Herlinda David Ostrosky as Mariano Ruiz Arturo Peniche as Juan Vicente Morelos Roberto Porter as Padre Jamye Post as Heidi Silvia Ramirez as Sonia Mariana Rivera as Altagracia Monique Rojkind as Enfermera Yadira Santana as Mariana Fernando Sarfatti as Lic. Cabrera Alberto Seeman as Dr. Silva Bernhard Seifert as Hans Miguel Serros as Ballesteros Lilian Tapia as Gelatina Teo Tapia as Rodolfo Valverde Blanca Torres as Blanca Teresa Tuccio as Sabrina Montemar Francisco Xavier as Alberto Montiel Brenda Zachaz as Acasia
What do sephardic Jews eat?
Many Sephardi dishes use ground mutton or beef. Cooked, stuffed and baked vegetables are central to the cuisine, as are salads, various kinds of beans, chickpeas, lentils and burghul (cracked wheat). Rice takes the place of potatoes.Also served are: vine leaves, olive oil, lentils, fresh and dried fruits, herbs and nuts, and chickpeas. Fresh lemon juice is added to many soups and sauces. Many meat and rice dishes incorporate dried fruits such as apricots, prunes and raisins. Pine nuts are used as a garnish.Herbs and spicesCumin, cilantro, and turmeric are very common in Sephardi cooking. Caraway and capers are used. Cardamom ("hel") is used to flavor coffee. Chopped fresh cilantro and parsley are popular garnishes. Chopped mint is added to salads and cooked dishes, and fresh mint leaves ("nana") are served in tea. Cinnamon is sometimes used as a meat seasoning, especially in dishes made with ground meat. Saffron is used in many varieties of Sephardic cooking, as well as spices found in the areas where they have settled. Desserts and beveragesTiny cups of Turkish coffee, sometimes spiced with cardamom, are often served at the end of a festive meal, accompanied by small portions of baklava or other pastries dipped in syrup or honey. Hot sahlab, a liquidy cornstarch pudding originally flavored with orchid powder, is served in cups as a winter drink, garnished with cinnamon, nuts, coconut and raisins. Arak is the preferred alcoholic beverage. Rosewater is a common ingredient in cakes and desserts. Malabi, a cold cornstarch pudding, is sprinkled with rosewater and red syrup.Pickles and condimentsOlives and pickled vegetables, such as cucumbers, carrots, cabbage, cauliflower, are a standard accompaniment to meals. Amba is a pickled mango sauce. Small pickled lemons are a Moroccan delicacy. Shabbat and holiday dishesOn Shabbat, the Jews of North Africa serve chreime, fish in a spicy tomato sauce. As cooking on Shabbat is prohibited, Sephardi Jews, like their Ashkenazi counterparts, developed slow-cooked foods that would simmer on a low flame overnight and be ready for eating the next day. The oldest name of the dish is "chamin" ("hot"), but there are several other names. Its Ashkenazi counterpart is called cholent. Shavfka is another Sephardi dish that has an Ashkenazi counterpart, namely kugel. Bourekas are often served on Shabbat morning. Pestelas, sesame-seed topped pastry filled with pine nuts, meat and onion, are also traditional.Here are the names of popular Sephardi dishes:AlbondigasBaba ghanoushBaklawaBourekasChaminChreimeCouscousFalafelFazuelosFulHaminadosHalvaHummusKibbehKubbanaKubbehLahohMalabiMa'amoulMatbuchaMoroccan cigarsMoussakaMoflettaPescado fritoSabichSahlabSambusakShakshukaSkhugSofritoStuffed cabbageTabboulehTagineYaprah
When do Jewish people eat?
There is no law in Judaism commanding that certain foods be eaten at certain times other than those concerning the Pesach (Passover) and the Pesach Seder meal, but as is well known there are several concerning what cannot be eaten during Pesach and - due to the kosher laws - at other times.Judaism has a culinary tradition almost as well-developed at its literary tradition and the spread of Jews around the world, interacting with other cultures and adopting their ways, has given rise to vast and distinctive cuisine which has gained many fans among non-Jews - bagels, for example, are enjoyed by many people in all nations. As such, it would be surprising if there was not a Jewish tradition of cooking and eating certain dishes during certain festivals and times of the year, as is common with most religions. Some of these dishes are eaten to remember specific events from Jewish history, whereas others have simply become associated with a festival through association as with mince pies during Christmas among Christians.Shabbat, the Jewish Sabbath which falls between sundown on Friday and nightfall on Saturday, is considered by many to be the most important feature of the Jewish calendar and to this day many Jews observe the Shabbat prohibition of certain tasks and stick strictly to them. One of these prohibitions is a ban on kindling fire, which is taken as meaning the lighting of any flame or switching on electrical devices. In times past, this meant that cooking fires could not be lit and in modern times means that ovens and hobs cannot be used. However, if the fire was kindled before Shabbat started (or the oven was switched on), it is permitted to use it; this has led to various dishes that can be prepared prior to the start of Shabbat and cooked very slowly over a low heat until they are required. The most famous of these is cholent(among Ashenazic Jews from Germany and Northern Europe, also known as chamin among Sephardic Jews from Spain and Portugal), a type of stew which is brought to the boil before Shabbat and then left to simmer gently on a hotplate until it is eaten during Shabbat lunchtime. Most Jewish families have developed their own variant of cholent so the Shabbat meal in one household may taste very different from that in another - for example, mine contains chilli and tastes rather like curry. However, most cholent will contain kosher meat, potato, barley and beans in various quantities. Sephardic Jews often add eggs, which are cooked in their shells and hard-boil in the food - the flavour and colour is absorbed through the shells while they do so. Ashkenazic Jews (originating in Germany and Northern Europe) may add a kishke, made from a chicken neck or - more commonly these days - a sausage skin stuffed with a flavourful flour and herb mixture. The Torah lists 613 Mitzvot, or commandments, which must be obeyed by all Jews - one of these is "oneg Shabbat," or a command to "enjoy Shabbat," and the consumption of cholent is considered by many to be an essential part of this. Lokshen kugel, a sweet pudding made with noodles, spices such as cinnamon and dried fruit, is also popular as are challot, a type of bread made from plaited dough. There will be two challot (singular challah) on the Shabbat table, and a blessing is said over them during the meal. In Eastern Europe - and among some Jews originating from the region - calf's foot jelly made by boiling the foot or bones in water with onions and garlic is eaten.As already stated, there are several dishes associated with various festivals and the most famous is probably latkes, fried potato pancakes which are eaten during Hanukkah. Latkes may be flavoured with spices, onions or garlic and are sometimes eaten with soured cream. Although latkes are eaten by many throughout the year, but whereas most people make their own at Hanukkah many buy them readymade at other times. Sufagniyot, jam (jelly) doughnuts, are eaten at this time in Israel and are becoming an increasingly popular part of Hanukkah throughout the rest of the world.During Shavuot, a festival that occurs during May or June and commemorates the giving of the Torah by G-d to Moses, milk- and cheese-based recipes are popular. These include blintzes - similar to crepes but made using yeast; kreplach with cheese filling - a sort of dumpling very similar to Chinese wonton; and cheesecake with various fruit toppings.Rosh Hashanah marks the beginning of a new year on the Hebrew calendar and the beginning of the Days of Awe, ten days falling between Rosh Hashanah and Yom Kippur during which Jews have an opportunity to put right any wrongdoings they have committed during the preceding year and to atone with G-d. Many Rosh Hashanah dishes are made using honey, as honey and bees have come to be associated with the festival and symbolise the hope that the coming year will be "sweet" - challah, similar to that eaten during Shabbat but often made in a round shape and sweetened with honey, is one of the most popular Rosh Hashanah foods, as are teiglach - sweet pastries cooked in homey syrup - and honey cake. Sweet fruits are popular too, especially apples (once again eaten with honey) and pomegranates, because pomegranates are said to always contain 613 seeds - corresponding to the 613 Mitzvot mentioned above. Fish with the head still attached may be eaten, to symbolise the "head" (beginning) of a new year. Tzimmes, a dish primarily composed of carrots sweetened with honey and sometimes containing meat, is also a traditional part of the Rosh Hashanah meal.Pesach, or Passover, commemorates the Hebrews' flight from slavery in Egypt during biblical times. Kosher laws are extended during the eight days (seven in Israel) that the festival lasts and chametz - food made from wheat, barley, spelt or emmer, rye and oats that has been subject to any form of fermentation - is banned. Instead, matzos - flat, unleavened bread very similar to cream crackers - are eaten. Shmurah ("watched") matzos are made, which are carefully observed during manufacture to ensure that no fermentation has taken place. Matzo flour may also be used to produce other bread products such a bagels, biscuits and challah which will all be suited to Pesach consumption so long as, once again, no fermentation has taken place. Kugel, similar to that eaten during Shabbat but made with potatoes and mushrooms in place of noodles and flavoured with savoury spices has become a popular Pesach dish, especially among those Jews who choose not to eat meat - Pesach limitations can be very restricting for those who already keep kosher and vegetarian. Among Ashekenazic Jews, kitniyotare also not eaten during Pesach. The word, meaning "small things," applies to peas, beans, peanuts and other legumes - Sephardic Jews, meanwhile, continue eating these.A highly important part of Pesach is the Seder, a special meal held during the first night of the festival when Jewish families gather together. The seder is highly ritualised and features a number of particular foods, each of which has a meaning and which are served on a special seder plate which is divided into six sections, one for each food - salt water; Maror, bitter herbs to symbolise the bitterness of the Hebrews' enslavement in Egypt (commonly horseradish); Charoset, a sweet mixture not unlike sweet pickle which symbolises the mortar used by the Hebrews to construct buildings in Egypt; Karpas, often parsley or celery and dipped into salt water or vinegar; Z'roa, a roasted shank bone from a lamb which represents the Pesach sacrifice made in the Jerusalem Temple prior to its destruction and Beitzah, a roasted egg symbolising the festival sacrifice made in the Temple. At various points during the meal, a cup of wine is drunk. The first symbolises Kiddush, a blessing said over the festival, the second symbolises Magid, the obligation to tell the Pesach story; the third Birkat Hamazon, the blessing said after a meal and the fourth Hallel, a prayer consisting of six psalms. The wine will usually be kosher wine, but if this is not available normal wine is acceptable because though fermented, grapes are not part of the chametz foods. During the start of the meal, a matzo is broken in two and one piece becomes known as the Afikoman, which is saved until the end of the meal when it will be eaten so that the taste of matzo remains in the mouth - no other food should be eaten until the following day. A tradition has grown up whereby the afikoman is hidden somewhere in the house so that children can look for it - the finder is then rewarded with candy or money; or in some families the children "steal" it and hold it to ransom for similar payment.Purim, the Festival of Lots, commemorates the ancient Hebrews' escape from a Persian plot to destroy them - Haman, an official at the court of the Persian king - drew lots to decide which day the Hebrews would be killed, but his plan was prevented when Esther, a Jew, marries the king and persuades him not to kill them. One of the most popular Purim recipes - indeed, one of the most popular Jewish dishes of all - are hamentaschen (singular hamentasch), a three-sided cake similar to a Danish pastry. The shape is often explained to be a representation of the tricorn-like hat Haman is said to have worn, but an earlier explanation is that they symbolise Haman's ears which were clipped when the Persian king punished him for his plan to kill the Hebrews - he was later hanged. However, in truth the shape is probably coincidental and the name may have come from the Yiddish word motashn, which means "poppyseed-filled pouches" - hamentaschen are often filled with poppyseeds, but other ingredients are also used such as dates, sweet mince, chocolate, cheese and many others. Couscous, known as berkouks, is also traditionally eaten, as are fazuelos by Sephardic Jews - similar to hamentaschen but fried instead of baked. As Purim is the most joyful of the Jewish festivals, wine is often drunk - in high quantities by some.Although Sukkot, the Feast of Booths or Tabernacles, does not have any foods specific to it, there are customs related to meals connected with it. During the festival, Jewish families construct a sukkah, a shelter or hut with a roof made from certain plant material such as palm fronds or bamboo. The festival lasts for seven days and during that time, all meals are consumed within the sukkah - it is traditional to invite guests, both Jewish and non-Jewish, to share the meals.The remaining festivals - Yom Kippur and Tisha B'av, are marked by fasting.
