nation / world
‘Death to the Jews’ Chants Heard
at Berlin Pro-Palestinian Rally
Berlin police are investigating a pro-Pal-
estinian rally where demonstrators
allegedly chanted “Death to the Jews”
and “Death to Israel,” phrases that if
verifi ed could be criminal off enses under
Footage of the rally was captured
Germany’s strict post-World War II hate
by an NGO and uploaded to
speech laws, JTA.org reported.

YouTube. Hundreds of people showed up in the
Kreuzberg and Neukölln neighborhoods on April 8 at a rally organized in response to
the police clashes with Muslim worshipers at the Temple Mount and Al-Aqsa Mosque
in Jerusalem. In video captured by a watchdog called Democ, many were shown
praising the Qassem Brigades armed branch of Hamas, the militant group that rules
the Gaza Strip and is considered a terrorist organization by the European Union.

Some additionally chanted “Tel Aviv, the answer will come.”
In the aftermath, authorities have launched investigations into incitement of hate
and have been scouring videos of the event. Iris Spranger, the Berlin city govern-
ment’s interior senator, condemned the antisemitic statements in a tweet on April 10,
writing, “Hate has no place in our society.”
“The rule of law must be applied consistently,” said Josef Schuster, head of the
Central Council of Jews in Germany, in remarks to the Jewish community newspaper
Jüdische Allgemeine.

Jewish Basketball Star Abby Meyers Selected in 1st Round of
WNBA Draft
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Yad Vashem Denounces Poland’s Demanded Additions to Israeli
Student Trips as ‘Inappropriate’
When Israel and Poland agreed to resume Israeli youth trips to Polish Holocaust
sites last month, their agreement stipulated that new sites be added to the stu-
dents’ itineraries, including some that document Nazi crimes against non-Jewish
Poles, JTA.org reported.

Yad Vashem, Israel’s Holocaust memorial and history authority, is now calling
those additions “inappropriate” and “problematic.”
In statements to Haaretz published on April 10, leading historians condemned
the development, arguing that the new trip rules advance what they call Poland’s
track record of obscuring its Holocaust record.

The new list of required sites for students to see is “dubious at best and contro-
versial at worst,” said Havi Dreifuss, a Tel Aviv University history professor affi l-
iated with Yad Vashem. She added that some of the sites “ignore documented
aspects of Poles’ involvement in the murder of Jews,” or even “glorify Poles who
were involved up to their necks in the murder of Jews.” ■
— Compiled by Andy Gotlieb
democ./Screenshot from YouTube via JTA.org
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Abby Meyers, a Maccabiah Games gold medalist and former University of
Maryland basketball star, was selected 11th overall by the Dallas Wings in the fi rst
round of the WNBA Draft on April 10, JTA.org reported.

Meyers, who was involved with Jewish life on campus, helped her squad make
the Elite 8 at this year’s NCAA tournament. She averaged 14.5 points and 5.4
rebounds per game during the regular season.

Meyers said last month that she felt supported by Jewish Maryland fans.

“There’s an amazing following of Jewish students who come to my games, who
support me and love the fact that I’m Jewish,” she said.

The Washington, D.C., native also led Maccabi USA to a gold medal last summer.

“I see myself as a female Jewish athlete, and I think it really came to fruition this
past summer when I went to the Maccabiah Games in Israel and was able to play
alongside so many amazing, talented Jewish athletes from all over the world,”
Meyers said. “That was diff erent for me because I’ve never been around so many
Jewish athletes before.”



food & dining
Plov, an Iconic Tajik Dish by Way of
Boulder, Colorado
Keri White
I had the good fortune to travel to
Boulder, Colorado, recently. It is a
beautiful place with an interesting
food scene.

The Boulder Dushanabe Teahouse,
an iconic building and restaurant, can
be found adjacent to the downtown
corridor. The building, surrounded on
the exterior with colorful and elabo-
rate tilework, was a gift to the city of
Boulder from Dushanabe, its sister city
and the capital of Tajikistan.

Artisans in Tajikistan painstakingly
created the teahouse using traditional
tiling, plaster, painting and carving
techniques, then disassembled it
and shipped it to Colorado. The gift
was intended to symbolize the bond
between the cities, as Tajik teahouses
serve as places where friends meet
and the community gathers to social-
ize over cups of tea. Tajik artisans
later visited Boulder to reassemble
the teahouse, which is now a popular
restaurant and purveyor of teas.

We had lunch there — their chai is
famous, the tea menu resembled a
wine list at a swanky restaurant and
the cuisine was varied and delicious.

Given that I was in a Tajik restaurant,
I was duty-bound to try the traditional
food, so I opted for the “plov.” And darn
if it didn’t remind me of how connected
we are around the globe through food.

The plov that I enjoyed reminded
me of Persian polo, Indian biryani,
Spanish paella, Low Country perlau,
West African jollof rice, Cajun jamba-
laya … you get the picture. I was able
to recreate a vegetarian version of the
dish here.

Photos by Keri White
Plov | Pareve
Serves 8
The plov I enjoyed at the teahouse was
well-seasoned rice mixed with vegeta-
bles and chickpeas and topped with
Plov A column at the Dushanabe Tea House
grilled beef. I have since learned that it
is a classic Central Asian comfort food.

The version below is vegetarian, but
traditional plov is often made with beef
or lamb that is braised along with the rice
mixture. This plov stands on its own just
fi ne but, if desired, it could be topped
with meat, fi sh or chicken or served as a
side to accompany a main dish.

The Dushanabe Tea House served
this with a delicious pickled salad of
cilantro-infused cucumber and onion
ribbons that was fresh and bright, a
perfect complement to the rich and
hearty plov.

3 1
2 8
6 2
1 1
2 6
cups medium-grain rice
(such as basmati), rinsed until
water runs clear
tablespoon oil
onions, chopped
carrots, chopped
cloves garlic, minced
tablespoons cumin
tablespoon turmeric
teaspoon pepper
teaspoons salt
cups vegetable broth or water,
or half broth/half water
1 cup raisins
2 cups chickpeas
Sprigs of cilantro for serving
In a large Dutch oven, heat the oil,
and add the onions, carrots and garlic.

Cook until softened, about 10 minutes.

Add the spices and continue stirring.

Add the rice and stir to coat it.

Add the liquid, stir and bring it to a
boil. Add the chickpeas and raisins.

Lower the heat, cover it and simmer
until the rice is cooked and the water
is absorbed, about 20 minutes. Stir to
ensure that all liquid is absorbed, and
taste for seasoning.

Top the plov with chopped fresh
cilantro. Serve it as is, with naan or
top it with additional vegetables, meat,
chicken or fi sh. ■
Keri White is a Philadelphia-based
freelance food writer.

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