Sinagoga de Tránsito

by Claire Fielder and Penina Rubin

 

 

Sinagogo de Transito. (Online Image). Available<http://www.delsolmedina.com/GuerraPedroIEnrqII.htm> February 13, 2007

 

 

1. People- Who is assosiated with the Sinagoga de Tránsito?

The Sinagoga de Tránsito was built by Mudejar mason Don Meir Abdeil to be used as a personal prayer hall for Samuel Halevi Abulafia. Halevi was the treasurer for Castilian king Peter I.

2. Time Period- What are the dates of important events at Sinagoga de Tránsito?

It was built between the years of 1336 and 1357. In 1494, after the expulsion of the Jews, the building was used as a hospital as well an asylum. The Sinagoga de Tránsito was declared a national monument on the first of May of 1877.

3.Regional Importance- How does this landmark reflect the cultureor this reagion?

Toledo, where the Sinagoga de Tránsito is located, had a large Jewish population, and this was their house of worship. Also it has many superb examples of Spanish Jewish artwork.

4. Name- What does the name mean?

The Sinagoga de Tránsito means the Synagoge of my journey.

5. History- Past/Present- What was it then? What is it now?

The Sinagoga del Tránsito was originally built to be a personal prayer hall for Samuel Halevi Abulafia, and then was used as a hospital and asyleum in 1494. Now the Sinagoga del Tránsito is a national landmark.

 

Inside the Sinagoga de Transito. (Online Image). <http://www.paradoxplace.com/Photo%20Pages/Spain/Central_Spain/Toledo/Transito/Images/800/Wall1-May06-DC5942sAR800.jpg> February 13, 2007

 

 

 

 

Geograpy of Castile La Mancha

   The region of Castile La Mancha is located in the center of the Iberian Peninsula. It links the north and south regions of Sapin. The region is divided into five provences, Albacete, Ciudad Real, Cuenca, Guadalajara, and Toledo. There are mountians on the boundries of the region, including the Sistema Central. The rest of the region is mainly plains. Most of the region is below 1,000 meters above sea level. There are four main rivers that flow through the region, they are Tajo, Guadiana, Jucar, and Segura.

 

 

Windmill (online image). <http://www.sol.com/images/CA%20Castilla%20la%20Mancha/mancha.jpg>. March 1, 2007

 

 

 

 

TOLEDO-STYLE PARTRIDGE IN CHOCOLATE

Ingredients for 4:

2-4 partridges, cleaned and split in half

freshly ground black pepper

salt

3 tbsps Spanish virgin olive oil

1 medium onion, chopped

4 cloves garlic, finely chopped

1 tbsp plain four

1tbsp white wine vinegar

250ml (8 fl oz) chicken stock

1 wineglass dry white wine

3 bay leaves

3 whole cloves

2 tbsp bitter dark chocolate, grated

 

 

Preparation:

Sprinkle salt and pepper over the partridges. Heat the oil in a deep, flameproof casserole, add the birds and fry for about 5 minutes until golden brown on all sides. Add the onion and garlic and cook for a further 4-5 minutes, until softened.

Now make a roux, by stirring in the flour, then add the stock, wine, vinegar, bay leaves and cloves. Slowly bring to the boil, stirring constantly, and season with a little salt and pepper.

Cover the casserole and leave to cook very gently for about 30-40 minutes, until the birds are tender. Stir in the grated chocolate, cover and cook for a further 15 minutes.

Remove the birds to a heated serving dish and strain the sauce over them.

Partridge (online image). <http://www.stevenround-birdphotography.com/images/grey-partridge-01.jpg> March 1, 2007

 

MADRID-STYLE TRIPE WITH CHICKPEAS

Serves 6-8

This dish tastes best when it is prepared the day before it is to be served.

 

 

Ingredients:1kg parboiled tripe

4 onions, chopped

6 cloves garlic, finely chopped

8 tbsps Spanish olive oil

2 tbsps Spanish pimentón (or paprika)

250 gr. chorizo, sliced 2 Spanish morcilla (blood sausage), about 150 gr., whole

4 wineglasses dry white Spanish wine

8 medium tomatoes, skinned and chopped

3 tsps fresh thyme

2 bayleaves

8 cloves

20 peppercorns pinch ground nutmeg

2 fresh chillis, chopped

350 gr. cooked garbanzos (chickpeas), drained

5-6 tbsps fresh parsley, chopped

salt

 

 

Preparation:

Soak the tripe for about 5-10 minutes, rinse thoroughly and drain well. Cut it into 5cm (2") squares.

In a large, heavy based pot, heat the oil and sauté the onions and garlic until lightly golden. Stir in the pimentón, tripe, chorizo, and pour over the wine. Bring to the boil and stir in the tomatoes, thyme, chilli, bayleaves, cloves, peppercorns, nutmeg and a pinch of salt. Now add the morcillas and cook over a very low heat until the tripe is tender, which could be between 1 and 2 hours, but taste after one hour. Once the tripe is ready, discard the bayleaves, stir in the garbanzos (chickpeas) and heat through for about 5-10 minutes.

Before serving, sprinkle over the chopped parsley.

 

Madrid-Style Tripe with Chickpeas (online image). <http://www.spainguides.com/r.callos.gif>

 

WORKS CITED

 

About Castilla- La Mancha: Geography. Don Quijote de la Mancha. Feb. 26, 2007 <http://www.donquijotedelamancha2005.com/ccmGeografia.php?L=en>

 

Recipes With Meat. Spanish-Gourmet.com, Recipes. Feb. 26, 2007. <http://www.spanish-gourmet.com/recetas/i_recipes4.html>