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One Cook's Best Dish

Passover meal, customs span many cultures

Caroline Ganjei (right) and her mother, Margrit Jacobson, share a laugh and the making of Iranian charoset for the Passover meal. Caroline Ganjei (right) and her mother, Margrit Jacobson, share a laugh and the making of Iranian charoset for the Passover meal. (Suzanne Kreiter/Globe Staff)
By Jane Dornbusch
Globe Correspondent / March 24, 2010

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BROOKLINE — For someone who carries the weight of 2,500 years’ worth of culinary history, Caroline Ganjei has a light heart in the kitchen. She smiles as she prepares a batch of charoset, the ritual Passover food that represents the mortar used by Jewish slaves in Egypt, and talks about her extended family’s weekly Shabbat dinners; she laughs out loud ... (Full article: 752 words)

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