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March 21, 2003     Heritage Florida Jewish News
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March 21, 2003

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JEWISH NEWS, MARCH 21, 2003 PAGE 19 Taboule the menu O F F 1 C E () U T !. E T T27fl HALIKMAN, the mishgiach at the Taboule Factory Carefully examines the parsley, a principle ingredient in tabouUeh. A large corner of the market, in Longwood, is devoted to kosher products; many are made in Israel. By Sara M. Crusade to have their "Taboule" salad in grocery stores through- AYiddish proverb say~,"A out California, Oregon, and alan should live if only to Washington in the not-too- tisfy his curiosity." At the distant future. Factory there is In an effort to further im- to be sat- prove on the success of his products, Nejame tackled the The Taboule Factory is a strenuous taskofmakingthe sen tan- TabouleFactory facilities ko- diners for about one sher. With the help of the at its current location Orthodox Rabbinical Board, County Road 427 in one of the agencies that does ~ngwood, across from kosher supervision in .l'Y~an High School.The res- Florida, a mashgiach (some- taUrant also houses a gro- one who observes the proce- store with gourmet dure to make sure it is done from around the world,correctly) was introduced to in mainstream "kosherize" the factory, and foods, The to make inspections on a Factory presents a regular basis. The mashgi- ieious array of specialty ach brought into the facility ads, pita sandwiches, wasTzviHalikman, whofinds Arrezio Italian pizza,himself on site virtually ev- and meat dishes, eryday. Well as unique pastries Halikman shared the pro- as baklava burma, and cess of making a facility ko- sher, "In this particular fa- plenty of fresh rolledcilityit's uncomplicated, in ;,hummus, cous- the sense tha{ there's no bus, falafel, and babba cooking there's no pro- tnouj to tantalize hun- tein, there's no meat, there's no chicken, fish, or red meat, eggs; none of that sort. Its all vegetables, efore creating The y, Inc. owner NeJame formed Taboule, Inc in 2. NeJame's idea was to the taboulleh mar- in Central Florida. He forces with his sister, NeJame, to market mily's 19th century recipe, which his brought over with she immigrated to States from Leba- In 1899. After piquing g's Su- aarket, NeJame ex- efforts to include Table, and Publix Permarket, which still 'ry the NeJame brand his success grew, found the need to a and jun- Lee joined in 2000 to assist with the production .Specialty salads which at grocery bout the North States. NeJame are also marketing t Coast, and hope which are cold processed; chopped, washed, cleaned and packaged. "The main problems inher- ent with vegetables," Haiikman continued, "as far as kosher goes the most serious problem is insect in- festation. That problem had to be addressed before the ORB was willing to grant them any kind of kosher cer- tification." Halikman stated he was in- volved in the steps to kosherize the Taboule pro- cessing facility. Random samples of the washed, fin- ished vegetable ingredients for the "taboule" salads was collected and sent to a labo- ratory in New Jersey, where microscopic analysis were made of the vegetables for the salads. Halikman proudly announced that the reports came back showing results that were absolutely negli- gible for contamination. He also explained that bac- teria count is important to the production and business side of the operation, "The lower the bacteria count, the longer the shelf life. We are looking at a long, stable shelf life." The long shelf life is important to the salad kits NeJame Taboule produces. The kits use Cryovac'd pouches to assure maximum freshness for each inaividu- ally packaged ingredient. The Taboule Salad Kit is very popular with food service and the retail market place. The ORB, satisfied with the results of the tests granted certification to the Taboule Factory, and allowed their trademark symbol to be placed onto the labels of salad. Recently, NeJame's was able to expand his ko- sher line to include more vegetable dishes and rolled grape leaves. Plans are underway for a full kosher kitchen, in addi- tion to the standard kitchen, in order to prepare kosher mepls for observant custom- ers. NeJame stated that not all his kosher requests come from his Jewish patrons. He shared that customers just like the added health aspects of kosher food. He also added that he is working on creat- ing aweb site on the Internet that will allow him to sell specialty imported foods. NeJame stated, "With the development of the Taboule Factory and the growth of NeJames Taboule, Inc. it is our intent to create a world- wide marketplace for these Mediterranean foods." With the continued growth and expansion of NeJame's desire to share his family's taboulleh recipe, it seems that NeJame finds much op- portunity to be satisfied. Editor's note: The food dic- tionary spelling of the dish is "tabbouleh;""Taboule " is the name of the restaurant. Central Florida's Largest Selection of Office Furniture 70,000 square ft. showroom 2300 South Orange Avenue 407-316-0101 "Before Your Final Decision" Formerly Macy's Between Kaley and Michigan THIS UNIQUE EXHIBIT FEATURES 48 POWERFUL PORTRAITS OF EXTRAORDINARY JEWISH MEN AND WOMEN BY ARNOLD NEWMAN, ONE OF THE MOST RENOWNED, REVERED AND INFLUENTIAL PHOTOGRAPHERS IN AMERICAN HISTORY. MR. 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