Timeless Appeal of Assyrian Food

Assyrian cuisine dates back to 700 BC when Assyrian culture flourished in the Middle East. Food traditions and recipes have changed little, as descendants prove when the Assyrian American Assn. of Southern California Inc. and associates gather for their 55th national convention at the Westin Bonaventure Hotel through Sept. 5.

At their luncheon fashion show, open to the public Saturday noon, the women’s auxiliary will display ancient foods and artifacts. Attendants will explain customs and food traditions, among which is the following soup recipe. There are roughly 15,000 Americans of Assyrian descent in Southern California, according to Yvette Alexander, luncheon chairwoman.

“Booshala, a yogurt and rice soup, is a typical staple recipe, which can be varied by adding other vegetables and herbs,” Alexander explained. The soup is served in a bowl to be eaten with pita or cracker bread for lunch, or as an appetizer for dinner. Like chicken soup, Booshala is also considered a restorative for ailing patients. “It’s something that makes people feel good,” said Alexander, a local artist.

The Saturday luncheon-fashion show will feature ancient fashions and modern fashions by Leon Paul of Beverly Hills, who designs for such celebrities as Elizabeth Taylor, Barbara Sinatra, Abby Van Buren and Mrs. Marvin Davis, according to Alexander. Ancient bridal fashions re-created by Rissuello of Beverly Hills also will be shown. Admission is $27.

A banquet on Sunday will feature the debut of a historical film narrated by actor Arthur Kennedy and a traditional folkloric dance group. The dinner event will be $45. Tickets are available at the Assyrian-American Assn. of Southern California Center, 5901 Cahuenga Blvd., North Hollywood, or call (818) 506-7577.

YOGURT SOUP (Booshala)

3 cups plain yogurt

6 cups water

1 egg

1 tablespoon flour

1/2 cup short-grain rice

2 cups chopped spinach

2 cups chopped parsley

2 cups chopped cilantro

1/2 cup chopped celery hearts

1/2 cup chopped Swiss chard

1/2 cup chopped green onions

Salt

Beat yogurt with water in bowl until smooth. In blender beat egg with flour and 1 cup yogurt mixture. Return to yogurt mixture. Wash rice and stir into yogurt mixture with spinach, parsley, cilantro, celery, Swiss chard and green onions.

Bring to boil. Reduce heat and simmer 20 to 30 minutes or until rice is done. Season to taste with salt. Serve warm or cold with pita or cracker bread. Makes 6 servings.

Note: If soup becomes too thick, dilute with hot water.