“An etrog after Sukkos” is an old Yiddish metaphor meaning something or someone useless.
Don’t throw away yours. Greeks make jam or preserves out of the peel. Find a recipe on-line. It’s really delicious with a sharper sheep’s milk cheese like graviera or manchego.
A welcoming sign of the expanding culinary borders of Neo-Greeks are the fruit preserves promoted at cheese counters of upscale supermarkets with suggested fruit-cheese pairings. Perhaps one of the more annoying ticks of Greek gastronomic provincialism, the nausea-inducing response to sweet-savory combos — watch someone enragingly picking the currants out of your carefully prepared dolma — is passing away.
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Comment: nikobakos@gmail.com
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Jadde: from Bosnia to Bengal 
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