I write in praise of the dried carob, known for centuries to Ashkenazi Jews as bokser.
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More about: Jewish food, Religion & Holidays, Tu b'Shvat
Bokser smells like Limburger cheese. It’s also an embodiment of Jewish vitality and endurance.
From an 1885 illustration of the carob plant by Prof. Dr. Otto Wilhelm Thomé. Wikipedia.
I write in praise of the dried carob, known for centuries to Ashkenazi Jews as bokser.
More about: Jewish food, Religion & Holidays, Tu b'Shvat
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