An Ode to Salonika: The Ladino Verses of Bouena Sarfatty

Chapter 3

chapter 3 Komplas eskrito de Bouena Sarfatty Garfinkle de la vida a Salonique Coplas about Coplas 20. Las komplas a Salonique es parte de la vida. Ningounos alevantan el vazo sin dezir eviva, Souetan a los amigos de boueno korason: parnasa, saloud i amor. Bevamos a la saloud de los Sassons. 108. Saver ether komplas eze oun dono del dio. Los selaniklis las saven dezir kon savor. Las mejores son de loz djornalistas, Besantsi o Abravanel,1 ke tienen la penina fatsile kada dia. Bevamos a la saloud de Albert Attias. 374. Saver ethar komplas eze art. Mouthos las saven kopiar. Se kiere hen para laz dezir, Eze oun plazer de souhaitar boueno a loz haverim. Bevamos a la saloud de Avraam Eshkenazi. 142. Los livros de estoria non moutha djente loz meldan. Ma! Los selaniklis ethan komplas, para ke todos sepan eze plazer De las sentir i souhatamos boueno a amigos i a los ermanos de Salonique. Bevamos a la saloud de Salomon Shaki. 13. A Salonique las komplas es la vida de kada dia. El hombre kouando viene del lavoro, 1. These two journalists (the first is sometimes spelled Bessanthi or Besanthi) are mentioned numerous times as talented and prolific authors; see Ladino Publications 9, 307, 88, 278, and 279, below. Besantsi founded El Impartial (1909–11), then edited El Liberal (1912), a journal of general interest, and the daily El Pueblo (1917–33), a Zionist publication he cofounded. See Rena Molho, Salonica and Istanbul, 251. chapter 3 Coplas Written by Bouena Sarfatty Garfinkle about Life in Salonika Coplas about Coplas 20. Coplas in Salonika are part of life. No one raises his glass without saying a toast, Toasting friends heartily: to a livelihood, good health, and love. Let us drink to the health of the Sassons. 108. Knowing how to create2 coplas is a gift from God. The Salonikans know how to recite them with relish. The best are those of the journalists, Besantsi or Abravanel, who have a flowing pen every day. Let us drink to the health of Albert Attias. 374. Knowing how to toss out complas is an art. Many know how to copy them. It is necessary to have grace [in order] to recite them, It is a pleasure to wish one’s friends well. Let us drink to the health of Avraham Eshkenazi. 142. The history books are not read by many people. But! The Salonikans toss out coplas, so that everyone knows this pleasure Of hearing them and we wish friends and siblings in Salonika well. Let us drink to the health of Salomon Shaki. 13. In Salonika, the coplas are [part of] everyday life. When the man comes home from work, 2. Literally, “toss out.” 58 u An Ode to Salonika La moujer le apareja el raki3 i el mezet,4 i las pantouflas. El marido para la (r)engrasiar, la etha ouna kompla, De lo ke se paso (d)el dia. Bevamos a la saloud de Bienvenida. 102. Los Selaniklis tienen sous expretiones. Ounos dizen me flato; otros dizen me dio enchavonada. Ounos dizen se arezvalo; otros dizen se mourio. Ounos dizen kayadez, otros dizen amoudesian. Bevamos a la saloud de Avraam Sion. 159. Las expresiones nounka mankaron a Salonique. Ma todas reviene a lo mezmo. Ounos dizen eze deskalso [sic]; otros dizen eze pimienta. Ounos dizen machka ougnas; Otros dizen mira atrase kouando sourte. Bevamos a la saloud de Daniel Sotto. 190. Los selaniklis tienen en la sangre los refranes Ke los pasan de padre a ijo. Las komplas sin se oulvidar, En kada reunion de famia se siente, mas i mas. Bevamos a la saloud de Eliaou Amar. Dowries and Marriages 110. Louenes i djoueves eze dia de Thora, achougar, fatos. Biankeria se empesan estos dias. Tambien despozorios o merkar artikolos de valor, Ese lounes o djoueves sin exeption. Bevamos a la saloud de Rafael Sion. 208. Despozorio ese alegria. Kazamiento ese frouvoir famia. Bevamos a la saloud de Salomon Negria. 300. El padre ke tiene ijas aze ekonomias, i merka liras apoko, apoko. Las mete en ouna oya para la dota de las nignas. 3. Raki is an anise-based aperitif like ouzo consumed by both men and women of all classes of society, which served as “medicine, payment and celebration” (Rodrigue and Stein, introduction to Halevi, A Jewish Voice, xxxvii). 4. Mezet is hors d’oeuvre—usually a selection of fried pastry, liver...