The Man in the White Sharkskin Suit (5 page)

There had been no news about Salomone's family in Milan for months. The heavily censored postcards from his parents that had arrived early by courtesy of the Red Cross, and offered some reassurance, had stopped coming altogether sometime in 1943. Despite the dearth of information, Salomone tried to keep his fears in check.

He went about his business as if all were well in the world. After finishing the lycée, he had landed an excellent job as an accountant. Each morning, a chauffeured car would arrive to take him to his office, and would drop him off in the evening in time to dine with Zarifa and Edith and, if he was around, Oncle Leon. On weekends, he kept busy with an active social life. Tall, slender, and impeccably groomed, Salomone was proving to be popular with women. He had my father's boulevardier tendencies, including a love for fine clothes, good food, and attractive women. Matchmakers began approaching him the way they once had his uncle.

Young Salomone, Alexandria, 1939

If only there were news about his parents and his sister.

A portrait of Salomone's mother surrounded by her four children when they were toddlers, smiling and exquisitely dressed, occupied a place of honor in the dining room for all visitors to see—a young woman so intrepid that when she became engaged to his father, a man twenty-five years her senior, she seemed undaunted by the prospect of leaving her family and comfortable life in Egypt to settle in Italy.

After eight years in her house, Salomone had adopted many of my grandmother's belief systems, especially concerning the importance of food. Salomone learned that apricots were the fruit of God, while
almonds and other nuts had medicinal powers. For everyday ills, coffee was the all-purpose cure.

That is why, when he woke up feverish and under the weather a day or two after celebrating the New Year, my cousin decided to head by trolley directly to À l'Américaine, the jaunty Groppi annex whose frothy cappuccino was the best in all of Cairo. But on this January morning, his teeth were chattering and he was sweating profusely, and even the comforting Italian coffee that reminded him of home failed to have its intended healing effect.

He staggered out and hailed a taxi back to Malaka Nazli. He was greeted at the door by my father, who had chosen that afternoon to stay close to his bride, who was nearly eight months pregnant. When he saw his nephew, feverish and pale, wheezing, at times unable to breathe, Leon ordered him to go to bed immediately.

The family doctor, who made house calls any hour of the day or night, came immediately, examined Salomone, and expressed alarm at his fever. But he was unable to make a diagnosis. My father summoned another doctor, and then another; none could say for sure what was the matter.

It was time for Salomone to consult
un spécialiste.
In Cairo's pantheon of professionals, doctors were revered but specialists occupied an exalted place at the top. Unlike their colleagues, they never made house calls but expected their patients to make their way to their private offices in the tonier sections of the city. None was more renowned than Dr. Grossi, an Italian pulmonologist who had made Cairo his home, and was considered the finest lung specialist in Egypt.

My father bundled his nephew in a warm coat and ordered the porter to summon a taxi. With Leon's arm around him, Salomone made the painful journey over to Emad-Eldin, the fashionable district where Dr. Grossi maintained his private practice.

Calmly, methodically, Dr. Grossi examined my cousin. After administering multiple tests, including a crude chest X-ray, he was confident in his diagnosis: Salomone had
la pleurésie,
an inflammation of the heart that was sometimes fatal, he decreed. In this era before antibiotics were widely available, pleurisy was especially difficult to treat. Still, Dr. Grossi was certain that he could devise a course of treatment that would work.

First and foremost, he ordered complete bed rest. Salomone had to stay in his room, as motionless as possible.

The second aspect of the treatment involved food. My cousin was ordered to eat—to eat constantly, as much as he could handle. There were no medicines or potions Dr. Grossi could offer in a country that hadn't even seen penicillin yet. If my cousin had any hope of surviving this deadly infection, he had to consume a high-calorie diet rich in calcium and minerals.

Though they didn't meet, Dr. Grossi managed to endear himself to my grandmother as few men of science ever would. He confirmed what Zarifa believed with every fiber of her being: that food was the weapon of choice in combating even the most complex ailments.

“Once you get home, don't move,” Dr. Grossi reminded my cousin as he painfully sat up on the examining table.

Zarifa was waiting for them in the living room, sipping a cup of Turkish coffee flavored with a hint of orange water. She stirred the cup anxiously, round and round, with her gold spoon. After Leon, Salomone was her favorite person in the world, dearer even than her other sons and daughters.

Then and there, my father decided to move out of his bedroom and grandly offered it to my cousin. It was the most pleasant room in the house, with two beds and a large window that faced Malaka Nazli. He could rest even when his bed was being changed: he could merely roll over to the other bed.

Salomone had never felt so sick as in those first weeks of 1944. He slept a great deal, and when he didn't, he read obsessively. As it happened, in a number of the novels the hero or heroine died of pleurisy, which depressed him immeasurably. My mother would tiptoe into his room and lend him a book she had finished. Every once in a while, Salomone woke up to find my father or Zarifa standing over the bed, peering at him.

Dr. Grossi's diagnosis had left him bewildered. All his life he had been exceptionally healthy. He stood at over six feet, nearly as tall as Oncle Leon. It was incomprehensible that he could feel so sick and beaten down.

It was surely a coincidence that at exactly the same time his parents
and older sister were rounded up for deportation, Salomone was felled by this awful malady. He had no idea, that terrible January when his life hung in the balance, that his parents and sister were also prisoners, albeit in a far more sordid kind of jail, in Milan, and confronting a deadlier and more ruthless enemy than pleurisy. Arrested in December as they prepared to flee across the Swiss border, Bahia, his mother, along with his father, Lelio, and sister, Violetta, found themselves among the thousands of Jews who had waited too long to leave their beloved Italy.

 

NEVER HAD A DOCTOR
'
S
orders been taken so literally or implemented so zealously.

Healing Salomone became my grandmother's sole endeavor.

Other women would have felt overwhelmed and resentful at having to care for a desperately ill grandson as well as a pregnant daughter-in-law. But Zarifa, with her profound sense of familial duty, embraced the responsibility.

Her blue eyes gleamed at the challenge.

My grandmother viewed cooking as a kind of black art—part skill and part magic. She was surprisingly lithe in the kitchen, considering her advanced age, able to maneuver from pot to pot, stirring a bit here, adding a spice or condiment there. Then there were the pieces of apricot that she inserted anywhere she could—inside a chicken breast, beneath a steak, alongside a pot of stuffed grape leaves, or in the massive fish from the Nile, the
bouri,
that both her son and grandson loved above all foods. She would use dry apricots because it was so hard to obtain the fresh juicy ones except during the brief apricot season.

She would have liked to impart some of the secrets of her cooking to Edith, to share with her recipes of old Aleppo. Alas, even after she became pregnant, Leon's bride continued to show no interest in Zarifa's bubbling pots and pans.

At 6:00 a.m. each morning, my grandmother would appear by Salomone's bedside. Lightly tapping him on the shoulder, she'd hand him a tray with half a dozen raw eggs. He was always surprised at how hungrily he ate them.

An hour later it was time for breakfast. The rest of the house was awake by then. Leon, already back from synagogue, sat in the dining room enjoying tea with milk, while Edith sipped sweet black coffee. Zarifa would break away to prepare a special tray for her grandson. She loaded it with fresh milk, purchased that morning from the man who came each day with his cow and goat to the back of the house and asked her to choose which milk she preferred. She often chose cow's milk, which was tastier and costlier than the thin, inexpensive, slightly discolored goat's milk. She poured it into a special outsize bowl for her grandson, along with bread and cheese and a tub of fresh butter, then sat down near the bed and watched to make sure he ate.

By ten, the house was silent again. Leon had left to attend to his business, and Edith had returned to her room and her books. Zarifa went back to her grandson's bedside to offer him his mid-morning snack: six bananas.

Shortly before noon, she was back in her kitchen, grilling him a steak. He'd find apricots tucked under the meat, giving it a piquant flavor.

By one, the family gathered again for lunch. In his bedroom, Salomone was offered a plate that overflowed with whatever Zarifa and Edith were eating in the dining room. Typically, that meant rice and vegetables, along with chunks of stewed meat or chicken.

After having consumed the equivalent of four meals, Salomone was allowed to rest. Zarifa gave the maid strict orders not to make up the room as he slept, though only for a couple of hours, because she believed that to defeat the pleurisy, he had to be eating at all times.

By three, she was back at his side, carrying a tray laden with four or five more bananas, which brought the day's total to almost a dozen. The doctor had stressed the importance of calcium, but it wasn't readily available because of the war. Eating twelve bananas a day helped give my cousin the needed vitamins even as my father arranged to buy black-market calcium tablets.

Afternoon tea was a ritual Zarifa relished, though she substituted strong black Turkish coffee for tea. When Salomone became ill, she used the coffee he adored as an inducement for him to eat the fresh cakes and rolls she had purchased.

She was delighted to see how, without prodding, he polished off the milk and coffee, along with the pastries, jam, fresh rolls, and butter.

The family, with the exception of my father, came together again at dinner, which was served at eight o'clock. It was the meal in which Zarifa truly outdid herself. It didn't matter that Salomone had already eaten six times when evening rolled around. My cousin was fully expected to consume multiple courses.

That afternoon, my grandmother would have dispatched the maid to Zamalek, the most upscale neighborhood, to buy a kilo of cherries, which were a great delicacy, and hard to come by. They were needed to make meatballs with sour cherries, a dish that took hours to prepare, and that she had learned in her mother's kitchen in nineteenth-century Aleppo. Zarifa would knead half a dozen spices into the chopped meat—cinnamon, of course, along with salt, black pepper, and
baharat,
a kind of allspice. She'd add tamarind and a large spoonful of sugar into the sauce she made with the stewed cherries, then, remembering how sick her grandson was, and the baby that Leon and Edith were expecting, she'd throw in another spoonful of sugar. The effort was worthwhile; how wonderful to see Salomone devour the dozens of miniature meatballs, which were sweet and tangy at the same time, like nothing he had ever tasted before or would ever taste again.

The high point of dinner was also its finale. Zarifa would arrive bearing her signature dish, an immense platter of rice topped with
mesh-mesh,
juicy apricots that had been cooked for so many hours they had melted into a kind of syrupy marmalade. No matter what else she had made, lamb stew, steak, okra, or chicken, it was considered a must to end the meal with a plate of rice topped by
mesh-mesh.
Salomone gleefully helped himself to plate after plate of apricot-laden rice. He loved whatever his grandmother loved and was convinced, as was she, that the apricots would single-handedly vanquish the pleurisy.

Edith was the only one who showed little enthusiasm.

Zarifa tried to ignore the fact that her daughter-in-law ate only the fluffy grains of white rice, pushing aside the stewed fruit she had so lovingly prepared.

Two months and hundreds of Zarifa's meals later, it was time to return to Dr. Grossi.

When Salomone got up from bed to get dressed, he found that none of his clothes fit. He had gained more than fifty pounds. Leon instructed his nephew to put on a pair of loose cotton pajamas. He took Salomone's arm while the porter ran to summon a taxi.

Salomone looked nervously up and down the street to see if anyone would notice that a grown man was wearing pajamas in broad daylight.

“Seulement les fous s'habillent comme ça,” he grumbled; Only crazy people dress like this. But my father ignored him, and the taxi raced through the bustling streets.