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More than 4,000 pounds of meat, 200 volunteers and 10,000 visitors are expected at the Jewish Food Festival this Sunday and Monday, Jan. 17-18, at the Weinstein JCC.

The festival, now in its ninth year, has grown in popularity over the years, outgrowing its first location at the Keneseth Beth Israel synagogue.

The festival moved to the JCC a few years ago, but outgrew even that space. Last year, organizers added 5,000 square feet by turning the front yard of the JCC into a giant outdoor serving area with heated tents. Visitors got in line, paid for their food, then took their dishes inside to eat and listen to music.

“That’s made a tremendous difference,” said Rich Goldberg, coordinator of the festival. “Last year, the lines were short to none.”

Goldberg attributes the popularity of the festival to the food, which is all homemade. Stuffed cabbage, seasoned beef and rice wrapped in cabbage and cooked in a tomato sauce, is one of the most popular items on the menu.

Potato latkes, brisket and corned beef also are popular, as well as dishes such as shwarma, which is turkey and lamb mixed together, cooked on a spit and served shaved thin as a wrap or as an entrée with falafel and Israeli salad.