Chicken cooked in a rich sauce of tomatoes and olives is a traditional Moroccan dish. What makes it special is […]
Moroccan
North African stuffed artichoke bottoms in red sauce
Stuffed artichoke bottoms are a traditional dish from the Moroccan, Tunisian and Libyan cuisine. Jews serve them for Passover, as […]
Moroccan/Tunisian rose-shaped fried cookie (debla)
Debla is a rose-shaped fried cookie that is dipped in sugar syrup. It is popular in Algeria and Tunisia, as […]
Moroccan tomato and pepper dip (matboucha)
Matboucha is a stew of tomato, paprika, hot pepper and garlic that are cooked to their essence, to their most […]
Moroccan potato and carrot pie (Maakouda)
Maakouda is a Moroccan potato pie, served either in slices or as individual fritters. Moroccan Jews adapted it as a […]
Moroccan Ojos de Haman Purim bread
The sweet Moroccan ojos de Haman (eyes of Haman, also known as negola or ungola, boyjo de Haman) is a […]
Moroccan pastilla
Pastilla is a phyllo dough pastry stuffed with shredded chicken and dried fruit from the Moroccan cuisine. This festive traditional […]
Moroccan carrot salad
A classic and well loved Moroccan salad, here with a little twist, using tamarind paste for extra intense flavor.
Moroccan eggplant salad (zaalouk)
Zaalouk is a member of the large family of Middle Eastern eggplant salads. In here, the eggplant is roasted and […]
Food and Death: A Look at the Tasty and Tearful Tradition of Jewish Mourning
For American Jews, bagel platters may be the most common food served after a funeral or during the shivah (the […]