Spring is a wonderful time, if only for fresh artichoke and fava bean. Stuffed artichoke bottoms, with either ground meat […]
Moroccan
Stuffed artichoke bottoms
Since Passover arrives in spring, it is customary to incorporate many spring vegetables on the Seder meal. Stuffing artichoke bottoms […]
Moroccan Potato pie with dandelion (Maakouda)
Maakouda is a Moroccan potato dish, served either as pie or as fritters. For Moroccan Jews maakouda became a traditional […]
Moroccan chickpea and meat Shabbat stew (adafina/s’heena)
Moroccan and Tunisian adafina (or dafina, t’feena, s’heena, s’cheena) is a dish of chickpea, meat and vegetables that is cooked […]
Moroccan sfinge doughnuts
Sfenj (or sfinge) is a free-form doughnut that originated from Muslim Andalusia in Spain, where it was called isfenğ. From […]
Moroccan sweet couscous with chicken (tanziyah)
Tanziyah is a unique dish that combines chicken in a rich sweet-savory sauce of dried fruit and red wine, that […]
Preserved lemon
With spring just around the corner, it’s a good time to preserve lemons. It’s true we can find fresh lemons […]
Moroccan Harirra Soup
Harrira soup recipe is included
The Power of Couscous
Einat Admony is an Israeli chef known for her modern and irreverent interpretations of Middle Eastern cuisine. Her “everyday cauliflower,” […]