Or, why do we eat wheat berries on Beshalach Torah portion?
Shabbat
Moroccan chicken in olive, tomato and lemon
Chicken cooked in a rich sauce of tomatoes and olives is a traditional Moroccan dish. What makes it special is […]
Israeli chocolate “balls”
Israeli chocolate “balls” are simple, no-bake cocoa, butter and tea biscuits cookies truffles rolled in shredded coconut beloved by all […]
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 […]
Lamb shoulder with spring vegetables
“You shall have a perfect male lamb in its [first] year; you may take it either from the sheep or […]
Bukharian rice, meat and dried fruit stew for Shabbat (Oshisavo)
Oshisavo (or Yoshi save or Âsh-i Sabbâh, according to Max Malkiel, an expert on Jewish cuisine of this region) is […]
Hamin macaroni
Hamin macaroni is a Sephardi Shabbat recipe from Jerusalem of macaroni and chicken cooked overnight to perfection. Just imagine the […]
Iraqi stuffed onions and tomatoes
My grandmother Rachel was a gifted cook. After moving as a young mother from Baghdad to Tel Aviv in 1943, […]
The crock-pot and the Shabbat stew
Slow cookers are back. Not the clunky ones your mother used to have, but shiny, multifunction contraptions that are now […]
Sephardi chicken and potato stew (Sofrito)
In Latin America and Spain, sofrito is a tomato and garlic or onion base for many dishes. But for Israeli-Sephardi […]