A couple of posts ago I wrote about reuniting with my childhood friend Danielle, from a large Moroccan family, who had grown up to become a caterer.
At the time of the reunion I had been fantasizing about a Moroccan lima bean dish that I had spied at a restaurant but didn’t order for some reason, and Danielle was kind enough to help me identify and recreate it.
Sensing that I had tapped a culinary jackpot, I asked her for some more recipes, and went home from our reunion brunch with an entire Moroccan dinner menu scribbled on a napkin.
This simple beet salad was part of that jackpot payout. Served warm, it’s a perfect combination of earthy, sweet, tangy, tart, and spicy. And it’s sooo pretty.
One of the main ingredients in the harissa dressing, harissa, is a North African staple—a hot chili paste whose main ingredients are a variety of chilis, garlic, and spices that vary by household and region.
It’s easy to find if you have access to a good international market, and can also be purchased online.
Nutrient values are estimates only. Variations may occur due to product availability and manner of food preparation. Nutrition may vary based on methods of preparation, origin, freshness of ingredients, and other factors.
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Jewish recipes are the heart of every Jewish holiday celebration. There’s a special dish (or five!) for every occasion, from the high holidays to Shabbat dinners! Here are my favorite Jewish recipes for the holidays or any day.
Brisket is braised in a mixture of red wine, beef broth, dried fruit, and North African spices for a Mediterranean take on the traditional Jewish holiday dish. This recipe was adapted from a recipe by Jayne Cohen in Bon Appetit.
You can make a gluten-free version by substituting gluten-free brown rice flour for the flour. You can also jazz up the recipe by adding thinly sliced scallions or substituting sweet potatoes, parsnips, or apples for some (or all) of the potatoes. This recipe serves about 4 people and is easily doubled or tripled.
This Instant Pot hummus from scratch starts with dried chickpeas and takes less than an hour to make—and that's start to finish time. There's no need to soak the beans. The result is lush, rich, creamy, and full of flavor.
This is a great way to use up leftover cooked couscous. The dressing can be whisked together in a bowl, but is especially easy to make in a food processor—chop the parsley leaves in the processor first, then add the other ingredients and process until smooth.
Ground lamb is mixed with lots of fresh herbs, aromatics, and spices and then grilled on skewers. I like to serve these with pita bread, hummus, tzatziki, harissa or chermoula, and a salad of romaine, cucumbers, and tomatoes with lemon dressing. Brown basmati rice is a great accompaniment as well.
Pita bread is surprisingly easy to make and watching the rounds puff up in the oven is so, so satisfying. Use them for sandwiches or cut them into triangles and use them to scoop savory Middle Eastern dips like my Instant Pot Hummus, baba ganoush, or tzatziki.
This bright, fresh, kosher for Passover salad—a take on the popular Middle Eastern bread salad called fattoush—gives the plain crackers new life. Spiced, baked matzo “chips” replace the usual flat bread, but other than that, this hearty salad packs all the fresh herby, tangy, spicy flavor you expect from fattoush.
Sufganiyot are traditional Israeli jelly donuts often eaten during Hanukkah, along with other fried foods. Because, of course, fried foods celebrate the miracle of the oil! This recipe makes a simple, lightly sweetened fried dough that can be filled with jelly or the fillling of your choice and dusted with powdered sugar.
Israeli Salad, distinguished by finely diced tomatoes and cucumbers, is described (by Wikipedia) as "the most well-known national dish of Israel." Variations on the theme are limitless. Our version includes hard boiled eggs and feta cheese.