Food
Moroccan Jewish cooking runs from the slow cooked Shabbat stew called dafina to the honey soaked mufleta of Mimouna. Explore family recipes for Shabbat, holidays, and every day, and the stories behind them.
Recipes
Preserved Lemons
Ingredients:5 Lemons1/4 cup of saltPreparations:1. Quarter the lemons from the top to within 1/2 inch of the bottom, sprinkle salt on the exposed flesh, then reshape the fruit.
Fish patties with hot sauce
Fish mixture:1 small onion, quartered1 small bunch parsley1 egg2 tablespoons oil
Faduelos
Ingredients:2lbs flour8 eggs1 tablespoon of oil8 tablespoons of water1 cup of powder sugar
Chicken cooked with olives and preserved lemons
INGREDIENTS2 teaspoons paprika2 teaspoon ground cumin1/2 teaspoon ground ginger1 teaspoon tumeric
Chicken Tagine
Ingredients:• 3-4 chicken breasts or thighs• 2 cloves garlic, chopped• 1-2 small onions, sliced into rings• 1 teaspoon turmeric
Dafina- Shabbat Stew
Ingredients:4 tablespoons extra-virgin olive oil2 large onions, chopped4 to 6 garlic cloves
Moroccan Carrot Salad
Ingredients1 tsp cumin seeds2 tsp coriander seeds1 tbsp vegetable oil1 onion, finely chopped
Moroccan Cigars
1 medium onion, finely chopped1/3 cup olive oil15 ounces lean ground beef or lamb2 teaspoons ground cinnamon
Mufleta
No Mimouna celebration is complete without the most traditional of Moroccan Jewish sweets, Mufleta. These crepe like treats are served hot, dripping in honey and butter.For 20 Mufletas:4 cups of all-purpose flour
