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Africa

Moroccan-Flavored Tofu with Apricots, Olives and Almonds

Recipe by Nava Atlas

Moroccan-Flavored Tofu with Apricots, Olives and Almonds

Bursting with an offbeat combination of flavors, this dish is inspired by a classic Moroccan recipe. It most resembles the classic tagine, a stew-like dish with salty, sweet and tart flavors. Most of the traditional ingredients remain in this veganized recipe; the baked tofu stands in for the chicken customarily used in this dish. Don’t

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Seven-Vegetable Couscous

Recipe by Nava Atlas

Seven-Vegetable Couscous

Seven is a lucky number in Jewish tradition, so a soup or stew featuring seven vegetables is a Rosh Hashanah favorite among Sephardic Jews. With Moroccan origins, this bountiful, colorful tribute to the harvest is perfect for the holiday table, but you can enjoy it any time. What has been Americanized is preparing the couscous

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Libyan Saefra, King Solomon’s Cake

Recipe by Joan Nathan

Libyan <em>Saefra</em>, King Solomon’s Cake

Many families in Libya used to squeeze oranges and bottle the juice to be used all year round. According to Claudia Roden, in her magnificent Book of Jewish Food, using oranges in cakes was a particularly Jewish practice. These cakes, usually prepared with the tart Seville oranges that had to be boiled for hours to

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Abambar (Libyan Almond Cookies)

Recipe by Carine Goren

<em>Abambar</em> (Libyan Almond Cookies)

Abambar are Tripolitanian almond cookies I found in the Netanya market, where they are sold year-round, but especially for Passover. The abambar resemble macaroons, but are less delicate in look and texture. They are cracked and tanned, taste like marzipan and have the unique aroma of bitter almonds. After much trial and error, I came

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Sfenj (Moroccan Beignets)

Recipe by 196 Flavors

<em>Sfenj</em> (Moroccan Beignets)

I was born and raised in Fez, Morocco. It was in Morocco that I received all my Chanukah gifts. I have fond memories of my two generous grandfathers, Yaacov and Yair, who contributed to making the Festival of Lights a magical one for all the children in our family. It is also in Morocco that

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Shakshouka

Recipe by Michael Solomonov

<em>Shakshouka</em>

Construction at Zahav took place during the dead of winter 2008. Since there was no heat in the building, our contractor, Ofer Shlomo, brought in propane-fired space heaters to keep his crew from freezing. The heaters were cylindrical, with flat metal tops—perfect for heating up a frying pan. And so, of course, Ofer made shakshouka

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Shlissel Challah with Bsisa

Recipe by Leah Hadad

<em>Shlissel</em> Challah with <em>Bsisa</em>

Said to be superstitious, both the North African bsisa and the Ashkenazi shlissel challah traditions are practiced around Passover. Both represent prayers for abundance and good fortune. Hoping for a double blessing, I combine both traditions: adding traditional bsisa ingredients (raisins, almonds, spices and sprinkles) to shlissel challah—even if it seems overly superstitious.

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Moroccan-Style Stuffed Artichoke Bottoms

Recipe by Franz Afraim Katzir

Moroccan-Style Stuffed Artichoke Bottoms

Stuffed artichoke bottoms (left in the photo above), prepared by the Moroccan side of my family, always made Shabbat and holiday meals (especially Passover) special while growing up. Coincidentally, Moshe Zusman, who photographed this dish, shared that his own Moroccan mother makes them and that this dish is one of his favorites as well. The

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Mashwieh

Recipe by Kitchen Stories

<em>Mashwieh</em>

Recipe contributed by the late Tamar Katzura. This roasted pepper and tomato salad is just one of the vegetable dishes that accompanies a traditional Tunisian mealtime spread of couscous and meat or chicken. It is great for breakfast, lunch or an afternoon snack, too.

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