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Africa

Doro Wot

Recipe by Leah Koenig

<em>Doro Wot</em>

Ethiopian Jews serve this fiery chicken stew for special meals. Heaps of onion, garlic and ginger meld together into a saucy base and get a big boost of flavor from the Ethiopian spice mix, Berbere.

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Kerri’s Bobotie

Recipe by Kerri Sarembock

Kerri’s <em>Bobotie</em>

Bobotie is a South African meat casserole topped with an egg custard, usually made with milk. There are many bobotie recipes out there, but after trying various, I’ve settled on this as being my favorite, which also happens to be kosher. This recipe is good for any time of year, but I tend to make

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Peri-Peri Chicken

Recipe by Paula Shoyer

Peri-Peri Chicken

Peri-Peri chicken, also called Piri-Piri, which means “pepper-pepper,” is the iconic chicken dish of South Africa. Nando’s, the popular non-kosher chain in the US, features this chicken. People agree that the recipe was first created by Portuguese settlers in Africa, when they discovered the African bird’s eye red chili. Yet many disagree whether the marinade

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Sweet and Scented Fish Tagine

Recipe by Sherry Schweitzer

Sweet and Scented Fish Tagine

Nearly 30 years ago, when I met my husband, we both enjoyed a diet that was largely animal protein-based. He wasn’t a fancy cook—and neither was I—but we both enjoyed cooking, and most of our meals centered on animal protein. I was famous for my brisket, which I cooked without fail on every Jewish holiday,

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Malva Pudding

Recipe by Jack's Wife Freda

Malva Pudding

This South African dessert of Cape Dutch origin is a dense cake soaked in a delicious caramel sauce. It can vary with the additions of ginger, apricot jam, and sometimes brandy or dates. Malva, which is Afrikaans for marshmallow, describes the spongy texture and sweetness of this unique dessert. We bake our Malvas in a

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Madfouna (Oxtail Stew with Swiss Chard)

Recipe by Judy Hallet

<i>Madfouna</i> (Oxtail Stew with Swiss Chard)

Madfouna is also a traditional Tunisian Jewish dish served on the Sabbath. Tunisian Jews call it P’kayla. It’s a special dish that our friend and retired restaurant chef, Moncef Meddeb, insisted we include in our cookbook. According to Moncef, it’s one of the grand dishes of Tunisian cuisine, although he describes it as looking like the

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Market Jelena (Pea and Artichoke Stew with Lamb)

Recipe by Judy Hallet

<i>Market Jelena</i> (Pea and Artichoke Stew with Lamb)

Traditionally stews in Tunisia are prepared with lamb. Today many Tunisians substitute chicken for lamb; both are excellent. For a less spicy flavor, replace the Anaheim peppers with Cubanelle peppers or one seeded and sliced bell pepper. If using fresh artichokes, remove leaves and choke, keeping only the hearts. You can use other vegetables for this

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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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