Jewish Food Experience Logo

Get a weekly delivery of sweet stories, fresh recipes and hot events in our community direct to your inbox.

Subscribe

Find people, places, recipes, or stories.

Search in:

Close Search

Subscribe to our newsletter!

* indicates required

Africa

Marrakesh Beef Tagine with Prunes and Peanuts

Recipe by Paula Shoyer

Marrakesh Beef Tagine with Prunes and Peanuts

On our family trip to Morocco for vacation, we ate this tagine at the kosher restaurant in Marrakesh and then learned how to prepare it in a family cooking class. The addition of peanuts was a nice touch, but you can substitute other nuts or just omit them. BUTTONS TO USE: Sauté and Pressure Cook

Read the story

North-African Style Spicy Fish

Recipe by Marcia Friedman

North-African Style Spicy Fish

Jewish communities across North Africa—in Algeria, Libya, Morocco and Tunisia—had regionally influenced variations of white fish poached in a spicy red sauce. Versions of this dish were served at Shabbat dinners, and today it’s enjoyed across Israel. This boldly-flavored rendition comes together easily and can be an appetizer or main dish.

Read the story

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.

Read the story

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

Read the story

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

Read the story

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,

Read the story

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

Read the story

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

Read the story

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

Read the story

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

Read the story