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…
The seeds of cultivated fennel, like eggplant, are said to have been brought to France by Jews and other merchants. Of course, wild fennel grows everywhere in the south of France. I have tasted this salad in many North African French homes. It is very simple, and a lovely counterpoint to all the more elaborate…
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…
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…
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.
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…
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.
Making mufleta involves a unique Moroccan grandmothers’ technique that has been practiced for centuries: the first pancake is fried on both sides, and subsequent pancakes are added on top of the first one in the pan, so that they are cooked all at once in a towering stack of a dozen, or even twenty, pancakes…
Maakouda is a Moroccan potato dish, served either as pie or as fritters, that became a traditional Passover weekday dish for many Moroccan Jews. Similar to the Ashkenazi potato kugel, maakouda is a simple pie of potatoes and eggs, the staples of Passover in so many Jewish communities around the Diaspora. As a Moroccan street…
Recipe contributed by Liora Samuel. This is one of the most common accompaniments to Ethiopian injera. The key is to cook the peas until they are tender, but still hold their shape. Another variation of this dish uses fresh green beans, sliced in half, cooked separately in less water until soft and then combined with…
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