Oct 122011
 

[Translate] As I have noted on many of my Moroccan posts, Paula Wolfert is responsible for my love of Moroccan food. When I picked up her original Couscous and Other Good Food from Morocco cookbook over 20 years ago in the original Sur La Table store at Pike’s Place Market in Seattle, Washington, I felt a connection to the food and country that I knew so little about. When Paula announced that she was working on a new Moroccan cookbook, I was so excited and couldn’t wait to get my hands on one. But this time my fingers will not physically turn the pages because I am jumping into the 21st century and buying the Click here to continue reading this post

May 302009
 

[Translate] The Hebrew word for apricot is mishmish. I think it is such a cute word and makes such a nice endearment. Okay, I know it sounds a bit silly, but I do love apricots and it is the beginning of the season here. I decided not to make a cheesecake this year for Shavout and made a apricot flognarde instead. I also carried the apricot theme for Shabbat and made a spicy apricot chicken tagine with chili, ginger, and rosemary. Dried sour apricots are the key to this tagine, so try to find them at your local store. They are called “California” dried apricots in the States. Although I didn’t make a cheesecake for Click here to continue reading this post

Jan 312009
 

[Translate] My father used to sing the Little Lamzy Divey song to us when we went on long driving trips to Florida. I used to love singing that song and it was always one of my requests. The lamb dish I made for Shabbat reminded me of the song. Mr BT surprised me with dried sour apricots that he bought in a spice shop on Levinsky street in Tel Aviv. Levinsky street is filled with spice shops and delicatessens with delights from Turkey, Greece, Romania, etc. I love cooking sweet and savory dishes with sour apricots because they have a much stronger apricot flavour than Mediterranean apricots. I grew up using sour apricots and was Click here to continue reading this post

Jan 042009
 

[Translate] December 30th was my 2nd wedding anniversary and we decided to wait until the weekend to celebrate. I try very hard to keep politics out of my foodblog, but I will say that even though terrible things are happening around us, we still felt we should celebrate our anniversary by making a nice meal. We have postponed birthdays and other special events over the years, but decided that we could have a comforting and quiet meal at home. We hope that the fighting will stop soon and that we can find some way to make peace with our neighbors. The meal that we made had an unintentional color theme of brown. Brown is really Click here to continue reading this post

Oct 262008
 

[Translate] Chreime is a North African dish made from a firm white fish, such as grouper, amberjack, sea bass, grey mullet, carp or even the dreaded rat of the lake, Nile perch. Here in Israel it is typically served for one of the major Jewish holidays such as Rosh Hashana or Passover, but it can really be served any time. This is another dish that I have been wanting to make for a long time, but always thought I had to buy expensive fish to make it with. I had some Nile perch in my freezer that I had been dreading to make something with, and I say dreading because it is really not my Click here to continue reading this post

Sep 062008
 

[Translate] Okay, I know the title is a bit lame, but the photo of the food is even lamer. I forgot to check the batteries on my camera and when I tried to take the photo, the batteries were dead. I had to take a picture with my phone camera instead. Oh well. Beef and veal have been very expensive here the last several months and we decided that it just wasn’t worth spending our hard earned money on expensive meat. However, the supermarket up the road from our house had veal shanks on sale and I couldn’t resist. They were 50NIS (14USD or 9.80Euro) per kilo. So, I bought two meaty ones. I found an Click here to continue reading this post

Jan 262008
 

[Translate] Several weeks ago Raizy, the daughter of a good friend of mine taught me and her mother how to make couscous. Raizy married into a Tunisian/Moroccan family and learned how to make couscous from her mother-in-law. I have wanted to learn how to make couscous ever since I bought Paula Wolfert’s Couscous and Other Good Food from Morocco. I love North African food and have always used instant couscous and always felt like I was cheating. I thought it would be too complicated to make, but after my lesson, it really isn’t that hard. It is a bit time consuming, but you can make it in advance and keep it in the freezer. My Click here to continue reading this post

Sep 212007
 

[Translate] Tonight, I making a simple two course meal consisting of a Moroccan Kdra called Djej Kdra Touimiya or Chicken Kdra with Almonds and Chick-Peas, green beans, and some fresh fruit for dessert. A Kdra is a tagine that is cooked with smen (I have to use olive oil), onions, saffron, cinnamon and sometimes ginger, depending on where you live. I am making a Fez version, which is made with a little dried ginger. I think I was Moroccan in a former life because I am in love with the food, the architecture, the music and the culture in general. My earliest introduction to Moroccan food was when I bought Paula Wolfert’s, Couscous and Other Click here to continue reading this post

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