This dish is based on a Moroccan fish recipe which my mother and grandmother used to make only on weekdays. God forbid if you made it for Shabbat dinner. Moroccan Jews can be very particular about weekday food vs. Shabbat…
On hot summer days, when I can’t eat anything but vegetables, I like to roast any vegetables I have on hand and serve them with some sort of grain, such as rice or couscous, cilantro, parsley, or dill, and toasted…
Chermoula is a marinade that North Africans use in their cooking. It is usually used to flavor fish or seafood, but it can be used with legumes and vegetables. Very healthy. It’s strange: for someone who grew up in a Moroccan home,…
There’s a traditional Moroccan fish recipe that my mother and the rest of the Moroccan Jews around the world make every Friday for Shabbat dinner. I’ve never met anyone who grew up in a Moroccan home who doesn’t get nostalgic…