Shabbat dinner at my mom’s is like Thanks Giving at Martha Stewart. The dining table is packed with enough food to feed a village.
My mom is actually Martha but without her luck. Her home-cooking and entertainment skills are exquisite.
Unlike most Moroccans my mom spices her dishes lightly and uses lots of herbs instead. Even her Moroccan dishes are delicate and fragrant, and looks esthetic.
It’s fascinating to watch her cook. Her stove and counter are always spotless, even when she cooks. My kitchen some how looks like a war zone when I cook and when I don’t.
There is nothing more comforting then Friday’s lunch sandwich, which is Lechem Bait (home bread) stuffed with one or two Moroccan cooked salads such as Matbucha, babaganush or olives and some braised chicken or meatball with some sort of a vegetable.
One of my favorites cooked salads is the cooked olive salad, which is Syrian olives (first boiled three times in water to get rid of their bitterness) cooked with tomatoes, cilantro and spices.
Lechem Bait (Homemade bread)
The easiest way to remove the pits is to crack them with a mag or rolling pin (see pic above). Bitter Syrian olives work the best because they are hard and don’t fall apart when you cook them.