Posted on 19th of April, 2013 by Lévana
Sephardi food at its best and most fragrant. Straight from the Moroccan kitchen of my childhood. Ridiculously simple ingredients and hardly any labor. I have included several variations to make it a full one-pot dish, but you can choose to go without and make this a wonderful all-vegetable main course...
Filed under: Artichoke Bottoms Recipes, Celery Root Recipes, Chicken Recipes, Chickpeas Recipes, Fennel Recipes, Fish Recipes, Gluten Free Recipes, Jewish Recipes, Kosher Recipes, Lemon Recipes, Moroccan Food, Moroccan Recipes, Pareve Recipes, Recipes, Sephardi Recipes, Tempeh Recipes, Tofu Recipes, Vegetarian Recipes
Posted on 24th of January, 2013 by Lévana
Photo Courtesy sodahead.com Fruit is not just dessert or snack, but a valuable part of many wonderful easy dishes. Fruits pack lots of flavor and nutrition, and are fun to cook with. have fun with this wonderful menu! I am offering here four different fruit salads, one more amazing than...
Filed under: Almond Recipes, Apples Recipes, Apricot Recipes, Chicken Recipes, Cooking with Fruit Recipes, Dairy-Free Recipes, Dried Fruit, Fruit Cake Recipes, Fruit Salad Recipes, Gluten Free Recipes, Indian Recipes, Kosher Poultry Recipes, Kosher Recipes, Moroccan Chicken Recipes, Moroccan Food, Moroccan Recipes, Nuts Recipes, One Pot Meal Recipes, Orange Flower Water Recipes, Paella Recipes, Parsnips Recipes, Recipes, Stories, Tajines Recipes, Tu Bishvat Recipes
Posted on 24th of January, 2013 by Lévana
Sephardis are great fans of fruit in their dishes. This wonderful dish will easily explain why. A sort of fruity take-off on the traditional paella, sans tomatoes. Growing up, we never needed any begging to come to dinner! Fruit pairs beautifully with many exciting aromatic ingredients, such as curry, meat,...
Filed under: Almond Recipes, Apricot Recipes, Chicken Recipes, Ginger Recipes, Gluten Free Recipes, Kosher Recipes, Moroccan Chicken Recipes, Moroccan Recipes, Paella Recipes, Recipes, Rice Recipes, Sephardi Recipes, Tajines Recipes
Posted on 23rd of December, 2012 by Lévana
This whole past week was taken up at my apartment with emergency repairs, and the first time I had full access to my kitchen was Thursday night. Since we are going away to Israel this coming Thursday, for almost two weeks, we wanted to spend this Shabbos with my children...
Filed under: Brownies Recipes, Cake Recipes, Chicken Recipes, Chocolate Recipes, Dessert Recipes, Fish Recipes, Moroccan Chicken Recipes, Moroccan Recipes, Quick Breads Recipes, Quick Cooking Recipes, Recipes, Salmon Recipes, Sephardi Recipes, Shabbos Dishes, Soup Recipes, Spelt Desserts Recipes, Stories
Posted on 8th of November, 2012 by Lévana
Tinkering with the Wonderful Mahia by Nahmias et Fils This recipe is ideally simple, and amply expresses the way we Moroccans love our food, and everyone loves Moroccan food. Side dish? Never heard of it! The vegetables cook right along with the chicken, and are integral part of the dish....
Posted on 10th of October, 2012 by Lévana
Fresh tomatoes are the star of this wonderful dish: Please do not substitute canned tomatoes—there will be a huge difference! To seed them, simply halve them and squeeze the seeds gently out. Plantains come in two varieties: green to medium ripe and even riper. The former are used as vegetables...
Posted on 7th of August, 2012 by Lévana
Richer than I like my dishes to be, but well worth it for an occasional splurge. It is served cold, with the thick sauce served almost as a side dish with the chicken. My special nod to the Russian part of my family, done the streamlined way: who knew a...
Posted on 30th of June, 2012 by Lévana
An all-time favorite among comfort foods. I make them all the time, lean and healthy. No need for a recipe. Form patties about 1 inch thick with lean ground meat (turkey, beef, bison, lamb) or coarsely ground fresh tuna. Broil or grill 2 to 3 minutes, indoors or outdoors, and...
Posted on 22nd of September, 2011 by Lévana
Pastilla is one of the world’s great dishes, and it takes just one delightful bite to understand why. It epitomizes Moroccan cuisine, spicy and sweet, delicate and intriguing. More labored than the dishes I usually share, but then this is a very special treat. I admit I toast the almonds...
Posted on 24th of August, 2011 by Lévana
I inherited the secret for this dish from the wonderful staff with whom I worked all my catering years, two of whom still serve as my assistants at my cooking workshops. My deciding to learn some rudiments of Spanish (a lifeline if you work in a commercial kitchen, with an...