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Moroccan Potato Pie (Amhammar) Recipe. Chicken Variation

Moroccan Potato Pie: A great favorite in our Moroccan cuisine. This rustic dish (Amhammar) is a good example of how we make something rich (eggs) or starchy (potatoes) go a long way. Do not be alarmed by the number of eggs used: When you…
parsnips
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Parsnips in Moroccan Hot and Sweet Sauce Recipe

Poor parsnips too often serve as crowd actor And then, ultimate indignity, they get discarded, as in chicken soup. Pfffttt, just like that! Not fair! But in this delicious dish, parsnips are IT! You will also love the simplicity of the dish.…
nut truffles
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Moroccan Spicy Nut Truffles Recipe

My Moroccan Nut Truffles are for nut lovers only: Sort of like the famous Pfeffernusse, Sephardi style.  Moroccan to be exact. Their trademark scent is cloves, lots of it. My nut truffles are perfect for Passover too, and gluten-free without…
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LEVANA COOKS WITH OSEM MATZAH PRODUCTS: FARFEL WITH ONIONS AND MUSHROOMS RECIPE

Farfel is nothing more than matzah cut up small and calibrated for quick cooking. I use the Osem whole wheat version, with wonderful results. You will love the robustness of the whole-grain flavor. No need to wait for Passover to make this…
levana-cooks-OSEM-MATZAH-PECAN-BROWNIE
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LEVANA COOKS WITH OSEM MATZAH PRODUCTS: PASSOVER BROWNIE RECIPE

Passover brownies are virtually undiscernable from year-round brownies, because there is so little flour in the whole preparation that making Passover brownies substituting tapioca starch or potato starch for the flour is a painless transition.…
levana-cooks-quinoa-Fried-Onions-Chestnuts
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Quinoa with Fried Onions and Chestnuts Recipe

Quinoa with Fried Onions and Chestnuts Recipe I love quinoa, on Passover and year-round. A staple in South America, it's a nutritional powerhouse, and delicious too, and so versatile! Quinoa comes in white, red and black, as I did here, so…
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Baked Salmon in Basil Tomato Sauce Recipe

This baked salmon is one of the best salmon dishes you will ever taste. Two simple secrets to perfect baked salmon: The first is hardly a secret by now, but I can’t emphasize it enough: do not cook a second longer than instructed. The second:…
grape leaves
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Herb-Roasted Trout in Grape Leaves Recipe

Herb-Roasted Trout in Grape Leaves Grape leaves are delightful, not only for stuffing but for wrapping fish or chicken, leaving you with a moist and fragrant dish. This dish is overlaid with my favorite Moroccan flavors. I love to serve this…
bourbon sauce
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Brisket in Bourbon Sauce Recipe

My brisket in bourbon sauce is another winner (scroll down for my original brisket). Another brisket of mine with wacky ingredients that comes out to die for! Just ask all the guests that were at my Seder Demo last night: They were falling like…
coconut meringues
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Chocolate-Dipped Coconut Meringues Recipe

Coconut Meringues: Chocolate-dipped! This is serious delicious trouble! Kids, please: Don't let's get into a turf war with the distinguished and wonderful French Macarons, or with the somewhat less distinguished and ubiquitous canned Passover…
artichokes
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Artichokes and Carrots in Lemon Sauce Recipe

Artichokes are a Sephardi favorite. In Morocco they are a staple, and I remember a variety I haven’t seen anywhere else: tiny, with pointed leaves as sharp as thorns, which we used to eat by the dozen at the end of a meal as dessert, much…
raita
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Raita Recipe with Mint and Cucumber

Raita is a cool and delicious way to put out fires in curries, But It is delicious even on its own Mint, cucumber, yogurt: What could be more fun and more yum than this flavor lineup? And you will love the chunky texture. No problem making…