This year our Purim seudah will be a Sephardic desayuno, a dairy lunch that usually includes a variety of burekas, boyos, cheeses, cuajado (frittata), huevos haminados (overnight brown eggs), salads and dips. There’s an old Ladino adage Neil loves to quote every year around this time. It goes “Purim por un lado, Pesah en la…
This last week, orange made the biggest statement. Orange balloons, orange sweatshirts, orange ribbons and orange heart emojis symbolized our heartbreak, our pain, our sorrow. As a child of the 70’s, I remember orange as a predominant color. Alongside brown, avocado green, dark purple and golden yellow, burnt orange featured in clothing, automobiles and interior…
I knew my family would enjoy these fish cakes because who doesn’t love fried food? Recently, Sharon and I got to meet one of our heroes — the iconic Jewish cookbook author and food writer Joan Nathan. Our dear friend, food blogger Dana Shrager (@danastablela on Instagram) invited us to a Joan Nathan book signing…
Kubbah is the jewel of the Babylonian Jewish kitchen. I was a Sabra, with an ancient Babylonian Jewish lineage, transplanted to the very British environs of the southern suburbs of Sydney, Australia. At Kirrawee Public School, I wore a light brown plaid school uniform. I attended the compulsory Church of England scripture class and took…
This versatile cake recipe works with so many ingredients, like fresh blueberries, raspberries and blackberries in the winter and stone fruit in the summer. One of my most memorable Shabbat luncheons was spent at the picturesque Ruth Rimonim Hotel in the heart of the Old City of T’zfat (Safed) in August 2015. The hotel, which…
Here’s a delightful citrusy lemon cake with that perfect crumb and luscious, creamy meringue My aunt Clara, my father’s older sister, was tall, thin and beautiful, with blue eyes and platinum blonde hair. She and her husband lived in Rabat. They never had their own children, but she was utterly devoted to his sisters, nieces…
Aruk are incredibly versatile — they taste amazing hot and crispy, straight out of the frypan, and they are also delicious at room temperature. On long hot summer Friday afternoons, my grandmother Savta Rosa would preside over a legendary table in the garden of her Ramat Gan home. As the widowed mother of six sons…
There’s an old Ladino saying — “Los huseos vinieron a su lugar, which translates to “my bones fell back into place.” That’s how this soup made me feel. This week has been filled with so many emotions — fear and sadness, anxiety and angst. As so many Angelenos have said, I could never have imagined…
The winter flavors and the indulgent ingredients of the salad are enhanced with a sweet, salty, spicy sesame oil and ginger dressing. Neil was in his teens when he met his mentor, Dr. José Nessim. Dr Nessim was a renowned obstetrician/gynecologist, who delivered generations of babies and treated women from many backgrounds, including the wives of…
These tartlets are the perfect combination of crispy pastry and earthy mushrooms Now that the fun and commotion of Hanukkah and the winter holidays are behind us, we wish you all a very happy and healthy new year! Today I went for a walk in the early morning fog. I made the decision that I…
If you have never made Hanukkah donuts, Sharon and I encourage you to make this recipe. Hanukkah is truly a magical holiday! I love that I have eight nights to celebrate with special friends and beloved family. To listen to corny Hanukkah songs. To indulge in insanely addictive Krispy Kreme donuts and fluffy pillows of…
Yes, this is a winner. Serve them on Friday night for Hanukkah. Your family and guests will be so impressed. Hanukkah in Morocco was very different than in America. When we came to America, my family celebrated Hanukkah the same way that they had for centuries in Morocco. We would light the menorah, have a…
For the Jews of the Ottoman Empire, one of the most classic comfort foods has always been “keftes de carne con arroz” (fried breaded meat balls with Spanish red rice). My husband Neil spent his childhood years at the old Sephardic Hebrew Center in Ladera Heights, home to the last Rhodesli synagogue in Los Angeles….
Ka’ak is a primal memory for me. Ka’ak is a primal memory for me. My grandmother Nana Aziza always, always had a supply of crispy, salty ka’ak in her home. And she always served it as an afternoon treat with a glass of her cardamom infused black tea. As a little girl, I loved sitting in…
This week Sharon and I offer our amazing roasted butternut squash soup garnished with a crispy, spicy granola. Before I was a homemaker and a Sephardic Spice Girl, I was in the fashion retail business. I had a store on the Third Street Promenade in Santa Monica. I loved it. I loved buying the clothes…
The cake is lightly sweet, with the citrusy orange rind pairing perfectly with the dates. I often think that I was born with a date in my mouth, because soft, plump and dark Medjool dates are so abundant in Morocco! Prized for their rich caramelized flavor, dates are served at weddings and to welcome royalty. …
With its unique blend of honey, ginger and cinnamon, tfaya is the perfect topping for this turkey season. Can you believe there are people who don’t celebrate Thanksgiving? I love Thanksgiving and I’ve been a fan since my family arrived here from Morocco in October 1973. My family had never heard of this holiday but…
This delicata squash and quinoa salad is our way of embracing the season with a recipe that has all the fall feels. Last Shabbat, my son Sam, my daughter-in-law Estrella and my adorable baby granddaughter Raquel, slept over. Sam invited two high school friends, their sweet wives and sweet three-month-old babies to join us for…
Harissa is a hot, spicy, aromatic chili pepper paste that is indispensable in the North African kitchen. Many, many years ago, a tiny little woman called Trinh Le changed my life. The first time, I was picking up my grandparents from her home after their acupuncture appointment. She took one look at me and said…
Whether you call it babka, “ugat sh’marim” or by its modern Israeli name “crunch,” this is a truly easy and brilliant dessert for busy Jewish cooks the world over. It was Israel in the 1970’s. I was nine years old and we were visiting my maternal grandparents, as well as my many aunts and uncles…
Grapevine leaves are the perfect festive food. A food that requires the luxury of time. The preparation, research and publication of this article was made possible by a grant from the Memorial Foundation for Jewish Culture. My grandmother Nana Aziza had a generous heart and a nurturing spirit. She lived her life recreating the warmth and beauty of her…
