This cake is perfect for Rosh Hashanah and any special occasion. Writing this recipe made an old childhood memory pop up. I hadn’t thought about it in a million years. Perhaps it entered my consciousness because in a few weeks Beverly Hills High School will be hosting my 40th reunion. (I’m still undecided about going.)…
Tamarind is an indispensable ingredient in the kitchen, lending dishes a sweet and sour complexity. When my children were little, the only way they would eat chicken was when I cooked it with a barbecue sauce. And they loved it when I would spoon the sweet mesquite flavored juices over the rice. Nowadays, on Friday…
Sambusak make a truly nutritious snack that are just perfect for hectic school mornings. Despite its Aboriginal name, Kirrawee was a very white, very Christian neighborhood. A sleepy, leafy green, idyllic suburb in the southern reaches of Sydney. If there were any Jews there, we didn’t know them. There were certainly no Iraqi Jews besides…
With tomatoes and cucumbers at the peak of freshness, Rachel and I wanted to share some enticing and bright summer salad recipes. I’m writing this from New York City. I’m here with my daughters Gabriella and Alexandra, “helping” them move into their respective dorm rooms at Yeshiva University. We’re having a great time dining, shopping…
In honor of Tu B’Av, we are presenting you with two fabulous, very easy chocolate recipes. When I was a little girl, my mother worked as a sales lady at David’s World of Fashion, a chain of fashion boutiques in the western and southern suburbs of Sydney, owned by her younger brothers. She worked at…
For Sephardic Jews, it is customary to eat lentils during the nine days before Tisha B’Av as lentils are a mourner’s food. When we came from Casablanca to Los Angeles, my uncle Albert insisted that my parents rent an apartment in Beverly Hills. So, my parents rented a small apartment on the corner of Charleville…
With a recipe for fish “en papillote” This summer, my daughter Gabriella is spending her summer in Jerusalem on a Yeshiva University internship, writing for an Israeli online publication. In every phone call, she tells us about her interviews and of her exploits traveling around Israel visiting the Nova Festival site, Sderot, the Gaza envelope,…
My absolute favorite from the Moroccan kitchen—meatballs and olives. In the early 90’s, many of our friends were married in quick succession. We had all become a tight social circle through our involvement in the Sephardic Educational Center, which hosted weekly Classes for the Masses at the Kahal Joseph Congregation in Westwood. (Kahal is the…
Most Friday nights, you will find soup as the first course at my home. It was the late eighties. My friend Sheila and I flew from Los Angeles to Athens. From there we took a ferry to the island of Evia. Some of the passengers on the ferry were tourists, but there were also some…
In the early 1970s, the pale blue aerogrammes would arrive every month. The thin, almost translucent paper was folded origami style, into an envelope, with the front addressed to my mother in English. But after my mother would carefully open the aerogramme, the contents revealed a missive written in a tight Hebrew script. I remember…
One of our favorite desserts to bake in the summer is an easy fresh fruit galette After struggling and complaining about May gray and June gloom, glorious summertime has finally arrived in Los Angeles. And I’m so happy about all the wonderful fresh seasonal fruits available. Nowadays, we have become used to having fruits available…
This week, we wanted to inspire you with fresh takes on old-fashioned favorites My Moroccan parents embraced all the American holidays when we moved to Los Angeles in 1973. There were costumes for Halloween, a turkey feast for Thanksgiving and fireworks for the Fourth of July. For our first few years in Los Angeles, they…
As a child of Iraqi Jews, The Farhud has forever been a part of my memory and the holiday of Shavuot will always be shadowed by this tragic event. As a child of Iraqi Jews, The Farhud has forever been a part of my memory and the holiday of Shavuot will always be shadowed by…
1 large jar grape leaves, drained and rinsed2-3 cans Great Northern beans, or 1 pound dry beans soaked overnight, boiled and salted Filling:2 pounds ground beef, lamb or turkey1/2 cup long-grain white rice, rinsed and drained2 teaspoon salt1 teaspoon black pepper2 tablespoons oilJuice of 1 juicy lemon1/2 cup parsley, finely chopped2 tablespoons tomato paste Sauce:4…
A Sephardic barbecue is different from the all-American version with hot dogs and hamburgers. This year the 14th of Sivan, which marks the one-year anniversary of my father’s passing, begins on the eve of June 16. It feels so right that the eve of Father’s Day just happens to be my father’s hazkara (yahrzeit, for you Yiddish…
This delicious recipe, called Cassola in Italian, has many variations. About ten years ago, my husband Neil, my daughter Rebekah and I enjoyed a very beautiful vacation in Italy where we visited Rome, Florence and Venice. On our trip, we ate many incredible meals in the kosher restaurants that line the shiny black cobblestone streets…
1 1/2 cups water 2 tsp of active dry yeast 1 tsp sugar 8 cups of flour 1 cup of sugar 1 tap salt 1 cup milk 4 eggs ¼ cup honey 3/8 cup avocado oil 1 egg, divided, for egg wash 1. Combine dry yeast, warm water, and teaspoon of sugar in a bowl….
On my recent visit to Israel, my cousin Mimi hosted a family reunion at her home on a tree-lined street, high on the hill in Haifa, above the Bahai Gardens. All my cousins came with their children and grandchildren and they each brought a dish. The table was bountiful with roasted salmon, Moroccan fish balls,…
Boyos (sometimes called bulemas) are an incredibly delicious spinach and cheese pastry that originated with the Sephardic Jews of the Ottoman Empire. To say that being in Israel for Yom Ha’Zikaron and Yom Ha’atzmaut was incredibly emotional would be an understatement. Neil and I were there as part of the Sephardic Educational Center mission “Giving…
This rice makes the perfect side dish for a Shabbat meal of fish, chicken or meat. But could also be perfect midweek with beans and a fresh Israeli salad. While Neil and I can trace our roots back to Spain, the different journeys that our ancestors took after the Expulsion in 1492 meant that we…
The best thing about this recipe is the fresh herbs that are layered on top of the fish In the past, you may have read articles in which Sharon and I describe our friend group as The G-d Squad. While some of us have known each other since high school, our sisterhood solidified through our…
