For David Suissa’s mother, the last day of Pesach is the day she serves solda, an old-school Moroccan dish that transforms leftover matzah into comfort food. By the eighth day of Passover, most of us have grown weary of matzah. It is truly the unleavened bread of affliction (and indigestion). But for David Suissa’s mother,…
Mimouna is when the doors of Moroccan Jewish homes are thrown wide open to friendship and everyone is welcome to partake in the festivities. Mimouna is a joyous celebration of love, hope, faith and springtime. It’s the happy ritual that marks the end of Passover. Mimouna is when the doors of Moroccan Jewish homes are…
Whatever customs your family follows at the Seder, just know that you are creating moments of joy and pride and lasting memories From my earliest memories of the Passover Seder, the most dramatic and meaningful part was when my father would walk around the table carrying the ke’arat Ha’Haggadah. All of us would be singing Bib’hilu yatzanu…
Stuffed Artichokes for Sukkot — The Sephardic Spice Girls Way This year we will celebrate Sukkot with our wonderful friends and family here in Los Angeles. We will bring the flavors of the Shuk into the kitchen. My son Ariel called me from Jerusalem this week. He told me that he and his wife Rachel…
Whenever I’m invited for a meal and I ask the hostess what she’d like me to bring, the answer is usually “Chocolate Torte, please!” Being the flower girl at the wedding of my mother’s younger sister Rebecca to Anthony was probably the most exciting night of my five-year-old life. I wore a long white dress…
In the Song of Songs, an allegory of the love between God and Israel, King Solomon extols the fruit of the land — apples, figs, pomegranates, dates, grapes, walnuts, cinnamon and wine. And while there are many recipes for charoset, they all include some of the ripe, luscious fruits of Solomon’s verses. Symbolic of the…
When Brooklyn-born brothers Gary and Errol Winkler came to Southern California in 1973, they dreamed of bringing refreshing Coney Island-style Italian ices to the sunny West Coast. They opened several brick-and-mortar stores called Brothers Italian Ices Cafe. While the ices sold well, they found themselves devoting more and more of their time creating Italian ices…
Chef Shimi told us how he regularly skipped school to be with his grandmother in her kitchen. He told us how they made kubbah (meat-stuffed dumplings) together. He told us how she gave him an education in spices and a love of feeding people. He told us that she never revealed the secret of his…
Ba’ba tamar are the best treat you’ve probably never had—a thin four inch round cookie made with a crispy, unsweetened dough and a soft, chewy date filling. “Sharon! Your grandmother’s cookies!!” was the excited direct message from our friend Ruth when she saw our Instagram post about the upcoming Sephardic Spice Girls Iraqi Master Bake…
Some of the most precious memories that our good friend Mona has from her childhood are the summers she spent with her grandmother Mamamohtaram in Tehran. Her grandmother lived on the ground floor of a three-story building with high walls and a large garden.Her elder son and his family lived on the middle floor and…
My great-aunts would reminisce about youthful afternoons whiled away at my grandparents home. And all the goodies that would appear from their underground cellar that was filled to the brim with dried dates, nuts, jams, cheeses and other delicacies. My first memory of my grandmother Savta Rosa is at the wedding of her youngest son…
What began as an ode to our mothers and grandmothers has become an important effort to preserve our family recipes and the culinary traditions of the Sephardic and Mizrahi lands for the next generation. Princess Lalla Hasna was the honoree at the Gala called Salute to Morocco: Honoring a Dynasty of Tolerance. The sister of…
When my family and I moved to Los Angeles, I learned to eat the classic American after-school treats—peanut butter and jelly sandwiches and chocolate chip cookies and a tall glass of milk.By I so fondly remember those sunny Casablanca afternoons when my mother and aunt Clara would pick me up from school. My aunt drove…
Nowadays, crispy, golden delicious schnitzel is one of the most popular items in the Israeli kitchen and on restaurant menus. When I was 14 years old, my parents sent my older brother Rafi and I to Israel for our summer vacation. Of course, our Australian summer was smack dab in the middle of Israel’s winter…
Cheese burekas are the perfect package—the short crust pastry has just the right amount of crispy flakiness and the filling combines the rich salty, buttery tang of feta and the sharp, intricate flavor of Parmesan with the comforting creaminess of mashed potato. When Rachel’s husband Neil was eight years old, his maternal grandmother passed away….
Sweet and nutty, this rich, creamy soup has the smooth, airy texture of soufflé. The most surprising thing that happened at our recent Sephardic Spice Girl cooking demonstration at Beth Jacob Congregation? The reaction to our Winter Harvest Squash Soup! We were worried that the audience was getting hungry and restless, so we sent out cups…
Marrakesh was magically transplanted to the beach of Chable Maroma on the Mexican Riviera, with Moroccan lanterns flickering with candlelight setting the scene. The vibe was Old World charm meets New World chic when Rachel and Neil hosted their son’s henna party. Marrakesh was magically transplanted to the beach of Chable Maroma on the Mexican…
Almost 30 years ago, when our friend Yosi was dating his wife Esther, he was amazed that her family in Florida and Brooklyn served the same cookies that his grandmother had baked for him when he was a little boy growing up in Jerusalem.Yosi’s maternal grandmother was born in Aleppo, Syria. When she was a…
If you’ve been to an Israeli restaurant, you’ve seen em’chalala, the pretty pink batons of brined turnip. Once upon a time, in exotic lands far away, our grandmothers and great grandmothers fed their families according to the seasons. The rhythm of life for the Jews of the Middle East and North Africa was dictated by the…
A classic Iraqi dish, kubbah shwandar is a vibrant magenta beet broth with meat-filled semolina dumplings. Rachel and I spend a lot of time talking about food. We reminisce about all the amazing meals we’ve eaten. We make lists of recipes we want to try. We consider what produce is in season and we plan…
Freekeh has a rich, nutty flavor and can be cooked like rice and barley. It makes an excellent addition to soups, stews and pilafs. Move over quinoa. There’s a new grain in the kitchen. Freekeh is the new (rather ancient) grain darling of the foodie scene! Called carmel in ancient Hebrew, it is mentioned in…
