Thanks to Matthew Goodman my recipe on page 236 of his book The World at Table Jewish Food Turshi or Chersci Cersci is all the same...

A queen she was with her bright eyes and a white smile Always soft was her voice and joyful SHA HALEIK ( how are you?) ADH CHLY (come...

Couscous: A North African Staple For the Jews of North Africa couscous is as homey as apple pie. By Claudia Roden Today in North Africa,...

CAMELS gazing and grazing crossing in the middle of the street moving slowly Never look in the camel eyes Might grunt Ruminating with...

Just flour & some water to make a sticky dough that creates a light skin called it Warqa (leaf) to fill with egg potatoes and parsley...

Custom Originals The gift that keeps on giving as you grow with any occasion you celebrate, all cornerstone in a life Birthday,...

A customary Judeo-Spanish Sephardim to prepare this with the childre. As a kids I remember my mom would prepare a series of different...

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An edible ROSE How to prepare the dough, crank and roll into the pasta machine into stips, then fry, holding and rolling the strips into...

Buriks is also a sweet dessert, most delicious almond filled. If preparing the skins is a challenge, use egg roll skins, even if a little...