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...

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,...

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...

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

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...

6 people Beef or chicken 2 Tbsp olive oil 1 chicken cut in eights or 1 lb. stew cubed meat 1 large chopped Onion 18 ripe apricots, can...

Tuesday, September 23, 2008 http://www.youtube.com/watch?v=oELgTaXyf8A Fishing boats would leave in the dark to return at dawn with a...

Serves/ Make 6/8 Ingredients: 5 medium potatoes, peeled cubed 1 white onion, finely chopped 4 Tablespoons olive oil 2 ggarlic cloves,...

Noukides is a variation of pasta, of couscous. 2 cups flour, make a well, in it crack 1 egg and mixed till a malleable dough is form...