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Shabbat Menu – Orange and Apricot Chicken Tagine

 

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After reading this week’s portion of Metzora, it’s understandable if you’re not the least bit hungry.   Leprosy and the details surrounding ritual impurity do not exactly give one inspiration for a Shabbat menu, but the challenge remains.  The kohen (Jewish priest) purifies the recovering leper with an elaborate ritual involving two birds, spring water in an earthen vessel, a piece of cedar wood, a scarlet thread and a bundle of hyssop.  Somehow, we’ve got a mouthwatering menu that includes EVERYTHING if you consider Saffron the scarlet thread.  Who knew this parsha could taste so good?

Hummus with Pine Nuts and Zaatar

 

Honey Baked Salmon on a Cedar Plank

Orange and Apricot Chicken Tagine

Walnut Crunch Couscous

Strawberry, Fig, Pistachio Tart

 

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About Tamar Genger MA, RD

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Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!

 

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3 Responses to Shabbat Menu – Orange and Apricot Chicken Tagine

  1. Took a stroll around your website and am entranced by the flavors. I read cookbooks like some people read novels. I would love to have a regular dose of your recipes.

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