Passover is my gastronomic week.
Luscious spring vegetables and fruit all around us; the best dairy products, fish, meat, poultry, wines. You call that challenges, restrictions?
I call it a spring thanksgiving feast!
So long blintzes, cereal, rice, pasta, pizza! See you next week, I know you’ll still be there!
So, how can we cope? Brilliantly! Deliciously!
Moroccan Cuisine is my first and most enduring culinary love. Although, I give cooking demos and write my cookbooks on every imaginable theme (all-natural across the board, of course), there is a simple reason Moroccan cuisine is my first and most enduring culinary love. The ingredients are simple, affordable and wholesome, and their integrity always shines through: no gimmicks whatsoever; the preparation steps sometimes so simple as to appear deceptively naïve; the finished dish much more glorious than the modest sum of its parts. Such is the magic of our flavors: bold, assertive, fragrant, guileless: how can you miss?
Main Image - Lamb & Dried Fruit Tajine with Almonds
Photography by Ruvi Leider
As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon Spring 2012) – Subscribe Now