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Maqrūt (Fried Diamonds with Dates and Walnuts)

2 hours 30 minutes
This is another type of fried honey pastry common to Jews and Muslims from Morocco.
2 1⁄2 cups medium semolina
1⁄2 tsp. salt
1⁄3 cup melted butter
5 oz dates (or date paste)
3 Tbsp. of orange blossom water
1⁄2 tsp. ground cinnamon
6 Tbsp. neutral oil
1 Tbsp. walnuts, finely chopped
1⁄2 cup water with 1 tsp. orange blossom water
neutral oil
1 cup honey (with 1 tsp. orange blossom water optional)
toasted sesame seeds to decorate

Crispy Rice Cakes with Three Sauces

Jewish food traditions are inspired by the regions throughout the world. Sephardic Jewish cuisine, including North African Jewish dishes, is influenced by neighbors along the Mediterranean. Rice cakes are traditionally included in North African Shabbat meals, with aromatic spices including turmeric, saffron, ginger, cumin, and cinnamon. 

3 Cups basmati rice, cooked and cooled
½ Teaspoon turmeric
½ Teaspoon sweet paprika
Salt, to taste
1 whole lemon
2 eggs
4 Tablespoons cooking oil
1 bunch fresh parsley, curly or flat leaf
2 garlic cloves
1 pomegranate
1 lemon
¼ Cup extra virgin olive oil
Salt, to taste
1 Cup plain yogurt, preferably Greek
1 English cucumber
2 garlic cloves
1 lemon
2-3 sprigs fresh mint
Salt and pepper, to taste
2 Tablespoons cooking oil
3 garlic cloves
1 small yellow onion, chopped
½ Teaspoon cumin
½ Teaspoon sweet paprika
2 roasted red bell peppers (from a can or jar), sliced
28-ounce can crushed tomatoes
Salt, to taste
1 Tablespoon red pepper flakes