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
Isfenğ (The Andalusian Donut)
20 min + 4 hours (or overnight) + 20 min
This fried pastry is common among Jews and Muslims, especially in Morocco and Israel.
1 Tbsp. fresh yeast + 1⁄3 cup lukewarm water
3 cups flour
2 tsp. sugar
1⁄2 Tbsp. salt
1 2⁄3 cup lukewarm water
neutral oil for frying
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.
RICE CAKES
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
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PARSLEY POMEGRANATE HERB SAUCE
1 bunch fresh parsley, curly or flat leaf
2 garlic cloves
1 pomegranate
1 lemon
¼ Cup extra virgin olive oil
Salt, to taste
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CUCUMBER MINT YOGURT
1 Cup plain yogurt, preferably Greek
1 English cucumber
2 garlic cloves
1 lemon
2-3 sprigs fresh mint
Salt and pepper, to taste
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MATBOUCHA
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
Moroccan Sfenj / Yemenite Zalabia (Fried Dough)
Sfenj, deep-fried yeast donuts, are popular in Morocco during Hanukkah; the Yemenite version is called zalabia or zalvyah.
7 ½ cups flour
1 Tablespoons salt
2 Tablespoons dry yeast
2 ½ cups warm water
4 Tablespoons sugar
2 teaspoons vanilla
2 cups oil (for frying)
Camp Recipe: Potato Kugel Cups
If you love potato kugel, you'll really love these bite-sized potato kugel cups! The recipe comes from the 2018 campers at URJ Points Creative Arts Academy, a Reform Jewish summer camp in West Chester, PA.
1½ cups extra virgin olive oil
3 eggs
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
6 large Idaho potatoes
1 large onion, quartered
Paprika, to taste