Step 1

Sprinkle the eggplants with salt and let sit for 1 hour to draw out the juices. Rinse and pat dry.

Step 2

Heat 2 tablespoons of oil in a large stew pot over medium heat and add the onions and garlic and a small pinch of salt. Sweat down until translucent, around 5 minutes. Add the tomato paste to the pan and stir to combine.

Step 3

Add eggplant, zucchini, and bell peppers to the pan, cover and cook over medium heat. Stir every ten minutes, for 35-40 minutes, until vegetables reduce about halfway in size.

Step 4

Right before vegetables reach tenderness, add in the red wine vinegar. Stir to combine. Taste and add more salt, pepper, or red wine vinegar if desired.

Step 5

Remove from heat. Serve hot or cold, with bread and j’ben cheese.

Step 1

In a large heavy-bottomed pot, heat the oil over medium-low heat. Add the bell peppers and saute until they have softened, about 15 minutes. Add the minced garlic and cook until fragrant, about 2-4 minutes.

Step 2

Add the crushed tomatoes, hot peppers and salt and mix. Reduce the heat to low and simmer the mixture for at least 2 hours, stirring occasionally to prevent any sticking on the bottom of the pan. The mixture should become a deep red and very thick. Marie often cooks this down for more than 3 hours to get a super deep, silky salad.

Step 3

Once the salad is ready, pour in the huile rouge and cook, stirring often, for another 10 minutes. This will add a glossy sheen and a bit more spice. 

Step 4

This salad can be made up to 3 days in advance.

Step 1

Heat the oven to 400F.

Step 2

Scrub each beet then dry and wrap them in tin foil. Place the beets onto a baking sheet and roast for 55-60 minutes. You can check for doneness by slightly unwrapping one beet and trying to puncture it with a fork. It is ready when the beet is fork-tender.

Step 3

Remove the beets from the oven and allow to cool completely. Remove the skin from each beet with your hands or a small paring knife, then cut into 1/2 inch-thick wedges.

Step 4

Toss the beets with the rest of the ingredients and serve immediately. 

Step 1

Heat the olive oil in a Dutch oven or other large heavy-bottomed pot over medium-high heat. Add the turmeric and 2 tablespoons of the garlic and cook until aromatic, about 1 minute. Add the fava beans and water and bring to a boil. Cover the pot, reduce the heat to low, and simmer, covered, until the beans are completely tender, 30 to 35 minutes.

Step 2

Meanwhile, in a small bowl, stir together the harissa, canola oil, lemon juice, the remaining 3 tablespoons garlic, and 2 teaspoons salt; set aside.

Step 3

Transfer the beans and the cooking liquid to a blender, add 1 tablespoon salt, and puree the soup until smooth; you may need to do this in batches.

Step 4

Return the soup to the pot, taste, and add more salt, if you like.

Step 5

Serve the soup in individual bowls, garnishing each one with a spoonful of the harissa topping. To make ahead, store the soup and the harissa topping separately in the refrigerator for up to 2 days and reheat the soup before serving.

Step 1

Place the tomatoes, green bell pepper, capers, and scallion in a medium bowl. Add the oil, lemon juice, salt and pepper. Toss to combine. Taste and adjust for seasoning adding more salt or lemon to taste.

Step 2

Serve immediately with your favorite summer spread or over couscous like Kathy

Step 1

Soak all the dried chili peppers including the chilis de arbol in a pot with warm water for 1 hour. 

Step 2

Strain the peppers and remove their seeds and stems. Lay the peppers over a paper towel-lined tray and set them aside to dry for about 15 minutes.

Step 3

Place the peppers and garlic cloves into a food processor. Process the mixture until a smooth paste is formed.

Step 4

Transfer the pepper and garlic paste into a large mixing bowl. Add the cumin and salt and mix well until combined. Taste to adjust any seasonings.

Step 5

Transfer the harissa paste into a 1 ½ cup sterile glass jar. Pour up to ½ cup of olive oil over the paste to seal the harissa.

Step 1

Bring 4 cups of water to boil. Place the tomatoes in a deep, heatproof bowl. Pour enough boiling water over the tomatoes to cover and set them aside for 3 minutes. Drain the water and peel the tomatoes.

Step 2

Cut the tomatoes into ½ inch cubes. Place the tomatoes into a dry saucepan over medium low heat. Add the bell pepper, jalapeño pepper, and garlic. Cook the vegetables, stirring every 10 minutes to prevent scorching. Cook for about 45 minutes to 1 hour or until the vegetable liquids have reduced.

Step 3

Add vegetable oil, salt and paprika and continue cooking, stirring often, until the tomatoes and peppers are jammy, about 45 minutes to one more hour.

Step 4

Serve the matbucha with pita or challah. Leftovers will hold in the refrigerator for 5 days.

Step 1

Heat oven to 350°F. Then crumple up a large piece of parchment paper so it becomes malleable and line a 10” inch wide, 2” inch high cast iron pan with it and set aside.

Step 2

Heat the olive oil over medium heat in a separate 10” inch wide, 2-inch deep cast iron pan. Season the potatoes with salt and pepper on each side, then add to the heated oil. Fry on both sides, 4-5 minutes total, until golden brown and crispy. Remove from the pan and place on a paper towel lined plate to soak up the oil. Set aside.

Step 3

Add butter to the pan over medium heat and add the onion, garlic, turmeric, a pinch of sea salt and a crank of black pepper. Let the onions and garlic caramelize, around 7-8 minutes, stirring. Add the lemon juice to the pan, deglaze and turn off the heat.

Step 4

In a bowl, beat eggs together with 1 teaspoon of sea salt and a few cranks of black pepper. Gently mix the fried potatoes with the eggs, onion, and garlic and add to the lined cast iron pan. Sprinkle the cheese, spinach, and peas into the egg mixture and gently mix so everything is spaced out evenly in the pan.

Step 5

Put in the oven and bake until the center is no longer molten below the surface, about 20 minutes. The omelette will continue to cook as it cools, so it’s better to take it out when it looks like it's just about to be done. You want the end result to be fluffy, not completely solidified.

Step 6

Take out of the oven and let cool for 5-10 minutes. Hold opposite sides of the parchment lining and lift to transfer onto a serving plate. You can either tear the parchment and slide it out from underneath or flip onto another plate to remove and then flip back onto another plate so the baked side is facing upwards. Cut into slices and garnish with parsley. Serve fresh, while hot.

Step 1

Combine the olive oil, tomatoes, garlic, peppers, paprika, salt, and 2 cups of water in a large skillet or braiser.

Step 2

Bring to a simmer over medium-high heat, then lower to the lowest possible flame and cook for 4-5 hours. This may require moving your skillet to the smallest burner on the stove. Stir occasionally and add water, 1 cup at a time, as necessary until a deeply flavorful, thick, jammy base forms.

Step 3

To finish, gently crack the eggs over the sauce. Cover and cook on medium-high heat until the whites are hardened but the yolk is still runny, about 5 minutes. Serve immediately with homemade bread.

Step 4

Sauce can be frozen or stored in the refrigerator for up to 5 days.

Step 1

Make the sauce: In a wide, heavy bottomed pot, heat the olive oil over medium-high heat. Place the sliced onion into the pot and saute for 4 minutes.  Lower the heat to medium-low, cover and allow to soften for 15 minutes. Stir the onions every 5 minutes or so. Pour the crushed tomatoes, ¾ cup water, tomato paste, 1 teaspoon salt, ½ teaspoon white pepper, the cane sugar and bay leaves into the pot and stir. Reduce the heat to low and simmer for 30 minutes, adding up to 1 cup of water to achieve the desired consistency. 

Step 2

Prepare the fish balls: In a food processor pulse the fish, chopped onion, eggs, cilantro, 1 tablespoon salt, 1 teaspoon white pepper, nutmeg, mace and sunflower oil. With oiled hands, form 24-26 balls, about 60 grams each. Place them onto a parchment-lined baking sheet.

Step 3

In a medium sized pot, bring water to a boil with 1 teaspoon of salt and a spoonful of sauce. Carefully place the fish balls into the water and cook for 5-7 minutes. This allows the balls to firm up before going into the sauce. Do this in batches. 

Step 4

Place the fish balls into the sauce and simmer, covered for 10-15 minutes until they are cooked through.

Step 1

Preheat the oven to 400ºF. Heat the oil in a large skillet, then saute the peppers until softened, about 4 minutes. Add the garlic and saute for 1 minute. Stir in the tomatoes and lemon, and cook until the vegetables soften, 5 to 7 minutes, then stir in the cilantro. Stir in the paprika, cumin, turmeric, and 1 teaspoon of salt. Remove from the heat.

Step 2

Place the fish, skin side down, in a large glass or ceramic baking dish. Generously salt and pepper the fish, then pour the vegetable mixture over. Cover the baking dish loosely with foil. Bake until the fish is nearly cooked through at its thickest part, and flakes apart when pulled at with a fork on the thinner parts, about 20 minutes.

Step 3

Remove the foil. Turn on the broiler to high and cook for an additional 2 to 4 minutes to char the vegetables. Pull the fish from the oven and let sit for 5 minutes–the residual heat will finish cooking the fish. Serve immediately. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Step 1

Make the garlic confit: Peel the garlic cloves and place in a small saucepan. Cover with olive oil and sprinkle with ¼ teaspoon of salt. Cook on low heat for 30-45 minutes, until garlic is soft and tender but not falling apart. Transfer the garlic to a clean jar and pour olive oil over the cloves. Let cool and then seal with an airtight lid.

Step 2

Prepare the peppers: roast the bell and poblano pepper over the open flame of your gas stove (if you don’t have a gas stove you can use the broiler) until blackened on all sides, about 8-10 minutes. Place the peppers in a plastic bag to cool. Peel and seed each pepper and slice into strips ¼” wide by 1” long. Place the roasted bell pepper in a small bowl and mix with a ¼ cup of olive oil and ⅛ teaspoon of salt (set poblano pepper aside).

Step 3

Assemble and layer ingredients (think of it like a mini-art project!): on a medium platter, begin by arranging a mix of tuna and snapper pieces about one inch apart from each other. Dab the harissa around the fish in 8 equal portions measuring a ½ teaspoon each. Cut cherry tomatoes in half and squeeze seeds evenly across the plate. Break up the cloves of garlic confit and evenly distribute over the fish. Scatter 12-14 slices of red pepper, 6-8 slices of poblano pepper and 8-10 lemon slices around the plate. 

Step 4

To finish, spoon olive oil over the fish, top with the juice of ½ a fresh squeezed lemon, cilantro leaves and maldon sea salt.

Step 1

Preheat the oven to 425°. Lay the peppers out on a baking sheet and toast for about 1-2 minutes until they puff up a bit. Remove from the oven and let cool, then remove the stems and seeds.

Step 2

Place the tomatoes on a baking sheet and roast in the oven for 15-20 minutes, until they begin to caramelize and wrinkle.

Step 3

Place ⅓ of the chillies, the garlic, and the roasted tomatoes in a vitamix or a food processor and blend until uniform. Gradually mix in the rest of the chiles, cumin, turmeric, tomato paste, and oil until a smooth paste forms.

Step 4

Place a large skillet on the stove top over medium heat and add 6 tablespoons of the chraime base, heating for 1 minute. Add the water and bring to a gentle boil.

Step 5

Add the fish and let cook for about 6-8 minutes covered until fish is cooked through.

Step 6

Serve immediately with tahini, olive oil, a few leaves of cilantro and freshly baked challah bread.

Step 1

Place the chickpeas in a bowl and cover completely with room temperature water. Set aside to soak overnight, or for at least 8 hours.

Step 2

Strain the chickpeas from the soaking liquid and rinse with water. Place the chickpeas into a pot and cover with about 4 cups of water, or enough to completely submerge the chickpeas. Place the pot over high heat and bring to a boil. Reduce the heat to medium low and continue simmering the chickpeas for about 1 hour to 1 hour and 30 minutes until tender. Strain and set chickpeas aside. Discard the cooking liquid. 

Step 3

Make the soup: Place the chickpeas into the bottom of the lower pot of the couscoussier. Add the chicken, pumpkin, cabbage, zucchinis, carrots, celery, and kohlrabi into the pot. Cover with water until the water reaches 1 inch below the top edge of the pot. Add parsley, turmeric, salt and pepper. Place the pot over high heat and bring to a boil, about 20 to 30 minutes. Reduce the heat to medium low and place a lid on the pot. Continue cooking the soup with a gentle simmer.

Step 4

Make the couscous: Place the semolina and kosher salt into an extra large mixing bowl. Mix with your fingers to combine. Set 1 cup of water and a seperate cup with ½ cup of oil to the side of the mixing bowl. Place your fingertips into the cup of water and sprinkle water droplets over the semolina and salt mixture, repeat again and sprinkle another round of water into the bowl. Start stirring the mixture with your hand, pressing down and moving the palm in a circular motion. Continue adding droplets of water, a few splashes at a time, and stirring with your hand until the water is well incorporated into the semolina mixture. It is better to add less water at a time to prevent any large clumps. At this point small to medium granules should form in the bowl. Using the same technique as the water, add the oil into the mixture a few droplets at a time, and stirring the mixture with the palm of your hand. After all the oil is incorporated there should be many medium sized granules. Place the sieve over another extra large bowl. Pour half of the semolina mixture into the sieve. Shake the sieve to sift out the semolina mixture into tiny granules. Use your palms to gently press the semolina mixture through the sieve in a circular motion until all the semolina has been sifted through. There may be some large clumps that will not pass the sieve, discard these lumps. Add the remaining semolina mixture into the sieve and repeat the sifting process, until all the mixture is passed through. 

Step 5

Steam the couscous: Increase the heat of the soup to medium and make sure it is actively simmering. Remove the lid from the soup pot and add the steamer extension over the pot. Transfer the sifted semolina mixture into the steamer, poke about 6 holes through the semolina mixture with the back of a spoon to allow steam to enter. Place a lid over the couscoussier and steam the couscous for 45 minutes. Transfer the steamed couscous into an extra large mixing bowl and immediately pour 2 cups of room temperature water over the mixture. Use a fork to stir the mixture and set aside for 30 minutes. Stir the couscous with a fork every 10 minutes while it rests, about 2 times. This step ensures that the couscous will be tender at the end of the cooking process. Transfer the couscous back into the steamer and cover with a lid, no need to poke holes through the couscous this time. Cover with the lid and steam for another 20 minutes. Transfer the couscous into an extra large mixing bowl. Set aside. Remove soup from the heat, discard parsley, and set the pot aside. At this point the soup is ready after about 2 hours and 30 minutes of cooking. Let the couscous cool completely, for about 1 ½ hours, stirring with a fork occasionally, about 4 times. Once the couscous is completely cool, sift it through the sieve into an extra large bowl until all of the mixture is passed through and forms tiny couscous granules.

Step 6

About 20 minutes before serving, place the soup over medium to low heat and simmer to reheat. About 10 minutes before serving, transfer the couscous into the steamer and steam until warm, about 5 to 10 minutes. 

Step 7

To serve, place a mound of couscous into a serving or individual bowl. Add vegetables and chicken from the soup on top of the couscous. Pour a few ladles of the soup over the bowl and serve hot. 

Step 1

Preheat the oven to 300°.

Step 2

In a large heavy-bottomed pot, heat a ½ cup of the olive oil over medium-high heat until smoking (something with a light enamel bottom is good here so that you can see the color of the spinach and oil change). Add the spinach and sauté, stirring frequently with a wooden spoon. Continue to cook, scraping the bottom of the pot with your wooden spoon frequently, until all of the water evaporates and the spinach is blackened. The entire process will take around 35 minutes. As the spinach cooks, add two more rounds of a ¼ cup of olive oil (at about 10 and 25 minutes into the process) when the spinach starts to get overly dry and sticky. The spinach is done when it’s dark and crispy, almost black and the residual oil is a deep green. At this point you can freeze the spinach and use it to make the pkaila later.

Step 3

Remove the spinach from the pot with a slotted spoon, leaving the oil from the spinach in the pot. Add the onions and a ½ teaspoon of salt and sauté until softened, about 5 minutes.

Step 4

Turn the heat to low. Add the blackened spinach, garlic, thyme, cilantro, mint, cinnamon, cumin, coriander, harissa, and beans and stir to combine evenly.

Step 5

Create little pockets in the mixture and plug the bone marrow in (if using). Add the lamb or beef and the sausage to the pot and cover with water or stock (about 6 cups).

Step 6

Bring to a simmer, cover and place in the oven. Cook for 2-3 hours, checking occasionally and adding more water or stock if needed, until the beans and lamb or beef is tender. Season to taste and serve immediately.

Step 1

In a blender pulse the chopped onion and potato until it is completely smooth.

Step 2

In a large bowl mix the beef, potato-onion mixture, 2 teaspoons salt, 1 teaspoon white pepper, nutmeg, mace, matzo meal, 2 tablespoons sunflower oil and 1 cup water. Set aside and allow the flavors to meld.

Step 3

In a wide heavy-bottomed pot, heat ¼ cup oil over low heat. Place the thinly sliced onion into the pan and cover, allowing to soften until they are soft and golden, about 15 minutes. Add 3 cups water, 1 teaspoon salt, ¾ teaspoon white pepper and turmeric. Bring the mixture to a boil then reduce the heat and allow to simmer, covered for about 30 minutes.

Step 4

With oiled hands, shape about 30 balls, about 70 grams each. The mixture will be very soft, so handle it lightly.

Step 5

Place the meatballs into the simmering sauce, cover and cook for approximately 30 minutes. If you don’t have a pot large enough to fit all the balls in one layer, do this step in batches: Place half the meatballs into the simmering sauce and cook for 10 minutes. Remove and place the rest of the meatballs into the pot, cook for 10 minutes. Then return the rest of the partially cooked meatballs (it’s okay if they’re crowded now) to the pot and continue cooking for another 20 minutes.

Step 1

Heat the olive oil in a large heavy-bottomed pot over medium heat. Sear the chicken thighs, placing them skin-side down for 3-5 minutes then flipping to brown for another 3 minutes. Remove the thighs and set aside on a large platter. You will have to do this in batches. 

Step 2

In the same pot you seared the chicken in, lower the heat to medium-low and add the onion. Mix with a rubber spatula, scraping up any chicken fat that has stuck to the bottom. Cover and allow to soften for 5-7 minutes. 

Step 3

Uncover and add the salt, pepper, minced garlic, saffron water, lemon juice, grated ginger, cilantro and olives. Mix to incorporate and cook for another 5 minutes. Remove half of the sauce and set aside in a bowl.

Step 4

Layer the chicken and the sauce that has been set aside in the pot then pour ¾ cups water. Cover and cook over medium-low heat for approximately 40 minutes. 

Step 1

Place the saffron threads in a quart size jar that has a lid. Pour the boiling water over the threads and let cool. Cover and store until ready to use.

Step 2

Place the beef, onion, and parsley in a medium heavy bottomed pot and mix to combine. Add the nutmeg, mace, salt, pepper, vegetable oil and a ½ cup of the cooled saffron water. Cover and cook over medium heat for 1 hour.

Step 3

Stir in the red wine vinegar and the lemon juice. Cover and cook for 10 minutes. Uncover, taste and adjust for salt. Cook uncovered until all of the liquid has evaporated from the pot, about 20 more minutes.

Step 4

Meanwhile, place the potatoes in a large pot and cover with an inch of water. Boil the potatoes until fork tender, about 15-20 minutes. Drain the potatoes, place them back in the pot and return them to the stove. Place over low heat for about 10 minutes until all excess moisture is released.

Step 5

Let the meat cool, then pulse in a food processor for about 10 seconds until coarse and fluffy.

Step 6

In a large bowl, beat the potatoes with a hand mixer or hand blender until combined. Add 3 eggs and continue blending. Add 3 more eggs and salt to taste and continue blending until potatoes are light and fluffy.

Step 7

Preheat the oven to 350°.

Step 8

To assemble: grease a 9x13 inch baking dish. Coat your hands lightly with oil and layer the bottom of the baking dish evenly with a ½ inch thick layer of potato. Next, take a handful of the meat mixture and flatten it out on your palm. Place the flattened meat on top of the potato layer. Continue creating small flat patties in the palm of your hand and unifying them as one layer over the potatoes. Place the hard boiled eggs yolk down in a pattern of your choosing on top of the meat layer. Cover the eggs with another ½ inch thick layer of potatoes (oiling your hands again to prevent the potato from sticking). To the potato layer, add a last layer of the ground meat. Top the final meat layer with a layer of potato. Using a fork, create a pattern in the top layer of potato by drawing horizontal and vertical lines and making a design.

Step 9

Bake for 50 minutes until golden on top.

Step 1

Prepare the chicken: Put the saffron threads in a small bowl and pour the boiling water over them. Let cool, stirring once or twice, then set aside.

Step 2

Season the chicken pieces generously with salt.

Step 3

Heat the oil in a large heavy-bottomed skillet or Dutch oven over medium heat. Add the chicken and cook, turning occasionally, until the pieces are nicely browned on all sides, 10-15 minutes. (You may need to do this in batches to avoid crowding the skillet.)

Step 4

Add the garlic and saffron water to the pan, cover, and adjust the heat to a low simmer. Cook the chicken until it's very tender, almost falling off the bone, 1 to 1 ½ hours. Remove the skillet from the heat and let the chicken cool for about 15 minutes.

Step 5

Meanwhile, bring a large pot of water to a boil, season well with salt, cover the pot, and then reduce the heat slightly so the water stays hot and almost ready to cook the noodles once the chicken is finished.

Step 6

In a small bowl, whisk together the egg yolks and lemon juice until well blended.

Step 7

Pour the egg and lemon mixture into the chicken cooking liquid. Lift the pan and swirl several times until the sauce comes together and is blended.

Step 8

Return the skillet to low heat and cook gently, swirling the pan or stirring with a silicone spatula, until the sauce reaches 175°F and thickens slightly. You can test for doneness by dipping a large spoon in the sauce and running your finger across the coated spoon; if your finger leaves a clear track that doesn't instantly run back together, the sauce is ready. Taste the sauce and adjust the flavors with more salt and lemon juice if necessary; keep warm while you cook the noodles.

Step 9

Bring the pot of salted water back to a boil. Add the egg noodles and cook according to the package instructions. Drain well.

Step 10

Serve the chicken with the egg noodles, ladling the sauce and garlic cloves over the chicken. Sprinkle with parsley, if using.

Step 1

Place the potatoes in a large pot and cover with cold water. Bring to a boil, then lower heat to a gentle simmer and cook until tender, 15-20 minutes. Drain and set aside to cool.

Step 2

While the potatoes cook, bring a medium pot of well salted water to a boil. Add the carrots and cook, until just tender, about 10 minutes. Using a slotted spoon or spider, remove them from the water and set aside. Add the zucchini, and cook until just tender, about 5 minutes, then drain and add to the carrots.

Step 3

Heat the oil in a skillet over medium heat. Add the ground beef, sprinkle with ½  teaspoon of salt and ¼ teaspoon of black pepper. Sauté, using a wooden spoon to break the meat up into little pieces as it cooks, until no longer pink, about 5 minutes. Remove from heat and set aside.

Step 4

Preheat the oven to 375°F.

Step 5

Place the potatoes in a large bowl and mash with a potato masher or the back of a fork. Add the carrots, zucchini, ground beef, hard boiled eggs, regular eggs, nutmeg, cinnamon, remaining 2 teaspoons of salt, and remaining ¼ teaspoon of pepper. Mix well until evenly combined.

Step 6

Heat the vegetable oil in a medium sized pan that can go into the oven. Transfer the potato mixture from the bowl into the pan and flatten well to fill the pan.

Step 7

Cook on medium-high for 10 minutes until stable and browned on the bottom. Take a large plate, place it on the rim of the pan, and using potholders, turn the pan upside down to invert the Ma’akud onto the plate. Then, gently slide the turned Ma’akud back into the pan, browned side up.

Step 8

Bake in the oven for an additional 30-45 minutes until cooked through and browned.

Step 9

Let rest for 5 minutes, then slice into triangles and serve with a wedge of lemon.

Step 1

Season the beef cheek with salt, black pepper, and granulated sugar. Let rest for 10 minutes. In a blender, puree the vinegar, ginger, and garlic.

Step 2

Place the seasoned beef cheeks in a bowl, pour the liquid over the meat, and mix to coat. Cover with plastic wrap and let marinate in the refrigerator overnight or for up to 24 hours.

Step 3

Remove the beef cheeks from the refrigerator. Drain, reserving the liquid, and bring to room temperature. Transfer the reserved marinade to a small saucepan and cook over low heat until reduced by half. Set aside.

Step 4

In a separate small saucepan, bring the stock to a boil. Preheat the oven to 325°F. Add 1 tablespoon of the oil and ½ tablespoon of the butter to a sauté pan and place over high heat. Add one-quarter of the meat and sear on both sides until golden, about 4 minutes, then transfer to a plate with a slotted spoon and set aside. Repeat this process, adding another 1 tablespoon of the oil and ½ tablespoon of the butter to the pan before adding another one-quarter of the meat, until all the meat has been seared.

Step 5

Wipe the pan clean, then return to the stove over high heat and add the remaining 3 tablespoons of oil. Add the onion and bay leaf and cook for 4 to 5 minutes, until the onion is translucent, stirring to avoid browning. Remove the pan from the heat and add the ras el hanout. Stir to coat the onions and bloom the spices for about 1 minute. Add the brown sugar and the reduced marinade liquid and stir to combine.

Step 6

Transfer the onion mixture to a 6-quart baking dish and top with the seared beef cheeks. Pour the hot stock over the beef cheeks. Then cover the dish with aluminum foil. Bake for 2 ½ hours, until the meat is fork-tender and has fully broken down. Remove the cheeks from the oven and uncover. Add the sliced serrano chile and let rest, uncovered, for 1 hour. 

Step 7

To serve, transfer the cheeks to a large serving bowl or tagine and top with the prune and apricots. Garnish with cilantro leaves. Serve with a side of rice, couscous, or mashed potatoes.

Step 1

Preheat the oven to 250 degrees.

Step 2

Mix the cumin, 3 teaspoons of salt, and garlic in a small bowl and rub this mixture all over the lamb shoulder. 

Step 3

Place a 10 quart dutch oven with 2 tablespoons of olive oil over medium to medium high heat. Once the oil is hot, add the lamb shoulder and sear on all sides until golden brown, about 5 minutes per side. Transfer to a plate. Add the 2 remaining tablespoons of olive oil and add the chopped onions.Saute until the onions are golden brown. Add the garlic and saute for 2 more minutes until softened. Add the sugar, 1 teaspoon salt, and thyme and stir. Add the lamb back into the pot and add 4 tablespoons of water. Place a lid on the pot and bring the liquid to a simmer. Transfer the pot into the oven and cook for 5 hours. 

Step 4

Take the pot out of the oven and stir very gently. Add the peas, artichoke bottoms, honey, lemon juice and lemon zest and mix very gently. Cover with the lid and cook for another 45 minutes to 1 hour until the vegetables are cooked through and the lamb is extremely tender. If there is too much juice/sauce in the pot, transfer the lamb onto a plate. Increase the oven to 450 degrees and broil the juices uncovered for 10 minutes until reduced.

Step 5

Make the spice mix: Mix the cumin, garlic powder, salt, lemon zest and cinnamon in a small bowl.

Step 6

Make the chopped olives: Mix the chopped olives with oil, thyme, oregano and rosemary in a bowl until combined well. 

Step 7

Make the confit red onion in vinegar: Heat the olive oil in a 12" frying pan over medium heat. Add the sugar into the oil and stir nonstop for about 7 minutes, until it becomes amber colored. Add the onions in 3 equal batches, mixing after each addition. Add the black pepper and star anise and saute until the onions are golden brown and tender. Add the vinegar and saute for 3 more minutes. Lower the heat to medium low and cook the mixture down until the flavors have nicely mellowed, about 20 to 30 minutes. Remove the star anise, let cool for 15 minutes and serve warm.

Step 8

To serve, plate the vegetables that have been cooking with the lamb on the bottom of a serving platter. Gently place the cooked lamb on top. Pour the cooking juices over the lamb and vegetables. Serve hot. Serve the spice mix, chopped olives, confit red onions and pomegranate jam on the side and add these topping onto each individual portion of the lamb.

Step 1

In a large, deep pan (a 4 qt. braiser works well), heat the oil over medium-high heat. Add the onion, tomatoes, zucchini, bell pepper, and garlic and sauté until onion is translucent, about 5 minutes. Add the water and Ras El Hanout and stir to combine. Cover and cook over medium-low heat while you prepare the Mafrum.

Step 2

Place 2 tablespoons of kosher salt in a large bowl. Dissolve the salt in ½ cup of hot water and then fill with cold water. Place the peeled potatoes in the salt water to soak for about 25 minutes (it will help the potatoes stay together when stuffing them later).

Step 3

Shape the eggplant: Cut the eggplant in half crosswise. Take one half of eggplant and stand it on its larger end. Start to cut a ¼-inch slice lengthwise - but don’t cut all the way through - leave about a ½-inch connected at the bottom. Go back to the top and cut another ¼-inch slice lengthwise this time cutting through all the way at the bottom. The result should be around a 4- inch long pac-man shape. Repeat the same technique with the remaining eggplant. Each eggplant half should make about 2-3 mafrum shapes depending on the size of your eggplant. Place the shaped eggplant pieces in a large dish and sprinkle with 1 teaspoon of kosher salt. Let sit for at least 20 minutes.

Step 4

Make the filling: Place the onion and garlic in the bowl of a food processor and pulse 4-5 times. Add the cilantro and parsley and pulse until coarsely chopped, about 10-15 more times. Take the mixture by the handful squeezing out as much liquid as you can, and place in a large bowl. Add the meat, egg, Ras El Hanout, salt, and pepper. Knead the meat and herb mixture together with your hands until evenly combined. You want to be able to make a ball with the filling and have it hold together. If it’s too wet add some bread crumbs 1 tablespoon at a time until the consistency feels right. If the mixture seems too dry, add an additional egg. Set the mixture aside to rest.

Step 5

Prepare your work station for frying: Place the flour on a large plate (or on a plastic bag, like Nitza and her mom, gathering and throwing out the bag with the leftover flour when done). Place the water, egg and tomato paste in a shallow bowl  and whisk until well incorporated. Pour the oil into a large heavy bottomed pan with high sides (a 5 qt. dutch oven works well) until it reaches 1 ½-2 inches up the side of the pan. Heat the oil over medium-high heat while you stuff the vegetables. The ideal temperature range for frying is between 350-375°F which can be measured with a candy or instant read thermometer.

Step 6

Stuff the eggplant: Rinse the eggplant pieces and dry them on a towel. Stuff each one with ~¼ cup of the meat mixture, as if the pac-man now has a meat smile. Make sure it is packed well and is flush with edges of the eggplant. Repeat with the rest of the eggplant slices. Coat each stuffed eggplant with flour on all sides tapping off any excess and set aside.

Step 7

Shape and stuff the potatoes: Drain, rinse, and dry the potatoes. Using the same technique as the eggplant, cut a ¼-inch slice lengthwise without cutting all the way through, leaving it attached by a ½-inch. Repeat the lengthwise ¼-inch slice, cutting through all the way to create a pac-man shape. Each potato should make ~3 mafrum shapes. Stuff with the meat mixture in the same way as the eggplant, dust with flour, and set aside until ready to fry.

Step 8

When the oil is ready (you can check with a thermometer or by sprinkling some flour into the hot oil - if it bubbles and evaporates it’s hot enough), take one of the well floured eggplant pieces and quickly dip it in the egg batter making sure to coat evenly on all sides. Carefully slide into the oil (as low and close as you can get to the oil, so that it doesn’t splash). Working quickly, repeat with remaining eggplant pieces, being careful not to overcrowd. When the first side is browned, after about 2 minutes, flip and fry on the second side another 3-5 minutes until golden brown on both sides. Use a slotted spoon or a spider and transfer to the pan where the sauce has been simmering. Repeat with the potatoes.

Step 9

The saucepan should be crowded. Gently shake the pan from side to side, so that - like Nitza’s mom used to say - ”every mafrum finds its home”. Once all of the mafrum are in the pan, the liquid from the sauce should cover the mafrum halfway. If this is not the case add ½ -1 cup of water to the pan. Bring to a boil, then cover and cook at a low simmer for 30 minutes or until potatoes are tender. Uncover and continue cooking for 30-45 minutes until the sauce thickens and most of the liquid has evaporated. A perfect mafrum is served with a very thick sauce, and may even be a bit scorched on the bottom.

Step 10

Serve hot, either on a bed of couscous or with some bread.

Step 1

Preheat the oven to 300 degrees.

Step 2

In a stand mixer, stir together the flour, sugar, baking powder, vanilla sugar and anise seeds.

Step 3

Mix in the 3 whole eggs one at a time. Pour in the orange blossom water, oil, and 2 tablespoons of warm water and continue mixing. The dough should be moist and slightly sticky. Place into a bowl and cover with plastic wrap and refrigerate the dough for at least 10 minutes.

Step 4

Separate the dough into two balls and place them on a parchment-lined baking sheet. With wet hands, press the balls into long loaves. The dimensions of the loaves should be around 12 inches long by 3 inches wide.

Step 5

Sprinkle your filling of choice over the loaves and lightly press them into the dough. Fold up the sides and press them together so that the filling is now in the center. Press down to flatten the loaves to be 1 inch thick. Place the baking sheet into the fridge for an additional 30 minutes to set the loaves.

Step 6

Remove the loaves from the fridge, brush with the beaten egg yolk and sprinkle with sesame seeds.

Step 7

Bake the boulou for 30 minutes until golden brown.

Step 8

Remove the baking sheet from the oven and set the loaves aside for about 5 minutes or until they have cooled a bit to the touch and are still warm on the inside. Slice the boulou into ¾-1 inch thick slices and allow the cookies to cool completely. to room temperature.

Step 9

Serve with a side of orgeat syrup.

Step 1

In a large bowl, whisk the flour, sugar, salt, and yeast together. Make a well in the center and pour in the water. Stir with a wooden spoon until a very loose, sticky dough comes together. Cover with plastic wrap and let rise for 30-60 minutes, or until the dough has doubled in size.

Step 2

Heat the oil (yes all of it!) in a large pot or dutch oven (something with high sides) over high heat until an instant thermometer reads 350°F.

Step 3

Fill a small bowl with water for dipping your hands. This will prevent the dough from sticking while you are shaping the donuts.

Step 4

When the oil is ready, wet your hands and pinch off an egg sized piece of dough. Using the pointer finger and thumb of each hand, press a hole in the center of the dough and stretch it out to form a bracelet-like shape with a large circle (the hole will shrink quite a bit when it fries so if you don’t make the hole big enough it will be more of a ball than a donut). Slowly guide the dough into the hot oil. The dough will be incredibly loose and sticky. Don’t overthink it too much! Depending on your pot size, you will likely be able to fry 4-5 sfenj at a time. You don’t want to overcrowd.

Step 5

Fry on each side about 1-2 minutes or until deep golden brown, using a spider or skimmer to flip. Remove from oil and place on a baking sheet lined with paper towels. Working in batches, shape and fry the remaining dough, dipping your hands in the water before grabbing for the next piece of dough.

Step 6

Serve hot with mint tea. Optional: sprinkle with sugar, sugar and cinnamon, or dip in honey.

Step 1

Put the flour, sugar, salt, and yeast in the bowl of a stand mixer fitted with the dough hook and mix on low speed until combined. With the mixer running, slowly stream in the water. If the dough seems dry at this point, add a bit more water, a teaspoon at a time, until the dough just comes together. Increase the mixer speed to medium and mix the dough for 10 to 12 minutes, until uniform and smooth.

Step 2

Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise until doubled in size, about 40 minutes.

Step 3

Pour the oil onto a rimmed baking sheet and spread it evenly. Turn the dough out onto the oiled pan and use a knife to cut it into 24 equal pieces about the size of a gold ball.

Step 4

To shape the dough, stretch one-quarter of one piece of dough out, over, and into the center of the dough ball. Do this three more times, working your way around the dough--think of creating a little parachute with the dough where the four quarters meet at the middle. Make a ring by connecting the thumb and forefinger of one hand. Take the dough ball and, smooth top side first, push it through the ring, which will slightly stretch the surface of the dough, tightening the ball. Pinch the bottom of the ball closed. Coat both sides of the ball with a bit more oil from the baking sheet and place it seam side down on the sheet. Continue to shape the rest of the dough balls.

Step 5

Heat a large nonstick skillet over medium-high heat. Lightly oil a clean work surface.

Step 6

Set a dough ball on the oiled work surface and, using your hands and a rolling pin, stretch and flatten it into a 12- to 14-inch paper-thin round (try not to make any holes, but if it happens, it’s okay). Carefully lift the dough and lay it in the hot pan. You'll have a few seconds to reposition any folds or creases, but don't worry if it's not perfectly flat. Immediately start stretching your next layer. Once the dough in the skillet starts to brown lightly on the bottom, use a spatula to carefully flip it over. Lay the second stretched dough round directly on top of the first and immediately start stretching your next piece of dough.

Step 7

When the bottom of the dough in the pan is lightly golden, 2 to 3 minutes, flip the two layers over. Lay the third round of stretched dough on top of the stack.

Step 8

Repeat this process of stretching, flipping, and adding to the dough stack until all of the layers are stacked in the skillet, like a giant crepe cake. If after you've stacked a dozen or so layers the stack becomes too difficult to flip as one, set that stack aside and start fresh with the rest of your dough. Adjust the heat as necessary while you work so that the layers don't take on too much color. Remove the stack from the skillet and place on a large plate or serving dish.

Step 9

Serve the mufleta immediately. To eat, each person should peel away a layer of mufleta from the stack, drizzle it with butter and honey, and roll it into a cylinder or fold into quarters.

Step 1

Make the dough: Place the vegetable oil, orange juice, sugar, and eggs into a medium sized mixing bowl. Mix until combined well. Set aside. Sift the flour and baking powder into a seperate large mixing bowl. Add the anise and sesame seeds and stir to combine. Make a large well in the center of the bowl. Gently pour the wet ingredients into the well. Use a fork to slowly stir in the edges of the well to mix the liquid ingredients with the dry ingredients. Continue stirring until the mixture forms a dough. Knead the dough in the bowl for about 2 to 4 minutes until the dough is completely smooth and the ingredients are well incorporated. The dough should be sticky. Cover the bowl with a kitchen towel and set aside at room temperature for about 30 minutes.

Step 2

Preheat oven to 325 degrees. Line four large baking sheets with parchment paper and set aside. 

Step 3

Shape the dough: Attach a pasta machine to a counter or add a pasta extension to stand mixer. Transfer the dough onto a floured surface and divide it into 6 even pieces. Take one piece of dough and set the remaining 5 pieces aside. Use your fingers to flatten the dough into a rectangle about 2 inches thick. Starting at the thickest setting of the pasta machine (most likely #1), feed the dough through the machine starting with the short edge of the rectangle and gently catch the flattened dough on the other end with your hand. Reduce the pasta machine to the next narrowest setting (most likely #2), and again feed the short side of the dough through the machine again. The dough should be about ⅛ inch thick. Place the rolled out dough onto a floured surface.

If you are using a rolling pin, see the cook's note below.

Step 4

Using a fluted pastry wheel or a sharp knife, cut the dough into smaller rectangles of about 3 x 2 ½  inches. Peel off any excess dough and reserve. Once the biscuits are shaped, use a pastry hole maker or a fork to poke several holes into each biscuit. Gently transfer the shaped biscuits onto the parchment lined baking trays. If needed, use a knife to help peel the biscuits off of the floured surface. Repeat the dough shaping, cutting and poking process with the remaining 5 pieces of dough.

Step 5

Once the biscuits are shaped, use a pastry hole maker or a fork to poke several holes into each biscuit. Gently transfer the shaped biscuits onto the parchment lined baking trays. If needed, use a knife to help peel the biscuits off of the floured surface.

Step 6

Once all the biscuits are placed on baking trays, transfer them into the oven and bake for about 20 to 25 minutes until golden brown. If needed, bake the biscuits in batches of 2 baking trays at a time. You can shape all the excess dough into one unified piece and make more biscuits using this dough.

Step 7

Set the rifat aside to cool for about 10 minutes.

Step 8

Serve rifat with a side of moroccan tea.

Step 1

Place the gunpowder tea and cardamom seeds in a tea ball. Add the tea ball into a teapot with 2 pints of boiling hot water. Steep for 3 minutes, make sure not to steep the tea for too long. Remove the tea ball.

Step 2

Bruise the mint with the back of a wooden spoon. Set aside.

Step 3

Set 8 glass tea cups on the table. Put 2 tablespoons of honey into each glass. Add 3 large mint sprigs and 1 teaspoon of pine nuts into each glass. Pour the tea into each glass. Add about ½ teaspoon of lemon juice into each glass.

Step 4

Serve hot.