Passover started last Sunday and while this isn’t a holiday that’s on the Islamic calendar, it is on the Jewish calendar of which there are many Moroccan Jews. The communities in Morocco today are very small and I can’t say I’ve even met someone who is Jewish and living here (yet! I’m trying to find some!) Moroccan Jews have a special holiday celebration at the end of Passover called Mimouna. From everything I’ve read and heard it is localized to only Morocco. I would really love to find out more about the history of the holiday, how it came to be, and how it was celebrated in the past and continues today. If anyone knows of any Moroccan Jews in Marrakech that will be celebrating this year, I would love to make a connection!
I’ve gathered some of my Moroccan recipes that are Passover – Sephardic friendly as well as some links to previous posts on Mimouna. At the end you’ll also find a recipe that was shared with me by Kim Kushner – one of my favorite go-to sources for Moroccan Jewish recipes. Even if you’re not celebrating Passover or Mimouna these are some great recipes for any meal!
Some recipes I think you’ll like;
- Preserved Lemons
- Moroccan Haroset Balls
- Skhina or Dafina
- Carrot Salad
- Moroccan Mint Tea
- Lamb and Fig Tagine
- Casablanca Fish Tajine
- Maman’s Moroccan Fish from Shiksa in the Kitchen
- Vegetarian Lentil Soup from This American Bite
- Stuffed Grape Leaves from This American Bite
See my past articles on Passover and Morocco
Kim’s recipe for Berkouksh – perfect to include in your Mimouna celebrations! You can also get Kim’s cookbook, The Modern Menu on Amazon for more great recipes and ideas!
Berkouksh (courtesy of Kim Kushner)
- 4 cups water
- 1 teaspoon kosher salt
- 1 bag (16 ounces)Israeli toasted couscous
- 3 tablespoons unsalted butter
- 1 cup whole milk
- To serve:
- Place the water in a medium sized pot, bring to a boil over high heat.
- Season the boiling water with salt. Add the couscous and stir well. Reduce the temperature to medium-high, and cook, uncovered, for 5 minutes.
- Add the milk and butter to the pot, and cook the couscous for 5 minutes longer until soft. Drain the couscous. Spoon into individual bowls, and serve with a splash of buttermilk, and a sprinkle of sugar
Kim Kushner, author of The Modern Menu and the website Kim Kushner shared this recipe with me and granted permission to publish. I hope you enjoy it as a part of your Mimouna celebration!