- Preserved Lemons – a basic for most all Moroccan foods
- Moroccan Haroset Balls – all of the flavors and ingredients packaged a little differently!
- Skhina or Dafina – This is the Moroccan version of cholent and an important Moroccan Jewish recipe
- Carrot Salad – very easy and light, perfect for Passover and spring!
- Ma’akouda – even though latkes are a Hanukkah dish, potato ma’akouda are a great appetizer.
- Moroccan Mint Tea – because without Moroccan tea it’s just not Moroccan!
- Lamb and Fig Tagine – another great spring recipe using sweet and savory pairings.
- Casablanca Fish Tajine – Fish is something often found on the Mimouna table; add veggies and spices with this fast and easy tajine.
- Moroccan Passover Traditions and Recipe from My Jewish Learning
- Vegetarian Lentil Soup from This American Bite
- Stuffed Grape Leaves from This American Bite
- Moroccan Mufleta (post Passover/Mimouna must!) Joy of Kosher
See my past articles on Passover and Morocco
- 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!
Have you heard of Mimouna? Do you celebrate?
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