Wonderful for Shabbat or Yom Tov, and for your in-laws in case they need a reminder of how lucky their son is... Just saying.
Styling by Chana Rivky Klein
Photography by Reuven Schwartz of Ruby Studios
I’m a Moroccan cook, so there is no real traditional meal. Each week is a little different. I usually start off with an assortment of fresh salads and dips to go with the challah. Most of the time I make salmon for the fish course, whether it’s the whole side of salmon, fillet, or my family’s favorite — Moroccan fish balls. During the winter, I love making a cozy and hearty soup.
For the main course I’ll usually make either chicken, meat, or lamb with two veggie sides and a carb such as potatoes, rice, kugel, or couscous. For dessert, I always serve a colorful fresh fruit platter, Moroccan mint tea, and homemade cookies or cake (we love a good coffee chocolate cake!).
I view cooking like an artist views a blank canvas. My spices are my colors that I enjoy experimenting with. I focus on bringing out the authentic flavor of the food through herbs and spices, rather than using ready-made sauces. There’s nothing more comforting and therapeutic for me than starting with a bunch of ingredients and, with a little bit of time and a whole lot of love, seeing the results of my efforts on my table and experiencing that joy of feeding my family.
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