More than a few years ago, when my older son was still young, we used to to go on a daily walk in our neighborhood. The neighborhood was still small, many mom and pop shops, family restaurants and the famous local cafe.
Tag Archives: main course
Meatballs in Fennel & Green Peas
When we go on vacation, especially in places we never been before, we love to experience and taste local dishes. Usually, we skip the “tourist restaurants” and look for small restaurants that locals dine at. Fortunately, all of us like to experience new flavors. The way my young son choose from the menu is by finding a dish he has never had before.
Herbs Crusted Meatloaf with Chestnuts
To my joy, everybody in my home is a foodie. One of the things we like to do most as a family is to try new dishes. The feeling that I am about to taste something I’ve never had before gives me a thrill of pleasure as well as to my wife and two of my worst critics, my teenager and my millennial.
Stuffed Peppers in Pomegranate Sauce
“Mom, how do you make stuffed vegetables?” “Stuffed vegetables? That’s really easy” mom answered. For mom, every dish was really easy. And indeed, when I looked at her cooking, it seemed very simple.
Chicken in Olives and Lemon
There are certain dishes that I relate to specific events or holidays. There are those with an obvious connection like Mufleta ( Moroccan pastry) with the day after Passover or Honey cake for Rosh Hashana. Others go with a few dates like burekas to both Shabbat and the Jewish festival of Shavuot, or sweet Moroccan cigars served at the end of Yom Kippur and on Hanukkah, and then there are the everyday dishes.
Moroccan Fish Patties in Tomato Sauce
One of the strongest memories of my childhood years is my mom standing next to the table in our small, narrow kitchen. At the end of the table is a cast iron meat grinder, edging slightly passed the side of the table. Beneath the opening of the grinder is a deep bowl. Next to the grinder there were plates with onions cut into quarters, garlic cloves, parsley, cilantro, slices of bread that were soaked in water and squeezed, and of course, meat. Except on Fridays, on Fridays, pieces of fillet of fish replaced the meat. As if in a ceremony,
Stuffed Drunk Turnip in Tamarind Sauce
“What is it?” my younger son asked me, looking at the plate I placed in front of him. “Lefet” I answered. “Lefet?” he repeated after me with a puzzled look. “Turnip” I said, “Turnip in Hebrew is Lefet”. Even though he speaks Hebrew fluently and when needed he can read and write too, there are still words that I have to translate for him.