Text, Recipe, And Photography By Tehila Kohanim DELICIOUS CHICKEN WRAP You can use either of the marinades below. If desired, you can divide your chicken and use different-flavored marinades for each portion. Serves 2 ½ lb (¼ kg) thin chicken cutlets, left whole or thinly sliced olive oil, for sautéing and searing 1 large onion, julienned 1 large
Text And Recipe By Michal Soussan Photography By Miriam Cohen MOROCCAN KEFTAS (BURGERS) AND COUSCOUS WITH VEGGIES Serves 5 1½ cups Moroccan couscous (not the small pasta that’s often called Israeli couscous) BURGERS 1½ lb (680 g) ground beef 1 egg ¼ cup bread crumbs 2 Tbsp chopped garlic fresh parsley, to taste 1 tsp cumin salt and
Michal Soussan Wife and Mother Cooking for 5 Judaic Studies Teacher Houstan Texas, @michellewigs My husband and I are originally from Montreal. As we both grew up in French Moroccan homes, we appreciate the taste of different spices and flavors. For us, it’s not Shabbat without Moroccan salmon, matbucha, babaghanoush, and 10 other salads or dips at the table. We moved to
Packed with nutrient-dense leaves and herbs and creamy feta cheese, this dish is one way to indulge your pasta craving without feeling too guilty.
This gluten-free salad works beautifully for a summer brunch, Seudah Shlishis, or whenever!
Summer barbecue on a platter! This satisfying grilled chicken and pastrami salad with cooked eggs, avocado, corn right off the cob, and a poppy seed vinaigrette is robust enough to be a full meal.
