Story by: Aly Miller for The Nosher | Image courtesy of: MyJewishLearning.com
(Above) Enjoy the flavors of North African Jewish cuisine by trying one or many of the recipes like Morocan Fish.
The North African Jewish cuisines of Morocco, Tunisia and Libya are influenced not only by Jewish traditions, but also the Mediterranean and Arabic cultures that surround them. Meals are often centered around vegetables or fish and couscous, and spiced with aromatic spices like turmeric, ginger, hot peppers, cinnamon, paprika, saffron, caraway and cumin.
My Jewish Learning’s article on North African Cuisine covers the specific culinary traditions of Jews from Morocco, Tunisia and Libya. Morocco, for example, is known for beautifully spiced dishes served over couscous, which might be accented with spicy harissa. Tangiers, a city in Northern Morocco, is different in that it’s more heavily influenced by Spain, with its fish, garlic, onion and tomato dishes. Tunisian Jewish food is stunningly diverse –a melting pot of Spanish, Italian, French and Turkish traditions. Similarly, Libyan Jewish cuisine is the result of an exchange of ingredients and ideas that took place between Libya and Italy.
To read the full article, visit The Nosher.
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