Claudia Roden Articles By Claudia Roden
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Masgouf: Iraqi Fish
The famous fish dish eaten along the Tigris.
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Haroset from Morocco
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Haroset
A recipe for the fruit-and-nut mortar of the seder plate.
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Cholent: The Sabbath Stew
Prepared Friday and slow-cooked overnight, cholent is the traditional Sabbath-day dish.
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Polish & Russian-Jewish Cuisine
Ashkenazi food moves east.
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Claudia Roden is one of England's leading food writers. Her works include the James Beard Award winning The Book of Jewish Food and A Book of Middle Eastern Food.
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