When Americans talk about “Jewish” food, people think about Eastern European (Ashkenazi) classics like gefilte fish, matzo ball soup and even NYC-style deli sandwiches. But the truth is there is a much larger, more diverse world of “Jewish food” out there, which is exactly what Natasha Cooper-Benisty discovered when she married a Moroccan-Israeli man.
Instead of or cucumber salad, her family enjoys Moroccan dishes like carrot salad and chickpea pumpkin soup. You can read more here about Natasha’s Jewish culinary journey. including recipes for her family’s favorites.
And if you are looking to expand your Jewish food repertoire check out a few non-Ashkenazi recipes:
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Pronounced: CHO-lent, Origin: Yiddish, but believed to be derived from French, a slow-cooked stew traditionally prepared for and left cooking over Shabbat.