La Cuisine Juive Marocaine by Levy-Mellul
“This book is dedicated to those who drifted away from their roots as a result of their wanderings… and to those who like to eat,” says the volume’s back cover. The author, Rivka Levy-Mellul, immigrated to Israel from Morocco in 1957, and she intersperses more than 300 recipes from the Jewish Moroccan kitchen with descriptions of everyday life, major holiday customs, common kitchen utensils and spices, and even superstitions. In the Hebrew edition, the recipes’ titles are offered in Hebrew and a Hebrew transcription of the Arabic names, with 13 chapters covering couscous — including sweet, dairy-laced couscous — vegetables, various cholent (or hamin) preparations, meat dishes, quiches, cakes, and jams.
- Rivka Levy-Mellul
- Albert Soussan Editeur
- Year published