Moroccan food

When a restaurant has that magic “family” ingredient the results can make a memorable dining experience, especially when coupled with the other two.

Meet Global Mimouna, the initiative headed by three Moroccan Jews to tell the public what it needs to know to host the perfect Mimouna at the end of Passover.

“Basta” means market stall, and the place is imaginatively decorated with green and white striped awnings and matching (plastic) cane chairs. There is both indoor and outdoor seating.

This week, I bring you recipes from Tripolitan cuisine. The first recipe is mafrum, which are stuffed potatoes filled with a meat mixture.

"Your holiday is our holiday," Beyyoudh, emphasizing the historic position he's been given in bridging Morocco and Israel.

The most well-known specialty found at Mimouna are muflettas.

This year I have prepared for you a nice assortment of dishes that are traditionally prepared for Seder night. As the first night of Passover is one of the most important events in the Jewish calendar, it is common to invest great time and effort in preparing tasty traditional dishes for this special evening.

The Nopo is more than an ecommerce site, the platform invites you to meet the artisans behind each product, sharing the tapestry of stories that shape their inspiration and the products themselves.

Having enjoyed the hospitality of the Marrakesh several years ago, we were looking forward to renewing our acquaintance with the Moroccan restaurant on Netanya’s promenade.