Saffron Fish With Red Peppers and Preserved Lemon
This very flexible recipe is often served by Moroccan Jews and their descendants. Many who moved to France, for example, tend to prepare it with preserved lemons and olives. Others living in Jerusalem,...
Author: Joan Nathan
Libyan Aharaimi (Fish in Tomato Sauce)
Traditionally this Libyan Jewish dish is made with tomato paste, water and fish steaks, and served on holidays like Rosh Hashana. This twist on the classic uses the last of the summer tomatoes, reducing...
Author: Joan Nathan