Moroccan Jewish Cuisines

Jewish gastronomy combines the cuisine of various cultures which the Jews have experienced, including Portuguese, Spanish, Mediterranean, Middle Eastern and German styles of cookery, each influenced by a need for the food to be acceptable as per Jewish Dietary laws. Moroccan Jewish cuisines like hummus, blintzes and stuffed cabbage come from other cultures. The mixture of all these food items, plus Jewish contribution like gefilte fish, cholent, Tzimmis, matzah balls and bagels make up Jewish cuisine.   

If you are planning to prepare Moroccan Jewish Cuisines, you need to consider two important points; what food is permitted and how the dish must be prepared. Some foods like pork and shellfish are strictly forbidden, and meat and dairy products cannot be prepared in the same utensil or together, as per Jewish dietary laws. 

As a large population of the Jews resides in Morocco, it is quite easy to find Moroccan Jewish food in local restaurants and hotels. Popular Marrakesh Square becomes a huge open restaurant at night and makes for a perfect location to taste the appetizing flavors of Moroccan Jewish cuisines. 

Moroccan people grow a lot of fruits and vegetables, which is why their meal is rich in salads like the Moroccan Carrot Salad, Tabbouleh Salad and others. Fruits are mostly served as desserts. Teiglach is a dessert prepared from little balls of dough in honey syrup and is mostly served on the occasion of Rosh Hashanah (Jewish New Year). Moroccan Jewish cuisines also comprise a lot of spices and herbs; the use of lemon is common in Jewish cooking. Some of most popular Moroccan Jewish foods are Cholent, Yemenite Lahuhua Flat Breads, Mediterranean Rice Pilaf with Curry and Raisins. A wide variety of chicken shops are also enjoyed, especially chicken soup that is famous in Israel also. It is prepared with vegetables such as celery, carrot and onion, and various herbs like parsley and dill.  

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