Take a page from the Moroccan Jewish cookbook and make these charoset truffles.
Food & Wine Editor
Jews, by nature, love to debate, and when it comes to a simple how do you make charoset you won’t get one answer, but three. The Ashkenazi charoset typically consists of chopped walnuts, apples and sweet wine tossed together, while the Sephardic version is spicier and uses a variety of dried fruits and nuts. Then there’s Moroccan-truffle charoset, a version of the Sephardic charoset shaped into neat, little cinnamon-coated balls. So, if you’re looking to spice up your charoset, Tori Avey’s blog, Shiksa in the Kitchen, has the solution.
The exotic culinary-cultural journey of the author of ‘Persian Food from the Non-Persian Bride.’
Jewish Week Book Critic
W hen her new Persian relatives told her that she’d never be able to learn to make dolmeh, stuffed grape leaves, Reynah Simnegar grew determined to prepare this staple of Persian cuisine. She brought her husband’s grandmother into the kitchen and insisted that she not leave until she taught her. Although the older woman didn’t speak much English and Reyna didn’t understand Farsi, they worked together until Reyna mastered the “little bundles of joy.”