#maghrebi food

[culinaryplating]

[vegan-nom-noms]

Vegan Shakshuka

[spacelazarwolf]

shakshuka - maghrebi

cookbook: jewish flavors of italy

total time from start to finish: 50 minutes

rating system

difficulty: 2 this recipe required chopped veggies and some sautéing, and it does require a couple of different timed steps (like watching the eggs to make sure they don’t overcook... oops...), but overall it wasn't difficult to make. the recipe did call for harissa, which i found (hechschered) at my local international market, or felfel u ciuma. you can make the harissa yourself, it just takes some extra time. i don't know if you can find the felfel u ciuma in any international markets.

rating: 5 absolutely fucking delicious. 100/10.

this particular recipe comes from the libyan jews of rome. there is a substantial population of libyan jews in rome because of the increasing levels of persecution faced by the jewish community in libya in the 20th century, culminating in violence and pogroms during and after the six day war, until around 6000 libyan jews were airlifted out of libya to rome by the italian navy in 1967. the refugees were forced to leave their homes, their businesses, and most of their possessions behind, but despite these hardships, libyan jews have become an integral part of the roman jewish community.

and i can’t mention libyan jews without mentioning david gerbi, a libyan jew who has spent years trying to restore synagogues and cemeteries in libya and hopes to eventually make libya safe enough for libyan jews to return. so far his attempts have been met with a lot of violent pushback, but b”h someday they will get their home back.

recipe:

shakshuka:

preparation: 15 minutes cooking: 50-55 minutes serves 2-4

ingredients:

3-4 tbsp extra virgin olive oil

3-4 garlic cloves, crushed

2 tsp ground cumin or caraway (i used cumin, which is most commonly used, but the author of the cookbook likes to use caraway)

1 tsp paprika

1 tsp felfel u ciuma or harissa

3 red, yellow, or orange peppers; stems, seeds, and white membranes removed, and flesh cut into 5mm (1/4 in)-thick strips

2 ripe vine tomatoes, diced, or 10 cherry tomatoes, halved (optional) (i used 2 cans of diced tomatoes)

500g (1lb 2oz/generous 2 cups) passata (an italian tomato puree, you can use pureed tomatoes but passata is a bit thicker)

1 tbsp finely chopped fresh italian parsley

4 eggs

sea salt and black pepper to taste

bread to serve

many middle eastern cuisines claim this dish as their own. libyan jews are no exception, and those who migrated to italy took it with them. shakshuka has become popular all around the world and today, many of rome's kosher restaurants have it on their menus, reflecting not just the city's large libyan jewish population but also the food of israel, where shakshuka is very well known.

put the oil, garlic, 1 tsp of cumin or caraway, paprika, and felfel u ciuma or harissa (i used harissa and added an extra tsp) in a large, non-stick frying pan, stir and cook over a low heat for 5 minutes. (before this, i sautéed some yellow onions)

add the peppers to the pan, stir, add a pinch each of salt and pepper and cook, covered, over a low to medium heat for about 15 minutes until the peppers start to soften.

add the tomatoes (if using) and toss for 5 minutes, then add the passata with a pinch each of salt and pepper and cook for another 20-25 minutes, covered, and stirring occasionally. remove the lid, add half the parsley, and the second tsp of cumin or caraway, stir and taste for seasoning. you can cook the eggs in the mixture straight away, or make the recipe up to this point and keep the sauce ready in the fridge for up to 3 days.

when you're ready to cook the eggs, make four dips in the sauce (reheating the sauce if you've made it ahead of time) with the back of a spoon and gently break an egg into each one. cover and simmer over a low to medium heat for 6-8 minutes until the egg whites are just set but the yolks are still runny (oops...)

sprinkle with the remaining parsley and, if you like, a little more cumin or caraway. serve hot, ideally with bread.

harissa (from saffron shores):

4 large red bell peppers or pimientos, seeded, deribbed, and cut into pieces

3 large cloves garlic, minced

1 tbsp ground coriander

1 tbsp caraway seeds, toasted and ground

1.5 to 2 tsp cayenne pepper

1 tsp salt

extra virgin olive oil as needed

in a meat grinder, food processor, or blender (you could probably also use mortar and pestle, it would just take longer), grind or puree the bell peppers or pimientos. strain, pressing on the solids with the back of a large spoon. you should have about 3/4 cup puree. stir in the garlic, spices, and salt. add oil for spoonability.

alternate harissa (also from saffron shores):

3 dried ancho chili peppers, soaked in hot water for 1 hour

3 garlic cloves, minced

2 tsp cumin seeds, toasted and ground

1 tsp caraway seeds, toasted and ground (optional)

1 tsp salt

cayenne pepper to taste

extra virgin olive oil for filming

drain the peppers. in a blender, combine the peppers, garlic, and seasonings, puree to a paste (could probably do in a mortar and pestle). pack in a hot sterilized jar and film the top with olive oil. seal and refrigerate for up to 6 weeks.

felfel u ciuma (from jewish flavors of italy):

6 garlic cloves, crushed

1/2 tsp chilli powder

1 tbsp paprika

1/2 tsp sea salt

juice of 1/2 lemon

1/2 tsp ground caraway (optional)

2 tbsp water

simply combine all ingredients in a small bowl and stir well to create a paste.

[o-craven-canto]

Just found out about Sabir aka Lingua Franca Mediterranea, and it's so beautiful. The original Lingua Franca, namesake of all that would come, which developed in the Medieval Mediterranean as a combination of bare-bones Italian and Spanish mixed with all the languages of the sea for use of traders, pilgrims, travellers, slaves, pirates, and outlaws.

Key features of the lingua franca:

lack of distinction between singular and plural. Amigo means “the friend” as much as “friends.”

verbs use for the present, imperfect, and sometimes future a single infinitive and unconjugated form valid for all persons. Questi Signor star amigo di mi: these gentlemen are my friends

the imperative corresponds to the same infinitive form, but usually preceded by the pronoun

for the past tense, periphrastic forms such as mi estar andato (or andado, per influence of Spanish or Venetian dialect), in which estar is the most common auxiliary

adjectives distinguish masculine from feminine gender unless they end in -e (bono/bona, but prudente/prudente)

the future corresponds to a periphrastic form: bisogno mi andar (I need to go) “I will go.”

In interrogative sentences, the word order remains the same, and only the tone changes of voice, subject to the presence of interrogative pronouns to introduce the sentence, as in: cosa ti ablar? “what do you say?”

the vocabulary is a mixture of Italian, Spanish, and French, in many cases with multiple attested forms (bono/bueno, testa/cabeza)

-- https://weirditaly.com/2022/11/15/sabir-the-mediterranean-lingua-franca/

While it had different varieties... the most widespread and lasting one had a lexicon that was 65-70% Italian (with strong Venetian and Ligurian influences) and 10% Spanish, with words from other Mediterranean languages, such as Arabic, Catalan, Sardinian, Greek, Occitan, Sicilian, and Turkish. This auxiliary language connected European traders with Arabs and Turks; it was also spoken by slaves on Malta (in the so-called "bagnio"), Maghrebi corsairs, and European outlaws that sought shelter in Algiers. Morphology was very simple and word order very free. There was a strong use of prepositions to compensate for the lack of some word classes, such as possessive adjectives. It also had few verbal tenses: future was created with the modal bisognio ["need"], the past with past participles.

The name sabir is perhaps from Catalan saber, that is "to know"; lingua franca derives instead from Arabic lisān-al-faranğī. The latter term later came to mean any idiom connecting speakers from different cultures.

... In Molière's The Sicilian... a Turkish slave meets Don Pedre and proposes to sells himself to him saying: «Chiribirida ouch alla Star bon Turca, Non aver danara: Ti voler comprara? Mi servir a ti, Se pagar per mi; Far bona cucina, Mi levar matina, Far boller caldara; Parlara, Parlara, Ti voler comprara?» ["I am a good Turk, but I have no money; do you wish to buy? I will serve you, if you pay for me; I'll make good food, I'll get up in the morning and boil water; say, say, do you wish to buy?"] Don Pedre replies: «Chiribirida ouch alla, Mi ti non comprara, Ma ti bastonara, Si ti non andara; Andara, andara, O ti bastonara.» ["I will not buy you, but I'll beat you if you don't leave; leave, leave, or I'll beat you."]

-- https://it.wikipedia.org/wiki/Lingua_franca_mediterranea

The infinitive was used for all verb forms and the lexicon was primarily Italo-Romance, with a Spanish interface. As in Arabic, vowel space was reduced, and Venetian influences can be seen in the dropping of certain vowels and intervocalic stops.

-- https://en.wikipedia.org/wiki/Mediterranean_Lingua_Franca#Origins

In 1830, a Lingua Franca-French dictionary... was published in Marseille for the sake of new colonists entering Algeria. The arrival of French in Algeria is considered the end of Lingua Franca, which had known its "golden age" in the 17th century... As shown below, an example of Lingua Franca is quoted in Molière's comedy The Bourgeois Gentleman. At the beginning of the Turkish ceremony, the Mufti chants what follows: Se ti sabir Ti respondir Se non sabir Tazir, tazir. Mi star Mufti: Ti qui star ti? Non intendir: Tazir, tazir. ["if you know, respond; if you don't know, be quiet, be quiet. I am the Mufti; who are you? You do not understand: be quiet, be quiet."]

-- https://fr.wikipedia.org/wiki/Lingua_franca#Exemple

Lingua Franca... is the oldest pidgin for which we have a decent amount of data. The first text in what is clearly Lingua Franca dates from 1353, but there is also material from the 13th century which may represent an earlier version of the language. It is quite likely that it had existed for some time by then, and it has even been suggested that the origins of the language lies in a simplified trade Latin used by Jewish traders. As the use of Lingua Franca spread in the Mediterranean, dialectal fragmentation emerged, the main difference being more use of Italian and Provençal vocabulary in the Middle East, while Ibero-Romance lexical material dominated in the Maghreb. After France became the dominant power in the latter area in the 19th century, Algerian Lingua Franca was heavily gallicised (to the extent that locals are reported having believed that they spoke French when conversing in Lingua Franca with the Frenchmen, who in turn thought they were speaking Arabic)... Eritrean Pidgin Italian... displayed some remarkable similarities with it, in particular the use of Italian participles as past or perfective markers.

-- https://web.archive.org/web/20160304115405/https://pantherfile.uwm.edu/corre/www/franca/edition3/foreword.html

Bonus: there apparently was a Romance language in post-Roman North Africa, now completely extinct. It developed from a specifically African variety of Latin that Saint Augustin spoke, with influence from Punic (Carthaginian) and Berber; it survived the Arab conquests and died out only in the Early Modern period.

[aromantic-enjolras]

Muslim and Maghrebi Amis headcanons

So I said the other day that this fandom needed more Muslim Amis, if we’re writing Modern AU set in France. I don’t have much time right now, but let me try to put my money where my mouth is for a bit.

For context, my usual headcanons of the Amis are that Jehan is Jewish Algerian (his family moved to France after the independence), Feuilly is Egyptian and arrived to France as a unaccompanied minor, and Bossuet is Senegalese and got to France as an adult. Marius’ dad is Moroccan, but of course he didn’t know until he was an adult. For the time of this post, Grantaire’s mom is Greek.

Feuilly works at a kebab place. It is hell during Ramadan, because it means he has to work the entire day in a hot place, surrounded by food, without drinking or eating. His boss is Muslim too, so at least the minute sundown hits they close and go home to eat.

Another, less dramatic bad consequence of his place of work, is that he spends his days cringing at French people pronouncing the items on the menu horribly wrong. He sometimes slips and uses that pronunciation when speaking to other Maghrebis and he wants to die. Those words just have no meaning to him at this point. They’re just sounds customers make.

Jehan and Feuilly bond around speaking similar Maghrebi dialects. Also, the struggle to find restaurants that serve Halal and Kosher food. Jehan complains that it isn’t fair that Feuilly can eat kosher but he can’t eat halal.

Feuilly and Enjolras (and Marius, later) are always the designated drivers/herders of drunk people because they are the only Amis who never drink.

When Marius discovers his dad was Moroccan, he converts to Islam (his far-right grandfather is horrified). He’s very serious about it, he’s super diligent with his prayers. Bossuet teases him a lot about it, he calls him “imam” and “haaji” and he asks him when he’s going to do the peregrination to Makkah.

Marius immediately starts learning Arabic to read the Quran. Enjolras decides to join him, because it’s important to be inclusive, and is very frustrated to discover that Quranic Arabic does not help him communicate.

Bossuet can read and write Arabic because he learned in Quranic school as a kid, but he doesn’t speak a word of it (and if you take the vowels out he’s lost as hell).

Bossuet is not a practicing Muslim. He eats pork, he drinks excessively, the whole shebang. He’s quite unapologetic about it. That said, he does have a different set of “clean” social media for the people at home. One time Grantaire posted a picture of them having a beer at the Musain during Ramadan to the wrong account by accident and Bossuet almost had a heart attack.

The rest of the Amis end up picking random sentences. Courfeyrac one time said “ya Allah” in front of his parents and his dad flipped his shit over “bad influences”.

Grantaire is super into Ancient Greece, and whenever there’s a debate in the Amis about whether something is Greek or Maghrebi or Middle Eastern he ends up saying some variation on “you’re all Greeks, anyway”. If Feuilly tries to say he isn’t, he simply goes “you’re from Alexandria, shut up”.

And believe me, there are a lot of debates over whether stuff is Greek or not, especially food. It usually ends with Grantaire and whoever the other person was making the dish and bringing it to the Amis to let them decide which version is better. The others aren’t complaining!

Hope you enjoyed this!

[swaggypsyduck]

thank u for the tags my loves @han-merlin @cherishlalune.

rules: tag 10 people you want to get to know better

relationship status: single(?) possibly might change if i dont get the ick

favourite color: blue

song stuck in my head: blicky– fresh x reckless (dont ask)

song i last listened to: stone wall stone fence– gregory and the hawk (i love this song so much its so green and foggy)

three fave foods: maghrebi couscous w lots of smin, canadian costco poutine, and shfinj (a moroccan doughnut) but i dip it w maple syrup instead of honey (EVERYONE IN MOROCCO MADE FUN OF ME FOR IT UNTIL THEY TRIED IT AND BEGGED ME TO SHARE... yes i brought my own maple syrup to morocco. sue me!)

last thing i googled: all quiet on the western front wins. eeaao deserved everybit of praise it got! but the book for aqotwf holds a soft spot in my heart.

dream trip: i want to go to japan and/or scotland. not like big cities i wanna be by the seas or in the mountains or walk near the plains and stay in old family run hotels. i love walking and exploring. for those asking why not someplace warmer? bc im terrified of bugs. (but i do want to visit peru and chile for the same reasons) oH and i have to visit italy and brazil for @mchiti and @lesbionel!!

anything i want right now: to visit my family on the east coast. i miss my aunts and uncles. also to have deep fried calamari. ugh im craving tunisian calamari sooooooo badly (i think they got it from the greek but like tunisians do it better imo. or maybe its just the tunisian families and restaurants ik)

uuuh idk who to tag so if u did it already that's chill. feel free to do it if i dont tag u!! @mchiti @mrs-bellingham @mavieesttriste16 @kylianmbappeh @karotland @anchyxsblog @liverpool-enjoyer @prettypleiades @roobylavender @rashbeans @lesbionel

[fouadwastaken]

🍵 [GREEN TEA] What's your OC's preferred flavour of tea, if they even drink it? Forrrrr Zuha.

EASY ONE VERY EASY ONE WONDERFUL ONE TOO. I WAS ONLY WAITING FOR A REASON TO INTRODUCE YOU ALL TO THE WONDERFUL WORLD OF ARAB TEA (THERE IS A LOT BUT THEY ARE MOSTLY DERIVATIVES OF PILLAR RECIPES) BECAUSE TEA IS AN IMPORTANT ASPECT OF ARAB CULTURE! A DRINK FOR BREAKFAST , LUNCH , AFTER LUNCH , AND TEA TIME (DUH) SOMETIMES EVEN DINNER. SOMETHING YOU HAVE TO ALWAYS SERVE FOR GUESTS BECAUSE IT IS AN IMPORTANT ASPECT OF HOSPITALITY BE IT FOR FRIENDS , FAMILY ,GUESTS OR EVEN BUSINESS PARTNERS AND DIPLOMATIC ENVOYS!! ITS ONE REASON TEA IS SO POPULAR!!

ZUHA BEING NORTH AFRICAN GETS TO ENJOY THE BEST KIND OF TEAS AND REALLY LOVES IT!

It's the drink they miss the most from home because they can't find any shop that replicates it! Mostly because the recipe is really exclusive to the arab world , but also because Zuha mistranlates it... (don't be harsh on them I just fund out about the translation for it when writing this post)

The translation for it would be spearmint tea! but in arabic it's "أتاي" (Atay) , but I think the huffhuffhuffhuff dictionary brits translate it to "Maghrebi mint tea" which I must give them is more accurate than the mint tea I saw white people drinking .

Atay is a careful mix of green tea , spearmint and sugar! One of the most important drinks in the arab world , as it has a lot of derivates depending on additions and brewing time!

For comparision here are pictures of Atay to compare to your mint tea!

s said previously , Atay’s flavor differs due to brewing time. And while Zuha loves Atay has hasn’t been left to brew for too long but not too quickly too , if they are serving you tea they will respect the classic way to serve it! You keep the spearmint leaves in and serve Atay to enjoy , usually when Atay is served you take three cups of it! Each cup having a change of flavor due to the tea leaves staying in there! There is even a small popular song snippet that describes it

"The first glass is as gentle as life, the second is as strong as love, the third is as bitter as death"

Which also explains why the tea’s color in the second one isn’t exactly red! It was left to brew for a bit of time. The yellow to red atay is the kind Zuha likes!

Of course Atay has a lot of complimentary foods that go with it!! And this question stops at the drink but a last picture (albeit a bit flattering) of a serving of Atay for guests (and probably what Zuha would treat you to if you were invited to their home...if they knoww what you like) !! So yeah that was an introduction to Atay Zuha’s fav tea flavor...

Tea lore exposition cinematic....

[mchiti]

my cousin just told me a guy we know who live near us was arrested tonight for keeping several kgs of weed at home. i'll delete this post but I wonder what exactly do i have to distance myself from in relation to hakim/promes when this is the shit I've seen around all my life. you grow up in a strong representation of maghrebis in you own neighbourhood (i'm not going to say where i live on here ofc but if u are italian or familiar with milano and certain areas of it you know it) and you know how it is and how most of them can't find a way out of this to have some food on their table. some people are just too privileged when they open their mouth that's the thing

[fionahorne11]

What am I doing in this expansive place? Shopping for dinner with my dear @valeriiaandreeva1847 💖 Officially my fave mall @ibnbattutamall Soooo many … dates! And exotic food items … and all my fave staples too which ended up in the cart… lol. There is even an Armillary Sphere in the Egypt Court. Namesake, Ibn Battuta relied on astronomy to help navigate his journey. The Armillary Sphere is a tool he used to study astronomy. Ibn Battuta, was a Berber Maghrebi scholar and explorer who travelled extensively in the lands of Afro-Eurasia, largely in the Muslim world. He travelled more than any other explorer in pre-modern history, totalling around 117,000 km. The shopping mall is themed to all the lands he explored 🤎💫 #ibnbattutamall #ExploreIBM #armillarysphere #exploring #astronomygeek #followthestars (at Ibn Battuta Mall) https://www.instagram.com/p/Cr0Due4PPmo/?igshid=NGJjMDIxMWI=

[coconutsplit]

q

Learning Arabic can be a fascinating and rewarding journey, whether you're interested in the language for travel, business, religious studies, or cultural reasons. Here’s a step-by-step guide to help you get started:

1. Choose Your Dialect

Modern Standard Arabic (MSA): This is the formal version used in writing, news, and formal speech across the Arab world. It’s a good starting point for beginners.

Dialects: Arabic has many dialects, like Egyptian, Levantine (spoken in Lebanon, Syria, Jordan), Gulf, and Maghrebi (North African). Choose one based on where you plan to use the language.

2. Learn the Arabic Script

Alphabet: Arabic has 28 letters, written from right to left. Start by learning the alphabet and understanding how letters change shape depending on their position in a word (initial, medial, final, or isolated).

Vowels: Arabic has short and long vowels, often represented by diacritical marks. Focus on mastering these early on.

3. Use Language Learning Resources

Apps: Apps like Duolingo, Memrise, or Rosetta Stone offer Arabic courses. Drops and LingQ are also useful for vocabulary building.

Websites:

Alif Baa: A widely used resource for beginners.

Madinah Arabic: A free resource with courses ranging from beginner to advanced.

YouTube: Channels like ArabicPod101 or Learn Arabic with Maha offer lessons on grammar, vocabulary, and pronunciation.

4. Take a Course

Language Institutes: Consider enrolling in a course at a local language institute, university, or community college.

Online Courses: Platforms like Coursera, Udemy, or EdX offer structured Arabic courses, often in partnership with universities.

5. Practice Listening and Speaking

Language Exchange: Platforms like Tandem, HelloTalk, or Speaky allow you to practice speaking with native Arabic speakers.

Media Consumption: Watch Arabic movies, TV shows, or news channels like Al Jazeera to immerse yourself in the language.

Podcasts and Music: Listening to Arabic music or podcasts helps with pronunciation and understanding different dialects.

6. Read and Write Regularly

Children’s Books: Start with simple Arabic children’s books to build your reading skills.

News Websites: Read Arabic news websites like Al Jazeera Arabic or BBC Arabic to practice reading more complex texts.

Writing Practice: Practice writing short essays, diary entries, or even social media posts in Arabic.

7. Immerse Yourself in the Culture

Travel: If possible, visit an Arabic-speaking country to practice the language in a natural setting.

Cultural Engagement: Participate in Arab cultural events, try Arabic cuisine, or connect with the local Arab community.

8. Use Flashcards for Vocabulary

Flashcards: Use apps like Anki or Quizlet to create flashcards for Arabic vocabulary. Regular review is key to retention.

Daily Practice: Set a goal to learn a certain number of new words each day.

9. Get a Tutor

Online Tutoring: Websites like iTalki, Preply, or Verbling allow you to connect with Arabic tutors who can tailor lessons to your needs.

10. Be Consistent and Patient

Daily Practice: Dedicate time every day to practice reading, writing, listening, and speaking.

Set Goals: Set short-term goals, such as learning to introduce yourself or ordering food in Arabic.

11. Advanced Resources

Grammar Books: For those looking to dive deeper, books like “Arabic Grammar in Context” or “A New Arabic Grammar of the Written Language” can be helpful.

Online Communities: Join online forums or Reddit communities like r/learn_arabic for advice, resources, and support from other learners.

Learning Arabic can be challenging, but with consistent effort and the right resources, you can achieve proficiency. Focus on practicing regularly and immersing yourself in the language as much as possible.

[downtoearthmarkets]

We’ve all heard the expression ‘breakfast is the most important meal of the day’. But, if you’ve ever wondered about its validity, there is in fact established science that lies behind this commonly stated aphorism.

During sleep our metabolism slows down to allow the body to rest and repair itself. When we awaken from multiple hours of slumber, our bodies need to ‘break the fast’ by replenishing blood glucose levels and the reserves of nutrients that dip during the night. Eating a healthy breakfast kickstarts our systems back into action with an immediate input of calories and nourishment. As a result, people who consume a morning meal benefit from higher energy levels, improved memory, better concentration and ability to focus throughout the day.

Due to our internal clocks, or circadian rhythms, our bodies are programmed to digest and metabolize food more efficiently earlier in the day. In fact, experts say the best time to have breakfast is between 7am and 8am and to eat your first meal within an hour of waking. Skipping breakfast can lead to nutritional deficiencies because this daily a.m. meal presents such a valuable opportunity to intake a spectrum of vitamins, minerals and fiber from nutrient-dense foods.

Enjoying a healthy breakfast every day is also linked to a lower risk of type 2 diabetes, heart disease and being overweight or obese. This is because eating a balanced meal first thing in the morning helps regulate your appetite hormones and provides a feeling of fullness and satiety, making it less likely that you’ll overeat at later meals or snack on junk foods and other empty calories.

Given these compelling reasons to continue or get into the habit of eating a well-rounded breakfast every day, here are some good choices for breakfast foods that are readily available at the farmers market year-round.

Eggs Eggs are the hero of breakfast thanks to their versatility and high nutrient value. The high-quality protein in eggs satisfies hunger and induces satiety. However, not all eggs are created equal as studies show that eggs from pasture-raised hens, such as those sold in the farmers market, contain significantly higher amounts of vitamin B12, folate, choline, beta-carotene, and omega-3 fatty acids than those from conventionally raised hens.

For something a little different than your usual egg-based breakfast, try making shakshuka, which means "all mixed up" or "shaken" in Arabic. Shakshuka is a Maghrebi dish of eggs gently poached in a spicy sofrito sauce of tomatoes, olive oil, peppers, onion and garlic. This hearty, savory specialty is loaded with fiber, healthy carbs and lean protein, making this easy recipe the ideal combination of ingredients you need to get a head start on your day.

Whole Grain Bread Whole grain bread is made from flour that contains the entire grain kernel minus its inedible hull and husk. In contrast to refined white breads, whole grain bread is full of fiber and complex carbohydrates that digest slowly, don’t spike blood sugar levels, and will keep you feeling full for longer. If you’re looking for more just than regular toast, try making this deliciously seasonal Apple Cinnamon French Toast by swapping out white bread with whole grain slices from the farmers market. Our bread bakers feature a variety of loaves that are made using New York State-grown whole grains including barley, einkorn, millet, oats, rye and wheat.

Coffee Although coffee alone is not a good substitute for a nourishing meal, this popular breakfast drink contains a number of vitamins, minerals and antioxidants that play an important role in a healthy, balanced diet. In addition, the results of a large observational study indicate that drinking anywhere from 1.5-3.5 cups of coffee per day is linked to a lower mortality rate of up to 30 percent. The longevity benefits extend to both decaffeinated and caffeinated coffee, but researchers caution against too much added sugar in your cup of joe, so it’s best to keep your daily brew as simple and straightforward as possible.

For a truly special, single origin, micro-lot coffee, stop by Cano Coffee Company. Cano Coffee is a New York-based boutique roaster that imports beans from their family estate in Colombia. Their range includes whole bean bold, medium and mild roasts, kcups, and growlers of cold brew. You can also pick up a cup of hot or cold brew to sip as you stroll. 

Whatever your preferences may be, you don’t have to be a morning person or breakfast lover to make the most of the first meal of the day. Whether you like your breakfasts to be savory or sweet, light or heavy, sit-down or grab ‘n go, getting into the routine of eating a wholesome morning meal of any kind will confer a variety of health benefits and prepare you to take on the day ahead.

[conniecorleone]

#this is why i hate when ppl legitimately shit on ashkenazi food#yes gefilte fish is not the tastiest#a lot of ashkenazi food doesn’t have a lot of spices#it’s pretty bland#bc they were living in poverty in places where they didn’t have access to spices#the reason sephardi and mizrahi and maghrebi foods have those spices is bc we lived in places where those grew out of the ground#cultural cuisine always tells a story#and ashkenazi cuisine is a story of resourcefulness and survival (x)

Goldie Finkelstein was just 13 when she was sent to Wiener Graben, a work camp that later became a concentration camp. The youngster lost her entire family in the war, and among the things she never learned from them was how to cook. She had no family recipes and, according to her son, when she married Sol Finkelstein, also a Holocaust survivor, she didn’t know how to boil water or cook an egg.

Eventually, other survivors taught Goldie the necessary skills, and she was a quick learner. She soon became known for the copious amounts of baked goods she would provide for any occasion. Her recipes, some of which are included in the “Honey Cake and Latkes: Recipes from the Old World by the Auschwitz-Birkenau Survivors” cookbook, include cake mixes and other ingredients that wouldn’t have been used in pre-Holocaust Eastern Europe. Her whiskey cake, for example, calls for both yellow cake mix and vanilla pudding mix.

Goldie’s experience illustrates the ways in which recipes, including those we think of as quintessentially Ashkenazi Jewish, have changed over the years. Survivors lost the ancestors who passed along oral recipes. Families’ personal artifacts, such as handwritten recipes, were abandoned when Jews were forced to flee. 

Most significantly, perhaps, after the war, survivors had access to different ingredients in their new homes. Sometimes that was due to seasonality, such as was the case for those who moved from Eastern Europe to Israel and had access to more fruits and vegetables year-round, including dates and pomegranates. Other times, it reflected changing tastes or newfound wealth  — liver soup, pates with liver and offal were classic Eastern European dishes in the early 1900s, when there was an intention to use every part of the animal, but became increasingly uncommon. In other cases, like Goldie’s, packaged goods replaced homemade. Another survivor whose recipes appear in “Honey Cake and Latkes,”Lea Roth, detailed making noodles for Passover from the starch leftover at the bottom of a bowl after grating potatoes before the war. After the war, most people added “noodles” to the grocery list.

“Some of these recipes changed because of New World versus Old World,” explains Jeffrey Yoskowitz, author of “The Gefilte Manifesto: New Recipes for Old World Jewish Foods.” Yoskowitz and his co-author Liz Alpern work not to replicate pre-war Ashkenazi Jewish recipes, but to reclaim and modernize them. To do that, they’ve had to examine the ways in which recipes have changed.

In the Old World, for instance, almost every recipe called for breadcrumbs. At Passover, the leftover crumbs from the matzah were used to make matzah balls, leaving nothing to waste. But when immigrants in the U.S. could use Manischewitz pre-made matzah meal, then recipes started calling for it to make matzah balls.Today’s recipes for kugels with cream cheese, cottage cheese and sour cream would not have been made in the Old World, where dairy products were expensive. Again, ubiquitous cows in the New World made that “celebration of dairy” possible, Yoskowitz says.

At first, recipes may not seem like the most essential thing to recover from Holocaust survivors, but they paint a picture of what life was like before the war. It is essential to see the Jewish experience as one that is not solely as victims, and learning what people ate and cooked is part of that.

“Bringing back recipes can help bring people back to life,” says Edna Friedberg, a historian and senior curator with the U.S. Holocaust Memorial Museum. “In particular, it was women who were in the kitchen in this period, and so this is a way to make the lives of women very vivid and real for people.”

The idea is not to romanticize Eastern Europe, says Maria Zalewska, executive director of the Auschwitz-Birkenau Memorial Foundation, which published “Honey Cake and Latkes,” but to see the memories connected to togetherness, like picking fruit toward the end of the summer and using that fruit in a recipe, such as cold cherry soup with egg-white dumplings. 

In addition, examining recipes gives us a sense of what role cooking and food played in trauma processing, Zalewska says. “Remembering the foods and the food traditions of their lives before imprisonment were some of the ways that survivors coped with starvation,” Zalewska adds. These are things that survivors say they are not often asked about, but when asked they report remembering dreaming about food during incarceration. 

“We have quite a number of testimonies, where survivors talk about being in situations of starvation, and food deprivation and ghettos and camps and in hiding, and that dreaming about and remembering food from before gave them emotional sustenance,” explains Friedberg.

Exploring such memories have been meaningful for those survivors who were young when they lost their families.

New Orleans’ Chef Alon Shaya has been working for several years to recreate recipes from a book belonging to the family of Steven Fenves, a survivor and a volunteer for the museum. The book was rescued by the family cook, Maris, when the family was forced to flee their home on the Yugoslavia-Hungary border in 1944. The recipes are largely written without measurements, times or temperatures, and many of the ingredients are different from those used today. (Like the Fenves family, Goldie’s son, Joseph Finkelstein, says his mother wasn’t big on using measurements as we think of them in recipes today. She knew the quantity of an ingredient, for example, if it would fit in her palm.) Unlike Yoskowitz, who is looking to update recipes, Shaya has been working to replicate them as closely as possible  ��� and has come across a few surprises.

Many of the desserts use a lot of walnuts, for example, which, of course, are also used in contemporary baking. But Shaya is using what he says are “copious amounts of walnuts” in various ways, such as grilled walnuts and toasted walnuts. The Fenves family walnut cream cake, which includes both walnuts ground in the batter and in a cream in-between the cake layers, has featured on the menu at one of Shaya’s restaurants, Safta, in Denver.

For all the recreation, and Shaya’s goal to bring the tastes of his youth back to Fenves, he says “it is impossible that a recipe in New Orleans would be the same as one in Bulgaria. The seasons are different, what animals are butchered are different, and the spices taste different.”

Indeed, place matters, Yoskowitz says. Ashkenazi food has a reputation of being terrible, he says. Take mushroom soup, for example. “There is no good mushroom soup in a deli. It is made with mushrooms that don’t have much flavor. But if you have it somewhere made with mushrooms grown in the forest, then that is going to be good soup.”

Many Holocaust survivors settled in new lands with new ingredients, and little memory of how things were made before the war. They knew they used to eat mushroom soup but didn’t specifically remember the forest-grown and harvested fungi. So, dishes morphed depending on what survivors had in their new home. In Eastern Europe, veal was plentiful, but in the U.S. and Israel, schnitzel began being made with chicken instead (a process Yoskowitz calls the “chickentization” of cuisine). And the beloved Jewish pastrami on rye? The pastrami would have traditionally been made with kosher goose or lamb. It wasn’t until Jews came to the U.S. that beef was easily accessible. 

The same is true of what is likely the most iconic Jewish American dish. “Bagel and lox are what we think of as the most Jewish food. But the only thing that came over was the cured and smoked fish,” Yoskowitz says. “Cream cheese was a New York state invention. Capers were Italians. It was a completely new creation, and it became a taste associated with Jewish people.”

One of the most poignant recipes in the “Honey Cake and Latkes” book is a chocolate sandwich, a basic concoction of black bread, butter and shaved dark chocolate. Survivor Eugene Ginter remembers his mother making it for him in Germany after the war, to fatten him up after years of starvation.

Adds Shaya: “We have to continue to adapt, and I think that that is part of the beauty of it.”

[spacelazarwolf]

Shakshuka is NOT a Jewish food

L + ratio + doesn’t know abt maghrebi jews + doesn’t know how cultural overlap works + does not like jews + shakshuka is a jewish food bc jews have been making and eating it for as long as it’s existed + u r dumb.

[deparler]

Worst lightning ever but I did make a veal and artichoke tagine. Had my mom on video call to make sure it turns out okay. The marqa was tasty, next time I will put even more onion. It's conforting to know I did it without a coquotte minute and that it takes around an hour. For some reason in my mind I thought it would take 2 hours or more. Honestly it's good because I can upgrade the types of cooking I do so it can stop being basic shit. I talked to my girlfriend I finally feel like a proper malewife now.

I will ask my gf for her mom's Tunisian fish couscous recipe. I am more of a harissa type of person and love hot food. Maghrebi food is flavorful to begin with but spicy food is a personal favorite. My mom taught me her couscous method so I might do one when it gets colder and stock up the broth. + honestly it would be a good way to get season vegetables in my system, no hate for roasting veggies but I feel like a couscous is more diverse in vegetable selection.

[medusa1597]

the guy who hates me for no reason in my class is moroccan why why whyyyyy😩😩😩😩😩 he's so annoying too like i can't stand him

[saleemb]

May I propose to everyone here; Maghrebi Sabine. My girl wears kardoune every night, she definitely got tuareg blood (her favorite color must be blue) I'd say she grew up in Algerian mountains (we also keep hair long af, it would make even more sense) Her tan skin is only tan because she had tuareg ancestors (from her mom, trust, sands gave her the straight hair gene) Her favorite food is msemmen with some honey. Yea, for me she definitely have maghrebi (algerian, morrocan, tunisian) influences !!! Her name does make sense too (from latin and arabic, Sabine was quite popular, its definitely mediterraneean) i do believe in algerian sabine supremacy !!!

You know what I love about Sabine? How people interpret her.

Because I know that some North American players sees her as Native American. I know that others see her as Hispanic or a Latina.

Me? I come from Australia so lotta Oceania influences in my own culture so I like the thought of her being Aboriginal or Māori (two countries close to my heart). I did show her to my Pinoy friends when I was doing a drawing and they totally adopted her so that’s another headcanon I’ve developed.

Cus she’s so…ambiguous not just in terms of character design but also of her background. Skin colour and favourite food doesn’t always equate to culture/ethnicity.

TLDR: Sabine truly is for the world and I love her for that.

What do you guys headcanon?