Recipes

Dafina is a slow-cooked Shabbat stew deeply rooted in the culinary traditions of Moroccan & North African Jewish communities. Typically prepared on Friday before sundown and left to cook overnight, Dafina transforms humble ingredients like chickpeas, beef, eggs, potatoes into something fragrant and soulful. Every region and family prepares it a little differently. This version is inspired by a rendition taught to our chef, Dave Patera, at the famous Dar Les Cigognes in Marrakech, Morocco. 

During Ramadan, Moroccan tables are filled with an array of delicious dishes that bring families together at iftar. Among these cherished favorites is briouat (or briwat) - crispy, golden pastries stuffed with savory or sweet fillings. Today, we’re making a spectacular version where flaky fish, shrimp and fragrant chermoula marinade come together in a crispy pastry.

In many countries throughout North Africa olives are more than a simple pantry staple—they’re a way of life. Today, we’re diving into two simple and delicious ways to marinate olives at home, inspired by the olive souks in Morocco.