When Americans talk about “Jewish” food, people think about Eastern European (Ashkenazi) classics like gefilte fish, matzo ball soup and even NYC-style deli sandwiches. But the truth is there is a much larger, more diverse world of “Jewish food” out there, which is exactly what Natasha Cooper-Benisty discovered when she married a Moroccan-Israeli man.
Instead of cholent or cucumber salad, her family enjoys Moroccan dishes like carrot salad and chickpea pumpkin soup. You can read more here about Natasha’s Jewish culinary journey. including recipes for her family’s favorites.
The Nosher celebrates the traditions and recipes that have brought Jews together for centuries. Donate today to keep The Nosher's stories and recipes accessible to all.
And if you are looking to expand your Jewish food repertoire check out a few non-Ashkenazi recipes:
Malabi (Middle Eastern pudding)
Love Jewish food? Sign up for our weekly Nosher recipe newsletter!
cholent
Pronounced: CHO-lent, Origin: Yiddish, but believed to be derived from French, a slow-cooked stew traditionally prepared for and left cooking over Shabbat.
Help us keep Jewish knowledge accessible to millions of people around the world.
Your donation to My Jewish Learning fuels endless journeys of Jewish discovery. With your help, My Jewish Learning can continue to provide nonstop opportunities for learning, connection and growth.
