The Scent of Orange Blossoms: Sephardic Cuisine from Morocco

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Ten Speed Press, 2001 - Cooking - 188 pages
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During Spain's infamous Inquisition, Jews were forced to flee the country for more welcoming shores. Many of these refugees landed in northern Africa, specifically Morocco, and a unique cuisine was born of the marriage of Spanish, Moorish, and traditional Jewish culinary influences. SCENT OF THE ORANGE BLOSSOMS celebrates this cuisine, presenting the elegant and captivating flavors passed down through generations of Jews in Morocco. The mouthwatering recipes include Fresh Fava Bean Soup with Cilantro for Passover, Chicken Couscous with Orange Blossom Water for Yom Kippur, and Honey Doughnuts for Hannukah. Illuminating the important connection among food, family, and tradition, the recipes are interspersed with letters between mothers and newly married daughters, discussing special events and menu planning. ‚ΔΆ Features black-and-white photography of traditional Sephardic families.‚ΔΆ Includes sample menus for all major Jewish holidays. 

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The Scent of Orange Blossoms: Sephardic Cuisine from Morocco by Kitty Morse (2001) Read full review

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About the author (2001)

DANIELLE AFLALO MAMANE is a native and current resident, with her husband, Jacques, of Fez, Morocco. Her ancestors settled in Fez following their expulsion from Spain at the time of the inquisition. When she is not in her exclusive boutique at the legendary Palais Jamai Hotel, Danielle can be found in her kitchen, preparing delicious Sephardic meals.
KITTY MORSE was born in Casablanca, Morocco, and emigrated to the United States in 1964. As a graduate student, she began perfecting her family recipes and hosting Moroccan diffas (tribal feasts), which ultimately led her to start a Moroccan catering company. In 1973, she began teaching Mediterranean cooking throughout Southern California. She has since produced and hosted two television series of her own. Kitty has written seven cookbooks.

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