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Murakkaba: The Moroccan Mufleta

40 minutes
In the Kitāb al-ṭabīẖ region of Spain, there are two recipes that correspond to the famous mufleta, which is still prepared today in the same way by Moroccan Sephardic Jews: "Murakkaba" and " Murakkaba Layered with Dates."
For the dough:
2 3⁄4 cup (430g) flour
1 cup (150 g) extra fine semolina
1⁄2 tbsp fresh yeast, crushed (or 1⁄2 tbsp active dry yeast, or 1 tbsp sourdough starter)
1⁄3 cup (66 ml) water (to mix with the yeast)
1 tsp salt
1 egg
1⁄8 cup (13 g) sugar
1 cup (200 ml) water
neutral oil for frying
sugar to sprinkle
For the drizzle:
1 cup (340 g) honey
1⁄2 cup (100 g) melted butter
10 dates chopped into small pieces

Bubbio’s Mandarin Almond Salad

At URJ Camp Harlam in Kunkletown, PA, Rosanne “Bubbio” Selfon is something of a legend. In 2018, a teaching kitchen at camp was named in her honor, where campers eagerly await the chance to learn new recipes and techniques for baking and cooking.

This recipe from Bubbio is a fresh, delicious complement to any meal.

4 Tbsp. sugar, divided
½ cup slivered almonds
½ cup vegetable oil
2 Tbsp. vinegar
1 Tbsp. parsley, minced
½ tsp. salt
Pinch of pepper
¼ tsp. Tabasco sauce
1 bunch red leaf lettuce or mixed greens
1 11oz. can mandarin oranges, drained
1 small red onion, sliced

Mediterranean Memories Begin with Roasted Eggplant

Michele Braun shares her recipes for eggplant done 3 different ways.
Two recipes start as one: Babaganoush and Roasted Eggplant+
For Roasted Eggplant:
- 1 - 1½ pounds eggplant
- 1 head garlic, with ¼ sliced off from the pointy end
- Olive oil
- Salt
For Babaganoush:
- Roasted Eggplant prepared as above
- 2 tablespoons tahini (mixed well)
- 1 tablespoon + a drizzle of olive oil
- 1 teaspoon lemon juice
- 1 teaspoon salt
- Za'atar
Roasted Eggplant+
- Roasted eggplant prepared as above
- 1 pint cherry or grape tomatoes
- 2 tablespoons, divided, + a drizzle of olive oil
- Salt
- Fresh pita, pita chips, baguette, or crostini