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  • Writer's pictureAli Tadlaoui

In my latest episode, "The Pleasures of Fasting," I gushed about chebakia; the cookie / pastry that is intimat

ely associated with breaking the fast during the month of Ramadan in Morocco. It is maybe the most difficult Moroccan sweet treat to make. In the attached clip you'll hear Mehdi Menouar, owner of Meska Sweets, a Moroccan bakery/patisserie in Englewood, NJ, share the high level steps involved in making chebakia from scratch. I'm going to try it. In the right mood. At the right time...

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  • Writer's pictureAli Tadlaoui

In my latest podcast episode, "Pleasures of Fasting," I talk through a recipe for a soup that is a staple in Morocco during the fasting month of Ramadan. Here is the recipe for this vegan harira.


In a big stock pot add:

1 cup chopped onion

1 cup chopped parsley

1 cup chopped cilantro

2 tbsp chopped celery leaf – the stuff hidden behind the stalks

1 teaspoon turmeric

1/2 teaspoon cinnamon

Pinch of black pepper

Pinch of salt

Sauté above in 1 tbsp olive oil until golden

Add 1/2 cup dried lentils

Add 1.5 qts vegetable stock

Add a can of chickpeas

Add 32oz crushed tomato (big+little can)

Cook until lentils are tender

Stir 1.5 tbsp flour into warm water then add to soup


Salt to taste

Serve with lemon wedges

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  • Writer's pictureAli Tadlaoui

In my "Chocolate Frontiers" podcast episode I mentioned that ruby was acknowledged by the FTC in late November, 2019, as a new classification of chocolate, to be savored alongside dark, milk, and white. Well, the first product to be launched in the U.S. - that I've seen so far - made with this rose-colored chocolate, is ice cream. Those decadent Magnum bars. More brands will follow, no doubt.

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