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By חיים דיין
Culture04:48 · Sep 8

Moroccan-Inspired Holiday Feast: Three Memorable Dishes

YnetCenter
Translated & summarized from Ynet by baba
The story · English

Chef Haim Dayan, culinary director for Botanica Hotel and the Terrace restaurant within the Fattal Hotels chain, presents three recipes for a memorable holiday meal, drawing inspiration from Moroccan cuisine. The selection includes an artichoke and leek chip cream soup, a Casablanca-style veal brain and sweetbreads stew, and a "Bee Sting" mille-feuille cake.

The artichoke and leek soup is a vegan, kosher dish requiring 25 minutes of preparation and a total of 75 minutes to complete, rated as easy difficulty. The Casablanca-style stew, a meat kosher dish, takes 50 minutes to prepare and 70 minutes total, with a medium to hard difficulty rating. The "Bee Sting" mille-feuille cake, a dairy kosher dessert, has a preparation time of 20 minutes and a total time of 70 minutes, also rated as easy.

All recipes are credited to Chef Haim Dayan, with photography provided courtesy of Botanica Hotel and Fattal Hotels. The article concludes with holiday greetings and a wish for good appetite.

Read the original at Ynet
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