Mimouna

At the conclusion of Passover, Moroccans celebrate a unique holiday of brotherhood and peace called Mimouna. The word 'mimouna' is the Arabic variation of the Hebrew word 'emunah' (faith), appropriate for the onset of spring. In addition, the day following Passover is the anniversary of the death of Moses Maimonides' father, Rav Maimon.

After sunset on the last day of Passover, Moroccan Jews traditionally throw
open their doors and hold a community-wide open house. The following day is celebrated with family picnics, where tents are pitched in recognition of the biblical phrase, "How goodly are thy tents, O Jacob."

Couscous Hiloo

Couscous with Dried Fruits and Nuts

1/2 cup sugar

1/2 to 1 teaspoon ground cinnamon

1/4 cup butter or margarine, melted

2 1/2 cups couscous, steamed

3/4 cup raisins

3/4 cup chopped pitted dates

3/4 cup chopped dried apricots

3/4 cup blanched almonds

3/4 cup chopped walnuts or

(1/3 cup pine nuts)

About 1 cup almond milk

Additional cinnamon for garnish

1. Stir the sugar and cinnamon into the butter or margarine.

2. Stir over the couscous, tossing to coat. Stir in the raisins,

dates apricots, almonds, and walnuts or pine nuts. Gradually

add enough of almond milk to moisten the couscous.

3. Mound the couscous on a large platter and garnish with cinnamon.

Moroccan Carrot Salad

1 kilo carrots

3 cloves garlic, minced

2 teaspoons paprika

Hot pepper to taste

1 tablespoon cumin

1/2 cup lemon juice

salt to taste

2 tablespoons fresh chopped parsley

3 tablespoons olive oil

1. Peel the carrots and boil in water for about 20 minutes

Cut into thin rounds

2. Place the carrots in a mixing bowl and add the remaining

ingredients except the parsley and oil.

3. Cover and refrigerate until thoroughly chilled. Before

serving, sprinkle with parsley and oil.

Serves 8 - 10

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