This year's holiday will be Margot's 27th in America. Her grandparents emigrated from Syria to Mexico at the beginning of the 1900s. "My parents and I were born in Mexico. Therefore we are Mexican, Syrian, and also Jewish," Margot says. "Growing up in a Middle Eastern Mexican home, I developed a very unique culinary taste. Sometimes we had a Syrian meal, sometimes a Mexican meal, but sometimes we had an absolutely delicious fusion of the two."
Last year, Margot shared a wonderful charoset recipe, which you can find here!
Enjoy this #RecipeOfTheWeek, and if you make any of these recipes, be sure to send a photo of your creation to teddyherzl18@gmail.com or tweet it to @JNFUSA with the hashtag #JNFfoodie. We might share it!
Have a Chag Pesach Kasher v' Sameach -- a happy and healthy Passover!
Ingredients
2-1/2 cups finely chopped nuts (your preference)
1/2 cup unsweetened cocoa
1/4 cup powdered sugar
1/8 teaspoon ground cloves
2 egg whites, beaten to a firm peak
1/2 cup sugar, for garnish
Coconut oil, to help in the shaping the balls
Directions
Mix the nuts, cocoa, powdered sugar and cloves. Fold in the egg whites with a spatula. Place the 1/2 cup sugar in a container. “Wet” your hands with a little water, coconut oil, or butter, and form balls with the mix about the size of a walnut. Drop it in the container with sugar and coat it.
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| Margot Alfie in her home kitchen. |