In Casablanca, the Jewish community was predominantly French Moroccan, but there were also Spanish Moroccans that came from cities that had once been Spanish colonies like Tangier and Tetouan and Larache, where my family had lived for five centuries since the Expulsion from Spain. Besides the obvious difference of speaking Spanish, the Spanish Moroccans also had a different cuisine. One of the delicacies was Albondigas, the Spanish version of meatballs. The name comes from the Arabic word al-bunduq, which derives from the Greek word for hazelnut, suggesting that the meatballs are of the same shape and size as hazelnuts. They can be traced back to the Islamic influence of the Arab invasion of the Iberian Peninsula in 711. Despite the expulsion of the Moors and the Jews in 1492, this Arab-influenced dish remains a star of Andalusian cuisine until today.

🔗 The recipe and more at https://jewishjournal.com/culture/foo...
_______________⁠
Written by: @sephardicspicegirls

#food #eeeeeats #jewishfood