Saffron Shores: Jewish Cooking of the Southern Mediterranean by Joyce Goldstein

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  • Algerian spiced green olives (page 38)

    from Saffron Shores: Jewish Cooking of the Southern Mediterranean Saffron Shores by Joyce Goldstein

    • Categories: Appetizers / starters; Algerian; Jewish; Mediterranean; Vegan; Vegetarian
    • Ingredients: green olives; ground cayenne pepper; sweet paprika
    show

  • Moroccan olives (page 38)

    from Saffron Shores: Jewish Cooking of the Southern Mediterranean Saffron Shores by Joyce Goldstein

    • Categories: Appetizers / starters; Jewish; Mediterranean; Moroccan; Vegan; Vegetarian
    • Ingredients: brine-cured black olives; parsley; coriander leaves; dried red pepper flakes; ground cumin
    show

  • Braised olives with anchovies (Olives verts aux anchois) (page 38)

    from Saffron Shores: Jewish Cooking of the Southern Mediterranean Saffron Shores by Joyce Goldstein

    • Categories: Appetizers / starters; Algerian; Jewish; Mediterranean
    • Ingredients: anchovies; green olives; ground cumin; ground cayenne pepper; lemons; sweet paprika
    show

  • Chickpea puree (Hummus) (page 39)

    from Saffron Shores: Jewish Cooking of the Southern Mediterranean Saffron Shores by Joyce Goldstein

    • Categories: Dips, spreads & salsas; Appetizers / starters; Jewish; Mediterranean; Middle Eastern; Vegan; Vegetarian
    • Ingredients: dried chickpeas; tahini; ground cayenne pepper; parsley; pine nuts; lemons; sweet paprika
    show
  • Chickpea croquettes (Falafel)

    Chickpea croquettes (Falafel) (page 40)

    from Saffron Shores: Jewish Cooking of the Southern Mediterranean Saffron Shores by Joyce Goldstein

    • Categories: Appetizers / starters; Jewish; Mediterranean; Middle Eastern; Vegetarian
    • Ingredients: rustic white bread; parsley; ground cayenne pepper; ground cumin; turmeric; ground coriander; tahini; eggs; dried chickpeas
    • Accompaniments: Tahini dressing (Tahinyeh)
    show

  • Tahini dressing (Tahinyeh) (page 42)

    from Saffron Shores: Jewish Cooking of the Southern Mediterranean Saffron Shores by Joyce Goldstein

    • Categories: Dips, spreads & salsas; Dressings & marinades; Jewish; Mediterranean; Vegan; Vegetarian
    • Ingredients: tahini; ground cayenne pepper; lemons
    • Accompaniments: Chickpea croquettes (Falafel)
    show

  • Chickpea omelet with chicken (Mertzel) (page 42)

    from Saffron Shores: Jewish Cooking of the Southern Mediterranean Saffron Shores by Joyce Goldstein

    • Categories: Egg dishes; Main course; Other Jewish holidays; Jewish; Mediterranean; Moroccan
    • Ingredients: eggs; chicken breasts; dried chickpeas; sweet paprika
    show

  • Brain and veal omelet (Meguina à la cervelle et au veau) (page 43)

    from Saffron Shores: Jewish Cooking of the Southern Mediterranean Saffron Shores by Joyce Goldstein

    • Categories: Egg dishes; Main course; Cooking for a crowd; Other Jewish holidays; Algerian; Jewish; Mediterranean
    • Ingredients: carrots; eggs; peas; calf brains; stewing veal; peanut oil; onions; lemons
    show

  • Tunisian omelet with sausage, potatoes, and peppers (Ojja bil merguez) (page 45)

    from Saffron Shores: Jewish Cooking of the Southern Mediterranean Saffron Shores by Joyce Goldstein

    • Categories: Egg dishes; Main course; Jewish; Mediterranean; Tunisian
    • Ingredients: merguez sausages; tomatoes; potatoes; eggs; green bell peppers; caraway seeds; red bell peppers; garlic; ground coriander; ground cayenne pepper; sweet paprika
    show
  • Algerian Passover matzoh and pea omelet (Djiadjia tairat)

    Algerian Passover matzoh and pea omelet (Djiadjia tairat) (page 45)

    from Saffron Shores: Jewish Cooking of the Southern Mediterranean Saffron Shores by Joyce Goldstein

    • Categories: Egg dishes; Main course; Passover; Algerian; Jewish; Mediterranean
    • Ingredients: meat drippings; bay leaves; ground caraway; peas; eggs; dried red pepper flakes; garlic; matzoh sheets; sweet paprika
    show
  • Potato and egg cake (Marcoude)

    Potato and egg cake (Marcoude) (page 47)

    from Saffron Shores: Jewish Cooking of the Southern Mediterranean Saffron Shores by Joyce Goldstein

    • Categories: Egg dishes; Main course; Jewish; Mediterranean; North African; Vegetarian
    • Ingredients: eggs; green onions; parsley; nutmeg; baking potatoes; garlic
    show

  • Potato cake from Fez (Simy Danan's soufflé de pommes de terre) (page 47)

    from Saffron Shores: Jewish Cooking of the Southern Mediterranean Saffron Shores by Joyce Goldstein

    • Categories: Egg dishes; Main course; Jewish; Mediterranean; Moroccan; Vegetarian
    • Ingredients: eggs; parsley; new potatoes; carrots; peas; turmeric
    show

  • Tunisian hot pepper condiment (Harissa) (page 48)

    from Saffron Shores: Jewish Cooking of the Southern Mediterranean Saffron Shores by Joyce Goldstein

    • Categories: Sauces, general; Jewish; Mediterranean; Tunisian; Vegan; Vegetarian
    • Ingredients: ground coriander; caraway seeds; ground cayenne pepper; red bell peppers
    show

  • Alternate harissa (page 48)

    from Saffron Shores: Jewish Cooking of the Southern Mediterranean Saffron Shores by Joyce Goldstein

    • Categories: Sauces, general; Jewish; Mediterranean; Tunisian; Vegan; Vegetarian
    • Ingredients: cumin seeds; caraway seeds; ground cayenne pepper; dried ancho chiles
    show

  • Ras al hanout (page 49)

    from Saffron Shores: Jewish Cooking of the Southern Mediterranean Saffron Shores by Joyce Goldstein

    • Categories: Spice / herb blends & rubs; Jewish; Mediterranean; Moroccan
    • Ingredients: ground cinnamon; ground cardamom; mace; nutmeg; turmeric; ground ginger; dried bell peppers
    show

  • Hnot (page 49)

    from Saffron Shores: Jewish Cooking of the Southern Mediterranean Saffron Shores by Joyce Goldstein

    • Categories: Spice / herb blends & rubs; Jewish; Mediterranean; Moroccan
    • Ingredients: cumin seeds; turmeric; mace; nutmeg; ground cayenne pepper; dried rose petals; ground cinnamon; dried orange peel; green aniseed
    show
  • Preserved lemons (Citrons confits)

    Preserved lemons (Citrons confits) (page 50)

    from Saffron Shores: Jewish Cooking of the Southern Mediterranean Saffron Shores by Joyce Goldstein

    • Categories: Jams, jellies & preserves; Jewish; Mediterranean; North African; Vegan
    • Ingredients: lemons
    show
  • North African meat-filled pastries (Bestels de la viande)

    North African meat-filled pastries (Bestels de la viande) (page 55)

    from Saffron Shores: Jewish Cooking of the Southern Mediterranean Saffron Shores by Joyce Goldstein

    • Categories: Pies, tarts & pastries; Appetizers / starters; Jewish; Mediterranean; North African
    • Ingredients: ground beef; ground cinnamon; ground ginger; coriander leaves; onions; garlic; eggs; feuilles de brick; margarine
    show

  • Cheese filling (Bestels de fromage) (page 56)

    from Saffron Shores: Jewish Cooking of the Southern Mediterranean Saffron Shores by Joyce Goldstein

    • Categories: Pies, tarts & pastries; Appetizers / starters; Jewish; Mediterranean; North African; Vegetarian
    • Ingredients: Gruyère cheese; fromage blanc; eggs; mint
    show

  • Algerian Swiss chard filling (Bestels des blettes) (page 56)

    from Saffron Shores: Jewish Cooking of the Southern Mediterranean Saffron Shores by Joyce Goldstein

    • Categories: Pies, tarts & pastries; Appetizers / starters; Algerian; Jewish; Mediterranean; Vegetarian
    • Ingredients: Swiss chard; eggs; ground cumin
    show

  • Algerian potato and cheese filling (Bestels à la pommes de terre et au fromage) (page 56)

    from Saffron Shores: Jewish Cooking of the Southern Mediterranean Saffron Shores by Joyce Goldstein

    • Categories: Pies, tarts & pastries; Appetizers / starters; Algerian; Jewish; Mediterranean; Vegetarian
    • Ingredients: potatoes; Gruyère cheese; parsley; eggs; nutmeg
    show
  • Moroccan chicken and almond pie (B'stilla)

    Moroccan chicken and almond pie (B'stilla) (page 57)

    from Saffron Shores: Jewish Cooking of the Southern Mediterranean Saffron Shores by Joyce Goldstein

    • Categories: Pies, tarts & pastries; Main course; Appetizers / starters; Entertaining & parties; Jewish; Mediterranean; Moroccan
    • Ingredients: squab; coriander leaves; ground ginger; ground cumin; ground cayenne pepper; turmeric; ground cinnamon; saffron; onions; parsley; slivered blanched almonds; margarine; filo dough
    show

  • Tunisian fried pastries with egg (Briks à l'oeuf) (page 61)

    from Saffron Shores: Jewish Cooking of the Southern Mediterranean Saffron Shores by Joyce Goldstein

    • Categories: Egg dishes; Pies, tarts & pastries; Appetizers / starters; Jewish; Mediterranean; Tunisian
    • Ingredients: canned tuna; parsley; ground cayenne pepper; capers; egg roll wrappers; eggs; onions
    show

  • Moroccan tuna filling (page 61)

    from Saffron Shores: Jewish Cooking of the Southern Mediterranean Saffron Shores by Joyce Goldstein

    • Categories: Pies, tarts & pastries; Main course; Jewish; Mediterranean; Moroccan
    • Ingredients: canned tuna; parsley; eggs; potatoes; ground mace
    show

  • Potato filling (page 61)

    from Saffron Shores: Jewish Cooking of the Southern Mediterranean Saffron Shores by Joyce Goldstein

    • Categories: Pies, tarts & pastries; Main course; Jewish; Mediterranean; Tunisian; Vegetarian
    • Ingredients: potatoes; onions; parsley; coriander leaves; dairy-free chocolate eggs
    show

Notes about this book

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Notes about Recipes in this book

  • Moroccan carrot salad with cumin (Salade de carottes et cumin)

    • mjes on November 04, 2019

      I tried this with spiralized carrots for no particular reason beyond grandchildren like to turn handles. I used the optional cayenne pepper. I went with less cooking than specified - still a bit of crunch rather than tender. This is the kind of recipe that cries out for ignoring the recipes and trying different spicing and sources of acidity. So yes, I'll probably make some version of this, beginning with the variations offered here, many times.

  • Fish with chickpeas (Poisson aux pois chiches)

    • mjes on November 04, 2019

      I generally cook chickpeas using South Asian recipes but this had sufficient seasoning (garlic, chilli pepper, turmeric, sweet paprika, coriander) that I thought it was worth a try. I replaced ground turmeric with fresh turmeric but otherwise kept to the recipe. The seasoned chickpeas with the cooked but not destroyed bell peppers and fish made a very pleasant dish. I'll make it again as an occasional change of pace.

  • Fish with tahini sauce (Samak bil tahineh)

    • mjes on August 17, 2021

      Unfortunately, I wasn't impressed by the fish-tahini combination - loved the look and garnishes but not the basic concept. I can see how others would like it.

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  • ISBN 10 0811830527
  • ISBN 13 9780811830522
  • Published Sep 05 2002
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

Celebrated chef and author Joyce Goldstein has a gift for sharing her extraordinary knowledge of unusual and delicious cuisines in such an approachable and joyful way that they quickly become part of the home cook's repertoire.

In Saffron Shores, she brings to the table the sensual aromas and exquisite flavors of the Southern Mediterranean in a celebration of its rich Jewish heritage. From Morocco comes a vibrant orange salad strewn with olives; from Algeria, a hearty tagine of chicken with quince; from Tunisia, a spicy eggplant puree; from Libya, a saffron and paprika infused fish soup-all are authentic, kosher, and a delightful introduction to a healthful, flavorful cuisine for the modern cook.

A fascinating exploration of cultures and cuisine, lush with images, Saffron Shores is as beautiful to look at as its always-accessible recipes are delicious to eat.

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