It was a busy weekend here for me in Montreal. I participated in the first LeMood event held in the city (related to the Jewish learning Limmud events held all over the world) at which I gave a workshop about Sephardic Shavuot foods. I also got to meet Gil Marks whom I often quote in my blog posts and whose Encyclopedia of Jewish Foodand other cookbooks I am constantly referencing.
It was an exciting and engaging weekend but one that left me little time in my own kitchen. So as I started thinking about a Shavuot recipe that I wanted to feature here, one of the main requirements was something that was easy to prepare.
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