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December 1, 2008 By Rabbi Michael Sternfield

Spring Vegetable Stew Recipe

This is a spring vegetable stew served at Passover in Algeria. The artichoke and fennel combination is served as a salad in Tunisia, minus the celery root and with less garlic, but with the addition of harissa.

Filed Under: Jewish Fusion Recipes Tagged With: algerian, jewish food, jewish fusion, passover food, rabbi michael sternfield, stew recipes, vegetable stew recipe

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