This Passover Recipe Tells the Story of a Family Tree
A wide-reaching family’s interpretations of a Moroccan Jewish recipe reflects their history.
Credit.Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.
March 15, 2021
The mention of a Moroccan fish dish stirs Dafna Tapiero’s memory of a jar of saffron water perched on her grandmother’s counter in Paris.
The jar sat there, ready to brighten her grandmother’s Passover recipes like rice, chicken and the first course, pescado blanco, the Judeo-Spanish name for the dish Ms. Tapiero’s grandmother Violette Corcos Budestchu ate growing up in Morocco and later made at Passovers in Paris.