Origins & influences
Jewish Moroccan Cuisine: A History
Jewish communities have lived in Morocco for well over two thousand years, and their kitchens are woven deeply into the national cuisine. From the slow Sabbath stews that had to cook without lighting a fire to the preserving crafts and sweet-savoury dishes of the mellah, Moroccan Jewish cooking is both a distinct tradition and an inseparable part of the wider Moroccan table.
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- 9 min
- Topic
- Origins & influences
- Updated
- 19 July 2026
At a glance
- Jewish presence in Morocco is ancient, predating Islam and deepened by waves from Al-Andalus.
- Skhina (also called dafina) — the slow overnight Sabbath stew — is the emblematic dish.
- Jewish cooks were central to preserving, pickling and the sweet-savoury style of urban cuisine.
An ancient community
Jews settled in North Africa in antiquity, with communities established across Morocco long before the Arab conquests. Their numbers and influence grew after 1492, when Jews expelled from Spain — the Sephardim — resettled in Moroccan cities, bringing the refined foodways of Al-Andalus with them and merging them with older Amazigh and Arab traditions.
In many cities Jewish families lived in a distinct quarter, the mellah, first established in Fes in the 15th century. These neighbourhoods became centres of trade, craft and a particular culinary culture that observed the laws of kashrut while drawing freely on local ingredients.
Cooking around the Sabbath
Because Jewish law forbids kindling a fire on the Sabbath, cooks developed dishes that could be assembled on Friday and left to cook gently overnight — a constraint that shaped some of the most beloved dishes in the repertoire. Preserving and pickling were also prized, both for kashrut and for keeping food through the week.
- Skhina / dafina: a slow overnight stew of meat, chickpeas, potatoes, wheat and eggs, cooked low until the Sabbath meal.
- Preserved vegetables: pickles, preserved lemons and salads that keep and travel well.
- Sweet-savoury tagines: meat with quince, dates or prunes, sharing the Andalusi taste for fruit and meat.
- Fried and honeyed sweets: festival pastries for Rosh Hashanah, Purim and Mimouna.
A shared and separate table
Moroccan Jewish cuisine was never sealed off from its Muslim neighbours: the two traditions borrowed spices, techniques and dishes constantly, and many staples are held in common. Yet kashrut, distinct festivals and particular specialities gave it its own character, from the celebratory sweets of Mimouna to the fish dishes eaten to mark the new year.
After the mid-20th century most of Morocco's Jews emigrated, especially to Israel, France and the Americas, carrying these recipes into the diaspora. Today Moroccan Jewish food thrives abroad while remaining a recognised strand of Morocco's own heritage.
Frequently asked questions
What is Jewish Moroccan cuisine?
It is the cooking tradition of Morocco's Jewish communities, observing kashrut while drawing on Amazigh, Arab and Andalusi ingredients. It is known for slow Sabbath stews, preserving and pickling, sweet-savoury tagines and festival sweets.
What is skhina or dafina?
Skhina, also called dafina, is the classic Moroccan Jewish Sabbath dish — a slow stew of meat, chickpeas, potatoes, wheat and whole eggs assembled before the Sabbath and left to cook overnight, since a fire cannot be lit on the day itself.
How old is the Jewish community in Morocco?
Jewish communities have lived in Morocco for well over two thousand years, predating Islam. Their presence deepened after 1492 when Sephardic Jews expelled from Spain settled in Moroccan cities, bringing Andalusi culinary traditions.
Is Jewish food part of mainstream Moroccan cuisine?
Yes and no. Many dishes and techniques are shared with Muslim neighbours and are simply Moroccan, while distinct festivals, kashrut and specialities like dafina and Mimouna sweets give Jewish Moroccan cooking its own clear identity.