Spiced Vegetable Medley With Almonds and Raisins
This delightful Moroccan dish, often served on Rosh Hashana, incorporates an abundance of traditional harvest foods and is warm with spices (cinnamon, cardamom and coriander). This version is served in Marina Pinto Kaufman's family, from Tangiers and Tetouen as well as Martha’s Vineyard, where she now lives. Traditionally served with chicken couscous, it is somewhat like the Moroccan version of tsimmes, an Eastern European dish incorporating both carrots and sweet potatoes. In Ms. Kaufman's recipe, the vegetables are scooped into long piles, giving children — often picky when it comes to such delicacies — the choice of what they like, while adults can stir them all together to enjoy the spices and the caramelized onions. Great for entertaining, this dish can be prepared the day before serving, so all you have to do is heat it, but you can roll straight through the recipe, enjoying it the day you prepare it, with wonderful results.
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