Moroccan Skhina Recipe:
For Moroccan Jews, the end of the Passover holiday is not complete without a Mimouna feast; and at its centre is Skhina. We can largely consider Skhina to be the Jewish version of Moroccan tajine. There’s one process to make it but with a wide variety of variations. The recipe is also popular for holidays such as Hanukkah and The Mimouna, the feast that marks the end of Pessah.
The Skhina could be translated very freely as “simmered”. It is a very rich, complete dish, since it includes chickpeas, meat, potatoes, and eggs along with spices native to Morocco along with the Maghreb countries. The dish is gently simmered from dusk, so the next day at noon. Therefore, the dish should have a smoky aftertaste due to the extended cooking as it is cooked over a very slow fire, taking some 18 hours to complete cooking.
So, this Skhina recipe is definitely the perfect treat to celebrate the beginning of spring and a time full of hope for wealth and abundance in the coming year.