Passover recipesby Phyllis SteinbergThis seasons Passover recipes come from Kitty Morse and Danielle Mamane, authors of The Scent of Orange Blossoms, a book of Sephardic Cuisine from Morocco. Askenazic Jews (Jews from Eastern Europe) do not serve beans during Passover, but this is acceptable in Sephardic households. Morse was born in Casablanca, Morocco, and emigrated to the United States in 1964. She is the author of eight cookbooks, four of them on the subjects of Moroccan and North African cuisine. Mamane is a native and current resident of Fez, Morocco. Her ancestors settle in Fez following their expulsion from Spain at the time of the Inquisition. Enjoy these recipes this holiday season! Tagine of Lamb with White Truffles3 pounds bone-in lamb shoulder, cut into 3-inch pieces Preheat the oven to 375. In a Dutch oven, combine half of the garlic, 1 of the tomatoes, and the water. Cover first with aluminum foil, then with a lid. Bake until the meat is tender, 2 to 2 and 1 /2 hours. Remove from the oven (leaving the heat on) and skim off the fat. Season with salt and pepper. Meanwhile, drain and rinse the truffles under running water. In a skillet, heat the oil over medium heat. Add the truffles and remaining garlic and cook for 3 to 4 minutes. Add the truffles to the cooked meat along with the remaining tomato. Return to the oven, and continue baking, uncovered, until the truffles are heated through, 10 to 15 minutes. To serve, transfer the meat to a shallow platter. Surround with the truffles, and spoon the sauce over the dish. Serve hot. Serves 6. *Peeling and Seeding Tomatoes: Lightly score the base of each tomato. Immerse in boiling water for 30 seconds, then drain. When cool enough to handle, peel off the skin. Cut the tomatoes in half crosswise and gently squeeze to remove the seeds. Fresh Fava Bean Salad
String the reserved bean pods and cut them into 1 /2 inch pieces. Transfer the beans to a serving dish and allow to cool. Garnish with cilantro leaves and serve at room temperature. This salad lasts for 2 to 3 days in an airtight container in the refrigerator. Bring to room temperature before serving. Serves 4. *Peeling Fresh Fava Beans. Shell the bean pods. If the beans are young and tender, they do not need to be peeled. Peeling is recommended however, for larger, more mature beans with tougher skins. Bring a saucepan full of water to a boil and prepare a bowl of ice water. Drop the beans into the boiling water and blanch for 30 seconds. Drain and immediately transfer to the ice water. Use your fingernails to slit and peel away the skins. Roasted Chicken with Orange Juice
Preheat the oven to 325 degrees. In a small bowl, combine the orange juice with the bouillon cubes and whisk to dissolve the cubes. Place the chicken in a roasting pan and season the cavity with salt and pepper. Spoon half of the juice mixture over and into the cavity of the bird. Roast, basting occasionally with the remaining juice mixture, until the legs move easily, 2 to to 2 and one-fourth hours. Let the chicken rest for 10 minutes before carving. Serve the chicken hot with the pan juices on the side. Serves 4. Roasted Lamb Shoulder1 (3-pound) boneless lamb shoulder, trimmed of fat Preheat the oven to 400. Spread the lamb shoulder open on a flat work surface. Sprinkle the parsley, garlic, salt, and pepper down the center of the meat. Fold the sides of the meat over the filling, then the ends, to completely enclose it. Shape the roast into a roll, and tie it with kitchen twine in several places. Place it in a baking pan and baste it with soy sauce. Roast until the center registers 140 of a meat thermometer, 20 to 22 minutes per pound for a light pink center. The skin should be crackly and brown. Let the roast stand for 10 minutes before slicing. Discard the string. Line a serving platter with the lettuce leaves, top with the meat slices and serve. Serves 6. Other Passover Articles
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8 ounces (about 1 & 1 /2 cups) shelled and peeled fava beans with 3 to 
2 cups freshly squeezed orange juice