If you think Jewish cuisine is only composed of brisket, corned beef, matzo balls, kishka and the like, think again. Sephardic Jews — who originated in Spain and Portugal but were scattered in a Diaspora of their own — have their own distinctive, rich culinary traditions. (Pictured above: date-filled ma’moul, small shortbread pastries.) Sephardic cuisine focuses heavily on cooked, stuffed and baked vegetables, salads, beans, chickpeas, lentils, cracked wheat and rice. Lamb is a popular meat in Sephardic dishes.
The Sephardic Diaspora included Turkey, Greece, the Balkans, North African Arab countries, Lebanon, Holland and England, among others.
Source: Wikipedia
Learn more about Sephardic Jewish cuisine on Wikipedia. >>
Rachel Almeleh talks about her cookbook, A Legacy of Sephardic, Mediterranean and American Recipes, which is available online [2:41]. >>
Author and cook Sarina Roffé explains how she came to record and compile her Sephardic family’s recipes [2:17]. >>
Visit her website at sabrinassephardiccuisine.com to learn more.
A number of other Sephardic cookbooks are available online.
Photo: Wikipedia
