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.
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.