Jewish Sephardic Cuisine
The name Sephardic comes from "Sepharad," the Hebrew word for Spain. Sephardi today refers to Jews who lived in lands that were part of the Islamic world. Sephardic cuisine has been influenced by Middle Eastern, Mediterranean and Asian cooking. It often includes rice, legumes, dried fruits, fish, pastry and exotic spices.
Yemenite Lahuhua Flat Breads (Parve)
Lahuhua is a spongy, soft and flexible flat bread that is made in a skillet. Yemenite Jews traditionally eat Lahuhua with soup or stew.
Lahuhua is a spongy, soft and flexible flat bread that is made in a skillet. Yemenite Jews traditionally eat Lahuhua with soup or stew.
The Meaning of Sephardi
Sephardim refers to Jews who originated in the Iberian Peninsula (Spain and Portugal) as well as Jews of Arabic and Persian backgrounds who use Sephardic liturgy.
Sephardim refers to Jews who originated in the Iberian Peninsula (Spain and Portugal) as well as Jews of Arabic and Persian backgrounds who use Sephardic liturgy.
Couscous Salad with Pine Nuts (Parve)
Couscous, a staple in Jewish Sephardic cuisine, can be combined with fresh vegetables, herbs and pine nuts to create this low fat, colorful and delicious salad. For a light dinner or cookout in the summer, serve this kosher Couscous Salad with grilled chicken or fish.
Couscous, a staple in Jewish Sephardic cuisine, can be combined with fresh vegetables, herbs and pine nuts to create this low fat, colorful and delicious salad. For a light dinner or cookout in the summer, serve this kosher Couscous Salad with grilled chicken or fish.
Mediterranean Rice Pilaf with Curry and Raisins (Parve)
Pilaf is a Middle Eastern and Central Asian dish in which a grain is browned in oil and then cooked in a seasoned broth. This Rice dish, with curry and raisins, tastes like a pilaf, even though the recipe skips browning. The Mediterranean flavor of this rice makes it the perfect side dish for a lamb entree.
Pilaf is a Middle Eastern and Central Asian dish in which a grain is browned in oil and then cooked in a seasoned broth. This Rice dish, with curry and raisins, tastes like a pilaf, even though the recipe skips browning. The Mediterranean flavor of this rice makes it the perfect side dish for a lamb entree.
Moroccan Carrot Salad (Parve)
Carrots flavored with cumin and garlic are a classic dish in Morocco. Whenever I want to add a colorful and flavorful side salad to a meal, I find this Moroccan Carrot Salad does the trick.
Carrots flavored with cumin and garlic are a classic dish in Morocco. Whenever I want to add a colorful and flavorful side salad to a meal, I find this Moroccan Carrot Salad does the trick.
Tabbouleh Salad (Parve)
Tabbouleh Salad, a combination of bulgar wheat, vegetables and herbs, is a light, tangy and refreshing salad that is especially popular in the homes of Sephardic Jews. For a Sabbath appetizer, serve Tabbouleh on individual plates on top of a piece of lettuce. For a summer cookout, serve Tabbouleh Salad as a side dish next to Shish Kebabs.
Tabbouleh Salad, a combination of bulgar wheat, vegetables and herbs, is a light, tangy and refreshing salad that is especially popular in the homes of Sephardic Jews. For a Sabbath appetizer, serve Tabbouleh on individual plates on top of a piece of lettuce. For a summer cookout, serve Tabbouleh Salad as a side dish next to Shish Kebabs.
GlobalGourmet.com: Braised Chicken with Tomatoes and Honey
In this Moroccan Jewish specialty, "the sweetness of the honey and the cinnamon strengthens the heady aroma of the saffron, which colors the sauce bright orange rather than red like the tomatoes."
In this Moroccan Jewish specialty, "the sweetness of the honey and the cinnamon strengthens the heady aroma of the saffron, which colors the sauce bright orange rather than red like the tomatoes."
Jewish-food.org: Mid-East Recipes
Jewish-food.org has published online this wonderful collection of Mid-East recipes. It includes everything from Ajin (bread dough) to Stuffed Grape Leaves to Moroccan Fish Balls to Zhug (Yemenite Hot Sauce).
Jewish-food.org has published online this wonderful collection of Mid-East recipes. It includes everything from Ajin (bread dough) to Stuffed Grape Leaves to Moroccan Fish Balls to Zhug (Yemenite Hot Sauce).
JewishGlobe.com: Moroccan Recipes
JewishGlobe.com offers kosher Moroccan recipes for Kebabs in a Moorish Marinade, Couscous, Eggplant Salad, Coconut Cakes, Honey Pastries, and Mint Tea.
JewishGlobe.com offers kosher Moroccan recipes for Kebabs in a Moorish Marinade, Couscous, Eggplant Salad, Coconut Cakes, Honey Pastries, and Mint Tea.
MyJewishLearning.com: Overview of Sephardic Cuisine
This article traces the evolution of Sephardic cuisine. It describes how the "movement of the Sephardic community and the unique blending of cultures gave rise to an assimilated and variegated cuisine."
This article traces the evolution of Sephardic cuisine. It describes how the "movement of the Sephardic community and the unique blending of cultures gave rise to an assimilated and variegated cuisine."
RFCJ Newsgroup: Mediterranean
RFCJ Newsgroup (rec.food.cuisine.jewish) archives recipes sent in from different Jewish ethnic streams (Sephardic, Ashkenazic, Yemenite, etc.) and communities around the world. Recipes posted to this newsgroup respect the basic framework of the Jewish dietary laws. The recipes separate dairy and meat, and they do not call for non-kosher ingredients.
RFCJ Newsgroup (rec.food.cuisine.jewish) archives recipes sent in from different Jewish ethnic streams (Sephardic, Ashkenazic, Yemenite, etc.) and communities around the world. Recipes posted to this newsgroup respect the basic framework of the Jewish dietary laws. The recipes separate dairy and meat, and they do not call for non-kosher ingredients.
Sephardim.com: Sambusak Stuffed Pastries
Sephardim.com has posted this kosher recipe for Sambusak, a Sephardic Stuffed Pastry.
Sephardim.com has posted this kosher recipe for Sambusak, a Sephardic Stuffed Pastry.
RecipeZaar: Mujadrah - Lentils and Rice (parve)
Mugadrah, a low-fat dish of brown rice, lentils, and fried onions, is popular with Sephardic Jews.
Mugadrah, a low-fat dish of brown rice, lentils, and fried onions, is popular with Sephardic Jews.