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.
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.
Baba Ghanoush - also known as Baba Ghanouj and Baba Ganoush - is a dip or spread made of roasted eggplant and tahini. Simply roast the eggplant, scoop out the softened pulp, and then puree with tahini and seasonings. The seasonings used in this recipe for Baba Ghanoush are garlic, lemon juice, parsley and salt. Dip fresh pita bread or cut...
For an amazingly delicious dinner that your whole family will enjoy, try this kosher Bukharian Rice recipe. Also referred to as Plov, Bukharian Rice contains vegetables, chicken and rice all in one dish.
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.
In her wonderful cookbook, Levana's Table - Kosher Cooking for Everyone, Levana Kirshchenbaum introduces this recipe for Moroccan Fish Cakes in Lemon Sauce as the Moroccan answer to gefilte fish.
Matboucha, a traditional Moroccan dish, is so popular in Israel that it can be found right next to the Hummus on Israeli grocery store shelves. Once you make it yourself, you won't want to settle for store-bought Matboucha anymore. My neighbor in Israel, Carmit, came over and showed me how to make this Matboucha recipe. While Matboucha can be...
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.
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.
Tired of Ashkenazic, paprika-flavored, baked chicken and potatoes for Friday night Shabbos dinner? This Sephardic chicken, spiced with turmeric, is an easy to make, healthy and tasty alternative. Serve this Moroccan Chicken with Chickpeas on top of couscous and along side roasted vegetables.
Want to make a chicken dish with Israeli flavor? My neighbor Carmit showed me how to make her family’s favorite chicken - Moroccan Chicken with Lemon and Olives. She covers the chicken with lemons and olives, along with her grandmother’s Sephardic spices, to create a delicious and easy-to-make main course for Friday night dinner.
This Moroccan Lemon Vegetable Salad is tasty, healthy and easy to prepare. Just cut up cabbage, carrots, bell peppers, and celery. Dress with lots of lemon juice and a bit of oil, salt and pepper. If you make this at the beginning of the week, you'll have a low-fat, low-carb side dish for your meals all week long.
Add variety to your Shabbat table with this Moroccan Sweet Beet Salad. After cooking the beets in water, simply slice and spice. Simple, colorful, healthy and delicious. This salad is so tasty that even the kids will eat it up.
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.
Lahuhua is a spongy, soft and flexible flat bread that is made in a skillet. Yemenite Jews traditionally eat Lahuhua with soup or stew.
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 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 offers kosher Moroccan recipes for Kebabs in a Moorish Marinade, Couscous, Eggplant Salad, Coconut Cakes, Honey Pastries, and Mint Tea.
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."
Mugadrah, a low-fat dish of brown rice, lentils, and fried onions, is popular with Sephardic Jews.
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 has posted this kosher recipe for Sambusak, a Sephardic Stuffed Pastry.