Hélène Jawhara Piñer

Hélène Jawhara Piñer is a PhD in Medieval History, History of Food and a Sephardic Chef. She is the author of Sephardi: Cooking the History. Recipes of the Jews of Spain and the Diaspora from the 13th century to Today (July 2021) and Jews, Food and Spain. The oldest Medieval Spanish cookbook and the Sephardic culinary heritage (November 2022) with Academic Studies Press.

an image of a dish called neulas encanonadas: a pastry confection in the shape of cigars

Dessert Recipes

Neulas Encanonadas (Brick Pastry Rolls with Almonds and Honey)

Hélène Jawhara Piñer

In Le Roman d'Esther, written in the 14th century by Crescas du Caylar, there is a mention of a banquet held by King Ahasuerus in honor of the third year of his reign. Crescas mentions a dish called neulas encanonadas: a pastry confection in the shape of cigars.

an image of Maqrūt which are Fried diamonds with dates and walnuts

Dessert Recipes

Maqrūt (Fried Diamonds with Dates and Walnuts)

Hélène Jawhara Piñer

This is another type of fried honey pastry common to Jews and Muslims from Morocco.

an image of Nuegados which is an Orange and honey fried dough

Dessert Recipes

Nuegados (Orange and Honey Fried Dough)

Hélène Jawhara Piñer

This dessert is part of the culinary heritage of northwestern Spain.

a Moroccan dish called Isfenğ which is a Andalusian donut

Dessert Recipes

Isfenğ (The Andalusian Donut)

Hélène Jawhara Piñer

This fried pastry is common among Jews and Muslims, especially in Morocco and Israel.

Dessert Recipes

Hojuelas, Fazuelos, or Fijuelas

Hélène Jawhara Piñer

This dish takes us on a long journey from Spain to Argentina. All Sephardim are familiar with these rolled thin strips of pastry that are quickly fried and deliciously covered in sugar: they are impossibly tender and will melt in your mouth.