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Bubbio’s Mandarin Almond Salad
At URJ Camp Harlam in Kunkletown, PA, Rosanne “Bubbio” Selfon is something of a legend.
Adefina: The Iconic Slow-Cooked Chickpea and Beef Stew
Adefina, the quintessential Shabbat dish of the Sephardic Jews of the fifteenth century, is a chickpea and beef stew.
Berenjenas Confitadas Con Canela (Candied Eggplants with Cinnamon)
Berenjenas Confitadas Con Canela, a Candied eggplants with cinnamon, is mainly consumed by the Sephardim of Spain and Morocco.
"A Jewish Dish of Eggplants Stuffed with Meat"
This Sephardic Jewish dish consists of eggplants, stuffing, a long cooking time, and a particular aesthetic.
Gazpachuelo (Lemon Broth)
This dish is still prepared in Andalusia and bears the name of "gazpachuelo."
Acelgas con Garbanzos (Swiss Chard Stew with Chickpeas)
Acelgas con Garbanzos is a Sephardic crypto-Jewish dish for Shabbat consisting of meat, swiss chard and chickpeas.
Ethiopian Shabbat Injera
For Jews who lived in Ethiopia, constraints such as limited fuel sources, hot climates, and unavailability of wheat and local fours that are either low in gluten or lacking glutenous flours resulted in flatbreads.
Mediterranean Memories Begin with Roasted Eggplant
Michele Braun shares her recipes for eggplant done 3 different ways.
Murakkaba: The Moroccan Mufleta
In the Kitāb al-ṭabīẖ region of Spain, there are two recipes that correspond to the famous mufleta, which is still prepared today in the same way by Moroccan Sephardic Jews: "Murakkaba" and " Murakkaba Layered with Dates."
Hojuelas, Fazuelos, or Fijuelas
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.