Unlike green/string beans, fava beans are more familiar to most in their dried form. They are also called broad beans for a reason, as they are substantially broader and bigger than green beans.
Tomatoes-peppers sauce, or “Salata Kocha” (i.e. “cooked salad”), as it is known in Ladino, is a condiment that can be found in any Sephardic household at any given time.
Burekitas are a type of small hand pies that are well known in any Sephardic household.
This tasty bake is well loved in the Sephardic cuisine (check HERE for information about it), and is traditionally served for Saturday brunch. The bake is usually served with Tzatziki (recipe can be found HERE), hard boiled eggs and fresh vegetables or vegetable salad. Another tasty option is to serve it with a bit of … Continue reading Sephardic Swiss Chard, Potatoes and Cheese Bake
Agristada, a velvety lemon and egg sauce, is one of the most loved sauces in Sephardic* cuisine, and one of my personal favorites. The sauce can be served warm or cold, and it is traditionally paired with fried fish, though also served with cooked fish, meatballs or steamed vegetables, especially artichoke.
After the quick and easy recipe post of last week, this week I have for you the very opposite… The recipe here, from the fabulous traditional Sephardic cuisine, requires some preparation and practice. However, the result is so tasty and unique, that I’m sure that once you’ll make and taste these wonderful savory pastries, you … Continue reading Boyos – Sephardic Savory Pastries
This simple chicken dish, from the fabulous Sephardic cuisine (find explanations about it HERE, or in THIS wonderful blog), is as tasty as it is easy to prepare.
This simple yet complex side dish is typical to traditional Sephardic cooking: very few ingredients and seasonings, slowly cooked and caramelized in the oven, creating a fragrant and tasty dish. Granted, this is not a dish you would quickly make, but if you’re home on a cold winter’s day, just place it in the oven … Continue reading Pearl Onions Sephardic Style
Celeriac is mostly known as a root used to flavor stocks or soups. However, it is a wonderful ingredient on its own right, and an amazing alternative to potato. It can be eaten raw, pickled, shredded to a tasty salad, or cooked in various ways.
It’s Okra season, and to those who love these weirdly shaped green pods, this means tasty okra dishes.
The following recipe came from my maternal grandmother, who was raised in the Sephardic Jewish community of Izmir. The making of jams, confitures and sweets was an important part of every household, and the guests were greeted with an assortment of small plates of these delicacies, along with coffee.