The following tasty eggplant-tomato relish, or side dish – called “alburnia” in Ladino – comes from the Sephardic cuisine, which I’ve mentioned here quite a few times. While the combination of eggplant and tomatoes is popular in many cuisines, the method of preparing this dish is quite unique, and produces a very distinct texture and… Continue reading Sephardic Eggplant and Tomato Relish
The following recipe comes from the Sephardic cuisine*, of which I mentioned here quite a few times. Its name in Ladino (Judeo-Spanish) is “peshkado de tierra” i.e. “fish of the earth”, as the eggplants are cooked in the same manner as fried fish (as shown in THIS post). The dish was served as a vegetarian… Continue reading Sephardic Fried Eggplant with Vinegar Parsley Sauce
Unlike last week’s time consuming recipe, the following recipe requires very little effort or ingredients. The original bake, which is known in the Sephardic cuisine as “Makarron reynado”, is a simple mix of cooked spaghetti, Feta cheese, eggs and milk, baked until set and golden.
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