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.
The following dishes can be made and served on their own, or, as I have done here, served together as a quick summer dinner.
Winter is still with us, and I was planning on yet another stew, this time of lamb. However, as the weather was not as chilly, and as lamb is quite heavy in itself, I wanted a lighter stew with lighter ingredients in it.
The Sephardic cuisine offers quite a few versions for Burekitas, small hand pastries, with various types of dough and fillings (check THIS post for more information about them).
After all the elaborated foods of the holiday’s season, it’s time for some simple, hearty dishes. The following rustic soup, which comes from my maternal grandmother’s Sephardic kitchen, is just what is needed on a cold winter’s day.
This hearty and tasty lamb stew is very easy to prepare. Once all the ingredients are assembled in the pot, all that is needed is to bring it to the boil and then finish the cooking by baking it gently in the oven. Served with fresh rustic bread or white rice (preferably Bastmai) it is … Continue reading Lamb Stew with Tomatoes, Okra and Dried Apricots
These tasty patties, from the Sephardic cuisine, are a perfect vegetarian snack or an appetizer, served with a squeeze of fresh lemon. When cooked in tomato sauce and served with couscous or rice, they also make an excellent vegetarian main dish.
There are so many recipes for stuffed cabbage leaves, from all over the world, each is special and tasty, and it’s hard to choose between them all.
The Jewish New Year is celebrated today, and this brings back memories of traditional foods, even to an agnostic such as me. One of the culinary traditions for this event, is to dip a slice of apple in honey, and eat it as a symbol for a sweet New Year. Plenty other sweet dishes are added … Continue reading Candied Quince with Honey and Rosemary
This light, fresh and tasty bake is quick and easy to assemble. It can be served warm or cold, as an appetizer or a vegetarian entrée, or cut into small cubes and served as finger food.
Marzipan is one of the most ancient candies we know. It started as a simple mix of almond meal and honey, and once sugar was introduced, it eventually became the refined sweet we know today. France, Spain and Germany are all claiming to be the place where the cooked version, which is the supreme form … Continue reading Homemade Marzipan