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. Continue reading “Sephardic Eggplant and Tomato Relish”
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. Continue reading “Sephardic Fresh Fava Beans with Onions and Mint”
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). Continue reading “Burekitas with Zucchini-Tomato filling”
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. Continue reading “Sephardic Tomatoes-Peppers Sauce with Fried Eggplants”
Burekitas are a type of small hand pies that are well known in any Sephardic household. Continue reading “Burekitas – Sephardic Savory Pastries”
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 date or maple syrup. The combination of sweet and salty is addictive.
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 with artichoke. Continue reading “Fried Fish with Agristada – Sephardic Lemon and Egg Sauce”
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 the perfect dish for dinner on a chilly day.
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 will see they are well worth the effort.
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. Continue reading “Pot Roasted Chicken with Celery and Carrots, Sephardic Style”
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.