Sephardic Flavors: Jewish Cooking of the MediterraneanChef, author, and Mediterranean cooking expert Joyce Goldstein follows her acclaimed Cucina Ebraica: Flavors of the Italian Jewish Kitchen with this remarkable exploration of Jewish cooking of the Mediterranean. In Sephardic Flavors, Goldstein uncovers the culinary history of the Diaspora, revealing in vivid prose and delicious recipes how the Sephardic Jews adapted the cuisines of their new homelands. Drawing upon the cultural and gastronomic heritages of Spain, Portugal, Italy, Greece, and Turkey, Goldstein has amassed a remarkable array of unique recipes and historical information. A fascinating voyage into culinary history as well as a compilation of superbly satisfying dishes, Sephardic Flavors captures the indomitable spirit and brilliant cuisines that continue to capture our imaginations today. |
Common terms and phrases
1/4 CUP CHOPPED 20 minutes 350 degrees F Add the onions almonds beans bowl cheese chicken CHOPPED FRESH FLAT-LEAF conversos cook CUP CHOPPED FRESH CUP WATER dill dough drain eggplant filling filo flavor FRESH FLAT-LEAF PARSLEY FRESHLY GROUND BLACK FRYING garlic GRATED GROUND BLACK PEPPER GRUYÈRE CHEESE heat to low inch Jewish Jews KASHKAVAL kosher leeks low heat matzoh meat meatballs medium heat mixture moussaka olive oil onions and sauté OPTIONAL Ottoman Empire pan over medium parsley Passover pastries PEELED pine nuts potatoes POUND Preheat the oven recipe reduce the heat Remove rice roasted Romaniote salad Salonika SALT AND FRESHLY salt and pepper saucepan sauté pan Season with salt Sephardic Sephardim simmer slices slotted spoon SOAKED soup Spain Spanish spinach SPOON SWEET sprinkle stir sugar syrup TABLESPOONS TABLESPOONS CHOPPED FRESH TABLESPOONS OLIVE OIL TEASPOON TEASPOON GROUND TEASPOONS SALT tender tomato sauce Turkish vinegar WALNUT SAUCE walnuts warm བས