Sephardic Jewish cuisine

Sephardic Jewish cuisine refers to the unique culinary traditions, practices, and dishes associated with the Sephardic Jews. These Jews are descendants of the Jewish communities that lived in the Iberian Peninsula (Spain and Portugal) before their expulsion in the late 15th century. Sephardic Jewish cuisine is a rich blend of Mediterranean flavors, influenced by Spanish, Portuguese, North African, and Middle Eastern cuisines.

History

The roots of Sephardic Jewish cuisine can be traced back to the Jewish communities living in the Iberian Peninsula during the Middle Ages. After the Alhambra Decree in 1492, which led to the expulsion of Jews from Spain, and a similar expulsion from Portugal in 1497, these communities dispersed across the Mediterranean, North Africa, and the Middle East. They carried with them their culinary traditions, which evolved and adapted to the local cuisines of their new homes.

Characteristics

Sephardic Jewish cuisine is characterized by its use of fresh, locally sourced ingredients, and a wide variety of spices and flavors. Common ingredients include olives, eggplants, artichokes, and other Mediterranean vegetables; fish and seafood; lamb and other meats; and a variety of grains, legumes, and breads. Sephardic cuisine also makes extensive use of herbs and spices, including saffron, cumin, coriander, and cinnamon.

Dishes

Some of the most well-known Sephardic dishes include bourekas, flaky pastries filled with cheese, meat, or vegetables; shakshuka, a dish of eggs poached in a spicy tomato sauce; and sufganiyot, a type of jelly doughnut traditionally eaten during Hanukkah. Sephardic cuisine also includes a variety of soups, salads, stews, and desserts.

Dietary Laws

Like all Jewish cuisines, Sephardic Jewish cuisine adheres to the dietary laws of Kashrut. These laws dictate what foods can be eaten, how they must be prepared, and how they can be combined in a meal. For example, meat and dairy products cannot be eaten together, and certain animals and their by-products are considered non-kosher and cannot be eaten at all.

See Also

• Ashkenazi Jewish cuisine
• Mizrahi Jewish cuisine
• Jewish holiday foods

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Sephardic Jewish cuisine

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  Boyoz

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  Biscochos

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  Farshirovannyi peretz

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  Mamoul biscotti libanesi

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  Potato bourekas

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  Pastelikos served in Jerusalem, Israel

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  Ribot Rosh Hashanah

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  Olve haroset