Sephardi Jewish cuisine

'Sephardi Jewish cuisine is the culinary tradition of the Sephardi Jews, a diverse group of communities who trace their origins to the Iberian Peninsula (Spain and Portugal) before their expulsion in the late 15th century. Following their expulsion, Sephardi Jews settled in various parts of the Mediterranean, including Morocco, Algeria, Tunisia, Libya, Egypt, the Balkans, Turkey, and the Levant, taking with them their culinary traditions which were then influenced by the local cuisines of these regions. Sephardi Jewish cuisine is characterized by its use of spices, the prominence of rice and legumes, and a variety of stuffed and baked vegetables. It is distinct from Ashkenazi Jewish cuisine, which originates from Eastern Europe.

History

The roots of Sephardi cuisine can be traced back to the Jewish communities of medieval Spain and Portugal. With the Alhambra Decree of 1492, Jews were expelled from Spain, and a similar fate followed in Portugal in 1497. The Sephardi Jews carried their culinary traditions with them as they settled in new lands, where they adapted to local ingredients and influences, creating a rich tapestry of regional Jewish cuisines.

Key Ingredients and Dishes

Sephardi Jewish cuisine makes extensive use of olive oil, a staple in Mediterranean cooking, as opposed to the schmaltz (rendered animal fat) commonly used in Ashkenazi cuisine. Other key ingredients include eggplant, tomatoes, lemons, and a variety of spices such as saffron, cumin, and cinnamon.

Some of the most emblematic dishes of Sephardi cuisine include:

• Shakshuka - A dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin.
• Bourekas - Flaky pastries filled with cheese, spinach, or meat.
• Sephardic Matzo Ball Soup - Unlike the Ashkenazi version, this soup often includes ingredients like cilantro, nutmeg, and allspice.
• Dolma and Kibbeh - Stuffed vegetables and spiced meat dishes that reflect the influence of Middle Eastern cuisine.

Religious and Cultural Influences

Sephardi cuisine is deeply intertwined with Jewish religious practices and holidays. For example, during Passover, Sephardi Jews consume matzo and dishes made from matzo meal, adhering to the prohibition against leavened bread. However, their Passover dishes may include rice and legumes, following the more lenient interpretation of Kitniyot that is customary among Sephardi communities.

Modern Sephardi Cuisine

Today, Sephardi Jewish cuisine continues to evolve, with chefs and home cooks alike exploring the fusion of traditional flavors with contemporary culinary techniques. In cities around the world, Sephardi dishes are being rediscovered and celebrated for their rich flavors and history.

See Also

• Jewish cuisine
• Mediterranean cuisine
• Middle Eastern cuisine