Sephardi and Mizrahi Dishes
This section makes reference to the cuisine of the Jews from the Mediterranean and the Middle East.
Sephardi Jews are a subgroup of Jews originating in the Iberian Peninsula (modern Spain and Portugal). Judeo-Spanish speaking Sephardim make the bulke of the Jewish communities from Morocco, Turkey and Greece.
Mizrahim is an umbrella term for the Judeo-Arabic and Judeo-Persian speaking Jewish communities from the Middle East and North Africa. It would also include several smaller congregations from elsewhere in Asia, such as India, Pakistan and the Caucasus. In modern times, they are also called Sephardi to contrast them to the European Ashkenazim culture and religious rite.
As in the case of Ashkenazi cuisine, the place of birth of each recipe is generally uncertain.
| Name | Image | Origin | Description |
|---|---|---|---|
| Adafina | Spain | a version of hamin popular among Spanish Jews | |
| Baba ghanoush | Egypt | ||
| Baklava | Iraq, Turkey | ||
| Bourekas | Turkey, Greece, Algeria, Tunisia | ||
| Carciofi alla giudia | Italy | a deeply fried artichoke | |
| Couscous | Algeria, Morocco, Tunisia | ||
| Falafel | Egypt | ||
| Fazuelos | Morocco | ||
| Gondi dumpling | Iran | ||
| Halva | |||
| Hamin | a Sephardi or Israeli version of cholent | ||
| Israeli salad | Levant | ||
| Jachnun | Yemen | ||
| Ma'amoul | |||
| Malawach | Yemen | ||
| Oshi sabo/Oshi savo | Uzbekistan | the hamin of Bukharan Jews | |
| Sabich | Iraq | ||
| Sambusac | Greece, Syria, Turkey, Egypt | ||
| Tabouleh | |||
| Tebit | Iraq | the hamin of Iraqi Jews |
Read more about this topic: List Of Jewish Cuisine Dishes
Famous quotes containing the word dishes:
“Rice and peas fit into that category of dishes where two ordinary foods, combined together, ignite a pleasure far beyond the capacity of either of its parts alone. Like rhubarb and strawberries, apple pie and cheese, roast pork and sage, the two tastes and textures meld together into the sort of subtle transcendental oneness that we once fantasized would be our experience when we finally found the ideal mate.”
—John Thorne, U.S. cookbook writer. Simple Cooking, “Rice and Peas: A Preface with Recipes,” Viking Penguin (1987)