Sephardi : cooking the history : recipes of the Jews of Spain and the diaspora, from the 13th century to today / Hélène Jawhara Piñer ; preface by David Gitlitz.

Format:

Book

Author/Creator:

Piñer, Hélène Jawhara, author.

Language:

English

Subjects (All):

Jews--Food.

History.

Jews.

Sephardic cooking.

Jews--Food--History.

Genre:

Cookbooks.

History.

Physical Description:

ix, 163 pages : color illustrations ; 29 cm

Place of Publication:

Boston : Cherry Orchard Books, 2021.

Summary:

"This is no ordinary cookbook. It is a cookbook steeped in the history of the Sephardic Jews, culled from such diverse sources as medieval cookbooks, Inquisition trials, medical treatises, and poems. The recipes it contains follow the history of the Jews of Spain and the Sephardic Diaspora. A culinary story is unearthed thanks to detailed analysis of real sources from the thirteenth century onwards. Whether written in Arabic, Spanish, Portuguese, Occitan, Italian, or Hebrew, the recipes bear witness to the culinary richness of the Sephardim, conversos, who were able to transport and bring their cuisines to life wherever they went. Spain, Morocco, Egypt, Turkey, Italy, Brazil, the Dominican Republic, and Mexico are all countries where the culinary culture of the Sephardim lives on. Each bite transports us to the most deeply moving and intriguing aspects of the history of the Jews. Eating is to re-remember"-- Provided by publisher.

Contents:

Bread and Snacks p. 9

El Pan de los Siete Cielos: The Bread of the Seven Heavens p. 10

Mufakhkhar: The bagel from Syria p. 12

Empanaditas with spinach and cheese p. 14

The making of peot: The challah of Spain in the thirteenth century p. 16

Baked mugabbana: Cheese pies p. 20

Falafel: Simple chickpea croquettes p. 22

Matza: Unleavened bread p. 24

Calentita: Chickpea flour cake p. 26

Corn tortillas: A Passover Mexican crypto-Jewish dish p. 28

Vegetables and Eggs p. 33

Güesmo: A Swiss chard dish p. 34

Huebos hammados: Red hard-boiled eggs p. 36

Eggplant almodrote: Eggplant, garlic, and cheese dip p. 38

Acelgas con garbanzos: Swiss chard stew with chickpeas p. 40

Eggplants p. 43

Eggplant isfiriya croquettes p. 44

Almoronia: Eggplant and meatballs p. 46

Sweet fried eggplants to break the fast p. 48

Caçuelas: Eggplants with saffron and Swiss chard for a converso wedding p. 50

The Explicitly Jewish Dishes between the Western cookbook Kitab al-tabih and the Eastern cookbook al-wasf al-at'ima al-mu'tada p. 53

"A Jewish dish of chicken," with stuffing p. 54

"A Jewish dish of chicken" p. 56

"Jewish partridge," stuffed p. 58

"A Jewish dish of partridge" p. 60

"A stuffed buried Jewish dish" p. 62

"A Jewish dish of eggplants stuffed with meat" p. 64

Makabib la 'nuhd al-yahud: "Meatballs cursed by the Jews" p. 66

Meat and Fish p. 71

Adefina: The iconic slow-cooked chickpea and beef stew p. 72

Cecina and namkasud: Dried meat p. 74

Tharid: Thick soup with unleavened bread and chicken p. 76

Oriza: Wheat grain and chicken stew p. 78

Meat pie of the Fernandes conversos from Bahia p. 80

Converso fish stew p. 82

Converso fish pie p. 84

Two Yom Kippur Menus of Conversos from Mexico p. 89

Gaspar Váez, 1640 p. 90

Salomón Machorro, 1650 p. 92

Soups p. 95

Fidawish: Short vermicelli noodles with tuna, saffron, and mint p. 96

Puchero: Maimonides' chicken soup p. 98

Maimonides' Regimen of Health Menu p. 103

Green vegetables sauté p. 104

Gazpachuelo: Lemon broth p. 106

Quince, Pear, Apple, and Pomegranate Juice p. 108

Desserts and Pastries p. 113

Murakkaba: The Moroccan mufleta p. 114

Muhallabiyye: Almond rice pudding p. 116

Nuegados: Orange and honey fried dough p. 118

Isfeng: The Andalusian donut p. 120

Maqrut Fried diamonds with dates and walnuts p. 122

Hojuelas, fazuelos or fijuelas p. 124

Rice and honey pudding p. 128

Berenjenas confitadas con canela: Candied eggplants with cinnamon p. 130

Neulas encanonadas: Brik pastry rolls with almonds and honey p. 132

Maimonides Cake p. 136

My Recipes Based on Historical Sources p. 141

Manioc cheese balls with candied pimentas biquinho vermelhas p. 142

Cottage cheesecake p. 144

Batbot Flat chewy Moroccan bread p. 146

Tortitas de acelga: Chickpea flour croquettes with Swiss chard p. 148

Pão de queijo: Tapioca cheese balls p. 150

Rose apple tart p. 152

Spinach mina p. 154.

Other Format:

Online version: Piñer, Hélène Jawhara, Sephardi

ISBN:

9781644695319

1644695316

OCLC:

1200038942