Sephardi
Cooking the History. Recipes of the Jews of Spain and the Diaspora, from the 13th Century to Today
1st Edition
Published on 15. June 2021
174 pages
978-1-64469-533-3 (ISBN)
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Helene Jawhara Pier
Sephardi
Cooking the History. Recipes of the Jews of Spain and the Diaspora, from the 13th Century to Today
Book
10/2022
Cherry Orchard Books
€24.00
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Helene Jawhara Pier
Sephardi
Cooking the History. Recipes of the Jews of Spain and the Diaspora, from the 13th Century to Today
Book
07/2021
Cherry Orchard Books
€37.50
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Piñer Hélène Jawhara:
Hélène Jawhara Piñer holds a doctoral degree in Medieval History and the History of Food. In 2018, she was awarded the Broome & Allen Fellowship of the American Sephardi Federation (asf), dedicated to recognizing outstanding academic accomplishments and services to the Sephardic community, as well as encouraging continued excellence in the field of Sephardi studies. As a research associate of the Centre for Advanced Studies in the Renaissance(CESR) and of the Cooking of Recipes of the Middle Ages (CoReMa) research program in Tours, Dr. Jawhara-Piñer's main research interest is the medieval culinary history of Spain through inter- and multiculturalism, with a special focus on the Jewish culinary heritage in Arabic. Her recipes have appeared in Sephardi World Weekly, Tablet Magazine, The Forward, and S&P Central's Newsletter. She attended The Great Big Jewish Food Fest (May 2020) as a presenter for an historical-cooking demonstration. With the collaboration of the ASF, she gives live historical cooking classes for the show "Sephardic Culinary History with Chef Hélène Jawhara Piñer," available on Chaiflix.Hélène Jawhara Piñer holds a doctoral degree in Medieval History and the History of Food. In 2018, she was awarded the Broome & Allen Fellowship of the American Sephardi Federation (asf), dedicated to recognizing outstanding academic accomplishments and services to the Sephardic community, as well as encouraging continued excellence in the field of Sephardi studies. As a research associate of the Centre for Advanced Studies in the Renaissance(CESR) and of the Cooking of Recipes of the Middle Ages (CoReMa) research program in Tours, Dr. Jawhara-Piñer's main research interest is the medieval culinary history of Spain through inter- and multiculturalism, with a special focus on the Jewish culinary heritage in Arabic. Her recipes have appeared in Sephardi World Weekly, Tablet Magazine, The Forward, and S&P Central's Newsletter. She attended The Great Big Jewish Food Fest (May 2020) as a presenter for an historical-cooking demonstration. With the collaboration of the ASF, she gives live historical cooking classes for the show "Sephardic Culinary History with Chef Hélène Jawhara Piñer," available on Chaiflix.
Hélène Jawhara Piñer holds a doctoral degree in Medieval History and the History of Food. In 2018, she was awarded the Broome & Allen Fellowship of the American Sephardi Federation (asf), dedicated to recognizing outstanding academic accomplishments and services to the Sephardic community, as well as encouraging continued excellence in the field of Sephardi studies. As a research associate of the Centre for Advanced Studies in the Renaissance(CESR) and of the Cooking of Recipes of the Middle Ages (CoReMa) research program in Tours, Dr. Jawhara-Piñer's main research interest is the medieval culinary history of Spain through inter- and multiculturalism, with a special focus on the Jewish culinary heritage in Arabic. Her recipes have appeared in Sephardi World Weekly, Tablet Magazine, The Forward, and S&P Central's Newsletter. She attended The Great Big Jewish Food Fest (May 2020) as a presenter for an historical-cooking demonstration. With the collaboration of the ASF, she gives live historical cooking classes for the show "Sephardic Culinary History with Chef Hélène Jawhara Piñer," available on Chaiflix.Hélène Jawhara Piñer holds a doctoral degree in Medieval History and the History of Food. In 2018, she was awarded the Broome & Allen Fellowship of the American Sephardi Federation (asf), dedicated to recognizing outstanding academic accomplishments and services to the Sephardic community, as well as encouraging continued excellence in the field of Sephardi studies. As a research associate of the Centre for Advanced Studies in the Renaissance(CESR) and of the Cooking of Recipes of the Middle Ages (CoReMa) research program in Tours, Dr. Jawhara-Piñer's main research interest is the medieval culinary history of Spain through inter- and multiculturalism, with a special focus on the Jewish culinary heritage in Arabic. Her recipes have appeared in Sephardi World Weekly, Tablet Magazine, The Forward, and S&P Central's Newsletter. She attended The Great Big Jewish Food Fest (May 2020) as a presenter for an historical-cooking demonstration. With the collaboration of the ASF, she gives live historical cooking classes for the show "Sephardic Culinary History with Chef Hélène Jawhara Piñer," available on Chaiflix.
Content
Table of ContentsPreface by David GitlitzIntroductionBread and SnacksEl Pan de los Siete Cielos: The Bread of the Seven Heavens
Mufakhkhar: The bagel from Syria
Empanaditas with spinach and cheese
Empanaditas with eggplant
The making of peot: The challah of Spain in the thirteenth century
Baked mugabbana: Cheese pies
Falafel: Simple chickpea croquettes
Matza: Unleavened bread
Calentita: Chickpea flour cake
Corn tortillas: A Passover Mexican crypto-Jewish dishVegetables and EggsGüesmo: A Swiss chard dish
Huebos hammados: Red hard-boiled eggs
Eggplant almodrote: Eggplant, garlic and cheese dip
Acelgas con garbanzos: Swiss chard stew with chickpeasEggplantsEggplant isfiriya croquettes
Almoronía: Eggplant and meatballs
Sweet fried eggplants to break the fast
Caçuelas: Eggplants with saffron and Swiss chard for a converso weddingThe Explicitly Jewish Dishes"A Jewish dish of chicken" with stuffing
"A Jewish dish of chicken"
"Jewish partridge," stuffed
"A Jewish dish of partridge"
"A stuffed buried Jewish dish"
"A Jewish dish of eggplants stuffed with meat"
Makabib la'nuha al-yahud: Meatballs cursed by the JewsMeat and FishAdefina: The iconic slow-cooked chickpea and beef stew
Cecina and namkasud: Dried meat
Tharid: Thick soup with unleavened bread and chicken
Oriza: Wheat grain and chicken stew
Meat pie of the Fernandes conversos from Bahia
Converso fish stew
Converso fish pieThe Yom Kippur "Menu" of the Conversos from MexicoGaspar Váez, 1640
Salomón Machorro, 1650SoupsFidawish: Short vermicelli noodles with tuna, saffron, and mint
Puchero: Maimonides' Chicken Soup Maimonides' Regimen of Health MenuGreen vegetables sauté
Gazpachuelo: Lemon broth
Quince, Pear, Apple and Pomegranate JuiceDesserts and PastriesMurakkaba: The Moroccan mufleta
Muhallabiyye: Almond rice pudding
Nuegados: Orange and honey fried dough
Isfeng: The Andalusian donut
Maqrut: Fried diamonds with dates and walnuts
Hojuelas, fazuelos or fijuelas
Rice and honey pudding
Berenjenas confitadas con canela: Candied eggplants with cinnamon
Neulas encanonadas: Brik pastry rolls with almonds and honey
Maimonides CakeOwn Creations Based on Historical SourcesManioc cheese balls with candied pimentas biquinho vermelhas
Cottage cheesecake
Batbot: Flat and chewy Moroccan bread
Tortitas de acelga: Chickpea flour croquettes with Swiss chard
Pão de queijo: Tapioca cheese balls
Rose apple tart
Spinach minaAcknowledgementsBibliographyIndexList of Illustrations
Mufakhkhar: The bagel from Syria
Empanaditas with spinach and cheese
Empanaditas with eggplant
The making of peot: The challah of Spain in the thirteenth century
Baked mugabbana: Cheese pies
Falafel: Simple chickpea croquettes
Matza: Unleavened bread
Calentita: Chickpea flour cake
Corn tortillas: A Passover Mexican crypto-Jewish dishVegetables and EggsGüesmo: A Swiss chard dish
Huebos hammados: Red hard-boiled eggs
Eggplant almodrote: Eggplant, garlic and cheese dip
Acelgas con garbanzos: Swiss chard stew with chickpeasEggplantsEggplant isfiriya croquettes
Almoronía: Eggplant and meatballs
Sweet fried eggplants to break the fast
Caçuelas: Eggplants with saffron and Swiss chard for a converso weddingThe Explicitly Jewish Dishes"A Jewish dish of chicken" with stuffing
"A Jewish dish of chicken"
"Jewish partridge," stuffed
"A Jewish dish of partridge"
"A stuffed buried Jewish dish"
"A Jewish dish of eggplants stuffed with meat"
Makabib la'nuha al-yahud: Meatballs cursed by the JewsMeat and FishAdefina: The iconic slow-cooked chickpea and beef stew
Cecina and namkasud: Dried meat
Tharid: Thick soup with unleavened bread and chicken
Oriza: Wheat grain and chicken stew
Meat pie of the Fernandes conversos from Bahia
Converso fish stew
Converso fish pieThe Yom Kippur "Menu" of the Conversos from MexicoGaspar Váez, 1640
Salomón Machorro, 1650SoupsFidawish: Short vermicelli noodles with tuna, saffron, and mint
Puchero: Maimonides' Chicken Soup Maimonides' Regimen of Health MenuGreen vegetables sauté
Gazpachuelo: Lemon broth
Quince, Pear, Apple and Pomegranate JuiceDesserts and PastriesMurakkaba: The Moroccan mufleta
Muhallabiyye: Almond rice pudding
Nuegados: Orange and honey fried dough
Isfeng: The Andalusian donut
Maqrut: Fried diamonds with dates and walnuts
Hojuelas, fazuelos or fijuelas
Rice and honey pudding
Berenjenas confitadas con canela: Candied eggplants with cinnamon
Neulas encanonadas: Brik pastry rolls with almonds and honey
Maimonides CakeOwn Creations Based on Historical SourcesManioc cheese balls with candied pimentas biquinho vermelhas
Cottage cheesecake
Batbot: Flat and chewy Moroccan bread
Tortitas de acelga: Chickpea flour croquettes with Swiss chard
Pão de queijo: Tapioca cheese balls
Rose apple tart
Spinach minaAcknowledgementsBibliographyIndexList of Illustrations
