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In this extraordinary cookbook, chef and scholar Hélène Jawhara-Piñer combines rich culinary history and Jewish heritage to serve up over fifty culturally significant recipes.
List of contents
Table of Contents
Preface by David Gitlitz
Introduction
Bread 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
muğabbana: Cheese pies
Falafel: Simple chickpea croquettes
Matza: Unleavened bread
Calentita: Chickpea flour cake
Corn
tortillas: A Passover Mexican crypto-Jewish dish
Vegetables 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 chickpeas
EggplantsEggplant
isfīriyā croquettes
Almoronía: Eggplant and meatballs
Sweet fried eggplants to break the fast
Caçuelas: Eggplants with saffron and Swiss chard for a
converso wedding
The 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”
Makābīb la’nūhā al-yahūd: Meatballs cursed by the Jews
Meat and FishAdefina: The iconic slow-cooked chickpea and beef stew
Cecina and
namkasūd: Dried meat
Tharīd: 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 pie
The Yom Kippur “Menu” of the Conversos from MexicoGaspar Váez, 1640
Salomón Machorro, 1650
SoupsFidāwīsh: 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 Juice
Desserts and PastriesMurakkaba: The Moroccan
mufleta
Muhallabiyye: Almond rice pudding
Nuegados: Orange and honey fried dough
Isfenğ: The Andalusian donut
Maqrūṭ: 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 Cake
Own 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
minaAcknowledgements
Bibliography
Index
List of Illustrations
About the author
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.
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.
