Sephardic Food

Recipes

Moroccan Fish and Crispy Rice Cake with Saffron Crust

Vibrant red, yellow, and green colors, a spicy aroma, and delicate textures all come together in this perfect dish.

Recipes

Yemenite Kubaneh Bread with Grated Tomato Dip

The Jews of Yemen would assemble this buttery, yeast dough and serve it warm and fluffy for a post-services breakfast.

Dessert

Sephardic-Inspired Sangria – Two Ways

White Peach Sangria with Orange Blossom Water and Strawberry Rosé Sangria? Yes, please.

Sephardic Cuisine

An overview of the wide variety of food eaten by the descendants of the Spanish exile.

Sephardic Jeweled Rosh Hashanah Rice

This sweet and fragrant rice blends Moroccan spices with pomegranate seeds for a symbolic--and beautiful--Rosh Hashanah dish.

Tunisian Spiced Squash Soup

This twist on the classic butternut squash soup adds a Middle Eastern spice blend to the warm, creamy dish.

The Jewish Cuisine of North Africa

Loads of fresh vegetables and fish are paired with aromatic spices like turmeric, ginger, saffron, and cumin.

Jewish Foods of the Red Sea

With the popularity of Israeli cuisine, the Jewish foods of Yemen, Ethiopia and Egypt are becoming more and more well-known.

Dukkah Recipe: The Egyptian Spice Blend You’ll Love

This everyday Egyptian condiment is comprised of nuts and a diverse array of seeds, spices, herbs, sea salt and pepper.

Bazargan Recipe: Syrian Tabbouleh Salad for Summer

The flavors of this light salad develop more completely the longer it sits.

Mimouna: A Delicious Way to Celebrate the End of Passover

Mimouna is not only a delicious feast, but a symbolic and spiritual event that marks the beginning of spring.

Where to Find Sephardic Food in NYC? Eater’s Got The Answer

Where to get the best Persian stews, Israeli falafel, Uzbekistani plov (pilaf), and shakshuka in every nook and cranny of NYC.

Baklava with Honey and Cardamom Recipe

You won't miss refined sugar or butter with this sweet treat featuring cinnamon and cardamom-spiced nuts covered with honey syrup.

Tabbouleh

A summer salad.

North African Cuisine

The Jews of North Africa ate spicy, aromatic foods, usually with couscous.