We’re always up for opportunities to learn together and cook something delicious. So we are proud to share that starting Wednesday, June 9, 2021 we are hosting a three-week-long cooking series focused on Sephardi food with cookbook author and veteran cooking instructor Jennifer Abadi.
Jennifer Abadi is a researcher, developer and preserver of Sephardic and Judeo-Arabic recipes and food customs. A culinary expert in the Jewish communities of the Middle East, Mediterranean, Central Asia and North Africa, she teaches cooking at the Institute of Culinary Education (ICE), the Jewish Community Center Manhattan (JCC) and Context Conversations at Context Travel. Her first book “A Fistful of Lentils: Syrian-Jewish Recipes from Grandma Fritzie’s Kitchen” (now in its new and revised third edition) is a collection of recipes and stories from her family, and her second cookbook is “Too Good To Passover: Sephardic & Judeo-Arabic Seder Menus and Memories from Africa, Asia and Europe.”
Below is the class schedule and to sign up you can click here. Feel free to join us for one of the classes or, better yet, for all three. Recipes for each class are linked below.
Wednesday, June 9 at 7:30 pm ET: Persian Chicken Stew with Walnuts, Lime and Pomegranate Juice
Wednesday, June 16 at 7:30 pm ET: Greek Spinach Fritters with Dill, Parsley and Cheese
Wednesday, June 23 at 7:30 pm ET: Syrian Flourless Pistachio Cookies with Orange Blossom Water and Moroccan-Style Tea with Fresh Mint
