What is Jewish Sephardic cooking? In America most of us would cite matzo balls, gefilte fish, and other Eastern European-born fare, Not. There is a second Jewish food tradition--the cuisine of the Mediterranean Sephardim& Mizrachi. Author Yaffa Turgeman first encountered it’s Sephardic food in her mother’s Moroccan kitchen, Dishes such as Poached Fish with red sauce, Roast Chicken with Apples and Pomegranate, and Saffron Rice exemplify this delectable legacy. Part investigation of Sephardic cooking--of the migrations and religious directives that gave it life--and part paean to its bright, tantalizing flavors, this cookbook should prove a revelation to all cooks, Jewish or not.

Starting with a history of the Spanish and Portuguese (Sephardic) diasporas that brought Jews to the Mediterranean region and to Arab countries. Standouts among the recipes that follow include Fish with garlic chili Sauce, Lamb Kabbas with Garlic, and sweet/spicy Loaf with walnuts herbs garlic called Tehan. The book's chapters on savory pastries and vegetables and grains are particularly noteworthy and include such tantalizing recipes as Cheese-Stuffed puff pastry Borekas and walnuts pistachios Filo Baklava With photographs of many of the dishes, suggestions for Sephardic holiday meals, and a wealth of anecdotes and lore throughout, the book uncovers an unexplored Jewish cuisine now available to all.

From the Inside Flap

In Sephardic Flavors, celebrated chef Yaffa Turgeman uncovers the culinary history of the Diaspora, tracing through ingredients and culinary techniques how the Sephardic Jews adapted the cuisines of their new homelands. Drawing upon the rich cultural and gastronomic heritages of Spain, Portugal,France, Italy, Greece,Turkey, Lebanon, Israel, Egypt, Libya, Algeria, Tunisia, and Morocco, India, Ethiopia., Yaffa has amassed an impressive array of unique recipes and historical information. The fusion of cultures is evident in the inventiveness of dishes ranging from Moroccan Shabbat fish and Eggplant dishes and Saffron Rice . Evocative, painterly photographs and lively folkloric motifs joining to make this a book to treasure. A beautiful voyage into culinary history as well as compilation of superbly satisfying dishes, Sephardic Flavors captures the indomitable spirit and brilliant cuisines that continue to hold our imagination today.

About the Author

Yaffa Turgeman, chef, author, and culinary teacher, is an acknowledged expert on both Jewish and Mediterranean cooking, as revealed in this and other books. her unprecedented exploration and passion of Jewish cuisine from the diaspora is shown in every recipe in this cookbook.

Chef Yaffa's Culinary Legacy

Her dedication to preserving the Sephardic Cooking or Sephardic Culinary tradition is evident in the recipes she shares. "Sephardic Balabusta" is not just a cookbook but reflects the chef's passion and her commitment to preserving cultural heritage. Chef Yaffa is currently working on her second cookbook.

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