Hélène Jawhara Piñer | Reform Judaism

Hélène Jawhara Piñer (she/her) is a PhD in Medieval History, History of Food and a Sephardic Chef. She is the author of "Sephardi: Cooking the History. Recipes of the Jews of Spain and the Diaspora from the 13th Century to Today" (July 2021) and "Jews, Food and Spain. The Oldest Medieval Spanish Cookbook and the Sephardic Culinary Heritage" (November 2022) with Academic Studies Press.

Acelgas con Garbanzos (Swiss Chard Stew with Chickpeas)

Acelgas con Garbanzos (Swiss Chard Stew with Chickpeas)

Hélène Jawhara Piñer

Acelgas con Garbanzos is a Sephardic crypto-Jewish dish for Shabbat consisting of meat, swiss chard and chickpeas.

This dish is still prepared in Andalusia and bears the name of "gazpachuelo."

Gazpachuelo (Lemon Broth)

Hélène Jawhara Piñer

This dish is still prepared in Andalusia and bears the name of "gazpachuelo."

an image of a Sephardic dish of eggplants stuffed with meat

"A Jewish Dish of Eggplants Stuffed with Meat"

Hélène Jawhara Piñer

This Sephardic Jewish dish consists of eggplants, stuffing, a long cooking time, and a particular aesthetic.

Berenjenas Confitadas Con Canela (Candied eggplants with cinnamon)

Berenjenas Confitadas Con Canela (Candied Eggplants with Cinnamon)

Hélène Jawhara Piñer

Berenjenas Confitadas Con Canela, a Candied eggplants with cinnamon, is mainly consumed by the Sephardim of Spain and Morocco.

Adefina: The iconic slow-cooked chickpea and beef stew

Adefina: The Iconic Slow-Cooked Chickpea and Beef Stew

Hélène Jawhara Piñer

Adefina, the quintessential Shabbat dish of the Sephardic Jews of the fifteenth century, is a chickpea and beef stew.

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