Hojuelas, Fazuelos, or Fijuelas
Preparation/Cook Time:
40 minutes
This dish takes us on a long journey from Spain to Argentina. All Sephardim are familiar with these rolled thin strips of pastry that are quickly fried and deliciously covered in sugar: they are impossibly tender and will melt in your mouth.
Murakkaba: The Moroccan Mufleta
Preparation/Cook Time:
40 minutes
In the Kitāb al-ṭabīẖ region of Spain, there are two recipes that correspond to the famous mufleta, which is still prepared today in the same way by Moroccan Sephardic Jews: "Murakkaba" and " Murakkaba Layered with Dates."
Bubbio’s Mandarin Almond Salad
At URJ Camp Harlam in Kunkletown, PA, Rosanne “Bubbio” Selfon is something of a legend. In 2018, a teaching kitchen at camp was named in her honor, where campers eagerly await the chance to learn new recipes and techniques for baking and cooking.
This recipe from Bubbio is a fresh, delicious complement to any meal.
Ethiopian Shabbat Injera
For Jews who lived in Ethiopia, constraints such as limited fuel sources, hot climates, and unavailability of wheat and local fours that are either low in gluten or lacking glutenous flours resulted in flatbreads.
Mediterranean Memories Begin with Roasted Eggplant
Michele Braun shares her recipes for eggplant done 3 different ways.