Turkish Stuffed Grape Leaves (Dolmas)
Stuffed grape leaves and cabbage are ubiquitous - and used with great variety - in the cuisines of the Jews throughout the Diaspora. In this dish, the combination of sweet spices along with pine nuts and raisins demonstrates a strong Arab influence.
Hamantaschen de Panama
In Mexico and parts of Central America you'll find a large Sephardic population from Syria and Lebanon, as well as a substantial Ashkenazi community.
Persian Nan o Paneer (Bread with Cheese)
A Persian cheese plate is a perfect starter for a hot summer meal. Persian Lighvan cheese made from sheep’s milk is traditionally used in this dish, but as it’s hard to find, feta cheese — especially Bulgarian feta — is a good substitute.
Persian Mast o Khiar (Cucumber Yogurt Salad)
While Greek tsatsiki offers up a blend of refreshing cucumber, yogurt, and dill, the Persian version features the elegant and elaborate use of fresh herbs and fruits. And thinning this mixture with about 1 cup of water will give you an incredibly delicious cold soup!\.
Persian Advieh (Spice Mix)
Israel’s multiethnic environment has introduced us to many examples of baharat (spice blends used in cooking throughout the Middle East and North Africa).
Fiori de Zucca Ripieni [Stuffed Zucchini Flowers]
Recipes that combine mozzarella and anchovies are most strongly associated with the cooking of the Roman Jewish ghetto of the 17th century.
Pesce en Saor [Fish in a Sweet and Sour Sauce]
This recipe was originally prepared for sailors at sea because the sauce preserved the fish over long journeys.
Baked Chicken with Barley
This classic Bulgarian Shabbat dish is delicious, comforting, and very easy to make.
Agristada (Sephardic Egg Lemon Sauce)
Sephardic Jews often served egg yolk-enriched sauces with meat dishes in place of milk-based sauces to adhere to the laws of kashrut.