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For the main article on Jewish cuisine, see Jewish cuisine.

The cuisine of the Sephardic Jews corresponds to the traditional cuisine of Sephardic Jews who lived in some parts of Europe (including the Iberian Peninsula where the ethnicity originates as well as the other countries Jews fleeing the Spanish Inquisition went to). The characteristics of this cuisine is intimately bounded with the practices of Judaism, as well, it comprises an integral part of the Mediterranean cuisine due to the use of ingredients and recipes from this of area of Europe. It also has clear influence from the Arab kitchen and over time has acquired influences from the Turkish kitchen as well.

Contents 1 History 2 Differences between Sephardi and Ashkenazi cuisines 3 Ingredients 3.1 Vegetables 3.2 Meats and Fish 3.3 Spices 4 Technical aspects of the Cuisine 5 Specific dishes 6 References

The Sephardic Jewish communities lived in the Iberian Peninsula until before the year 1492 in which the Catholic Monarchs dictated that they were to be expeled. Until 1492, the Sephardic Jews had acquired all of the native elements of the Iberian Peninsula's cuisine. Nevertheless, in spite of trying to maintain the traditions, the amount of techniques and the use of ingredients Sephardi Jewish cuisine is enriched with the traditions and ingredients of the countries they fled to. Today the cuisine takes influence from the kitchen of Morocco, and in general the whole of the Magreb, which includes the cuisines of Morocco, Tunisia and Algeria), as well as from the southern France, Bulgaria or Turkey. In all of these countries the cuisine of the Sephardi Jews have influenced their dishes. Some European dishes cannot be explained without the food customs of the Sephardi Jews.

Today, Jews of Sephardi, Ashkenazi and other heritages have continued to blend their customs and foods together, as has been seen most demonstrably in Israel, where not only do many Jews of Sephardi and Ashkenazi heritage marry each other which blends their foods and traditions together, but many Jews have embraced each other's foods to create a unified and common Israeli cuisine that is a blend of all the foods of the local population that exist.

Except for certain traditional dishes that date from the time prior to the Roman expulsion of the Jews from the Land of Israel (such as matzah, which may be served in any Jewish household worldwide), Jewish cuisine is essentially the same as the local cuisine, with adaptations to kosher laws. (And that, too varies, because Jews of different regions may observe varying rules.)

The lighter, "sunnier" cuisine of the Sephardic Jews, reflects their long residence in the Mediterranean area. The hearty cuisine of Ashkenazic Jews, by contrast, reflects their centuries of residence in the cold climate of central and eastern Europe.

Thus, a traditional Sabbath meal for Sephardic Jews, often include meat dishes, tomato, hummus and avocado salad, stuffed vine leaves, or any Middle Eastern specialty. Ashkenazi Jews on the other hand often include roast chicken, mashed potatoes, and borscht.

The ingredients of all Jewish cuisine is influenced by the laws of Kashrut (Kosher) of the Talmud as they clearly establish the ingredients that are allowed or rejected in the composition of the dishes. The allowed ingredients common of the Mediterranean kitchen are used often in it.

Eggplant and olives are considered traditional vegetables. Other vegetables, such as the potato are usually not considered traditional. Other vegetables that are popular include chick peas, and string beans. Frequently dry fruits are used a lot in main dishes and in desserts, almonds are often included.

Lamb and chicken are very popular traditional meat dish. Certain meats, such as pork, are prohibited according to the laws of Kashrut. Meatballs are typical of the traditional Sephadi Jewish table.

The most common spices are combined.

There have been a number of ways to preserve the foods, as it is prohibited to cook on Friday night or Saturday afternoon, which is the Jewish Sabbath. The dishes must already be prepared to eat.

For a complete list, see Category:Sephardi Jewish cuisine.

• Bourekas
• Chamin
• Dulce de leche
• Halva
• Pescado frito
• Sofrito

• “The Sephardic kitchen", Rabbi Robert Sternberg, Ed. Zendrera Zariquiey, 1998
• “My prescriptions of the Sephardic kitchen”, Mimí Abecasis de Castiel, Ed. Area of Culture of the City council of Malaga. 2002
• “Recipe book of the Sephardic kitchen”. Ed Red Juderías (2001)
• “The pleasures of my Jewish kitchen in the Sephardic tradition”, Rivka Cohen, ed. Parsifal
• “The Sephardic kitchen: the cultural wealth of the healthful kitchen of the Mediterranean Jews”, Robert Sternberg, prologue of Luis Bassat and translation Elena Gaminde. Barcelona: Zendrera Zariquiey. 2004
• “Sephardic Flavors”, Goldstein, Joyce.
• “The Jewish kitchen. Sephardi laws, customs… and some prescriptions”, Uriel Macías Kapón. It publishes “Network of Jews of Spain”. 2002