Wandering Jews: Traditional Sephardic Cooking

Our favorite chef brings home great Jewish foods from the Iberian Peninsula

KitchenCue's Chef Shellie Kark is presenting a selection of Jewish regional cuisines and recipes in the month of May. Past weeks have included Eastern European and New York specialties. 

This Sunday 5/15 at 1:30 p.m., Chef Kark will explore the cuisine of the Sephardic Jews -- the foods that sprang from the region of the Iberian Peninsula (Spain and Portugal).

Here is a Wikipedia description of the basics: "Sephardi cuisine emphasizes salads, stuffed vegetables and vine leaves, olive oil, lentils, fresh and dried fruits, herbs and nuts, and chickpeas. Meat dishes often make use of lamb or ground beef. Fresh lemon juice is added to many soups and sauces. Many meat and rice dishes incorporate dried fruits such as apricots, prunes and raisins. Pine nuts are used as a garnish." 

It all sounds pretty good to me. Chef Kark will be making Lamb with Prunes, a signature dish in Sephardi cuisine. I'm already hungry; hope you can come by for a taste!

Written by Chris on May 11, 2011

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