Cuisine of the Sephardic Jews

Sephardic Jewish cuisine is a rich tapestry of flavors and traditions that originated with the Sephardi Jews of Spain and Portugal. Following their expulsion in 1492, Sephardic Jews dispersed across the Mediterranean and beyond, bringing their culinary heritage with them. They adapted local dishes to comply with kosher dietary laws, utilizing ingredients that were affordable and readily available in their new settlements.

Sephardic cuisine is remarkably diverse, encompassing the flavors and techniques from Eastern Sephardim, North African Sephardim, and Western Sephardim. This results in a wide variety of dishes that include cooked, stuffed, and baked vegetables, legumes, rice, and meats, all prepared in accordance with Jewish dietary laws.

The influence of local cuisines where Sephardic Jews settled is evident in their cooking. There's a particular emphasis on salads, stuffed vegetables, olive oil, lentils, fruits, nuts, chickpeas, and meat dishes often featuring lamb or ground beef. Herbs and spices such as cumin, cilantro, turmeric, and cardamom are commonly used to add depth and flavor. Desserts frequently include rosewater, while beverages like Turkish coffee and arak are popular. Pickled vegetables and various condiments are often served alongside meals.

Special occasions such as Shabbat and Jewish holidays—Passover, Rosh Hashanah, Yom Kippur, and Hanukkah—feature unique dishes. Traditional foods such as chreime (a spicy fish stew), dafina (a slow-cooked stew), and sambusak (savory pastries) are commonly enjoyed. Each holiday has its own customs and specific foods that symbolize blessings and good fortune.

Some well-known dishes from Sephardic Jewish cuisine include baba ghanoush, baklava, falafel, hummus, kibbeh, shakshuka, and tagine. These dishes showcase the diverse culinary heritage of Sephardic Jews from various regions and continue to be enjoyed by people around the world.