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. In the strictest sense, a Sephardi (ספרדי, Standard Hebrew Səfardi, Tiberian Hebrew Səp̄ardî; plural Sephardim: ספרדים, Standard Hebrew Səfardim, Tiberian Hebrew Səp̄ardîm) is a Jew original to the... World map showing the location of Europe. ... The Iberian Peninsula, or Iberia, is located in the extreme southwest of Europe. ... The Spanish Inquisition was established in 1478 by Ferdinand and Isabella to maintain Catholic orthodoxy in their kingdoms and was under the direct control of the Spanish monarchy. ... Judaism is the religion of the Jewish people. ... External links Mediterranean cuisine guide and recipes Categories: Stub | Mediterranean cuisine ... Arab cuisine is the cuisine of the Arab countries. ... Turkish cuisine inherited its Ottoman heritage which could be described as a fusion and refinement of Turkic, Arabic, Persian and Greek cuisines[1]. Ottomans fused various culinary traditions of their realm, with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia such as Yogurt. ...

History

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. Not to be confused with 1492: Conquest of Paradise. ... Madonna of the Catholic Monarchs, painted ca 1490–95; Ferdinand and the infante Juan are at the Madonnas right hand (with the Inquisitor), Isabella at the left The Catholic Monarchs (Spanish: Reyes Católicos) is the collective title used in history for Queen Lisabella I of Castile and King... Influence and history Being at the crossroads of many civilisations; the cuisine of Morocco has been influenced by the native Berber cuisine, the Arabic Andalusian cuisine, brought by Moors and later Moriscos when they left Spain, the Turkish cuisine from the Turkish occupied Algeria and the Middle Eastern cuisines brought... Marrakech, Morocco, in front of Atlas mountains in Maghreb The Maghreb (المغرب العربي ; sometimes also rendered Moghreb), meaning western in Arabic, is the region of the continent of Africa north of the Sahara desert and west of the Nile — specifically, the modern countries of Morocco, Western Sahara (annexed and occupied by Morocco...

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. Sephardim (ספרדי, Standard Hebrew Səfardi, Tiberian Hebrew ardî; plural Sephardim: ספרדים, Standard Hebrew Sfaradim, Tiberian Hebrew ) are a subgroup of Jews, generally defined in contrast to Ashkenazim and/or . ... Ashkenazi Jews, also known as Ashkenazic Jews or Ashkenazim (אַשְׁכֲּנָזִי אַשְׁכֲּנָזִים Standard Hebrew, Aškanazi,Aškanazim, Tiberian Hebrew, ʾAškănāzî, ʾAškănāzîm, pronounced sing. ... Wikipedia does not yet have an article with this exact name. ...

Differences between Sephardi and Ashkenazi cuisines

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.) Combatants Roman Empire Jews of Iudaea Province Commanders Vespasian, Titus Simon Bar-Giora, Yohanan mi-Gush Halav (John of Gischala), Eleazar ben Simon Strength 70,000? 13,000? Casualties Unknown 600,000–1,300,000 (mass civilian casualties) The first Jewish-Roman War (66–73 CE), sometimes called The Great... Kingdom of Israel: Early ancient historical Israel — land in pink is the approximate area under direct central royal administration during the United Monarchy. ... Matza (also Matzoh, Matzah, Matzo, Hebrew מַצָּה maṣṣā), an unleavened bread, is the official food of Passover. ...

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. In the strictest sense, a Sephardi (ספרדי, Standard Hebrew Səfardi, Tiberian Hebrew Səp̄ardî; plural Sephardim: ספרדים, Standard Hebrew Səfardim, Tiberian Hebrew Səp̄ardîm) is a Jew original to the... Ashkenazi (אַשְׁכֲּנָזִי, Standard Hebrew Aškanazi, Tiberian Hebrew ʾAškănāzî) Jews or Ashkenazic Jews, also called Ashkenazim (אַשְׁכֲּנָזִי&#1501...

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. == == <nowiki>[[[[[[[[[{{pov|date=18:21, 30 January 2007 (UTC)}} {{Christian theology}} {{dablink|This article concerns the Sabbath in Christianity. ... Borscht with cream. ...

Ingredients

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. The circled U indicates that this product is certified as kosher by the Orthodox Union (OU). ... The circled U indicates that this can of tuna is certified kosher by the Union of Orthodox Congregations. ... The first page of the Vilna Edition of the Babylonian Talmud, Tractate Berachot, folio 2a The Talmud (Hebrew: תלמוד) is a record of rabbinic discussions pertaining to Jewish law, ethics, customs and history. ...

Vegetables

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.

Meats and Fish

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.

Spices

The most common spices are combined.

Technical aspects of the Cuisine

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. Shabbat (שבת shabbāt, rest Hebrew, or Shabbos in Ashkenazic pronunciation), is the weekly day of rest in Judaism. ...

Specific dishes

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

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

Three Israeli Cheese-filled Bourekases and two Potato-filled Israeli Turkish Bourekases Bourekas is a Bulgarian-originated pastry, that has become popular in other countries such as Israel. ... Chamin is the Hebrew word used to describe the special dish made for the Shabbat. ... A Smuckers brand jar of Dulce de Leche Dulce De Leche (DDL) () in Spanish, or doce de leite in Portuguese, is a traditional caramel-like candy popular in Argentina, Brazil, Chile, the Dominican Republic, Cuba, Paraguay, Peru, Uruguay and other parts of the Americas. ... The word halva (alternatively halwa, halvah, halava etc. ... Sofrito is a Caribbean and Latin American sauce of tomatoes, roasted peppers, garlic, onions and herbs. ...

References

• “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