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Boyoz pastry, a regional specialty of İzmir, Turkey introduced to Ottoman cuisine by the Sephardim [1]. Sephardic Jewish cuisine, belonging to the Sephardic Jews—descendants of the Jewish population of the Iberian Peninsula until their expulsion in 1492—encompassing traditional dishes developed as they resettled in the Ottoman Empire, North Africa, and the Mediterranean, including Jewish ...
The cuisine of Jerusalem reflects the long history of Jerusalem as a crossroads of cultures and religions. Millennia of trade, conquest, and migration have resulted in a unique fusion of culinary traditions, with significant influences from Jewish (predominantly Sephardic ) and Levantine Arab cuisine (especially Palestinian ).
Chicken or goose skin cracklings with fried onions, a kosher food somewhat similar to pork rinds. A byproduct of the preparation of schmaltz by rendering chicken or goose fat. Hamantashen: Triangular pastry filled with poppy seed or prune paste, or fruit jams, eaten during Purim Helzel: Stuffed poultry neck skin.
1. In a skillet, toast the sesame, caraway and anise seeds over moderate heat until fragrant, 2 minutes; transfer to a plate and let cool. In a small bowl, combine the yeast with 2 tablespoons of ...
Mizrahi Jewish cuisine is an assortment of cooking traditions that developed among the Mizrahi Jewish communities of the Middle East, North Africa and Central Asia. Influenced by the diverse local culinary practices of countries such as Morocco, Libya, Egypt, Iraq, Iran, Yemen, and Syria, Mizrahi cuisine prominently features rice, legumes ...
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Tan and Hosking note that "the name reflects the journey of Sephardic cuisine". [2] The term "prasa," meaning leek, originates from Greek and has influenced the Turkish word "pirasa." The word "kofte," referring to minced meat, is of Persian origin and is commonly used in Turkish cuisine to denote meatballs.
Haminados, also known as huevos haminados, chaminados, or braised eggs, is a traditional Sephardic Jewish dish popular in Israel. These eggs are cooked for a long time, resulting in red-brown whites and darkened yolks. The name is derived from the Hebrew word "ham," meaning "hot," reflecting the dish's preparation method.