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History
Sephardic Jewish cuisine
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Sephardic Jewish cuisine is an assortment of cooking traditions that developed among the Sephardi Jews.
Couscous with vegetables and chickpeas
Couscous with vegetables and chickpeas
Boyoz pastry, a regional specialty of İzmir, Turkey introduced to Ottoman cuisine by the Sephardim
Boyoz pastry, a regional specialty of İzmir, Turkey introduced to Ottoman cuisine by the Sephardim
Moroccan-style pickled lemons
Moroccan-style pickled lemons
Rice-stuffed peppers
Rice-stuffed peppers
Mizrahi Jewish cuisine
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Mizrahi Jewish cuisine is an assortment of cooking traditions that developed among the Jews of the Middle East, North Africa, Asia, and Arab countries. Mizrahi Jews have also been known as Oriental Jews.
Iraqi-Jewish cuisine, kubbeh matfuniya
Iraqi-Jewish cuisine, kubbeh matfuniya
Tahina with lemon and garlic, a staple of Mizrahi Jewish cuisine as a dip or cooking sauce
Tahina with lemon and garlic, a staple of Mizrahi Jewish cuisine as a dip or cooking sauce
Lahoh, a spongy, pancake-like bread that originated from Somalia and the Horn of Africa
Lahoh, a spongy, pancake-like bread that originated from Somalia and the Horn of Africa
Couscous with vegetables and chickpeas
Couscous with vegetables and chickpeas