Tag Archives: foods of Rhodes
Boyos / Bollos (glossary)
Okay, this is it. I’ve revised the glossary entry based on my new and improved understanding of boyos. This replaces my post of January 7, which you won’t find any more. BOYO (BOY-ōō) is the Ladino word for bun – spelled bollo in modern Spanish. In … Continue reading
Filed under general / en general, Glossary / Glosario
More on Boyos: a revised conclusion / Mas Sobre Boyos
Your participation is not only encouraging but proving to be very, very helpful; it is our collective personal experience that leads me toward what I believe are the right conclusions for so many unanswered questions about Sephardic food. Recently, for example, I’ve been wondering why … Continue reading
Filed under general / en general, Glossary / Glosario
masapan (glossary)
MASAPÁN (“mä-sä-PÄN) – To most people outside of Spain this is marzipan, but the similarity ends there. Traditional Sephardic masapán is made from fresh, ground almonds (or a mixture of almonds plus other Mediterranean nuts), sugar and water, and may be scented … Continue reading
Ojaldres (glossary)
OJALDRES (“ōō- ZHÄL-dres”) – A specialty in the Ottoman-Sephardic tradition and particularly in Rhodes, these are small, triangular-shaped, savory pastries of a few layers of phyllo dough filled either with cheese and potato or ground beef and fresh herbs. To make … Continue reading
Filed under general / en general, Glossary / Glosario
Cuajado (glossary)
CUAJADO (“kwä-ZHÄ-thō”) Cuajado translates as either ‘coagulated’ or ‘having curds’ and describes any number of savory baked dishes made from a combination of mild, fresh curd cheese such as cottage or farmer, plus additional cheeses with varying degrees of saltiness, … Continue reading
Filed under Glossary / Glosario, History / Historia
BISCOCHOS (glossary)
BISCOCHO (“bis-KŌ-ch ōō”) – like the French biscuit and Italian biscotto- literally means “twice cooked.” A biscocho is a firm, not-too-sweet, shortbread cookie that is baked once and then re-baked for crisping. Oil gives the dough great elasticity, making it easy … Continue reading
Filed under Glossary / Glosario
