Tag Archives: sephardic food
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
Who Made It First? Laying Claim To Traditional Foods
Throughout human history people have been crisscrossing the Mediterranean and leaving their influence all over the place. The longer you live here, the more the lines of distinction begin to blur. Never mind the empire builders, I’m talking about the … Continue reading
Filed under general / en general, History / Historia
Sepharad: WHAT Am I Doing Here?
I moved to Spain in 2005 to do Sephardic culinary research at the oldest source: Sepharad. Spain. I am half Sephardic and grew up in a New York suburb eating ridiculously delicious food, Spanish-Jewish food, in the style of the … Continue reading
Filed under general / en general
