Whenever Sephardic food is mentioned, our thoughts typically go straight to baked goods. This is where Linda Capeloto Sendowski has focused her first cookbook, Sephardic Baking from Nona and More Favorites.
Linda Sendowski grew up in Seattle in the 1950’s, luxuriating in the tastes and aromas of her mother’s and grandmother’s traditional Sephardic kitchens. Her own baking reflects that environment in the best possible way; the book invites you to experience Sephardic baking as warm and welcoming comfort food, a beautiful, rustic treat for all the senses.
What constitutes Sephardic food? Beyond the traditional recipes so easily recognizable as “ours” – the borekas, boyos, haminados, etc. – our cuisine has been shaped by religion, migration, and a complex history. We are not just cooks; we are guardians of our culture and heritage. This responsibility always weighs on the mind of a serious Sephardic cook. Yet we are also enthusiastic assimilators. Both spirits are at work in Sendowski’s recipes.
The majority are classics from Çanakkale and Rhodes, with a few Sephardic and Ashkenazi selections from other continents, and others of her own invention. Everything comes together through Sendowski’s filter and the sure hand she inherited from her mother, whose memory and bendichas manos she lovingly honored by making this book. Continue reading
The article I’d planned on posting next is so grisly, I just can’t post it now. Rosh Hashana, the Jewish New Year, begins tomorrow, and with it a very beautiful season of renewal. So I’ve set the article aside, but not without sharing that with each grisly discovery or insight I have into history, the more deeply I appreciate being able to celebrate my holidays, eat my foods and just be my authentic self. This is something I truly wish for all people. Αll. The world would be a sweeter place.
On Rosh Hashana we wish for a sweet new year. The theme is traditionally emphasized by eating honey, whereas beans, often in the form of black eyed peas, are consumed to encourage abundance and prosperity. Eating beans for prosperity is a Sephardic New Year tradition, though we’re not alone; on December 31st Italians eat lentils for the same reason, and modern Spaniards eat twelve grapes at the stroke of midnight. Continue reading
Editor’s note: When I first wrote this post in 2009, it was before I’d sorted out certain details about our food names, and I referred to the biscuits as boyos de rayo, rather than the diminutive boyikos de rayo, which is correct. The comments that followed, which are still posted here, reflected that omission, and it was quite a conversation! This post from November 2012 explains how the Ladino diminutive is used in our food names, so I won’t repeat it here. The recipe link was broken, too! It’s fixed now and re-posted, for those who missed it the first time around. 🙂
Everybody loves a good cheese biscuit with drinks, and this is ours. Boyos de rayo are crumbly, yeast-free, oil and cheese biscuits. They’re delicious on their own, but in a meze with preserved fish – lakerda or palamida, olives, maybe some potato ajada, and a chilled wine or raki (Turkish anisette), you could snack happily to satiety.
Boyos de rayo aren’t really buns at all [and should properly be called Continue reading
Raise your hand if you’re not sure what Shavuot is about.
This very nice holiday commemorates the Jewish people’s receiving the Torah – from God! – on Mount Sinai. Needless to say a pivotal moment, and this was after they’d fled Egypt and slavery, and been traipsing around the desert for seven weeks trying to sort themselves out. That was quite a spring, full of momentous occasions, big decisions, and major commitments.
This year the holiday begins on June 3. If you’re so inclined, a few days from now you’ll be staying up all night in a Torah study group somewhere, which is what people do to observe Shavuot, and maybe still wondering what to cook, because of course there’s a meal before the all-nighter. Or you might be worrying about what’s on the menu, if you’re not doing the cooking, and with good reason. In Ashkenazi tradition, the night kicks off with a dairy fest: cheesecake, cheese blintzes with sour cream, and I don’t know what else. Everything served should be white and have started out inside a sheep, a goat or a cow. Continue reading