Tag Archives: Ana Bensadón

Dulce lo vivas – May you live sweetly!

Dulce lo vivas – la reposteria sefardi by Ana Bensadón (Ediciones Martinez-Roca, Madrid, 2006)

There are many wonderful Sephardic cookbooks – actually written by Sephardim, for a change – that for whatever reason are not available in English. This is a shame, but I suspect that with the growing mania for all things Sephardic, it won’t be long before a publisher or two snap up some rights and get busy translating. They should.

I came across this book one day in the spring of 2006, in a tea salon in Barcelona’s Barri Gotic (Gothic quarter). Small and unassuming, it caught my eye – a straightforward recipe book with no drawings, very few photographs, and the briefest of introductions.  Most of the recipes bore little semblance to the sweets and baked goods I knew from my family’s Ottoman tradition, but there was an approach, a style – delicate, at once elegant and simple – that was undeniably Sephardic. I flipped.

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Filed under Other Reading, Recipes

Candied Baby Eggplant / Berenjenitas en Dulce

Dear Janet,
In Morrocco, 50s and 60s, I used to eat a Sefardi dessert I never found in any kosher or Sefardi cookery book… small aubergines or berenjenas en dulce. Maybe with honey or syrup.  La Senora Amalia was keeping this recipe for her family… So delicious!  Thank you — Mary, UK

Cooked sweets – purees, compotes, marmalades, pastes, hard candies and whole preserves – are a very important component of Sephardic culinary traditions and social customs.  Whole fresh and dried fruits, citrus peel, flower petals, seeds, nuts and even vegetables are transformed into sweets of various forms, textures, colors and flavors, to be served, with tea or coffee and perhaps a little pomp, when company comes.   My own grandparents and great grandparents, from Rhodes & Adalia, favored sweets made from quince, almonds, apricots, prunes, figs, tangerine peels, rose petals, apples, dates and sesame.  There are also recipes for lemons, grapefruit, pears, sour cherries, grapes, tomatoes, pumpkin and, in Moroccan tradition, eggplant (in case you’re wondering, eggplant is actually a fruit).  The list goes on.

Here is one of two candied eggplant recipes from “Dulce lo vivas,” a beautiful collection of Moroccan Sephardic desserts by Ana Bensadon that I will write about this month.  The book is only available in Spanish; the translation below is mine.   The departures here from Ottoman-style fruit preserves are the very lengthy cooking time and the combination of spices.   Traditional Ottoman fruit preserves call for milder flavorings – at most only one of the spices used here, plus rose or orange flower water or, as my dad would say, a little lemon juice.



Filed under Recipes, Your Questions Answered