Sephardic Jews
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The Schmooze Arab Bakers Anticipate a Happy Passover, Thanks to Shas
Here in Israel, they say that Passover brings Jews together. Religious and non-religious, Ashkenazim and Sephardim, Tel Avivians and Jerusalemites, the vast majority of Israel’s Jews will sit down to a Seder this evening. Yet few people realize that Passover also spurs a certain unity between some of Israel’s Jewish and non-Jewish citizens. The holiday…
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News Yid.Dish: Sugar & Spice & All Things Nice, or Jemma
Ashkenazim might associate Pesach with brisket, kneidlach, or matzah brei. Thanks to the Ashkenazi side of my family (my father’s parents and my paternal grandfather) we did grow up eating matzah balls of two sorts: kneidlach, and matzah kleis made with chopped parsley. But by far the most special thing about Passover for me has…
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News Honoring Cape Verde’s Jewish History
One of the world’s smallest Jewish communities is getting attention after being all but forgotten for decades. An attempt to restore the Jewish heritage of Cape Verde, an archipelago off the shores of West Africa and home to several hundred Jews during the 19th century, was launched in Washington on March 18. Cape Verde no…
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News Yid.Dish: Sephardic Doughnuts
Bimuelos (Sephardic Doughnuts) Makes about 24 medium or 48 small doughnuts These are also called awamee in Arabic, loukoumades (loukoumas singular) in Greek, and lokmas in Turkish. 1 package (2½ teaspoons) active dry yeast 2 cups warm water 1 teaspoon granulated sugar or honey 1/8 teaspoon salt 2½ cups unbleached all-purpose flour Vegetable oil for…
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News Yid.Dish: Fig, Date and Cinammon Charoset
Traditional Sephardic style 1 cup dried black figs, stems cut off 1 cup dried dates, pitted 1 cup dried apricots 3 cups red wine or apple juice 1 tablespoon cinnamon ½ cup toasted almonds ¼ cup brown sugar 3 tablespoons pomegranate molasses Place the dried fruit in a large bowl. Heat the wine or apple…
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News Yid.Dish: Almond Candies
Walnut or Almond Candy From Vivienne Alchech Miner’s “From My Grandmother’s Kitchen: A Sephardic Cookbook” 10 oz sugar 10 oz coarsely chopped walnuts or almonds Melt sugar in a deep pan on low heat, stirring constantly with a wooden spoon. When melted and golden, quickly remove from heat, stir in chopped nuts and pour onto…
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