Sephardi cuisine

Sephardi cuisine This is no ordinary cookbook.

It is a cookbook steeped in the history of the Sephardic Jews, culled from such diverse sources as medieval cookbooks, Inquisition trials, medical treatises, and poems.

08/03/2026

This inquisition trial was written to give “Informations against the Jews” :
“ informaciones contra los judíos. Información que hizo este colegio de los alborotos e inquietudes que creaban los judíos en las comunidades.”

June 30th 1497
Salamanca, Spain

07/31/2026

July 31st 1492 marked the deadline for the Jews to leave Spain.
They could not bring anything with them.
They had to leave the country them and their ancestors have been living in since the second century.

In this official Decree, one can understand how Food was used as one of the reason why the Jews must be expelled from Sefarad.

Who says that Food is not politics?

#1492

07/23/2026

What do we know about Tisha Be Av practices among the Sephardic converso Jews?

07/19/2026

AJO BLANCO - The Sephardic almond and garlic cold soup

The Spanish term “formigo” has an uncertain culinary origin. It resembles the Spanish term “hormigo,” which also refers to various dishes made from flour. In the traditional Sephardic cuisine of Thessaloniki, the dish “formiho” is a kind of soup made with crushed almonds and milk that mothers would prepare for their daughters after giving birth.

In the today Andalusian culinary heritage, there is a dish called “ajo blanco”. It is a cold soup made from crushed almonds, garlic, oil, bread crumbs, vinegar, and salt. It pairs well with the short Andalusian breads known as “picos camperos.”

Recipe from my cookbook Matzah and Flour!

For 4 large bowls
Prep: 20 min

For the soup:
2 cups (250 g) bread crumbs
40 oz iced Water
5.3 oz (150 g) blanched almonds
4 cloves of garlic
6.8 fl oz (20 cl) extra
Virgin olive oil
1 tbsp Vinegar
1 tsp Salt
Ice cubes

07/13/2026

This is part of what I learned concerning how Sephardic Jews were involved in the defense of the new United States 🇺🇸 in 1776.

I will be at , South Carolina, on November 22 for a lecture.
Youa’re very welcome to attend!

#1776

07/07/2026

When Luis de Caravajal the Younger (1567-1596) From Mexico writes about Maimonides (1138-1204)’ Thirteen principles of Faith.

The Carvajal family is one of the best known converso family. He and many other family members were burnt at the stake in 1596..

Manuscript from the website

06/21/2026

Cada vez que vuelvo de los Estados Unidos o de cualquier otro país, me llevo más comida que todo.
Esta vez decidí poner en mi maleta nopales 🌵
Le eché un vistazo en Instagram para saber lo que se podía preparar con esto y mi dirección fue la de preparar un jugo 🧃

Una vez que el nopal 🌵 está sin espinas, lo cortas a rodajas, le añades dos puñadas de piña, 🍍 cinco trocitos de pepino 🥒 , jugo fresco de lima 🍋‍🟩 sal 🧂 y agua 💦.
Lo pasas por la licuadora, y le añades una rodaja de lima para que se quede bonito. También añadí tajin encima.
Esto está riquísimo!

Llevaba la camiseta de qué es una de mis preferidas, y que también me recuerda los mejores tacos 🌮 que me comí en Jerusalén con mi amigo Luis en su restaurante.

Y como me sobra jugo, mañana lo utilizo para hacer tortillas de maíz 🌽.

Besos guapos !

Je donne une conférence le mercredi 24 juin au musée d’Aquitaine de Bordeaux sur l’alimentation des Juifs entre culture ...
06/12/2026

Je donne une conférence le mercredi 24 juin au musée d’Aquitaine de Bordeaux sur l’alimentation des Juifs entre culture et culte, à l’occasion de l’ouverture du nouveau campus Elie Wiesel!

c’est 🆓 gratuit !
, il faut juste s’inscrire! Le lien est dans ma bio 🔗

l’Institut Elie Wiesel poursuit son développement et ouvre un nouveau campus en région Aquitaine, à Bordeaux, au cœur d’un territoire riche d’histoire et de culture.
Le campus Bordeaux-Aquitaine l’Institut Elie Wiesel s’inscrit dans la vocation de notre établissement : proposer un enseignement universitaire de haut niveau en études juives et hébraïques, ouvert à tous, sans exigence de parcours académique préalable, dans un esprit de transmission, de rigueur et de liberté intellectuelle.

Son inauguration le mardi 24 juin 2026, prendra la forme d’un colloque fondateur, placé sous le signe de l’héritage d’Elie Wiesel.
Écrivain, penseur et témoin majeur du XXe siècle, il demeure une référence essentielle pour penser les enjeux contemporains à la lumière de l’histoire, de la mémoire et de la tradition.

À travers conférences, rencontres et moments de convivialité, ces deux journées donneront à voir l’ambition du campus : articuler exigence académique, ancrage territorial et ouverture à un large public.

PROGRAMME

Mercredi 24 juin 2026 de 13h45 à 17h30.
Au Musée d’Aquitaine : 20 cours Pasteur – 33000 Bordeaux.


Accueil par M. le maire de Bordeaux, Thomas Cazenave

Conférence inaugurale :
« Elie Wiesel, hier et aujourd’hui » par Sandrine Szwarc (historienne)

Conférences :
« Les Conversos : cabale d’Aquitaine ? » par Evelyne Chayes (IRHT-CNRS)
« Gastronomie, culte ou culture ? » Hélène Jawhara Piñer (UMR7323 du CNRS)

Séances de dédicaces
Goûter de mets séfarades inspirés de recettes historiques

A few months ago, my research proposal on Jewish culinary practices in Spain was selected and awarded by Project Shema. ...
06/05/2026

A few months ago, my research proposal on Jewish culinary practices in Spain was selected and awarded by Project Shema. My work focused on the manifestations of antisemitism in Spanish texts and literature.

The relevance of this topic became even more apparent to me because of an issue I had in the academic word : in February 2025, I proposed a proposal for a conference on Spanish mediaeval literature. This one was first accepted under the name “ The ‘other’ and his food practices in Spanish literature“ but was later rejected by this academic committee when the new the exact title “ antisemitism in mediaeval Spanish literature “. This occurred last year, when the conference was scheduled on September 1, 2025.

Project Shema’s Translations series will soon publish my essay, “The Taste of Exclusion: Food and Antisemitism in Spain from the Middle Ages to Today.” The article explores the ways in which food has long been intertwined with politics and exclusion, while also reflecting on the contemporary consequences of antisemitism for kosher / Jewish restaurants or restaurants owned by Jewish people, in the United States.

Before the publication of this essay, Project Shema and I collaborated on a podcast discussing these themes and their broader historical and contemporary significance: About the Show.

“In our latest episode of Translations, we’re joined by historian Hélène Jawhara Piñer, whose work sits at the intersection of food, history, and identity. Together, we explore how Jewish dietary practices have historically been used not just as cultural markers, but as tools for targeting and exclusion. From the Spanish Inquisition to present-day attacks on Jewish, Israeli, and kosher spaces, this conversation traces how something as commonplace as food can reflect broader systems of power, belonging, and discrimination.

LISTEN 🎧: link in bio

RAFFLE !!! Only two days (May 27-28) to enter this raffle to win Shabbat dinner experience ! The is organising this ra...
05/27/2026

RAFFLE !!!

Only two days (May 27-28) to enter this raffle to win Shabbat dinner experience !

The is organising this raffle as part of the Festival Sefarad!

I will cook a Sephardic Shabbat dinner on Friday, May 29 at your home for 4 to 6 people !

The menu is based on my research on my cookbooks and we can customise the menu according to your dietary preferences.

Only two days to enter this raffle!! it ends tomorrow night!

The link is in my bio !

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Pinecrest, FL

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