Magazine article Tablet Magazine

Business Booms for Sephardic Food

Magazine article Tablet Magazine

Business Booms for Sephardic Food

Article excerpt

I'm convinced that the pillars of my grandmother's home are seasoned with allspicethe indispensable condiment that flavors many of the Egyptian and Syrian dishes she cooked for us growing up. It's cliched to say that food is the lifeblood of Sephardic Jews, yet anytime an outsider asks what differentiates my Middle Eastern community from others of, say Eastern European origin, I'm compelled to address our diet.

Food is not just an opiateoverindulge and you'll feel sick (until the next craving)but a direct line to our ancestors. Recipes are shared and "willed" to family members like edible talismans. Local bake sales continue to be held almost weekly in people's homes, where women (and men) peddle their specialties for charity, supporting one another in the process. This one is known for her molachiya, a plant-based soup eaten over rice, that one for her kibbe sineyeh, minced meat topped with bulgur, a cracked wheat. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.