Table of Contents

• Introduction
• Bread and Snacks
• The Bread of the Seven Heavens: El Pan de los Siete Cielos
  Mufakhkhar: the bagel from Syria
  Empanaditas with spinach and cheese
  Empanaditas with eggplant
  The Making of peot: the challah of Spain in the 13th century
  Muğabbana in the oven: cheese pies
  Simple chickpea croquettes
  Matza
  Calentita
  Corn tortillas for a Passover Mexican Crypto-Jewish dish
• Vegetables and Eggs
• Güesmo: a Swiss chard dish
  Huebos hammados
  Eggplant almodrote
  Swiss chard stew with chickpeas: acelgas con garbanzos
• Eggplants
• Eggplant croquettes
  Boronía – Almoronía
  Sweet fried eggplants to break the fast
  Eggplant stew with saffron and Swiss chard for converso weddings
• The Explicitly Jewish Dishes
• "A Jewish dish of chicken" with stuffing
  "A Jewish dish of chicken"
  Jewish Partridge, stuffed
  A Jewish dish of Partridge
  A Stuffed Buried Jewish Dish
  A Jewish dish of eggplants stuffed with meat
  Meatballs cursed by the Jews
  Meatballs of the Jews
• Meat and Fish
• Adefina
  Dried meat: Cecina and Namkasud
  Tharīd: thick soup with unleavened bread and chicken
  Oriza
  Meat pie of the Fernandes conversos from Bahia
  Fish stew of the conversos
  Fish pies of the conversos
• The Yom Kippur "Menu" of the Conversos from Mexico
• Gaspar Váez, Mexico 1640
  Salomón Machorro, Mexico 1650
• Soups
• Fidāwīsh
  Maimonides' chicken
• Maimonides' Regimen of Health Menu
• Green vegetables sauté
  Lemon broth: Gazpachuelo
  Quince, pear, apple and pomegranate juice
• Desserts and Pastries
• Murrakaba: the Morrocan mufleta
  Muhallabiyye
  Nuegados
  Isfenğ: the Andalusian donut
  Maqrūṭ
  Hojuelas, Fazuelos or Fijuelas
  Rice and honey pudding from the 13th century
  Candied eggplants with cinnamon: berenjenas confitadas con canela
  Neulas encanonadas: puff rolls with almonds and honey
  Maimón cake
• Own Creations Based on Historical Sources
• Manioc cheese balls with candied pimentas 'Biquinho Vermelhas'
  Cottage cheesecake
  Batbot: flat and chewy Morrocan bread
  Chickpea flour croquettes with Swiss chard: tortitas de acelga
  Pão de queijo: manioc flour cheese balls
  Rose apple tart
  Spinach mina: mina de espinacas

About the Author

Hélène Jawhara Piñer holds a doctoral degree in Medieval History and the History of Food. In 2018, she was awarded the Broome & Allen Fellowship of the American Sephardi Federation (asf), dedicated to recognizing outstanding academic accomplishments and services to the Sephardic community, as well as encouraging continued excellence in the field of Sephardi studies. As a research associate of the Centre for Advanced Studies in the Renaissance(CESR) and of the Cooking of Recipes of the Middle Ages (CoReMa) research program in Tours, Dr. Jawhara-Piñer’s main research interest is the medieval culinary history of Spain through inter- and multiculturalism, with a special focus on the Jewish culinary heritage in Arabic.

Her recipes have appeared in Sephardi World Weekly, Tablet Magazine, The Forward, and S&P Central’s Newsletter. She attended The Great Big Jewish Food Fest (May 2020) as a presenter for an historical-cooking demonstration. With the collaboration of the ASF, she gives live historical cooking classes for the show “Sephardic Culinary History with Chef Hélène Jawhara Piñer,” available on Chaiflix.