Sephardi

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.

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