Welcome to Stella's Cookbook
Sephardic cooking is a vibrant, diverse Jewish cuisine from Spain and Portugal, evolving with influences from the Mediterranean, North Africa, and Middle East, characterized by fresh vegetables, fruits, olive oil, herbs (like mint, parsley), nuts (pine nuts), legumes (chickpeas), and spices (cumin, cinnamon), featuring dishes like stuffed vegetables (peppers, eggplant), lamb stews, rice dishes with dried fruits, fresh fish, and flavorful salads, offering a lighter, more colorful style of food.
Savoury Dishes
Main Courses
Biscuits, Cakes and Desserts
Local, fresh Sephardic cuisine for everyone
To be seated at a Sephardic table is to bear witness to centuries of a captivating cultural heritage overflowing with traditions, recipes, festivities, symbols, superstitions, stories, fragrances, tastes and culinary secrets – all handed down from generation to generation.
About the Sephardic cuisine from the Mediterranean island of Rhodes
In 1492 Queen Isabella expelled the Jews of Spain, the Sephardim, from their beloved homeland in the Iberian Peninsula and many sought refuge in the Ottoman Empire having received a welcoming invitation from Sultan Bayezid II. It was here that my ancestors lived and flourished for centuries in a time of great religious tolerance.
