Quajado in Ladino (Judeo-Spanish ) is like a crustless quiche vegetable and egg baked dish derived from the Spanish word ‘cujada’ meaning coagulated.
Vegetables frequently used in this traditional dish may include spinach, eggplant, zucchini and tomato .
This version known as ‘Sfongo’ has small mounds of potato purée and cheese mixture interspersed on a bed of Swiss chard, eggs, a melange of Greek cheese and potato. This Quajado, straight from the oven has a...
Sutlach kon portokal y agua di flor - milk pudding with fresh orange juice
Tasting this heavenly, delicate milk pudding layered over a refreshing orange a cornflour base and topped with rose water syrup is a sheer delight.
This version of our traditional sutlach infused with a touch of rose and orange blossom, and so vibrant with color was a spectacular finale to this year’s Yom Kippur breaking of the fast meal.
This pudding can be served family-style in a d...
The Sephardim of Rhodes greet the New Year with sweet tasting food, auguring in a joyful year. The Rosh Hashanah festive table is laden with an abundance of symbolic food prepared for the ancient tradition of reciting our customary blessings, “Yehi Ratsones”.
Sweet, plump dates representing the hope of protection are one of the foods that are offered. They appear at my table as a delicious filling in shortbread, “menenas”, or stuffed with marzipan wrapped in...
Food-preservation techniques appear in most culinary cultures - pickling vegetables, making sweet preserves and jam, or sun dried tomato paste made in large batches for the winter.
The Rhodeslis have for centuries encompassed this ancient art in their kitchens.
At the end of summer I like to make an unusual, appetizing pickle with baby aubergines (eggplants) from my garden. This was a favorite pickle that my mother of Turkish descent made, stuffing them with...
The Rhodeslis make a simple but utterly delicious vegetarian meal with young, plump green beans when they are in season.
The secret ingredient to this flavorsome dish is time. Time taken to gently braise the beans until ultra tender and velvety. The beans are cooked with paper thin sliced onions and garlic, parsley and dill with their stalks along with carrots, potatoes and ripe chopped fresh tomatoes with extra virgin olive oil.
The Sephardim of Rhodes are especially known for their openhearted hospitality, conviviality and love of life “gozar de la vida”.
The epitome of our home-style entertaining is evident at our colorful meze table laden with never ending platters of seasonal fresh salads, crispy vegetable fritters, scrumptious gratins, a bounty of tart pickles, bowls of creamy dips, and mouthwatering savory pies, making this an absolute culinary delight.