Glistening mounds of fluffy rice cooked with toasted vermicelli-style pasta and topped with crunchy pine nuts is a perfect complement to grilled foods and stews.

Salata de berendjenas fritas is a beloved Rodesli fried eggplant dishmarinated in vinegar, garlic, and fresh herbs, a staple at the Sephardic table.

Ruby, red or golden baby beets, boiled and pickled in vinegar brine with sliced onion is served frequently at meals.

Salata de lechuga is a Greek-style lettuce salad that is a staple in our Rodesli everyday meals as a light refreshing accompaniment especially in summer with grilled food.

Food-preservation techniques appear in most culinary cultures - pickling vegetables, made in large batches for the winter, is one of them. The Rhodeslis have for centuries encompassed this ancient art in their kitchens.

Arroz kon kaldo de tomat is a much-loved rice pilaf made with fresh ripe tomatoes that often appears at the Rhodesli tables.

Aubergines were a much loved vegetable in the Judeo-Spanish cuisine in medieval Spain.
When the Sephardim migrated to Rhodes Island their passion for this prized vegetable continued influenced by the Ottoman kitchens.

Fijones, or as is known in Turkey, Piyaz, is a refreshing, rustic black-eyed bean salad garnished with hard-boiled eggs, olives, red onions and fragrant fresh herbs.

Every culture has its own treasured potato salad recipe. The Rhodes Island-style potato salad is a lighter, no-mayonnaise version to the classic potato salad and bursting with Mediterranean flavours.

Salata a la Turka similar to the Turkish shepherd’s salad or the Israeli chopped salad appears at summer-time tables on the island of Rhodes.

This salad is packed with juicy sun-drenched tomatoes, sweet red onion and crunchy cucumber (olives and feta are mandatory).

A wonderful way to brighten up your table is to serve this easy Moroccan-inspired carrot salad, infused with an exotic dressing that is both spicy and sweet.