STELLA'S COOKBOOK

In Sephardic homes in Greece and Turkey this glossy white fondant is traditionally served as a symbol of purity at life-cycle events and on the New Year.

Pan d’Espanya, called pan esponjado in Ladino, our Judeo-Spanish language, is the iconic feather-light orange chiffon cake that has been made for generations by the Jews of Spain.

Gizadas de masapan are marzipan filled baked star-shaped tartlets similar in taste to macaroons.

Piticas are crisp, thin, deep-fried pastries, drizzled generously with a warm honey syrup fragrant with orange-blossom water.

This heavenly, delicate milk pudding fragrant with orange blossom water, is layered over a refreshing orange and cornstarch base.

Most Sephardic households from Rhodes Island have a stash of crunchy pretzel shaped sesame- studded biscuits on hand.

Coiled strips of orange peel are poached in a fragrant citrus syrup. This glossy sweet treat is wonderful with your favourite ice cream or makes a divine dessert topping.

Everyone seems to be baking as we look to bring comfort and joy to our loved ones during this time. Try making these irresistible almond shortbread biscuits Polverones that the Jews from medieval Spain adopted for centuries.

Biskotchos, the popular traditional cookies in the Ottoman Sephardic home, are not too sweet, subtlety fragrant with fresh orange and topped with cinnamon and sugar. Twisted ropes of the dough are shaped into bracelets and twice-baked to ensure their unique crispness.

Shamali is a luscious syrup-soaked almond and semolina cake that is popular throughout the east Mediterranean.

Boulukunio (almonds and sesame brittle) makes an irresistible crunchy gluten-free sweet treat.

These irresistible nutty indulgences are a staple in Rhodesli homes often served with a cup of coffee or as that sweet something after a meal.