STELLA'S COOKBOOK

These easy to make savory scones are loaded with a flavorful blend of Greek cheeses, filling the home with enticing aromas as they bake.

These scrumptious meat-filled crisp potato croquettes are my mother’s recipe inspired by her Turkish roots.

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Vegetarian fritters abound in our Rodesli cuisine. Leek and potato patties with masses of fresh herbs and scallions are scrumptious with a crispy fried decadence and a healthy, luscious interior.

Tender white fish, coated in a crispy batter and lightly fried, is a staple of the Iberian Jews especially on the Sabbath, often eaten cold the next day.
Peshkado frito, is enjoyed with one of the traditional irresistible sauces which includes the velvety, delicate lemon and egg agristada, a pre-Inquisition non-dairy sauce.

For a Jewish New Year, I am creating an easy alternative to the traditional yeasted pie boyo that appears at the Sephardic Rosh Hashanah table customarily made with Swiss chard – one of the symbolic foods.

Twice-baked bread rusks are made from the festive bread (roska) dough and, like reshikas, are typically always available in Sephardic homes.

Sephardim from Rhodes Island have inherited from the Ottoman culinary heritage our affinity for the most beloved and versatile vegetable – aubergine, otherwise known as eggplants.

Roska is a sweet festive bread; some variations are eaten simply day-to-day for breakfast or coffee,
while more elaborate types are made for Jewish holidays and milestone events.

The Sephardic repertoire of savoury hand pies are indescribably popular as they are so delicious.

Growing up in Zimbabwe when my sister and I were young kids, we had our own little adventures playing in the garden including prodding Chongololos (giant African millipedes) and watch them curl up defensively.

In the East Mediterranean there are many varieties of spinach and cheese pastries.