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.
Spinach & Cheese Filo-like Pastries
In the East Mediterranean there are many varieties of spinach and cheese pastries.
Cheese & Potato Tartlets
The Sephardic repertoire of savoury hand pies are indescribably popular as they are so delicious.
Meat & Rice-Filled Pies
The piè̀ce de resistance of Sephardic pies are the small meat and rice filled pies shaped like little pots with straight sides and decoratively crimped lids to seal in the filling.
Pumpkin & Greek Cheese Coiled Filo Pie
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.
Potato Croquettes Filled with Meat, Egg & Fresh Herbs
These scrumptious meat-filled crisp potato croquettes are my mother’s recipe inspired by her Turkish roots.
Pumpkin & Cheese Coiled Pastries
Pumpkin or butternut filo-like coiled pastries are delectable, fragrant with the warming spices of cinnamon and cloves.
Twice-Baked Bread Rusks
Twice-baked bread rusks are made from the festive bread (roska) dough and, like reshikas, are typically always available in Sephardic homes.
Coiled Spinach (Swiss Chard), Fresh Herbs, Cheese & Egg Filo Pie
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.
Leek, Potato & Meat Fritters
Young leeks just picked from my garden add an earthy taste mixed with potatoes, fragrant fresh herbs and ground meat, to make the most scrumptious fritters.
Greek-Style Mac’n’Cheese with Swiss Chard & Tomatoes
Here is an enticing new version of the traditional Rhodesli mac’n’cheese.