STELLA'S COOKBOOK

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.

The cuisine of Rhodes Island, the largest of the Dodecanese islands, had a myriad of culinary influences that enriched its gastronomy including that of the Italians who occupied the island for decades from 1912.
Makaron reynado is an appetizing version of the Greek pastitio bake and possibly derived elements from the Italian pasta bolognese.

We make a savory version of the sweet cheese tartlets melitinia, from the Greek islands, gizadas de patata i kezo. These dainty gizadas have a thin crisp pastry pleated into a star shape encasing a luscious potato, cheese and egg filling.

Pumpkin or butternut filo-like coiled pastries are delectable, fragrant with the warming spices of cinnamon and cloves.

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.

Here is an enticing new version of the traditional Rhodesli mac’n’cheese.

Quajados (kuajados) are such a popular Passover dish made with a combination of vegetables, ground beef or chicken and eggs baked into a kind of gratin or frittata.

Huevos kon tomat is an easy, versatile, one-pan dish of eggs poached in a fresh tomato sauce, aromatic with paprika and cumin.

Huevos haminados, braised hard-boiled eggs, are one of the most ancient and characteristic foods in the medieval Judeo-Spanish repertoire.

Inspired by our popular Sephardic spinach and feta bake quajado that we have made for centuries, I have recreated the recipe to individual mini crustless-like quiches.