Sephardi.2C Mizrahi and Italian Jewish cuisine Jewish cuisine

stuffed peppers



jewish style artichokes - hallmark of jewish community of rome

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the exact distinction between traditional sephardic , mizrahi cuisines can difficult make, due intermingling of sephardi diaspora , mizrahi jews came in contact with. general rule, however, both types reflect food of local non-jewish population each group lived amongst. need preserve kashrut lead few significant changes (most notably, use of olive oil instead of animal fat considered legacy of jewish residency in area, due fact olive oil may eaten milk, unlike animal fat). despite this, sephardic , ashkenazic concepts of kosher differ; perhaps notable difference being rice, major staple of sephardic diet, considered kosher passover among sephardim forbidden kitniyot ashkenazim.

potato bourekas

sephardic cuisine in particular known considerable use of vegetables unavailable ashkenazim of europe, including spinach, artichokes, pine nuts, , (in more modern times) squash. cooking style largely middle eastern, significant admixtures of spanish, italian, , north african flavors.

the mizrahi jewish cuisine has many unique dishes eaten jews in iraq, eastern turkey, kurdistan, iran , yemen.