Abudaraho, also known as bottarga, is a unique delicacy among the Jews of the Ottoman Empire Abudaraho, made from salted and cured fish roe, has a centuries-old history. Research on this delicacy reveals that abudaraho was produced by the Phoenicians more than 3,500 years ago.  Ancient Egyptians were curing mullet roe (called al-butarikh by the Arabs) as early as the 10th century BCE in Egypt’s Nile Delta.  The name abudaraho, one of many Sephardic spellings, was likely origi

Turkish Haroset In all honesty, I have never met a haroset I didn’t like, and there are probably nearly as many different haroset as there are Jews!  I always have three or four at my Seder and sometimes a guest brings their own favorite.   Haroset is that mixture at Passover Seders that is evocative of the mortar and bricks the Israelite slaves made and used to erect Pharoah’s warehouses and other buildings (although probably not the pyramids, but that’s another story). The

Sephardic recipes call this dish apyo which is the Ladino word for the main ingredient, celeriac, also known as celery root or celery...

The eggplant was beloved by the Jews of Spain, an iconic food of their distinctive cuisine. It was most often served fried, boiled or...