As part of the programme of activities Sepharad in Three Cultures The Foundation's September programme could not leave out the Judeo-Spanish culinary tradition, a cuisine full of recipes that fortunately have been treasured and have survived, even in the Diaspora.
With the aim of highlighting the Sephardic gastronomic and cultural heritage, the restaurateur Joice Belilty and the Jewish studies researcher Malka Cohen will offer a cooking workshop to learn about some of these important traditions.
Sephardic gastronomy is closely linked to the calendar, and many Jewish festivals are celebrated with a specific dish; moreover, it is closely intertwined with Andalusian gastronomy, and sweets play a prominent role.
For this workshop, Joice and Malka are going to offer us two recipes. The first will be a pumpkin couscous, typical of the Sephardic communities of northern Morocco, which has the peculiarity of being sweet. This dish is typical of Rosh Hashanah (the Jewish New Year, which this year is celebrated on 7 September). The second, a petit four of walnuts, is a typical dessert eaten at important celebrations, such as weddings and bar mitzvahIt is simple and therefore suitable for all audiences.
In addition, the workshop will provide the keys to understanding the concept of food. kosher and Sephardic cuisine.
INVITATIONS at this link from 11 a.m. onwards.
Activity carried out in collaboration with Centro Sefarad-Israel.
Spanish 
English 
French 
Portuguese