Sephardic Israeli Cuisine

Sephardic cuisine is truly a mosaic of a variety of Mediterranean influences. Typical ingredients include cinnamon, cloves, fenugreek, saffron, almond essence, rose and orange flower water, tahini paste, artichokes, fava beans, olives, fennel, couscous, semolina and bulgur. Noted cookbook author Sheilah Kaufman guides home cooks through the specialities of the Israeli kitchen in this unique collection of recipes. Includes 120 easy-to-follow recipes, as well as a brief history of the Jews and their wanderings, and guides to kosher dining, Jewish holidays, and food terms. --Amazon.

שנה

2002

שפה

English

הוצאה

Hippocrene Books

מהדורות

2

עמודים

261

ISBN

9780781809269

מקור הנתונים: Wikidata