HELENEJAWHARAPINER
À propos
The Sephardic Roots of Israeli Cuisine
The Sephardic Roots of Israeli Cuisine
We're thrilled to partner with JArts Boston on their Taste of Israel festival.
You simply can’t understand Israeli cuisine without understanding Sephardic cooking.
Join Hélène Jawhara Piñer as she cooks from her critically acclaimed 2021 cookbook, "Sephardi: Cooking the History. Recipes of the Jews of Spain and the Diaspora, from the 13th Century to Today” and joins in conversation with Forward National and Food Editor Rob Eshman.
You will learn to recreate the magic of adefina, the Sephardic Shabbat stew (like cholent, but with flavor!) and we will explore the wonders of pomegranate juice, from the ancient texts of Maimonides to the streets of Tel Aviv.
This talk will be recorded and sent to registrants.
BOOK TALK
&
DEBAT
Soon on ZOOM
Jewish holiday
&
Hanukkah's Foods
Let's celebrate Eid al-Banat
with The Institute of Jewish Experience
I will show you how to prepare one of my culinary creations for this special holiday that commemorate
women.
December 5th, 2021
12PM (ET)
on Zoom & Facebook live
SOCIETE DES ETUDES JUIVES
INTERNATIONAL CONGRESS
12-14 DECEMBER 2021
PARIS
My paper deals with
Food & fasting in the coversos' practices
The Great Big Jewish Food Fest
May 21, 2020
Join chef and scholar Dr. Hélène Jawhara-Piñer, for a cooking demonstration of her own twist on Sephardic Shavuot bread with herbs and cheese. She will explore the Jewish symbolism imbued in the shape and flavors of the bread and their connection to the upcoming holiday.
Presented by the American Sephardi Federation
Buñuelos de manzana
Apple fritters
5 apples (reinette or Braeburn)
1 1/2 cup flour
- waer+ 1 tbs sugar (to steam the apple slices)
1/2 stick cinnamon
1 cup milk
2 eggs
1/2 tsp salt
neutral oil for frying
Gazpachuelo de la abuela Ana
Gazpachuelo lemon broth of my grandma Ana
Serves 4
Time: 30 minutes
- 4 cups (1 l) water with 1 tsp salt dissolved
- 1 egg white
- 1 egg yolk
- 1/8 cup (25 g) olive oil
- 1 saffron strand (or 1/8 tsp food coloring)
- 1 tsp sugar (optional)
- the juice of a fresh lemon + 1 lemon slice per plate
- bread croutons
?Sabes cómo sabían quién es judío? Dafina y Berenjena y más historias de la Alimentación y la comida Judía
con la doctora y chef
Hélène Jawhara-Piñer
Interview by DiarioJudío México e Internacional
NATIONAL MUSEUM OF AMERICAN JEWISH HISTORY
Conversation on my cookbook
and
cooking demonstration
Wednesday 30 June
SEPHARDI: COOKING WITH HÉLÈNE JAWHARA PIÑER
WEDNESDAY, JUN 30, 2021
Live at 1 pm ET ; 7:00 pm (Paris)
Free with suggested $10 donation
See “Ways to Watch” below
Sephardi is a meticulously researched and beautifully illustrated book of recipes grounded in the history of the Jews of Spain’s golden age. In this program, author, chef, and historian, Hélène Jawhara Piñer will cook up something delicious from her new book (release date: June 15, 2021) while she shares with us how she came to write the book, and how she became a chef with a PhD who specializes in the history of medieval Spanish Jews.
To register:
https://us02web.zoom.us/webinar/register/WN_bEUynBCQTyKAbShvyA9MqQ