HELENEJAWHARAPINER 

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Spatule en bois

À propos

Cours de cuisine

With Chefs Mike Solomonov 
and
Justin Severino
at Morcilla restaurant, Pittsburgh
April, 17

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Just after my lecture at the Hillel Jewish Center.

With Professors Michal Friedman and Nevine Abraham, 
Carnegie Mellon University, Pittsburgh

Lentilles jaunes

Sephardic Dinner

at Morcilla restaurant

Pittsburgh 

Thursday March 17

 Join me @helenejawharapiner as the cookbook author of “Sephardi cooking the History” and  chef @mikesolomonov of the acclaimed @zahavrestaurant for a Sephardic dinner!

 

“Enjoy a thoughtful four course Sephardic Feat highlighting recipes and flavors from @zahavrestaurant , @morcillapgh and my cookbook Sephardi: Cooking the History #sephardicookingthehistory  🎊”

 

Order the Sephardic cookbook to be signed by me during this special dinner.

 

“A few highlights from the menu: enjoy Olives 🫒,Basturma, Sujuk, Moroccan flat breads, Cordovan eggplants,Fresh black-eyed pea salad, Andalusian eggplant croquettes, Andalusian murizia, Carrot saffron rice, Pomegranate ice cream and more” @morcillapgh 

We are all excited to see you there!

 

For reservations: call ☎️ 412 652 9924.

The Sephardic Roots of Israeli Cuisine

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Square Stage
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The Sephardic Roots of Israeli Cuisine

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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

  • Nov 24, 2021, 7:00 PM
    Tours, 116 Bd Béranger, 37000 Tours, France
    Free
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Image de NeONBRAND

WORLD
COOKBOOK
FAIR

4 - 5 December 2021

PARIS

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

Hanukkah Symbols

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 

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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


Zoom with the National Museum of American Jewish History

INSTA LIVE
SUNDAY 10
1PM (ET)
@helenejawharapiner

"chef Helene and JAZZPHARDIC"
let's cook in music

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