Join award-winning scholar and chef Dr. Hélène Jawhara Piñer, who is flying in from France, to inaugurate Festival Sefarad with a celebratory Shabbat dinner. As a culinary historian of Jewish Spain, Dr. Hélène Jawhara Piñer mines the rich and varied history of Sephardic cooking from the records of Inquisition trials, medical treatises and medieval cookbooks written in Arabic, Spanish, Portuguese, Occitan, Italian and Hebrew. Hélène Jawhara Piñer received her PhD in Medieval History and the History of Food from the University of Tours and the University of Bordeaux. Winner of the Gourmand World Cookbook Award for her 2021 cookbook, Sephardi: Cooking the History, she is also the author of Jews, Food, and Spain (2022), a finalist for the National Jewish Book Award. Piñer’s latest cookbook, Matzah and Flour, is a collection of 125 meticulously crafted recipes showcasing the transformative power that flour from grains like barley and chickpeas had in sustaining Sephardic families throughout history.
Soup: Modern Ḥarīra: Tomato and Flour Soup (M&F)
Meat: Harisa: wheat grain and chicken stew & Roasted eggplant(M&F) p.229
Fish: Mexican converso fish stew for Shabbat & Roasted spiced potatoes (Sephardi)
Dessert: Neulas encanonadas: Brik pastry rolls with almonds and honey (Sephardi)
Manjar blanco p.71 (M&F)