Sephardic Recipes

Sephardic Israeli cuisine traces its roots to the Jewish communities expelled from Spain and Portugal in 1492, who settled across the Ottoman Empire, North Africa, and the Balkans. The cooking is rich with olive oil, tomatoes, peppers, and aromatic spices like cumin, coriander, and paprika. Signature dishes include bourekas, hamin (Shabbat stew), and various stuffed vegetables. Sephardic food traditions deeply influence mainstream Israeli cuisine today.