Bosnian Sephardic cuisine

Sephardic cuisine is a treasure full of live, classic seasonal recipes and healthy foods which includes use of fresh fruits and vegetables; grains and beans, small portions of meat, poultry, and fish, and healthy mix of herbs and spices. It is also a story about how Jewish cooks successfully carried local ingredients, techniques, and traditions in their new homeland and preserved in their cuisines.  All this was preserved with gratitude to, exceptional women, nonnas  (grandmothers) and great grandmothers, which preserved and passed on this tradition jealously to their daughters and grandchildren.

Sephardic dinner will be hosted by Miryam Tauber, author of “Bosnian Sephardic Cookbook”

Sephardic woman adopted Bosnian cuisine and it has become a component of traditional Sephardic cuisine. So we can find here a typical Bosnian dish Japrak  which in Sephardic cuisine receives only Spanish word ending known as Japrakis. Similarly Bosnian Halwa  with only small (recipe) changes enters Sephardic cuisine and is known as  Hanukkah Halwa.

Judeo-Spanish traditions, to use it and mix it with local – Bosnian tradition by adding each time something from their rich tradition, creating in such a way completely a new autochthonous  cuisine of Bosnian Sephardic Jews.

The Bosnian Sephardic  Cuisine, is a latest attempt to preserve traditional Bosnian Sephardic Cuisine, to transfer it to the new generations , and to present to the world all its values, peculiarity, and originality.

For more than  ten years, Miryam has worked at revising and extending the original to include a more thorough exploration of the age-old subject and the techniques and traditions around it.

“I learned from some of the best Jewish mothers in the city  young and old! I look forward to expanding my own learning of the foods Jews eat; classic and trendy, traditional, all kosher.” says Miryam…

All aspects of Jewish life are expressed with food, both traditional and trendy.