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Sephardic Israeli Cuisine

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Sephardic Israeli Cuisine

A Mediterranean Mosaic



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Sephardic Israeli Cuisine: A Mediterranean Mosaic by Sheilah Kaufman
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These 120 kosher recipes celebrate the flavours of Israeli cuisine -- a colourful and delicious mosaic composed of a variety of culinary traditions. Typical Sephardic ingredients include cinnamon, cloves, fenugreek, saffron, almond essence, rose and orange flower water, tahini paste, artichokes, fava beans, olives, fennel, couscous, semolina, and bulgur. Noted cookbook author Sheilah Kaufman guides you through the Israeli kitchen with special sections on the origins and development of Israeli cuisine, kosher dining, Jewish holidays, and food terms.

Author Biography

Sheilah Kaufman, a frequent guest on TV and radio programmes, is a cooking instructor, food writer and author of over 22 cookbooks.
Release date NZ
May 1st, 2002
Country of Publication
United States
b/w photos
Hippocrene Books Inc.,U.S.
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