Enjoy The Traditional Food Of Sephardic Jews- Ari Afilalo

Jewis Food

Sephardic Jews are the Jews of Spain, North Africa, Portugal, and the Middle East. The Sephardim are derived from the Hebrew word “Sepharad,” which relates to Spain.

Sephardic Jews are categorized into Mizrachim, from the Northern Africa and the Middle East and Sephardim, from Spain and Portugal, and. The word “Mizrachi” derived from the Hebrew word for Eastern. There are many extensions between the Sephardim and Mizrachim.

Till the 1400s, the Iberian Peninsula, North Africa and the Middle East, all were dominated by Muslims, then in 1492, the Jews were expelled from Spain and many of them were employed in surviving Mizrachi communities in the Middle East and Northern Africa.

Many Jews who settled in North America were Sephardic. In North America, now New York, Shearith Israel, founded in 1684. They were Sephardic and are still active.

Jews have a rich tradition that includes many traditional foods that are loved by many Americans.

Ari Afilalo is a huge fan of Sephardic Jews traditional foods. He gives a vast knowledge about their traditional food. So, do you want to know about their traditional food? Yes! Read the blog and get to know their culture and food more.

There are a lot of foods that are famous, but here we will discuss the Shabbat and holiday dishes which is also very famous foods of the Sephardic Jews.


On Shabbat, they serve Chreime fish in a spicy tomato sauce. As cooking on Shabbat is prohibited, Sephardi Jews, developed slow-cooked foods that would cook on a low flame overnight and the next day they eat it. The old name of the dish is Chamin the name derived from the Hebrew word “Cham,” which implies “hot”, but there are many other names also.

Shavfka is another Sephardi dish that has an Ashkenazi counterpart, known as Kugle. On Shabbat morning Bourekas are usually served. Pastels, sesame-seed topped pastry stuffed with pine nuts, onion, and  meat, is also traditional.


Sephardi Jews prepare Charoset, which is a symbolic food eaten at the Passover Seder, from different ingredients. Whereas Ashkenazi prepare it with the combination of chopped apples and nuts spiced with wine and cinnamon. Sephardi Charoset is the mixture of raisins or dates and is generally much thicker in density.
In a short, the language, food habits and varieties of food of a community really exhibit their culture. We can’t deny the fact that Ari Afilalo present the Sephardic community in the real sense and is wonderful.

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