Cookbook

Sephardic Flavors: Jewish Cooking of the Mediterranean

Name: Sephardic Flavors: Jewish Cooking of the Mediterranean
Author: Joyce Goldstein, Beatriz Da Costa

Joyce Goldstein, Beatriz Da Costa

Publisher: Chronicle Books

Edition: 2000

Recipes

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This 2000 Chronicle Books collection documents Sephardic Jewish cuisine from Mediterranean regions through recipes by Joyce Goldstein and Beatriz Da Costa. Four recipes from the cookbook are indexed on Cookbooker, including Mantikos with spinach, Sweet and sour artichokes, and Keftes de Prasa (Leek fritters), which have generated member reviews. The indexed recipes average 3.5 out of 5 stars based on 4 community reviews.

jewish middle eastern

Popular Recipes

Show All (4)

Flan d'Arancia
⭐ 5.0 · 1 review · Page 178
Keftes de Prasa (Leek fritters)
⭐ 4.0 · 1 review · Page 91
Mantikos (with spinach)
⭐ 3.0 · 1 review · Page 11
Sweet and sour artichokes
⭐ 2.0 · 1 review · Page 103

Recent Recipe Reviews

Flan d'Arancia

adeshazo

5/5

16 years ago

I love this dessert! It's great after a heavy meal or eating on a warm day. I've made it a few times and I've learned: -It works amazingly... Read review

1 helpful

Keftes de Prasa (Leek fritters)

adeshazo

4/5

16 years ago

These worked out really well although I had trouble getting the leeks and soaked matzah dry enough. So, I just put in plenty of matzah meal... Read review

1 helpful

Sweet and sour artichokes

adeshazo

2/5

16 years ago

Steam the artichokes before cutting. Then you can nibble the leaves (I prefer garlic butter) and they're easier to clean out. Don't be shy... Read review

0 helpful

Mantikos (with spinach)

adeshazo

3/5

16 years ago

Makes too much filling for the amount of dough given. Read review

1 helpful