The Three Cultures Foundation offers a workshop on Sephardic gastronomy

As part of the programme of activities 'Sepharad in Three Cultures' that the Three Cultures Foundation is developing during the month of September, the Judeo-Spanish culinary tradition could not be left out, a cuisine full of recipes that fortunately have been treasured and have survived, even in the Diaspora.

With the aim of highlighting the value of Sephardic gastronomic and cultural heritage, the restaurateur Joice Belilty and the Jewish studies researcher Malka Cohen will offer a cooking workshop to learn about some of these important traditions.

Sephardic gastronomy is closely linked to the calendar, and many Jewish festivals are celebrated with a specific dish; moreover, it is intimately intertwined with Andalusian gastronomy, so sweets play a prominent role.

Thus, for this workshop Joice and Malka are going to offer two recipes. The first will be a pumpkin couscous, typical of the Sephardic communities of northern Morocco, and which has the peculiarity of being sweet. This dish is typical of Rosh Hashanah (the Jewish New Year, which this year is celebrated on 7 September). The second, a petit four of walnuts, is a typical dessert eaten at the most important celebrations, such as weddings and bar mitzvahs, and is simple to make and therefore suitable for everyone.

In addition, the workshop will provide the keys to understanding the concept of kosher food and the foods typical of Sephardic cuisine.