6 Spanish Foods of Jewish Origin in Honor of Passover

In honor of Passover and because Fandango Catering and Events' Executive Chef is from Spain, we offer 6 Spanish foods that are of Jewish origin and a brief history of this fascinating subject.

Jews in Spain played a huge part in the country's development, culture, and customs, including its food.  Jews came to Spain as early as shortly after the destruction of the Second Temple of Jerusalem, in late Roman times, and they called Spain "Sefarad" after a city in Asia Minor.  Jews born in Spain or whose family originated in Spain are called Sephardic Jews. 

The Jews became an integral part of life in Spain in what was called the "convivencia," or peaceful, beneficial coexistence of Christians, Jews, and Arabs (the latter begin invading Spain around the 8th century BCE).  But King Fernando and Queen Isabel (called Ferdinand and Isabella by some) decided to expulse the Jews and Arabs unless they converted to Catholicism, some say because the Jews had become too powerful, others that the King and Queen wanted to unite all of Spain under one religion, both for political and religious reasons.  Most Jews and Arabs converted rather than leave, but many kept their foodways and traditions secretly.  Today many dishes in Spain are of Jewish (and Arab) origin.

Here are 6 Spanish foods or types of foods of Jewish origin:

• Eggplant with cheese--either as a layered casserole or a savory pie
• Cocido and its regional variants--A pot-au-feu type dish of boiled meats, vegetables, and grains with the broth served first with noodles, with verions in nearly every region of Spain--Some of the cocidos even use matzo balls made with bread crumbs, chicken fat, and herbs while others use meat or chicken quenelles rather than matzo balls
• Fish croquettes
• Hard-boiled eggs--In stews and in meat, chicken, and fish loaves
• Pepitoria--Lemon and egg yolk sauce for chicken
• Many desserts--Made without leavening or dairy

Some great books on or with extensive info on the Jewish foods of Spain are:

Claudia Roden, The Book of Jewish Food
David M. Gitlitz, A Drizzle of Honey: The Life and Recipes of Spain's Secret Jews
Joyce Goldstein, Sephardic Flavors: Jewish Cooking of the Mediterranean

Warmly,

Kristina

Kristina Ríos de Lumbreras, Ph.D.
Fandango Catering and Events
(713) 522-0077
http://www.fandango-catering.com/