20 Delicious Sephardic Recipes Traditional

Dive into the rich and vibrant flavors of Sephardic cuisine with our roundup of 20 Delicious Sephardic Recipes Traditional to your home kitchen. From the aromatic spices of North Africa to the sun-drenched ingredients of the Mediterranean, these dishes are a testament to the diversity and warmth of Sephardic Jewish cooking. Perfect for family dinners or special occasions, each recipe promises a journey worth savoring. Let’s get cooking!

Ladino Spinach with Chickpeas

Dive into the heartwarming flavors of the Mediterranean with this Ladino Spinach and Chickpeas dish, a perfect blend of nutritious greens and protein-packed chickpeas.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes
• 1 (15-ounce) can chickpeas, drained and rinsed
• 10 ounces fresh spinach, roughly chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Stir in the garlic, cumin, smoked paprika, and red pepper flakes, cooking for another minute until fragrant.
3. Add the chickpeas to the skillet, stirring to coat them in the spices, and cook for 3 minutes to slightly crisp.
4. Gradually add the spinach to the skillet, stirring until wilted, about 4 minutes.
5. Season with salt, black pepper, and lemon juice, stirring to combine all the flavors evenly.

The magic of this dish lies in the smoky depth of the paprika paired with the bright acidity of lemon, transforming simple ingredients into a vibrant meal.

Tip: For an extra layer of flavor, toast the cumin and smoked paprika in a dry pan before adding them to the dish.

Sephardic Charoset

This Sephardic Charoset brings a sweet and nutty twist to your Passover table, blending dried fruits and nuts with a hint of spice for a memorable dish.

Ingredients

• 1 cup pitted dates, chopped
• 1 cup dried figs, chopped
• 1/2 cup golden raisins
• 1/2 cup walnuts, finely chopped
• 1/2 cup almonds, finely chopped
• 1/4 cup sweet red wine
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Instructions

1. In a food processor, combine the dates, figs, and golden raisins. Pulse until the fruits are finely chopped and start to clump together.
2. Transfer the fruit mixture to a large bowl and add the walnuts, almonds, sweet red wine, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves. Mix well until all ingredients are evenly distributed.
3. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
4. Before serving, give the charoset a good stir and adjust the spices if needed. Serve at room temperature.

The unique texture of this charoset, with its chunky nuts and sticky-sweet fruit, offers a delightful contrast to the traditional smooth versions, making it a standout dish.

Tip: For an extra flavor boost, toast the walnuts and almonds before chopping them.

Bourekas with Cheese and Spinach

These Bourekas with Cheese and Spinach are the perfect blend of flaky pastry and creamy, savory filling, making them an irresistible snack or appetizer.

Ingredients

• 1 package (17.5 oz) frozen puff pastry, thawed
• 1 cup ricotta cheese
• 1 cup crumbled feta cheese
• 1 large egg, beaten
• 2 cups fresh spinach, finely chopped
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 egg yolk, for brushing

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a skillet over medium heat, warm the olive oil. Add the spinach and cook until wilted, about 3 minutes. Remove from heat and let cool.
3. In a bowl, mix together the ricotta cheese, feta cheese, beaten egg, salt, pepper, and cooled spinach until well combined.
4. Roll out the puff pastry on a lightly floured surface. Cut into 12 equal squares.
5. Place a tablespoon of the cheese and spinach mixture in the center of each square. Fold the pastry over the filling to form a triangle, pressing the edges to seal.
6. Transfer the bourekas to the prepared baking sheet. Brush the tops with egg yolk.
7. Bake for 20-25 minutes, until the pastry is puffed and golden brown.

The contrast between the crispy pastry and the soft, flavorful filling makes these bourekas a standout dish that’s sure to impress.

Tip: For an extra golden finish, you can brush the bourekas with a little more egg yolk halfway through baking.

Matbucha Spicy Moroccan Cooked Salad

Dive into the vibrant flavors of Morocco with this Matbucha recipe, a spicy cooked salad that’s as versatile as it is delicious.

Ingredients

• 4 large red bell peppers, diced
• 6 ripe tomatoes, diced
• 3 garlic cloves, minced
• 1/4 cup olive oil
• 1 tsp salt
• 1 tsp sugar
• 1/2 tsp cayenne pepper
• 1/2 tsp paprika

Instructions

1. Heat olive oil in a large skillet over medium heat. Add diced red bell peppers and cook for 10 minutes, stirring occasionally, until they start to soften.
2. Add diced tomatoes and minced garlic to the skillet. Stir in salt, sugar, cayenne pepper, and paprika. Reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally, until the mixture thickens and the vegetables are very soft.
3. Remove from heat and let cool slightly. The salad can be served warm or at room temperature.

Matbucha’s magic lies in its slow cooking process, which melds the sweetness of peppers and tomatoes with a gentle heat, creating a condiment that’s perfect alongside bread or as a side to grilled meats.

Tip: For an extra smoky flavor, char the peppers over an open flame before dicing.

Sephardic Fish with Tomatoes and Peppers

This Sephardic Fish with Tomatoes and Peppers is a vibrant, flavorful dish that brings a taste of the Mediterranean to your table with minimal fuss.

Ingredients

• 1.5 lbs white fish fillets (such as cod or halibut)
• 2 tbsp olive oil
• 1 large onion, thinly sliced
• 2 bell peppers (red and yellow), sliced
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped
• 1 lemon, sliced

Instructions

1. Preheat your oven to 375°F. Lightly grease a baking dish with 1 tbsp of the olive oil.
2. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the onion and bell peppers, sautéing until soft, about 5 minutes. Stir in the garlic, cumin, paprika, salt, and black pepper, cooking for another minute until fragrant.
3. Add the diced tomatoes to the skillet, bringing the mixture to a simmer. Let it cook for 5 minutes, then remove from heat.
4. Arrange the fish fillets in the prepared baking dish. Pour the tomato and pepper mixture over the fish, ensuring they’re well covered. Top with lemon slices.
5. Bake for 20-25 minutes, or until the fish flakes easily with a fork. Sprinkle with fresh parsley before serving.

The combination of cumin and paprika with the fresh tomatoes and peppers creates a dish that’s both aromatic and deeply satisfying, perfect for a weeknight dinner that feels special.

Tip: For an extra touch of brightness, serve with additional lemon wedges on the side.

Haminados Slow-Cooked Eggs

Transform your breakfast routine with these Haminados Slow-Cooked Eggs, a Middle Eastern delicacy that’s all about patience and flavor.

Ingredients

• 6 large eggs
• 2 cups strong brewed coffee
• 1 cup water
• 1 tbsp ground cinnamon
• 1 tsp ground cardamom
• 1/2 cup brown sugar
• 1 tsp vanilla extract

Instructions

1. In a medium pot, combine 2 cups strong brewed coffee, 1 cup water, 1 tbsp ground cinnamon, 1 tsp ground cardamom, and 1/2 cup brown sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves.
2. Gently add 6 large eggs to the pot, ensuring they’re fully submerged. Reduce heat to low, cover, and let simmer for 6 hours. Check occasionally to ensure the liquid doesn’t evaporate completely; add a little water if necessary.
3. After 6 hours, remove the eggs from the liquid and let them cool slightly before peeling. The eggs will have a creamy texture and a beautiful, deep brown color from the coffee and spices.
4. Drizzle the peeled eggs with 1 tsp vanilla extract for an aromatic finish.

These eggs are a revelation, with their custard-like texture and the warm, spiced coffee infusion that makes them unlike any hard-boiled egg you’ve tried.

Tip: Serve these eggs sliced on toast or as part of a mezze platter for a truly unique appetizer.

Sofrito Braised Chicken with Potatoes

This Sofrito Braised Chicken with Potatoes is a heartwarming dish that brings the vibrant flavors of sofrito to your weeknight dinner table, with tender chicken and potatoes soaking up all the goodness.

Ingredients

• 4 chicken thighs, bone-in and skin-on
• 1 lb baby potatoes, halved
• 1/2 cup sofrito sauce
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 cup chicken broth
• 2 tbsp chopped fresh cilantro, for garnish

Instructions

1. Preheat your oven to 375°F. Season the chicken thighs with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika.
2. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and sear for 5 minutes until golden brown. Flip and sear for another 3 minutes. Remove chicken and set aside.
3. In the same skillet, add the halved baby potatoes and cook for 5 minutes, stirring occasionally, until they start to brown.
4. Pour in 1/2 cup sofrito sauce and 1 cup chicken broth, stirring to combine. Return the chicken thighs to the skillet, skin-side up.
5. Transfer the skillet to the oven and braise for 35 minutes, until the chicken is cooked through and the potatoes are tender.
6. Garnish with 2 tbsp chopped fresh cilantro before serving.

The magic of this dish lies in the sofrito sauce, which infuses the chicken and potatoes with a depth of flavor that’s both rustic and refined.

Tip: For an extra layer of flavor, let the chicken marinate in the sofrito sauce for an hour before cooking.

Sephardic Lamb and Eggplant Casserole

This Sephardic Lamb and Eggplant Casserole is a hearty, flavorful dish that brings the warmth of Mediterranean cooking to your table with minimal fuss.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 1 lb ground lamb
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp cinnamon
• 1/4 cup olive oil
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F. Brush both sides of the eggplant slices with olive oil and season with salt. Arrange on a baking sheet and bake for 20 minutes, flipping halfway, until tender and lightly golden.
2. In a skillet over medium heat, cook the ground lamb, breaking it apart, until browned. Add the onion and garlic, cooking until soft. Stir in the diced tomatoes, cumin, paprika, cinnamon, salt, and pepper. Simmer for 10 minutes.
3. Layer half the eggplant in a greased baking dish. Spread the lamb mixture over the eggplant, then top with the remaining eggplant. Sprinkle with Parmesan cheese.
4. Bake at 375°F for 25 minutes until the cheese is bubbly and golden. Let stand for 5 minutes before serving.

The cinnamon and cumin in this casserole create a uniquely warm and aromatic flavor that pairs beautifully with the richness of the lamb and the creaminess of the eggplant.

Tip: For an extra layer of flavor, let the assembled casserole sit in the fridge overnight before baking.

Keftes de Prasa Leek Patties

These Keftes de Prasa Leek Patties are a delightful twist on traditional patties, offering a crispy exterior with a soft, flavorful center that’s perfect for a cozy dinner or a festive appetizer.

Ingredients

• 2 large leeks, white and light green parts only, finely chopped
• 2 eggs, lightly beaten
• 1/2 cup matzo meal
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup vegetable oil, for frying

Instructions

1. In a large bowl, combine the finely chopped leeks, lightly beaten eggs, matzo meal, 1 tsp salt, and 1/2 tsp black pepper. Mix until well combined.
2. Heat 1/4 cup vegetable oil in a large skillet over medium heat. Form the leek mixture into small patties, about 2 inches in diameter.
3. Fry the patties in the hot oil for 3-4 minutes on each side, or until golden brown and crispy. Drain on paper towels to remove excess oil.

The magic of these patties lies in their simplicity and the way the leeks soften into a sweet, mellow flavor against the crisp matzo crust. Serve them with a dollop of sour cream or applesauce for an extra touch of delight.

Tip: For an even crispier texture, let the patty mixture rest in the fridge for 30 minutes before frying.

Tishpishti Semolina and Walnut Cake

This Tishpishti Semolina and Walnut Cake is a delightful Middle Eastern dessert that’s wonderfully moist, nutty, and soaked in a sweet syrup—perfect for those who love a not-too-sweet treat with a cup of coffee.

Ingredients

• 1 cup semolina
• 1 cup finely ground walnuts
• 1 cup sugar
• 1/2 cup unsalted butter, melted
• 3 eggs
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• For the syrup: 1 cup water, 1 cup sugar, 1 tbsp lemon juice

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round baking pan.
2. In a large bowl, mix together the semolina, ground walnuts, and 1 cup sugar. Stir in the melted butter, eggs, baking powder, and vanilla extract until well combined.
3. Pour the batter into the prepared pan and smooth the top. Bake for 30 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
4. While the cake bakes, make the syrup by combining 1 cup water, 1 cup sugar, and 1 tbsp lemon juice in a saucepan. Bring to a boil, then simmer for 10 minutes until slightly thickened. Remove from heat.
5. Once the cake is out of the oven, immediately pour the warm syrup over the hot cake. Let it cool completely in the pan before serving.

The magic of this cake lies in the syrup soaking into the semolina, creating a moist texture that contrasts beautifully with the crunchy walnuts.

Tip: For an extra nutty flavor, toast the walnuts before grinding them.

Sephardic Stuffed Grape Leaves

Dive into the flavors of the Mediterranean with these aromatic Sephardic Stuffed Grape Leaves, a dish that’s as fun to make as it is to eat.

Ingredients

• 1 jar (16 oz) grape leaves, drained and rinsed
• 1 cup uncooked long-grain white rice
• 1 lb ground beef
• 1 large onion, finely chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground allspice
• 2 cups chicken broth

Instructions

1. In a large bowl, mix the rice, ground beef, onion, dill, parsley, 2 tbsp of the olive oil, lemon juice, salt, pepper, and allspice until well combined.
2. Lay a grape leaf flat on a work surface, shiny side down. Place a tablespoon of the filling near the stem end, then fold the sides over the filling and roll tightly into a cigar shape. Repeat with remaining leaves and filling.
3. Heat the remaining 2 tbsp olive oil in a large pot over medium heat. Arrange the stuffed grape leaves seam side down in the pot, packing them snugly.
4. Pour the chicken broth over the grape leaves, then place a heavy plate on top to keep them submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 50 minutes.
5. Remove from heat and let cool slightly before serving. The grape leaves are tender, with a savory filling that’s perfectly spiced and aromatic.

Tip: For an extra tangy flavor, drizzle with additional lemon juice before serving.

Pandispanya Sephardic Sponge Cake

Light as air and subtly sweet, this Pandispanya Sephardic Sponge Cake is a testament to the simplicity and elegance of traditional Sephardic baking.

Ingredients

• 6 large eggs, separated
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, beat the egg yolks with 3/4 cup of the sugar until light and fluffy. Stir in the vanilla extract.
3. In another bowl, beat the egg whites with the salt until soft peaks form. Gradually add the remaining 1/4 cup sugar, continuing to beat until stiff peaks form.
4. Gently fold the beaten egg whites into the yolk mixture in three additions, alternating with the flour, to keep the batter light and airy.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until the cake is golden and springs back when lightly touched.
6. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

What sets this cake apart is its incredible lightness, achieved by carefully folding the whipped egg whites into the batter, a technique that ensures a fluffy texture every time.

Tip: For an extra touch of elegance, dust the cooled cake with powdered sugar before serving.

Baklava with Honey and Nuts

Dive into the sweet, nutty layers of this classic Baklava, a dessert that’s as fun to make as it is to eat, perfect for impressing guests or treating yourself.

Ingredients

• 1 package (16 oz) phyllo dough, thawed
• 1 cup unsalted butter, melted
• 4 cups mixed nuts (walnuts, pistachios, and almonds), finely chopped
• 1 teaspoon ground cinnamon
• 1 cup granulated sugar
• 1 cup water
• 1/2 cup honey
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. Layer 8 sheets of phyllo dough in the dish, brushing each with melted butter before adding the next.
3. Mix the chopped nuts with 1 teaspoon ground cinnamon and spread half over the phyllo layers.
4. Add 6 more phyllo sheets, buttering each, then top with the remaining nut mixture.
5. Finish with 8 more phyllo sheets, buttering each, then cut the baklava into diamond or square shapes.
6. Bake for 50 minutes until golden and crisp.
7. While baking, boil 1 cup sugar, 1 cup water, 1/2 cup honey, and 1 teaspoon vanilla extract for 10 minutes to make the syrup.
8. Pour the hot syrup over the baked baklava and let it soak for at least 4 hours before serving.

The magic of this baklava lies in the contrast between the crispy phyllo layers and the sticky, sweet syrup, creating a dessert that’s irresistibly textured and flavored.

Tip: For an extra crunch, toast the nuts before chopping and mixing them with cinnamon.

Sambusak Cheese-Filled Pastries

These Sambusak Cheese-Filled Pastries are a delightful treat, combining flaky dough with a gooey, savory cheese center that’s irresistible.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup warm water
• 1/4 cup vegetable oil
• 1/2 tsp salt
• 1 cup shredded mozzarella cheese
• 1/2 cup crumbled feta cheese
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mix 2 cups all-purpose flour, 1/2 cup warm water, 1/4 cup vegetable oil, and 1/2 tsp salt until a dough forms. Knead for 5 minutes until smooth.
3. Divide the dough into 12 equal pieces and roll each into a ball. Flatten each ball into a circle about 4 inches in diameter.
4. In a small bowl, mix 1 cup shredded mozzarella cheese and 1/2 cup crumbled feta cheese. Place a tablespoon of the cheese mixture in the center of each dough circle.
5. Fold the dough over the filling to form a half-moon shape, pressing the edges to seal. Brush each pastry with the beaten egg.
6. Bake at 375°F for 20-25 minutes until golden brown and puffed.

The magic of these pastries lies in their contrast of textures—crispy on the outside, with a melt-in-your-mouth cheese filling that’s simply unforgettable.

Tip: For an extra golden finish, brush the pastries with egg wash a second time halfway through baking.

Sephardic Rice with Vermicelli

This Sephardic Rice with Vermicelli is a comforting, aromatic dish that brings a touch of Middle Eastern flair to your dinner table with minimal effort.

Ingredients

• 1 cup long-grain white rice
• 1/2 cup vermicelli noodles, broken into 1-inch pieces
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 1/2 cups chicken or vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground cumin

Instructions

1. In a medium saucepan, heat the olive oil over medium heat. Add the vermicelli and cook, stirring constantly, until golden brown, about 3 minutes.
2. Add the onion to the saucepan and sauté until soft and translucent, about 5 minutes.
3. Stir in the rice, salt, black pepper, and cumin, coating the rice with the oil and spices.
4. Pour in the broth and bring to a boil. Reduce heat to low, cover, and simmer for 18 minutes, or until the rice is tender and the liquid is absorbed.
5. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.

The toasted vermicelli adds a delightful nuttiness to the rice, making this dish a standout side that pairs beautifully with grilled meats or stews.

Tip: For an extra layer of flavor, toast the vermicelli in a dry pan before adding the oil to deepen its color and taste.

Albondigas Sephardic Meatballs in Tomato Sauce

These Albondigas Sephardic Meatballs in Tomato Sauce are a cozy, flavorful dish that brings a touch of Mediterranean warmth to your table. Perfect for a family dinner that feels both exotic and comforting.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1 large egg
• 1/4 cup finely chopped parsley
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1 tsp sugar
• 1/2 tsp paprika

Instructions

1. In a large bowl, combine ground beef, breadcrumbs, egg, parsley, 1 tsp cumin, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until just combined, then form into 1-inch meatballs.
2. Heat 2 tbsp olive oil in a large skillet over medium heat. Add meatballs and brown on all sides, about 5 minutes total. Remove and set aside.
3. In the same skillet, add onion and garlic, sautéing until soft, about 3 minutes. Stir in crushed tomatoes, 1 tsp sugar, and 1/2 tsp paprika. Bring to a simmer.
4. Return meatballs to the skillet, covering them with sauce. Simmer gently for 20 minutes, until meatballs are cooked through and sauce has thickened.

The cumin and paprika give these meatballs a distinctive warmth, while the tomato sauce turns rich and velvety, making every bite a delight. Tip: Serve over couscous or with crusty bread to soak up the delicious sauce.

Shakshuka with Feta and Olives

Wake up your mornings with this vibrant Shakshuka, a one-pan wonder where eggs poach in a spiced tomato sauce, topped with briny olives and creamy feta.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp chili flakes
• 1 can (28 oz) crushed tomatoes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large eggs
• 1/2 cup crumbled feta cheese
• 1/4 cup pitted Kalamata olives, halved
• Fresh cilantro, for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper; cook until soft, about 5 minutes.
2. Stir in garlic, cumin, smoked paprika, and chili flakes; cook for 1 minute until fragrant.
3. Pour in crushed tomatoes, salt, and black pepper. Simmer for 10 minutes, stirring occasionally.
4. Make 4 wells in the sauce and crack an egg into each. Cover and cook for 5-7 minutes, until eggs are set to your liking.
5. Sprinkle with feta and olives, then garnish with cilantro. Serve directly from the skillet.

The magic of this dish lies in the contrast between the rich, spiced tomato sauce and the cool, salty toppings—perfect for a leisurely weekend brunch.

Tip: For an extra kick, add a pinch more chili flakes or serve with hot sauce on the side.

Sephardic Lentil Soup

Warm up your kitchen with this comforting Sephardic Lentil Soup, a hearty dish that’s as nourishing as it is flavorful.

Ingredients

• 1 cup dried brown lentils, rinsed and drained
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp ground turmeric
• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh lemon juice
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Stir in the garlic, cumin, smoked paprika, and turmeric, cooking for another minute until fragrant.
3. Add the lentils and vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer, covered, for 30 minutes or until the lentils are tender.
4. Season the soup with salt and pepper to taste. Stir in the lemon juice and cilantro just before serving.

The addition of smoked paprika and turmeric gives this soup a unique depth of flavor, while the lemon juice adds a bright, fresh finish.

Tip: For an extra creamy texture, blend half of the soup before adding the lemon juice and cilantro.

Burekas with Potato and Onion

These Burekas with Potato and Onion are a flaky, savory treat that’s perfect for brunch or a snack. Filled with a comforting mix of potatoes and onions, they’re sure to become a favorite.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup cold water
• 1 large potato, peeled and diced
• 1 medium onion, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the flour and butter until the mixture resembles coarse crumbs. Gradually add cold water until a dough forms. Wrap in plastic and chill for 30 minutes.
3. Meanwhile, boil the potato in salted water until tender, about 10 minutes. Drain and mash. Sauté the onion until translucent, then mix with the potato, salt, and pepper.
4. Roll out the dough on a floured surface to 1/8-inch thickness. Cut into circles, place a spoonful of filling on each, fold over, and seal edges with a fork.
5. Brush each bureka with beaten egg and bake for 20-25 minutes until golden brown.

The secret to these burekas is the contrast between the crispy pastry and the soft, flavorful filling. They’re a delightful twist on traditional stuffed pastries.

Tip: For extra flakiness, freeze the butter and grate it into the flour before mixing.

Sephardic Orange and Almond Cake

This Sephardic Orange and Almond Cake is a moist, fragrant dessert that beautifully blends the zest of oranges with the nutty richness of almonds. It’s a gluten-free delight that’s as easy to make as it is impressive to serve.

Ingredients

• 2 large oranges
• 6 eggs
• 1 1/2 cups almond flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Wash the oranges thoroughly and boil them whole (peel on) in water for 2 hours, or until soft. Drain, let cool, then cut into quarters, remove any seeds, and puree in a food processor.
3. In a large bowl, beat the eggs and 1 cup granulated sugar until light and fluffy. Stir in the orange puree.
4. Fold in 1 1/2 cups almond flour, 1 tsp baking powder, and 1/4 tsp salt until just combined.
5. Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The magic of this cake lies in the whole oranges—peel and all—which lend a deep, complex citrus flavor and unbeatable moisture. It’s a testament to the beauty of simple ingredients coming together in the most extraordinary way.

Tip: For an extra almond crunch, sprinkle sliced almonds on top before baking.

Conclusion

We hope this roundup of 20 Delicious Sephardic Recipes Traditional has inspired your next kitchen adventure! Each dish is a celebration of rich flavors and heritage, perfect for home cooks looking to explore new culinary traditions. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest to spread the love of Sephardic cuisine. Happy cooking!