Deliciously Sephardic

A Passover feast: Where eggs and lemons meet fish

A Passover feast: Where eggs and lemons meet fish

By Shelley Adatto-Baumgarten, Jewish Sound Columnist Growing up Jewish-Turkish in Seattle, the eight-day festival of Passover was quite meaningful to me. Celebrating the flight from bondage in Egypt to liberation translated into a lot of holiday preparation. The Sephardim from Turkey were committed to the rules of grand hospitality and generosity that had been laid(…)

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The incredible, edible, (and spiritual) foulare

The incredible, edible, (and spiritual) foulare

By Shelley Adatto Baumgarten, Jewish Sound Columnist The festival of Purim falls on the 14th day of the month of Adar, which is early springtime. Purim, the Hebrew word for lottery, is a great cause for rejoicing. After all, we recall Queen Esther, after concealing her Jewish identity for the sake of safety, approached the king(…)

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Celebrating the mighty grain on Tu B’Shevat

Celebrating the mighty grain on Tu B’Shevat

By Shelley Adatto-Baumgarten, Jewish Sound Columnist Editor’s note: This article marks the first of a monthly column that will focus on the history of Sephardic foods — with recipes. We hope you enjoy it. In just a few weeks, it will be Tu B’Shevat. What? In the winter? What an odd time to be celebrating(…)

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