İzmir Sephardic Cuisine

Jun 5

Written By Despertar İzmir

"The Sephardic Cuisine of Izmir" holds a significant place within the culinary culture of Western Anatolia, nurtured and cherished by the Jewish Community. This culinary heritage, like other traditional cuisines, faces challenges in its preservation due to evolving eating habits, such as the prevalence of fast food diets, and socio-economic and cultural transformations that have contributed to the erosion of traditional culinary practices.
In recognition of these realities, a dedicated group of six women from the Jewish Community, Ester Antebi, Sara Enriquez, Lina Eskenazi, Nüket Franco, Ora Gürkan, and Jinet Sidi Sarfati, embarked on a collaborative endeavor to compile this remarkable book, first published in Turkish in 2004. Drawing upon their collective knowledge and the wisdom passed down from their elders, they meticulously gathered 100 cherished recipes, ensuring the continuation of the rich flavors and culinary traditions of their Sephardic heritage. Each recipe has been thoughtfully tested and perfected, capturing the essence of this vibrant culinary tradition.
The aspiration of these homemakers extends beyond their own community; they seek to reach their own children and future generations, as well as members of other communities residing in the region, who hold a deep respect and appreciation for the diverse cultural treasures that exist. Their goal is to foster a sense of mutual understanding and celebrate the shared culinary experiences that transcend cultural boundaries.
Through this collaborative effort, the authors become custodians and witnesses to a culinary culture that is not only alive but also faces the risk of fading into obscurity over time. With the creation of this book, they aim to leave behind a tangible legacy for posterity, ensuring that future generations can savor the same joys and pleasures they were fortunate to experience during their lifetime.
From Boyos to Burmas de Tahina, Burekas to Rulos de Espinaka, Subya to Vishnada, Empanadas to Fongos, Fritada de Hamsi to Ojaldres de Karne, Pishkado de Tierras to Saludozas, Boyos de Rayo to Yaprakes Falsos, Ahogadas to Avikas kon Espinaka, Geina kon Salsa de Tomat to Igado kon Vinagre, Kopetas de Espinaka to Molejas, Kolikas to Alburnia, Aroz de Fiesta to Makaron Reynado, Dulse de Naranca to Mustachudos, Mogados to Maronchinos, from Pandespanya to Pinyonate, this book contains numerous recipes where those who put effort into it immortalized Izmir Sephardic dishes.