Sephardic cuisine is a treasure full of live, classic seasonal recipes and healthy foods which includes use of fresh fruits and vegetables; grains and beans, small portions of meat, poultry, and fish, and healthy mix of herbs and spices.
It is also a story about how Jewish cooks successfully carried local ingredients, techniques, and traditions in their new homeland and preserved in their cuisines.
All this was preserved with gratitude to, exceptional women, our nonnas (grandmothers) and great grandmothers, which preserved and passed on this tradition jealously to their daughters and grandchildren.
Sephardic woman adopted Bosnian cuisine and it has become a component of traditional Sephardic cuisine. So we can find here a typical Bosnian dish Japrak which in Sephardic cuisine receives only Spanish word ending known as Japrakis.
For more than ten years, Miryam has worked at revising and extending the original to include a more thorough exploration of the age-old subject and the techniques and traditions around it.
“I learned from some of the best Jewish mothers in the city young and old! I look forward to expanding my own learning of the foods Jews eat; classic and trendy, traditional, all kosher.”
All aspects of Jewish life are expressed with food, both traditional and trendy.
May we all be blessed for the love we share a through food Miryam.