Sephardic Traditions

Eggs poached in a reduced tomato-pepper sauce, deepened with harissa.

Potato slices stuffed with spiced meat, fried, then braised in tomato.

Spinach cooked black into a concentrate, then stewed with beef and beans.

Firm fish steaks in a fiery red garlic-paprika sauce for the Sabbath.

Overnight Sabbath stew with separate parcels of rice and wheat.

Passover pie of softened matzo layered with spinach, feta, and egg.

Paper-thin dough coiled around spinach and cheese, baked into spirals.

Hanukkah doughnuts scented with orange zest, dipped in cinnamon honey.

Whole trout stuffed with chermoula and preserved lemon, baked flaky.

Steamed couscous with stuffed osban and a red tomato-harissa sauce.

Orange-blossom dough fork-coiled in hot oil into crisp honeyed ribbons.

The Spanish-Sephardic overnight pot of beef, chickpeas, and eggs.

Eggs simmered overnight with onion skins for creamy, tea-brown yolks.

Black-eyed peas slow-cooked in a garlicky cumin-tomato sauce.

Algiers spring stew of artichokes, peas, and favas in pepper paste.

Bread-and-cheese croquettes beside chicken in a cinnamon-chickpea sauce.

Oran’s orange-and-anise brioche, glazed and crowned with coarse sugar.

Flaky meat pie of spiced beef, eggs, pine nuts, and raisins.

Herbed whitefish patties fried gold, then simmered in tomato-pepper sauce.

Sweet-and-sour potato and beef stew brightened with lemon and saffron.

Overnight beef stew with kouclas — semolina dumplings cooked in the pot.

Rustic spinach-feta frittata baked until just set.

Ribbon dough coiled into fried rosebuds, dipped in lemon-honey syrup.

Sweet-and-sour fish baked over caramelized onions in tamarind sauce.

A molded saffron-rice timbale layered with beef, peas, and carrots.

Poached eggs over a harissa tomato-pepper sauce studded with merguez.

Crisp, eggless aniseed rings made for dipping in mint tea.

White beans simmered in a fiery garlic-cumin-chili dersa.

Wild desert truffles and beef in a delicate golden broth.

Herbed fish balls simmered in a tomato sauce with olives.