In the Shulchan Aruch, a legal code first published in 1565 that is still viewed as one of Judaism’s guiding texts, the Sephardic scholar Joseph Karo writes that a matzo is done baking when it ...

In Matzah and Flour, Piñer examines the history of the Sephardic Jews through 125 recipes and the “transformative potential” of a core ingredient. Article content ...

Food allows us to travel without moving. At the same time, it tells a story about where we’ve been. In Hélène Jawhara Piñer ‘s third book and second cookbook, Matzah and Flour (Academic ...

"Matzah and Flour" explores the role of these two ingredients in Sephardic cuisine. Photo courtesy of Cherry Orchard Books. "At the core of Sephardic cuisine lies the transformative potential of flour ...

This profoundly unscientific survey tilted firmly in the direction of matzah, which is considered more modern, more directly connected to Hebrew, and more inclusive of Sephardic and Mizrahi Jews.

Workers making matzah for Passover at Matzot Aviv factory in Bnei Brak, Israel. ... (Sephardic) eschew the uniformity of the flat cracker to make matzah according to their traditions.

Hillel took Matzah and Maror, put them together and said “This sandwich represents our collective Jewish experiences: bitterness blended with hope.” Is there hope on this “Lo B’Seder Seder”?

Jewish spaces, like restaurants, that do exist in Seattle typically serve Ashkenazi foods, like bagels and matzoh ball soup. But even more than that, Naar says Seattle just doesn’t feel very Jewish.

Our cookbook of the week is Matzah and Flour by Hélène Jawhara Piñer, a historian and chef based in Bordeaux, France. Jump to the recipes: salmon, artichokes and pa alis stew, murakkaba (Moroccan ...