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.

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 ...

"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.

The cover of "Matzah and Flour: Recipes from the History of the Sephardic Jews" by Hélène Jawhara Piñer. Courtesy. Following her presentation Dr. Piñer reflected on her Sephardic background.

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”?

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 ...