SEPHARDI CULINARY TRADITION VERDÚRAS REYENÁDAS

By Elsie Menasce

‘Un bokádo un dukádo.’ Each mouthful is worth a gold coin. One of the treasured sayings that you will find in Sephardi Cuisine. These are often prepared with meat and rice, using stuffed hollowed out vegetables, such as tomatoes, onions, aubergines, baby marrows as well as wrapping the savoury filling in cabbage or spinach leaves, in place of the often used vine leaves. What is especially good is preparing them a day or two in advance as the flavour improves on standing. 

THE SEPHARDI CULINARY TRADITION - Part Two

With Elsie Menasce  

Cast your mind back to the sun-drenched island of Rhodes in the Aegean and let your thoughts stray a little further to where the walls of the old city enclosed the Ğudería.