"Sephardic Spice Girls"
For our grandmothers, Purim did not mean matching Mishloach Manot to the theme of the family Purim costumes. Or a basket filled with Israeli wafers, chocolates and candy, mini bottles of grape juice and the ubiquitous grogger all wrapped in cellophane tied with a big plastic bow.
For our grandmothers, Purim meant baking recipes handed down through the generations.
"Sephardic Spice Girls"
For our grandmothers, Purim did not mean matching Mishloach Manot to the theme of the family Purim costumes. Or a basket filled with Israeli wafers, chocolates and candy, mini bottles of grape juice and the ubiquitous grogger all wrapped in cellophane tied with a big plastic bow.
For our grandmothers, Purim meant baking recipes handed down through the generations.
Traditions and CustomsThe Rabbinic dictum to give gifts of food (Mishloach Manot) to friends and family, meant that across the Middle East and Mediterranean, our grandmothers would spend days baking sweet and savory delicacies. Purim celebrates the tale of the Persian king, Achashverosh, and his wicked adviser Haman who plotted to kill the Jews, only to be foiled by the beautiful Esther and wise Mordechai. What better way to honor the joy of the holiday and remember that we were saved from the decree to kill all the Jews than to bake yummy treats that evoke the defeat of Haman. Purim has a special resonance for Persian Jews, who bake a rose-water flavored cookie sprinkled with poppy seeds or sesame seeds to represent Haman’s fleas! They also make a flour based halvah that is flavored with cardamom, saffron & rosewater. | Traditions and CustomsThe Rabbinic dictum to give gifts of food (Mishloach Manot) to friends and family, meant that across the Middle East and Mediterranean, our grandmothers would spend days baking sweet and savory delicacies. Purim celebrates the tale of the Persian king, Achashverosh, and his wicked adviser Haman who plotted to kill the Jews, only to be foiled by the beautiful Esther and wise Mordechai. What better way to honor the joy of the holiday and remember that we were saved from the decree to kill all the Jews than to bake yummy treats that evoke the defeat of Haman. Purim has a special resonance for Persian Jews, who bake a rose-water flavored cookie sprinkled with poppy seeds or sesame seeds to represent Haman’s fleas! They also make a flour based halvah that is flavored with cardamom, saffron & rosewater. |
The Bulgarian Jews serve a lemon vermicelli pasta dish to represent Haman’s hair.
The Rhodesli Jews have the Ladino tradition of baking biscocchos, burekas and "Fulares", a bread based roll holding a hard boiled egg with two criss-cross strips of dough over the egg representing either the caged Haman or the hanging of Haman.
The Jewish communities of North Africa make a sweet fried dough called "fijuelas" dipped in a honey syrup, and a special Purim bread roll, similar to the Fulares, with a whole egg cradled in the bread, called "Ojos de Haman", literally eyes of Haman, with two strips of dough on top forming an X. Rachel grew up eating these as a child in Casablanca. When her family moved to Los Angeles, Rachel's mother Rica worked full time and one Purim she forgot to make the bread. When she came home from work and was reminded it was Purim, she quickly pulled out some bagels, made a small amount of dough , boiled some eggs and placed them on top of the bagels and baked them (welcome to America!). Looking back over the years, there was never a Purim without these treats. Today Rachel keeps her mother's traditions alive by making them for her family and friends.
The Jews of Babylon baked many treats for Purim. Sharon’s grandmother was renowned for the deliciousness of her "ba’ba ta’mar", a savory crispy yeast cookie with a soft, creamy date filling. She would sit with her wooden rolling pin, surrounded by bowls of dough, date filling and a seemingly endless supply of sesame seeds. Other Iraqi treats included baklava, almond macaroons and "malfouf", rose water flavored almond cigars made from filo pastry. They also made "sambusak"—baked dough pockets filled with cheese and fried dough pockets filled with deliciously spiced chickpeas.
Rachel & Sharon BIORachel Emquies Sheff was born in Casablanca to a Spanish Moroccan family that emigrated to Los Angeles when she was seven. She learned to cook from her mother. From precious pearls of couscous to spicy mouthfuls of Moroccan fish, from slow-cooked dafina to crispy, paper thin galettes, Rachel has mastered the art, spice and spirit of the Moroccan kitchen. |
The Bulgarian Jews serve a lemon vermicelli pasta dish to represent Haman’s hair.
The Rhodesli Jews have the Ladino tradition of baking biscocchos, burekas and "Fulares", a bread based roll holding a hard boiled egg with two criss-cross strips of dough over the egg representing either the caged Haman or the hanging of Haman.
The Jewish communities of North Africa make a sweet fried dough called "fijuelas" dipped in a honey syrup, and a special Purim bread roll, similar to the Fulares, with a whole egg cradled in the bread, called "Ojos de Haman", literally eyes of Haman, with two strips of dough on top forming an X. Rachel grew up eating these as a child in Casablanca. When her family moved to Los Angeles, Rachel's mother Rica worked full time and one Purim she forgot to make the bread. When she came home from work and was reminded it was Purim, she quickly pulled out some bagels, made a small amount of dough , boiled some eggs and placed them on top of the bagels and baked them (welcome to America!). Looking back over the years, there was never a Purim without these treats. Today Rachel keeps her mother's traditions alive by making them for her family and friends.
The Jews of Babylon baked many treats for Purim. Sharon’s grandmother was renowned for the deliciousness of her "ba’ba ta’mar", a savory crispy yeast cookie with a soft, creamy date filling. She would sit with her wooden rolling pin, surrounded by bowls of dough, date filling and a seemingly endless supply of sesame seeds. Other Iraqi treats included baklava, almond macaroons and "malfouf", rose water flavored almond cigars made from filo pastry. They also made "sambusak"—baked dough pockets filled with cheese and fried dough pockets filled with deliciously spiced chickpeas.
Rachel & Sharon BIORachel Emquies Sheff was born in Casablanca to a Spanish Moroccan family that emigrated to Los Angeles when she was seven. She learned to cook from her mother. From precious pearls of couscous to spicy mouthfuls of Moroccan fish, from slow-cooked dafina to crispy, paper thin galettes, Rachel has mastered the art, spice and spirit of the Moroccan kitchen. |
| Today Rachel keeps her mother's traditions alive by making them for her family and friends. | Today Rachel keeps her mother's traditions alive by making them for her family and friends. |
Sharon Gomperts was born in Tel Aviv to a family with roots in Baghdad and El Azair, Iraq. Her family emigrated to Sydney, Australia and then to Los Angeles. She learned to cook the classics of Iraqi Jewish food—T’bit, bamia, sabich—from her mother and grandmother.
Rachel and Sharon have been friends since high school. They have a passion for healthy cooking and sharing delicious food with family and friends.
Over the years, they have collaborated on events for the Sephardic Educational Center and community cooking classes.
Known as the Sephardic Spice Girls, they write the weekly food column for the Jewish Journal.
Follow them on Instagram @sephardicspicegirls and on Facebook at Sephardic Spice SEC Food.TikTok: Sephardicspicegirls
RECIPE : PURIM OJOS DE HAMANNorth African Purim bread I make individual rolls, or you can make larger breads with two , or more eggs on top. Boil your eggs, discard water and set aside to cool and dry Dough : Mix the following ingredients and let sit 5-10min till frothy _ 2 cups flour (all purpose, or bread flour) _ ¾ cup sugar _ 3 Tbsp yeast _ 2 1/2 cup warm water Once frothy, Add : _ 1/2 cup oil _ 1 Tbsp Salt _ 2 tablespoons of anise seed, (fennel seeds) Add Additional 5 cups flour, you can add more flour if too wet. Mix everything together in Kitchen aid or by hand. Cover with plastic and a dish towel let rise for one hour. Beat one egg and use it as glue for the strips of dough that will go on top of your eggs. Punch down, divide dough and separate into equal balls the size of your palm. Take one of the balls and flatten, cut into strips of dough that will hold down your egg. Take a ball, pierce hole in the center with your fingers, as if you were making a donut, place an egg in the center and place it on a baking sheet, take two strips of dough and make an X on top of your egg. |
Sharon Gomperts was born in Tel Aviv to a family with roots in Baghdad and El Azair, Iraq. Her family emigrated to Sydney, Australia and then to Los Angeles. She learned to cook the classics of Iraqi Jewish food—T’bit, bamia, sabich—from her mother and grandmother.
Rachel and Sharon have been friends since high school. They have a passion for healthy cooking and sharing delicious food with family and friends.
Over the years, they have collaborated on events for the Sephardic Educational Center and community cooking classes.
Known as the Sephardic Spice Girls, they write the weekly food column for the Jewish Journal.
Follow them on Instagram @sephardicspicegirls and on Facebook at Sephardic Spice SEC Food.TikTok: Sephardicspicegirls
RECIPE : PURIM OJOS DE HAMANNorth African Purim bread I make individual rolls, or you can make larger breads with two , or more eggs on top. Boil your eggs, discard water and set aside to cool and dry Dough : Mix the following ingredients and let sit 5-10min till frothy _ 2 cups flour (all purpose, or bread flour) _ ¾ cup sugar _ 3 Tbsp yeast _ 2 1/2 cup warm water Once frothy, Add : _ 1/2 cup oil _ 1 Tbsp Salt _ 2 tablespoons of anise seed, (fennel seeds) Add Additional 5 cups flour, you can add more flour if too wet. Mix everything together in Kitchen aid or by hand. Cover with plastic and a dish towel let rise for one hour. Beat one egg and use it as glue for the strips of dough that will go on top of your eggs. Punch down, divide dough and separate into equal balls the size of your palm. Take one of the balls and flatten, cut into strips of dough that will hold down your egg. Take a ball, pierce hole in the center with your fingers, as if you were making a donut, place an egg in the center and place it on a baking sheet, take two strips of dough and make an X on top of your egg. |
| Use the beaten egg as glue to secure your strips. If they begin to slide, use toothpicks. With a knife or scissors cut around the edge of your bun on each side and pinch together to form a flower or sun. Brush the whole top with egg wash. To get a dark crust mix one egg with one yolk and a tablespoon of honey. Optional - you can sprinkle with sesame seeds, and bake at 350 degrees. In some parts of North Africa, this bread is made with almonds and / or raisins mixed into the dough. « Fulares » - Portuguese easter bread - are basically the same but much smaller, and some ladies like to use « Bureka » dough. You can use your favorite challah dough and add anise and sesame seeds. . | Use the beaten egg as glue to secure your strips. If they begin to slide, use toothpicks. With a knife or scissors cut around the edge of your bun on each side and pinch together to form a flower or sun. Brush the whole top with egg wash. To get a dark crust mix one egg with one yolk and a tablespoon of honey. Optional - you can sprinkle with sesame seeds, and bake at 350 degrees. In some parts of North Africa, this bread is made with almonds and / or raisins mixed into the dough. « Fulares » - Portuguese easter bread - are basically the same but much smaller, and some ladies like to use « Bureka » dough. You can use your favorite challah dough and add anise and sesame seeds. . |
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