Cuisine
Sephardic kosher chefs
Sephardic kosher cuisine draws from Spain, North Africa, and the Middle East — slow-braised meats, vibrant spices, preserved lemons, and herb-forward stews. Holiday tables lean toward fish, rice, and bright vegetable mezze.
Signature dishes — tagines, fish in chermoula, slow-braised lamb, jeweled rice, olive-oil-poached fish, harissa-spiced sides
2 chefs available
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