ccandyI always enjoyed eating!


Boreka Pictures 1005 It’s a beautiful sunny day and yet I am voluntarily staying in my house today cooking.  Why cooking you might ask?  Because I found fresh leeks and juicy peaches on this morning’s trip to the local farm market.  

I feel compelled to purchase beautiful produce.  Anyone who knows me or has ever been to my home is impressed with the amount and kinds of ingredients and foods ready to be transformed into some wonderful dish in my kitchen,  a dish that in its entirety is more delicious than the sum of its parts.Santa Monica Produce 006  

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I am a middle aged, trying very hard to be a little hip and technosavy, Beverly Hills housewife (is that an oxymoron?)-realtor.  I love to dye my hair, keep up the Botox, travel, and eat at great restaurants.  Most of all I love to cook and instruct.  I say this all with a smile on my face since I grew up very poor and still love to eat rice and beans.  My children are out of the house well on their way to being independent adults, my husband is occupied at whatever it is that he does at work and I finally have time to bring my gift of creating food and menus to the blogosphere.Aug17th2008_026  

My full name is Linda Louisa Capeloto Sendowski,  an ethnic mouthful.  I am an American Sephardic Jew. My grandparents came from the Greek Island of Rhodes and the turquoise coast of Turkey.  I started cooking in my teens, barbequing on a tiny hibachi in the covered patio in our yard,  pretending we had good weather in Seattle. My favorite food growing up and still today, is a cheese boreka,  crispy dough encasing a cheesy filling of feta and parmesan.  Out of necessity, I learned how to make them and other dishes from my family.  

When my children started school, I started teaching cooking at PTA fundraisers and continue until this day for other groups.  I also create recipes, archive recipes  by writing them down, and recreate things I have eaten that intrigue me. I sometimes go to an older person’s home in the Sephardic or Jewish community at large and observe how to make a dish. I actually measure the ingredients, quantify and codify. My husband of the last 29 years is Polish and Czech, a dutiful son of Holocaust survivors. I have learned many wonderful recipes from his side of the family as well.  

I believe that a kitchen is the center of a home, and filling it with great food makes people happy.  In my blog, I plan to share recipes, and dinner menus, give helpful hints, talk about seasonal ingredients, countdown for holiday preparation, lighten up some recipes, and make them healthier, and share my restaurant dining with you.  Food is an ever-changing frontier and I will talk about, overlooked humble ingredients, fancy stuff like veal chops, healthy stuff like brown rice or farro.  My emphasis is on American Sephardic recipes like  cheese borekas, or bamya (okra) with koobeh (stuffed dumplings) but also just my favorites regardless of origin.  All my recipes in this blog can be made using kosher ingredients.  I will include a list of kosher sources when I can.  


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My Dad, My inspiration

My Dad, My inspiration

61 Responses

  1. Dear Linda,

    I am looking forward to reading your blog on a regular basis, not only as a American Sephardic cook, but as a relative ( your cousin) who believes what you are doing as absolutely fabulous. Judging by the pictures on your blog, I can see that your talents are many. Your artistic tendencies are completely evident as the presentations of your creations are so beautiful. Mazel Tov and Shabbat Shalom.

    • Dear Judy, thanks for the kind words, I will be adding more recipes, travel, restaurant reviews etc. I have lots of ideas for future stuff. XOXO Linda

  2. Wow! Linda, your website looks fabulous. And thanks for the boreka recipe. It will be fun to try it, but I might just prefer to come to your house. I look forward to seeing all that you will feature in the future. hb

    • Dear Holly, So nice to hear from you. Have you finished your house in Mexico? I hope all is well, if you are still here I will have you over for dinner in the fall or we can go out one night. Regards, Linda

      Linda Sendowski linda@theglobaljewishkitchen.com 310-951-9419

  3. Hi Linda,
    I’m excited to read your blog! I also enjoy Pioneer Woman, Thibeault’s Table, Table de Nana, Serious Eats, Canarybirdand more! Some of my friends like Ann Thibeault and Sharon in the Canary Islands are amazing cooks and photographers!
    You might enjoy visiting the Cooking Forum at Garden Web. Lots of us foodies congregate there!
    Thanks for sending me this link, I look forward to cooking with you!

  4. Linda, I love eating your food so I know I’ll love learning some of your secrets in their creation. Don’t forget to include easy things for the not- so- good- cooks out in the blogosphere. I know I can’t be the only one! Your site looks beautiful,as do the food and the serving pieces!!! Yum! g

  5. Hey there Linda…you amazing woman you! Love this idea of your recipes on a blog. Look forward to many. So generous of you to share. I love to cook & are always on the lookout for original ideas and flavors, as are my children. We’re all very into it. BRAVO! OOXX’s… Jackie

  6. Linda-
    I’m looking forward to (vicariously) joining you on this journey!

  7. LOVE your blog, hanum!! Will be visiting often!! Salude y todo bueno!!!!!



  8. Hi Linda,
    I am Marcia’s cousin in Spokane and today she shared your blog….very fun! Every year for Rosh Hashona we have 50 or so friends over for a Sephardic brunch after services-considering I am one of maybe 3 Sephardics here, they are lucky!! I read your boreka recipe and it is so different than mine, tell me, is that a typo or really just one potato for all that filling? I still have bulemas and borekas left to make and I may make your recipe this year, so I am curious about quantities before I start!! bendichos manos my nonnie would say!!

    • ok, made them yesterday, must say………mighty delicious! The dough recipe is slightly different than mine and I think better, the water/oil ratio is switched in amounts…..such little changes produce such a difference! Again thank you! Look forward to reading more. take care.

  9. Linda,
    I wandered over to your blog via one of the links WordPress creates between blogs and after reading your whole blog, I have to say I am impressed with how nice it is for a newish blog. You have a great writing voice, the recipes look delicious and it is a pretty blog to look at too.

    My Dad is a non practicing jew who never learned to cook and married a gentile. To make matters worse, he moved to from New York to South America to California so I never knew my relatives. I never learned to cook jewish food! I love mediterranean/middle eastern cuisine so I am so looking forward to learning from you!

    Keep up the good work!

  10. Linda,

    I just wanted to let you know how much I am enjoying your blog. The recipes and pictures are so nice. i am looking forward to more postings as well as your book.

    Congratulations on a great website.


  11. Love the new pics, Linda….great new addition! Keep it all coming!



  12. Oh, I LOVE that roasting “oven” your dad has.

    • Hi Nurit, I enjoy reading your blog. The picture of my dad is from the late 1950’s. It was an ultra modern stainless steel BBQ. My dad was a scientific modern kind of guy. Regards Linda

  13. Linda,
    The picture of your dad is amazing. He was such a wonderful father and uncle and you look a lot like him. Also, the picture of you and Barbie is precious.

  14. Hi Linda!!

    I cannot wait to make the cake with your famous recipe. Thanks again,


  15. Hi Linda,

    I love your blog!!!! The pictures are great. Everything looks so good.

    I was wondering if you could post a recipe for biscochos. the ring shaped cookie with sesame seeds. I would love to try them.



  16. Hi Linda,

    Thanks so much for posting the biscotio recipe. They look so yummy in the picture.

    I will make them soon.


  17. Love your blog.
    Looking forward to recieving future posts.
    You have a beautiful website.


  18. Dear Linda,
    I found your website over the weekend and I’m so thrilled. I have taken on the task of archiving all of my mothers’ family recipes and it is quite a task. Sometimes there are more than several versions of the same recipe but the directions are not complete. My mother was Sephardic of Turkish descent. No one is really left from that side of my family to guide me in these recipes. I recall sitting with my mother hours at the kitchen table while she made borekas (they look exactly like yours) and thinking she would always be there making them so why should I learn. So I am piecing together whatever I can and putting them into a family cookbook. I have an old cookbook that was put together by the Sisterhood of Sephardic Tifereth Israel in the 1960’s which is like a bible for these recipes. Keep writing and I will keep reading. Any chance you give demo’s on how it is all done?

    • Dear Marilyn, I hope to be able to shoot some video soon. I am glad to hear from you. What was your mothers last name? My fathers parents came from Rhodes and my mother’s parents from Chanakale and Tekirdag. I cook all kinds of stuff but I want make our kind of Sephardic food accesable to others. Regards, Linda

      • Hi Linda,
        I believe my grandmother was from Istanbul and her last name was Abolafia. My grandfather was from Galipoli and his name was Baruch. I grew up going to the Sephardic Temple Tifereth Israel. In fact as I was going through my mom’s recipes she had a baklava recipe she had marked in the Sephardic Temple Tifereth Israel Bulletin from 1965. I think it is great that you are making these recipes available. It is so delicious and the cuisine shouldn’t get lost like the Ladino language. Do you speak Ladino?
        All the best, Marilyn

    • Hi Marilyn – Just read your post to this wonderful blog, and I think you’ve pointed me in the right direction, in regards to my question to Linda about finding either a Sephardic or Greek cookbook that has recipes for burekyas…sorry…borekas and biscottios and fasulia. i’ll have a look on ebay now and see what treasures I can find there.

      As you lamented in your own post, I also don’t have any family left to connect with about these wonderful recipes, so this brilliant blog has truly come like a Sephardian angel (forgive the pun!).

      Keep up the fantastic writing and sharing, Linda. You are a gem for sharing this with all of us.

  19. Hi Linda – I’ve only just stumbled onto your blog and I nearly wept with nostalgic joy after seeing the word and the description of one of my most cherished childhood memories – that being of the gorgeous, amazing, wonderful borekas that my grandma Matza used to make for us.

    She and my grandpa (God rest them both) came from the beautiful Greek island paradise called Iannina (which I’ve never been to, but one day before I die, would love to visit there) and she loved baking. She pronounced them sometimes as burekyas (boo-rake-yahs) but most of the time, she interchanged that with the word – and I have no idea of its proper spelling so I’ll have to do this phonetically, as I remember it so well, which was bee-yeek-oohs. Or maybe it should read: ‘bee-yee-koos’?

    She made two variations on the theme, and both were equally amazing to smell and to taste and even to feast ones’ eyes on – one was with at least two types of cheeses – feta and farmer, and sometimes pot cheese mixed in with parmesan, and the other was with both spinach, onions and two cheeses. Oh, and she always had an egg wash over each one before putting them into the oven.

    When I found your blog and saw the gorgeous plate of beautiful ‘bee-yeek-oohs’ at the top, that was when tears did actually come to my eyes, for I never thought I’d ever see them again, or find out how to make them (it was a sort of well-kept family recipes, my Grandma always said. As kids, my sister and I helped her make them only as far as putting the stuffing into the pastry and popping them into the oven for her, but we were never privvy to the actual alchemy itself).

    Have you or anyone else on this blog ever heard them referred in this way? ‘Bee-yeek-oohs,’ I mean? She was an amazing cook and baker, and would’ve done well had she opened up her own restaurant or bakery, I’ve no doubt. She also made these absolutely gorgeous butter cookies (don’t remember her giving them a specific name, but they tasted like heaven, and I’ve never tasted any cookie anywhere else that tasted like these).

    One other specialty of hers was something that sounded like (again, I can only recall their pronunciations, but don’t have a clue as to how to spell them) fah-sool-ya. Basically, it was either red or white kidney beans, mixed in with cubed steak (not mince), lots of onions, garlic and tomatoes, and of course, tons of herbs and spices.

    Forgive me! I’m rabbitting on and on and on here, as I’m getting truly carried away with my very loving memories of my grandmother and her amazing food.

    I will now subscribe to your wonderful blog and of course, try the recipes. It would be wonderful if you could put me out of my misery and let me know that I wasn’t imagining these strange but wonderful sounding words (bee-yeek-oos and fah-sool-ya).

    • Hi greek girl from queens. My Dad’s parents came fromthe island of Rhodes and my mom’s parents are from the Turkish mainland. My maiden name was Capeloto, my mom is a Chiprut. What is your maiden name? Borekas and Boyus or Boyikos (diminutive) are a little bit different. I love that you remember these things. Boyus have spinach and cheese filling, Pastelicos have meat and rice filling and so it goes. Fasoulia means beans to some and green beans to others. My mom uses the word for green beans. I think I posted a recipe for that Green bean and meat stew a whilel ago. I also have a beans (avicas) and kufte post on the blog somewhere. I look forward to hearing more from you and I am planning many more posts from our wonderful ethnic heritage! Best regards, Linda

      • Hmmm…boyikos is probably it, then, but maybe because of the region (in your case Turkish, in my case Greek) the pronunciations would be slightly different. My grandmother’s name was Matza…sometimes spelled Mazza.

        Fasoulia – yes, that’s definitely it,…definitely not with green beans, though. I’m almost certain it was either red kidney and white kidney beans, soaked overnight.

        There’s one more thing I just remembered, and if someone said the name of it, I’d know straight away, but the word has completely escaped me…probably because I never liked it as a kid, but all my aunts and uncles (especially my beloved uncle Murray, God rest him) adored this stuff. It was super sticky sweet – must’ve had either honey or molasses (or both!) in it, mixed in with some kind of grain (maybe pearl barley?) and nuts (walnuts and pistachios, I think). Whenever we’d go over to my grandmother’s house for Rosh Hashana or just a Sunday afternoon family get-together, my uncle would always be carrying home two huge glass jars filled to the brim with this sticky gooey dessert. It was more like a spoon-in-jar sort of dessert, not a cake or biscuit sort of dessert.

        I swear, for the life of me I cannot even partially come up with the name of this, but I feel certain that it’s a Greek staple…my brain is saying ‘baklava,’ but I don’t think that’s it.

        Can you or anyone on the blog help me out? Oh, to have a handed-down-through-the-generations recipe file! But then, you are the next best thing to that.

      • Hi greekgirl, did you know that there are families in Atlanta named Mezra? I think is was shortened from Mezistrano, or Mizrahi. Who knows? The white beans are usually made with Great Northern Beans. I think Tipishti sounds about right on the sweet stuff, but did you ever hear of Sharopi Blanco?

      • Hi Linda – No, I’ve never heard of sharopi blanco? Tell me more, though.

        I’ve not heard of the family name Mezra, but I have heard of the name Mizrahi. My family’s name, Matza, was I think shortened or changed or interchanged with Mazza, but they’re both pronounced the same way. Some distant relative of mine once told me that even that was shortened from the name Mazzopolous, but I’ve always doubted that, as that sounds more like a Greek Orthodox name than a Sephardic Jewish name, na?

  20. Hi Linda,

    The boreka video is great. It is so helpful to see live how to make the recipe. I never knew how to make the fancy edge, but I think I can do it now. Looking forward to new posts.


  21. Hi Linda,
    I watched your Boreka video and it was great. Very helpful on the how to’s of making these delicious treats. You make it look so easy! Thank you for sharing your knowledge with us.

  22. Hi Greekgirl from Queens,
    Thank you for your kind words. I think I might know the recipe you are looking for. Is it Tishpisti? It is thick, sweet and stirs up my childhood memories! Let me know if thats what it is!

    • Tishpisti? Hmmm…no…that word doesn’t ring a bell, unfortunately. For some reason, though, the word (or something sounding like the word) kulfeta or kulva or kolva just sprang to mind. I could kick myself for not having a better memory, or to have had the presence of mind even way back then to write these words and recipes down somewhere. I only tasted this stuff once, from one of those big glass jars that my uncle was given as we were all leaving my grandmother’s house after the family get-together. He was an absolute junkie for this stuff. Lots of honey, maybe syrup or molasses mixed in with it, lots of of nuts (walnuts I think being the most prominent), possibly cloves, tons of cinnamon. smf some sort of grain (rice or wheat or barley – I just cannot remember because I mostly saw it in jars rather than actually tasted it enough to recall its ingredients).

      I’ll have a look at tishpisti, though, and see if it matches up. Could that have been called another name, like the interchanging of borekyas with ‘bee-yeek-oohs’, I wonder? Forgive me for driving many of you nuts with all these questions and vague memories of mine. I have no real family to connect with that can help me, so I’m sort of on a heritage and cuisine detective mission all on my own – that’s where you guys come in. Thanks for all your help so far!

      Also, I wanted to ask you Linda, if you have the recipe for cheese borekyas typed up anywhere on your blog. I want to print it out, in addition to watching the video, and keep it safe in my ever-expanding cookbook.

      • Hi Greek girl the recipe is archived , so write in the search box cheese and potato borkeas or click on the boreka button in the best of box. There are lots more pictures. I just finished making more today, my boys devour them!!

  23. Dear Greek Girl from Queens,
    I have two other possible recipes you could be referring too. Kofyas which is a wheat pudding with wheat, honey, cinnamon and chopped nuts or Pyota which is also very similar and has milk and eggs. Any thoughts on this Linda?

    • Hi Marilyn – Thanks so much for your reply.

      Kolfyas…that definitely sounds like it could be what I remember. And the word itself sounds pretty much like those words that came to me this morning (kulvah, kolfa, etc.). The other recipe/sweet you mentioned – pyota – doesn’t sound like it, at least not from the ingredients.

      Still and all, I really thought and believed that once I heard or saw the actual name of it, I would’ve instantly had a ‘eureka!’ moment, similar to borekas and fasulia.

      Once again, I am so thrilled to have found this blog. Thank you so much.

      This weekend, I’m going to have another look at your boreka video and, once I have shopped for all the required ingredients, I will definitely have a go. Not sure if I can find some of the ingredients (especially living in the west of Ireland, where anothing more exotic than boxty – that’s potato bread – and scones of course – is hard to come by, but perhaps one of the gourmet food shops (one that actually has boxes of matzohs and gefilte fish in a jar).

      Have a great weekend!

      • Hi marilyn and greek girl, I thinkmy mom will come for shabbat dinner and I will ask her. She is 91 and hopefully remembers.

    • Hi marylin, my mom is coming for shabbat dinner I will ask..

      • Hi Lnda and Marilyn – I’ve just done a Google search for both kolfyas as well as tishpisti, but kolfyas didn’t come up at all during my search, and tishpisti doesn’t fit the bill. I’ve seen some recipes for what’s known as (I didn’t know this until a half hour ago) ‘Greek spoon desserts’ – that definitely sounded promising, but so far, nothing fits the bill – at least, not yet. I’ll keep searching, though.

        It would be wonderful, Linda, if you could ask your mom. Thank you so much for doing that.

        Good shabbas to you both, and to all on this blog.

  24. Hi Marilyn – I couldn’t wait to share this with you, and that is to say that I’ve just made my very first, very own batch of borekas, using your video as my tutorial. I did find a specialty foods shop that had feta cheese (local shops here wouldn’t know about feta cheese), and so I got busy this morning. While shopping, I couldn’t resist popping into one of the bookshops here, and was very tempted to buy this huge book on Greek cuisine…but, as good as the price of the book was, and as great as the photos and the text was concerning Greek culture, it didn’t have any spoon sweets, didn’t have fasoulia and the only bourekia it did have was for a cinnamon-based one…so in the end, I didn’t buy it.

    There’s a book I found on e-bay called International Jewish Cooking, by Judy Jackson…is that a good one, would you know?

    Anyway, back to the borekas I made today. My hubby, an Irishman raised on ploughman’s lunches, bangers and mash, fry-ups and scones, absolutely loves them, and is now a boreka addict (and who can blame him?). While they didn’t turn out as amazing as I remember my grandmother’s ones did, I’d like to think that she’d have been proud of me, and what’s more, that she’d have approved of them, taste-wise. I know that with practice, I’ll gain more confidence and they’ll come out even better, next time, and the times after that. I must admit, though, that they were quite yummy, so thank you, thank you, thank you!

    I cannot wait to try more and different fillings. So far, I’ve done the mashed potato and cheese and the three cheeses. Next week, it’s on to the Greek side of things, with a spinach and cheese filling.

    Have you asked your mom about the spoon sweets and if it’s called anything other than tishpisti or sounding something like kulva or kolva or, as Marilyn suggested, kofya?

    • I am so glad that you tried the borekas and met with success. Tomorrow I am going to make some with eggplant filling , Handrajo, I will take pictures and post. Did you know that you can fill borekas with rice and cheese called kesadas, meat and rice called pastelicos, pumpkin, called borekas de kalavasa or make the dough a little sweet and fill them with nut meats and after baking boil them in honey syrup called travados or burekitas de muez. Linda

      • HI Linda!

        I just read your reply and my original post to you about my first (and successful) attempt at borekas, and only realised just now realised that I mistakenly addressed you as Marilyn, not Linda. Ooops! Sorry ’bout that, ladies (I’m sure Marilyn won’t mind me confusing her name with your name and the association with your blog).

        Now that I’ve got a little experience (and a bit more confidence) after watching your video and making my own borekas, I definitely want to try out more fillings and variations on the theme. So does hubby, the Irishman (who keeps calling them pasties – as in Cornish pasties) while I keep correcting him, telling them they’re borekas, to which he keeps saying ‘Oh…gon on…say it the way your nunna used to pronounce it!’ How to entice a man: by saying the word ‘burekyas’!

        He’s not a big fan of anything sweet usually, so I think if I do try the borekas de kalavasa, I’ll have to make a smaller batch, just for myself to enjoy (or maybe just make a normal batch, amount-wise, and freeze them for later). I miss recipes with pumpkin in them. They’re hard to come by here in Ireland, except in October, leading up to Hallowe’en. Here, it’s easier to find butternut squash (which of course doesn’t have that same gorgeous taste or texture that pumpkin has) – goodness, how I used to love pumpkin pie at Thanksgiving (we don’t have that over here, either).

        I definitely want to also try the travados…that is, after I try to make kolva, but before that, I want to definitely try the rice and cheese filling. I think hubby would definitely like that one.

        Definitely do take lots of photos and post them. They really help motivate and inspire me, as I’m sure they inspire all of us who read your blog.

        Oh – speaking of photos, I’d have loved to have posted a JPEG of my first-ever batch of borekas, but unfortunately, I don’t have a digital camera, and our scanner has always been problematic and more aggro than it’s worth even trying to use, so I couldn’t show you my borekas.

        And one more comment about photos, which I meant to tell you and should probably post this elsewhere more relevant, but I had to tell you that the photos of your chocolate cake had me cyber-drooling, wishing I could just reach into the monitor and taste even one slivver of a slice of what looked like absolutely, pure chocolate heaven on a plate! Bravo – you are an amazing cook, baker and blogger extraordinaire!

      • Hi Linda,

        There is another type of boreka with spinach and cheeses. I am not aware of any Turkish Sephardic cookbook out. Your blog is amazing, and is going to be the best resource for Turkish recipes. So glad I found it.

        You have given such beautiful recipes and pictures. Lots of nice suggestions for new winter “comfort” foods.

        Looking forward to your new posts.


  25. Hi again – Sorry if I’m annoying you (or anyone else on the blog) with all my comments and seemingly endless questions), but I wanted to ask again if you’d heard of or maybe have the book I meantioned in my earlier post – about Judy Jackson’s Essential Jewish Cooking? I’ve seen it on e-bay this weekend, and at a very reasonable price, but don’t know if it’s a good book, or one that is worth getting and adding to my collection.

    Thanks in advance to anyone/everyone who might have this book and can help me. I love cookbooks- both using them and collecting them.

    • Hi Greek girl, I confess I am not familiar with that book. Check out Joyce Goldsteins books or Faye Levy. And no I appreciate all your comments and love that you email me. Linda

      • Hi Linda and greekgirl,
        The cookbook that was a bible in my home growing up was the one compiled by the Sisterhood of Sephardic Temple Tifereth Israel in Los Angeles. It was first published in 1971 and the recipes are mostly submitted by women of Turkish and Greek origin. As I have been going through this journey of compiling my mother’s and family recipes, this book has been wonderful. In fact since the pages were falling apart, I called the Temple and went there to purchase a new copy. They are in their 4th printing of the book in its original format. Hope this helps.

      • Hi Marilyn – This Sisterhood of Sephardic Temple cookbook sounds excellent, and I would love to be able to buy a copy of it for myself. I wonderful if they’d consider selling me a copy of it, and posting it to Ireland? Might you have their address, or e-mail address? I wonder if they or someone else might have it on offer via e-bay?

        I am so happy for you that you had this cookbook to help you on your family and cultural culinary journey. I would love something like this to help me along in my own journey of rediscovery, too. Thanks, both of you, for your help with this.

  26. Hi greekgirl,
    Here is the contact info on Sephardic Temple Tifereth Israel. Telephone: (310) 475-7000
    Fax: (310) 470-9238
    e-mail: templeoffice@sephardictemple.org
    Hope this helps. I’m not familiar with Joyce Goldstein’s books but I know Faye Levy is great.
    PS – Linda thanks for this forum to share our knowledge of these wonderful recipes!
    warm regards, Marilyn

    • Hi Marilyn – Thanks so much for the e-mail address and phone number tor the Sephardic Temple. I’ll definitely e-mail them in the next day or two.

      I’d have called them today, but I’ve been busy helping my husband’ (he’s a wonderful artist, part of an Irish artists group) and the setting up of a new exhibition they hope to be display their latest works at.

      Anyway, I will e-mail tthe temple tomorrow or Monday and hopefully will be able to purchase a copy from them. What’s the cookbook like? Are there photos? How many recipes/pages are there? Is kolva and biscotios and borekas and fasulia and tish pisti in there?

    • Hi Marilyn – I really thought I’d have heard back from the Sephardic Temple by now, regarding my wanting to purchase their cookbook.

      Maybe they’re busy, I wonder? Did it take you a long time to get a reply from them?

      I sent one to the office e-mail address, and cc’d it to Vicki, who I think, according to their website is the admin or office coordinator.

      i’d ring them directly, but for me it’d be an international phone call, so that kinda makes it a bit more difficult to reach them.

      I’ll keep trying, though, and hopefully, someone will respond shortly.

      • Why don’t you wait another week or so and if you don’t hear from them I will give them a call on your behalf. Please give me your first and last name so I will know who I am talking to them about.
        all the best, marilyn

  27. Hi Linda, Marilyn, Norma and all the great folks on this great blog!

    I was just Googling this afternoon, searching for more Greek/Sephardic cookbooks (my wish list grows by the day), and I’ve come across one just now that sounds absolutely wonderful, and I wondered if anyone on the blog either has heard of it or actually owns a copy.

    It’s called ‘From My Grandmother’s Kitchen: A Sephardic Cookbook- An exotic blend of Turkish, Greek, Bulgarian, Romanian & Spanish Cuisines,’ by Viviane Miner and Linda Krinn (Author). It has recipes for borekas as well as biscotios and tishpisti, too!

    Although my funds are very limited (I’m currently unemployed, sadly), I’m extremely tempted to buy this book. I’m going to have a look on ebay right after I post this and see what I come up with in my search.

    In the meantime, I’ve e-mailed the Sephardic Temple for their cookbook, and am still researching both Judy Jackson’s Essential Jewish Cookbook (can’t find out what the recipes are…yet) and also doing an ebay search for Faye Levy’s International Jewish Cookbook, which I feel I must own a copy.

  28. HI Greek Girl From Queens,

    I have both the cookbook from the Sephardic Temple and the Book “from my Grandmother’s Jewish Kitchen.” They are both older type books with no pictures. I love Linda’s blog because it has such great pictures and recipes with extremely clear directions which are backed up by pictures.

    For a tishpishti recipe based on the latter book, go to epicurious.com and look up Passover Honey Nut Cake in Soaking Syrup. I made it once and it was good.

    Perhaps, Linda will post her recipe for Passover. As far as biscotios, Linda’s recipe is the only one I ever found calling for orange juice and zest. Her recipe beats by far any others that I have tried.

    I am not Sephardic, but my husband’s grandparents were from Turkey.

    Good luck with your research. Glad if I can help you.

    Thanks again Linda for this terrific blog where we can share recipes.


  29. Hi Marilyn – Yes, I will take your advice and give it another week or so. If I don’t hear back from them by then, I’ll let you know and – thank you for your very kind and generous offer, by the way – maybe you’ll have better luck with contacting them on my behalf.

  30. Hi Marilyn and Linda – Just my luck…I did an overall ebay search for any sephardic cookbooks, and – lo and behold – there it was (and still is) – ‘Cooking the Sephardic Way’ from Sisterhood of Sephardic Temple Tifereth Israel. The auction will end tonight, and there’s only one bid on it at the moment – for a mere 75 cents, I think.

    I was just about ready to put a bid on it too, when I got a message back from the seller, telling me that the postage to Ireland will be nearly 16 dollars!

    Yikes! As much as I would dearly love to own this book, I simply and sadly just cannot afford it because of the postage being so much.

    Ah well…I guess it’s just not meant to be at this moment in time. I’m sure I’ll hear back from the Temple itself, and hopefully, the postage won’t be nearly as dear as that.

  31. Hi Marilyn and Linda – I did an overall ebay search for any sephardic cookbooks, and – lo and behold – there it was (and still is) – ‘Cooking the Sephardic Way’ from Sisterhood of Sephardic Temple Tifereth Israel. The auction will end tonight, and there’s only one bid on it at the moment – for a mere 75 cents, I think.

    I was just about ready to put a bid on it too, when I got a message back from the seller, telling me that the postage to Ireland will be nearly 16 dollars!

    Yikes! As much as I would dearly love to own this book, I simply and sadly just cannot afford it because of the postage being so much.

    Ah well…I guess it’s just not meant to be at this moment in time. I’m sure I’ll hear back from the Temple itself, and hopefully, the postage won’t be nearly as dear as that. I’m sure that whoever wins this wonderful-sounding cookbook will provide a good and loving home for it. I know I surely will, whenever it’s meant to come my way (along with all the other cookbooks that are on my wish list).

    Take care, and enjoy the rest of what’s left of the weekend,

  32. Hi greekgirl,
    The Sephardic cookbook brand new from the temple 3 believe was $16. I’m sure the shipping will b r pricey to Ireland as well. I think the eBay auctio for .75 would be your least expensive way to purchase it.
    By the way made 10 dozen delicious hamentashe. Today!!
    Take care, Marilyn

    • Hi Marilyn – You’re probably right about the ebay auction being my best bet, as far as getting the cookbook at the lowest price, but it’s too late now, as the auction’s over, and some lucky person is now the proud owner of the book.

      I’ll keep looking, though, and hopefully, it will turn up again. Yesterday we went to a couple of second-hand bookshops in a nearby college-bohemian-artsy type of town (in Carrick-on-Shannon), and although I came across a book called ‘Middle Eastern Cooking,’ it was quite expensive (18 euros! – for a second-hand book, that didn’t even have that many recipes, and was soft-covered?!), I passed on that one. I know that when I’m meant to have the Sephardic Temple cookbook, as well as the other ones Linda’s listed, they will appear…I just have to be patient. After all, look how fortunate I’ve been so far in finding this blog and re-discovering my Sephardic cooking roots.

      Congratulations on the hamentashen – I’m absolutely certain that they are delicious, and that they’ll be eaten up in no time. I’ve not tried my hand at them yet, but will do…sooner I hope, rather than later, as it’s Purim time already.

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