IT MAY be a case of the grass looking greener, but Sephardi food has always seemed that bit more enticing than Ashkenazi fare. This is especially true at Passover. Don’tgetmewrong,asteaming plate of matzah brei is an annual treat, but while those of us of eastern European descent have been offsetting matzah mountains, bubbelahs and kugels with buckets of dried fruit compote, many Sephardim get to feast on altogether more colourful rice salads, spicy lentil soups and juicy corn cobs. They even get to eat hummus.
And while we Ashkenazim end Passover with no more than a post-sunset dash to the nearest pizza or pasta joint, many Sephardim welcome in our old friends, the carbs, with traditional festivals and foods.
Mimouna is celebrated by those of North African and Turkish descent and has become de rigeur with many Israelis. “I grew up celebrating it each year” says Fabienne Viner-luzzato, a cook of French-tunisian descent. “We would invite anyone and everyone as it is all