Af­ter Passover,

The Jewish Chronicle - - Life / Food -

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

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