Comidas – Rhodes Jewish Museum

Comidas – Rhodes Jewish Museum
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Comidas
Recipes
Abudajou (Fish Roe)
Arroz (Spanish Rice)
Ashuplados (Meringues)
Baklava
Bamia (Okra)
Biscochos de Huevo
Boyos 2
Boyos 3
Boyos de Spinaka
Boyos Onion filling
Bread
Bureka Handrojos (Eggplant) filling
Bureka Meat “Konducho” filling
Bureka Potato filling
Bureka Rice filling
Burmuelos
Dough for Bureka or Pastelles
Fasulia (String Beans)
Halvah
Huevos con Tomate
Huevos Haminados
Katayeff (cream)
Kebab de Carne (Veal)
Kiftes de Prassa (Meat and Leek Patties)
Kurabiyes
Lecum
Mandelbread
Marzipan Pastries
Masa de Vino (Wine Cookies)
Masapan (Marzipan)
Mustachudo (Nut Candy)
Pasteles Dough
Pastelikos
Pescado Al Orno (Baked Fish)
Pinwheel (cheese)
Pipitada (Melon Seed Milk)
Pollo Al Orno (Baked Chicken)
Quajado de Spinaka
Sarope
Soutlach
Tarama (Fish Roe Dip)
Travados
Yaprakis de Oja (Stuffed Grape Leaves)
Foods of the Rhodeslis
The cuisine of the Jews of Rhodes naturally included those foods that were native to the region around the island. Living among the Greeks and Turks therefore included foods such as
yaprakes (dolmathes), kiftes, baklava and sootlach
.
What is interesting is that the large number of Sephardic refugees from Spain also brought with them many of the foods from Spain. A number of these Spanish
“comidas” (foods) included: biscochus, pastelicus, pandericas
and
mazipan
.
Photo: ICARO ceramic plate decorated with the popular design of a
“deer,”
which is the symbol of Rhodes.
Sephardic traditions have been passed on to the younger generations through the interaction of parents and grandparents. On the left,
“Papu”
Ted Hasson is teaching his grandchildren, Rachelle and Daniel, how to form
burekas
. Right photo: The finished product!
Meat Burekas
. (click for the recipe.)
Featured in the Rhodesli Jewish Calendar (May 2011)
“Dulses”. Featured in the Rhodesli Jewish Calendar (June 2011)
November 7, 2021: Rhodeslis of Los Angeles Family Brunch meal (dulses): biscocho de huevo, baklava, curabies, mustachudos and soutlach.
November 7, 2021: Rhodeslis of Los Angeles Family Brunch meal: burekas de patata, burekas de berenjena, boyos de spinaka, quijado de spinaka.
Home Cooked Meals & Family Recipes
Please share your family recipes and images of your home-cooked meals, baked goods, and delicious creations! Email us: info@rhodesjewishmuseum.org
Comé con gana!
Leo Franco and granddaughter Chloe with their heart-shaped boyos.
Daniella and Abigail making burekas de patata.
Kaye Israel and Marcia Israel Weingarten with their
pastelikos recipe
Ron Vidal Hasson with grandkids, Carly and Ryan making boyos and burekas.
Abudajou (Bottarga, fish roe) by Dan Maslia. His
abudajou recipe
“Folares” made for Purim by Howie Franco
Fasulia (String Beans) by Morrie Angel. His recipe from
BendichasManos.com
Rachelle with grandparents, Ted and Pearle (née Benon) Hasson making boyos de spinaka.
Papu Ted with grandchildren, Amanda and Rachelle making pastelikos.
Jewish Holiday Family Gatherings
Please share your beautiful family photographs and traditions! Email us: info@rhodesjewishmuseum.org
1977 Hanuka with Hasson grandparents
With Papu Joseph Hasson
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Las Comedicas de Rodis
Recipe book available for download:
Las Comedicas de Rodis (Sephardic Delicacies from Rhodes)
by Sol Menashe
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