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Sephardic Culinary History with Chef & Scholar Hélène Jawhara-Piñer
The American Sephardi Federation in partnership The National Museum of American Jewish History (NMAJH) present Sephardic Culinary History with Chef & Scholar Hélène Jawhara-Piñer:

Episode Eleven: Two Fresh Sephardic salads with foods from the New World

Get ready to cook Sephardic history!

Old lemon and celery fresh salad:
- 3 carrots -
- 1 white onion -
- 2 strands of celery
- 1 preserved lemon -
- oil (neutral or olive)
- salt -

New world cooked salad:
- 3 red tomatoes -
- 2 green peppers -
- 2 red peppers
- 1 yellow pepper
- 2 red onions -
- olive oil
- salt -
- vinegar

Tools: knife -/ chopping board/ oven/ vegetable peeler / plastic bag / 2 big bowls -/

Jul 11, 2021 10:00 AM in Eastern Time (US and Canada)

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