Cuisine of the Mizrahi Jews
The cuisine of the Mizrahi Jews is an assortment of cooking traditions that developed among the Jews of The
Mizrahi Jews are the Jews of the Middle East, and points south and east, largely along the Mediterranean coastal areas and the Levant. In some countries, there was much mixing of populations after 1492 when the
Cuisine of the Mizrahi Jews includes the cuisines of the Jews of Iraq, Syria, Lebanon, Yemen, Iran (Persia), Afghanistan, Bukhara (Uzbekistan), Egypt, the Berber communities, Kurdistan, Eastern Caucasus and Georgia. Some of these communities and cuisine styles overlap with Sephardic communities who fled to many Eastern, Middle Eastern, and North African countries after the Spanish expulsion.
Coming from the Mediterranean and "sunny" climes, Mizrahi cuisine is often light, with an emphasis on salads, stuffed vegetables and vine leaves, olive oil, lentils, fresh and dried fruits, herbs and nuts, and chickpeas. Meat dishes often make use of lamb or ground beef. Fresh lemon juice is added to many soups and sauces. Many meat and rice dishes incorporate dried fruits such as apricots, prunes and raisins. Pine nuts are used as a garnish. Pomegranate juice is a staple of Persian Jewish cooking. Kubbeh, a meat-stuffed bulgur dumpling, features in the cooking of many Mizrahi communities. It is served in the cooking broth, as a kind of soup.