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			{{Short description\|Traditional Sephardic Jewish stew}}
	{{refimprove\|date=June 2018}}
	{{For\|the Latin American base sauce\|sofrito}}		{{For\|the Latin American base sauce\|sofrito}}
	{{Infobox ~~prepared~~ food		{{Infobox food
	\| name = Sofrito		\| name = Sofrito
	\| image =		\| image =
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	\| course = Stew		\| course = Stew
	\| served = Hot		\| served = Hot
	\| main_ingredient = Chicken, lamb, beef~~, brains or fish~~, potatoes~~, turmeric, cardamom, garlic, lemon juice~~		\| main_ingredient = Chicken, lamb, beef, potatoes
	}}		}}

			'''Sofrito''' is a ]-] meat (lamb, beef, chicken) ].
	'''Sofrito''' is a meat (lamb, beef, chicken) ] sautéed with potatoes, garlic, ], and ] and simmered in a small volume of water or stock with an acidic agent (sour plum juice, vinegar, or lemon juice), or braised with all these ingredients without prior ]. The second method can also be used in cooking veal, calves' brains or fish. The method of cooking makes this dish more similar to methods Hungarian ] or Moroccan ] than to the Italian, Spanish, or Latin American ].<ref>{{cite book \|last1=Marks \|first1=Gil \|title=The Encyclopedia of Jewish Food \|date=2010 \|publisher=Houghton Mifflin Harcourt \|pages=555-556}}</ref>

			==History==
	It is mostly common to eat it with chicken, although other types of meat are sometimes also used.
		⚫	Sofrito was prepared in ] communities that were ] from Spain, and traditionally eaten in the ], the ], ] and the ].<ref name="The Guardian - 6 August 2011 - Yotam Ottolenghi's chicken sofrito and smoky corn salad recipes">{{cite news\|url=https://www.theguardian.com/lifeandstyle/2011/aug/05/chicken-sofrito-smoked-corn-recipes\|title=Yotam Ottolenghi's chicken sofrito and smoky corn salad recipes\|last=Yotam Ottolenghi\|author-link=Yotam Ottolenghi\|first=6 August 2011\|work=]\|access-date=7 June 2018}}</ref>

		⚫	Recipes for sofrito can vary widely. ]'s recipe calls for sunflower oil, lemon juice, and small amounts of turmeric, white pepper, and cardamom<ref>{{cite web \|last1=Roden \|first1=Claudia \|title=Shabbat Meals: Claudia Roden's Chicken Sofrito \|url=https://forward.com/food/136205/shabbat-meals-claudia-rodens-chicken-sofrito/ \|website=The Forward \|date=16 March 2011 \|publisher=The Forward Association \|access-date=22 August 2019}}</ref> and little else, differentiating it from other recipes that incorporate paprika, onions, and garlic, or different spice mixes like '']''. Roden's recipe may be more typical of Egyptian styles of sofrito, which are subtler, "with a bit of allspice and/or cardamom".<ref>{{cite book \|last1=Marks \|first1=Gil \|title=The Encyclopedia of Jewish Food \|date=2010 \|publisher=Houghton Mifflin Harcourt \|pages=555–556}}</ref>
⚫	It ~~originated~~ in ] communities<ref name="The Guardian - 6 August 2011 - Yotam Ottolenghi's chicken sofrito and smoky corn salad recipes">{{cite news\|url=https://www.theguardian.com/lifeandstyle/2011/aug/05/chicken-sofrito-smoked-corn-recipes\|title=Yotam Ottolenghi's chicken sofrito and smoky corn salad recipes\|last=]\|first=6 August 2011\|work=]\|~~publisher=]\|accessdate~~=7 June 2018}}</ref> ~~that were ] from Spain, and was eaten traditionally by them in regions including the ], the ], ] and the ].~~

		⚫	Today it is eaten in ].<ref>{{cite news \|last1=Laniado Tiroche \|first1=Limor \|title=Longing for Sofrito \|url=https://www.haaretz.com/israel-news/culture/1.5179710 \|newspaper=Haaretz \|access-date=22 August 2019\|date=2012-02-02 }}</ref>
⚫	Recipes for sofrito vary widely. ]'s recipe calls for sunflower oil, lemon juice, and small amounts of turmeric, white pepper, and cardamom<ref>{{cite web \|last1=Roden \|first1=Claudia \|title=Shabbat Meals: Claudia Roden's Chicken Sofrito \|url=https://forward.com/food/136205/shabbat-meals-claudia-rodens-chicken-sofrito/ \|website=The Forward \|publisher=The Forward Association \|~~accessdate~~=22 August 2019}}</ref> and little else, differentiating it from other recipes that incorporate paprika, onions, and garlic, or different spice mixes like ]. Roden's recipe may be more typical of Egyptian styles of sofrito, which are subtler, "with a bit of allspice and/or cardamom".<ref>{{cite book \|last1=Marks \|first1=Gil \|title=The Encyclopedia of Jewish Food \|date=2010 \|publisher=Houghton Mifflin Harcourt \|pages=~~555-556~~}}</ref>

⚫	Today it is ~~widely~~ eaten in ].<ref>{{cite ~~web~~ \|last1=Laniado Tiroche \|first1=Limor \|title=Longing for Sofrito \|url=https://www.haaretz.com/israel-news/culture/1.5179710 \|~~website~~=Haaretz~~.com~~ \|~~accessdate~~=22 August 2019}}</ref>

⚫	==References==
	{{reflist}}

	==See also==		==See also==
	*]		*]
	*]		*]

		⚫	==References==
			{{Reflist}}

	]		]
	]		]
	]		]
	]		]

	]
			{{Cuisine-stub}}
			{{cuisine of Israel}}

Latest revision as of 22:49, 14 September 2024

Traditional Sephardic Jewish stew For the Latin American base sauce, see sofrito.

Sofrito
Course	Stew
Region or state	Sephardic Jewish communities, Israel
Serving temperature	Hot
Main ingredients	Chicken, lamb, beef, potatoes

Sofrito is a Sephardi-Jewish meat (lamb, beef, chicken) stew.

History

Sofrito was prepared in Sephardi Jewish communities that were expelled from Spain, and traditionally eaten in the Balkans, the Levant, Turkey and the Maghreb.

Recipes for sofrito can vary widely. Claudia Roden's recipe calls for sunflower oil, lemon juice, and small amounts of turmeric, white pepper, and cardamom and little else, differentiating it from other recipes that incorporate paprika, onions, and garlic, or different spice mixes like baharat. Roden's recipe may be more typical of Egyptian styles of sofrito, which are subtler, "with a bit of allspice and/or cardamom".

Today it is eaten in Israel.

References

Yotam Ottolenghi, 6 August 2011. "Yotam Ottolenghi's chicken sofrito and smoky corn salad recipes". The Guardian. Retrieved 7 June 2018.{{cite news}}: CS1 maint: numeric names: authors list (link)
Roden, Claudia (16 March 2011). "Shabbat Meals: Claudia Roden's Chicken Sofrito". The Forward. The Forward Association. Retrieved 22 August 2019.
Marks, Gil (2010). The Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. pp. 555–556.
Laniado Tiroche, Limor (2012-02-02). "Longing for Sofrito". Haaretz. Retrieved 22 August 2019.

This cuisine-related article is a stub. You can help Misplaced Pages by expanding it.

v t e Israeli cuisine
List of dishes
History	Ancient Israelite cuisine Jewish cuisine Ashkenazi Bukharan Ethiopian Sephardi Mizrahi
Breads	Babka Challah Jachnun Krantz cake Kubaneh Lahoh Laffa Malawach Rye bread Bagel Pain petri Pita Pumpernickel bread
Salads	Israeli salad Moroccan carrots Red cabbage salad Turkish salad Watermelon and feta salad
Dips and condiments	Fried Kubbeh Amba Baba ghanoush Bourekas Dolma Fried cauliflower Ful medames Harif Harissa Hummus Ikra Kibbeh nayyeh Matboucha Muhammara Tatbila Yogurt Zhoug
Sandwiches	Falafel Sabich Shawarma sandwich Tehina and silan sandwich Boureka sandwich
Fish	Tuna salad Tuna salad sandwich Tilapia Chraime Gavroi Sardines Tunafish Barbuniya
Soups	Avgolemono Chicken soup Cholent Chamin Kubbe Yemenite chicken soup Yemenite beef soup Yemenite bean soup Maraq Shu'it lebana Maraq Shu'it yerooqa
Meat	Shawarma Chicken or Turkey schnitzel Kofta Shish kebab Shish taouk Jerusalem mixed grill Sofrito Stuffed peppers
Fried foods	Atayef Cheese latke Cigarim Corn schnitzel Falafel Fried chicken Fried eggplant Israeli schnitzel Keftes de prasa Kibbeh Latkes Zalabia
Pasta	Hilopites Itriyot Kugel Lokshen kugel Kugel Yerushalmi Ptitim
Grains and side dishes	Bulgur Couscous Farro Freekeh Levivah Orez Shu'it Rice Rice pilaf Scorched rice Mujadara
Desserts	Halva Baklava Basbousa Hadji bada Halva ice cream Duvshaniot Sufganiyot Rugelach Hamantashen Malabi Ma'amoul Marunchinos Tahini cookie
Alcohol	Israeli beer Israeli wine Kosher wine Arak Tubi 60
Other drinks	Mint lemonade Rimonana Sahlab Kafe shahor Ayran
Fruits and vegetables	Apple Artichoke Beet Cherry tomato Cabbage Cucumber Eggplant Garlic Horseradish Mango Onion Pomegranate Potato Radish Red cabbage Red onion Sabra Spinach Squash blossom Tomato
Other ingredients	Aleppo pepper Parsley Dill Honey Tahini Silan Dates Garbanzo beans Cowpea Common bean Za'atar Sumac Hawaij Olive oil Olives Oregano Baharat Raisin Sachlav Semolina Thyme Cilantro Sesame Poppy seed Saffron Cardamom
Cheeses	Bulgarit Cottage cheese Cream cheese Tzfatit Gvina levana Feta Halloumi Labneh
Israeli restaurants domestically and abroad	List of restaurants in Israel Cuisine of Jerusalem Bavel Taïm Zahav

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Latest revision as of 22:49, 14 September 2024

History

See also

References