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Revision as of 19:44, 1 August 2023 by Gilabrand (talk | contribs) (ce)(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff) Traditional Sephardic Jewish stew For the Latin American base sauce, see 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.
See also
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.