The cuisine of the Sephardi Jews is an assortment of cooking traditions that developed among the Jews of Spain, Portugal, the Mediterranean, Turkey and Arab countries. Mizrahi Jews, who are often called Sephardic Jews, are Jews of origins from countries of the Orient, and Maghrebi Jews, who are from North Africa. While there is some overlap in populations due to the Sephardic Diaspora, Sephardic Jews settled in many other countries as well, and this article deals only with the populations originating in the Iberian Peninsula.
Jews in the Diaspora, both Ashkenazim and Sephardim, cooked foods that were popular in their countries of residence, adapting them to the requirements of kashrut. Their choice of foods was also determined by economic factors, with many of the dishes based on inexpensive and readily available ingredients. Meat had to be slaughtered in keeping with Jewish dietary laws, and then soaked and salted. Hence it was reserved for holidays and special occasions. Many Sephardi dishes use ground meat. Milk and meat products could not be mixed or served at the same meal. Cooked, stuffed and baked vegetables are central to the cuisine, as are various kinds of beans, chickpeas, lentils and burghul (cracked wheat). Rice takes the place of potatoes.
