Hélène Jawhara Piñer on Matzah and Flour

Presented in Partnership with Books & Books

Join us for a special Sephardic spin on our Chef’s Table at The Hub series, featuring PhD in Medieval History, History of Food and Sephardic Chef Hélène Jawhara Piñer on her book Matzah and Flour: Recipes from the History of the Sephardic Jews. Hélène will speak on her book and and the rich tapestry of Sephardic cuisine. The talk will be followed by a multi-course Sephardic dinner curated and prepared by Hélène.

Matzah and Flour: Recipes from the History of the Sephardic Jews is a culinary journey delving into the rich tapestry of Sephardic cuisine through the lens of flour and matzah. The book pays homage to the transformative potential of flour in Sephardic cooking, exploring its varied uses across sweet and savory dishes while highlighting its symbolic significance in Jewish history.

The narrative begins with an exploration of matzah’s roots in the Exodus story, tracing its evolution into a symbol of resilience, faith, and community among Sephardic Jews. The book draws on a plethora of historical sources, including religious texts, legal documents, literary works, and inquisition trials, to illuminate the role of flour and unleavened bread in Sephardic culinary practices throughout the ages.

Structured unconventionally, the cookbook is divided into eight chapters, each dedicated to different aspects of Sephardic culinary heritage. From ancient breads to contemporary creations, the recipes are organized according to Jewish holidays, diasporic homelands, and historical periods, offering a comprehensive exploration of Sephardic food traditions.
Through 125 meticulously curated recipes, the author invites readers on a gastronomic and historical voyage, celebrating the enduring legacy of Sephardic cuisine. Rooted in family traditions, cultural influences, and personal experiences, the cookbook serves as a testament to the resilience and adaptability of Jewish culinary heritage over time.

Matzah and Flour is more than just a cookbook; it’s a celebration of identity, community, and the enduring legacy of Sephardic cuisine. Whether you’re a seasoned chef or an amateur cook, this book promises to enrich your understanding of Jewish history while tantalizing your taste buds with a diverse array of flavorful dishes.

Sephardic Dinner Menu:

-Harīra soup (tomatoes, cilantro, celery, egg, onions /or other kind of soup)
-Moroccan Shabbat Fish stew/ Chaime (tomatoes, salmon, red peppers, garlic, olive oil, ground turmeric, onions, paprika, etc.)
-Boneless chicken thighs with herbs and spices
-Roasted eggplants Sephardic-style (regular and sweet)
-Toledan biscuits
-Date and pomegranate cake
-Andalusian Sephardic challah

About Hélène Jawhara Piñer:

Hélène Jawhara Piñer is a PhD in Medieval History, History of Food and a Sephardic Chef. She has lectured at Universities of Yale, Berkeley, Bar Ilan, UCLA, the University of Pennsylvania, and other prestigious ones in the world. She is the author of Sephardi: Cooking the History (2021) awarded by the Gourmand World Awards as the Best Jewish Cuisine Book, “Jews, Food and Spain” which was a finalist of the Jewish Book Awards in the “Sephardic Culture” category, in 2023. She spearheads the culinary live shows “Sephardic Culinary History with chef Hélène Jawhara Piñer”, 13 sessions promoted by the American Sephardi Federation (ASF) & The Center of Jewish History. She was awarded the Broome and Allen Fellowship of the ASF in 2018 and the David Gitlitz Emerging Scholar Prize of the Society for Crypto-Judaic Studies in 2021. Since 2022 she is a member of the Foodish Advisory Board of ANU Museum (Tel Aviv). She has been working with famous chefs like Michael Solomonov and Daniel Ovadía concerning Sephardic food. Her latest cookbook is Matzah and Flour: Recipes from the History of the Sephardic Jews (December 2024) which was presented at The Streicker Center of NYC in March 2025.

Tickets: $10 Cookbook Talk only; $50 Cookbook Talk & Cookbook; $150 Cookbook Talk & Cookbook & Curated Dinner; $110 Cookbook Talk & Curated Dinner (no book)