Jewish food is no longer confined to what you’d find on a deli menu. Bourekas, shakshuka, adafina, jachnun, and harira have claimed their place on the Jewish dining table right alongside blintzes, cholent, kugel, borscht, and matzoh ball soup.

Join guest scholars Ari Ariel, Hélène Jawhara Piñer, and Noam Sienna, along with host Avishay Artsy as they  explore the diverse world of Sephardic Jewish food, where recipes can tell us about immigration, assimilation, memory, identity, the Jewish past and potential futures, and so much more.