pepper Tagine—a slow-cooked savory stew, typically made with sliced meat, poultry or fish together with vegetables or fruit Tunisian mulukhiyah—a thick beef stew Yaprah—stuffed grape leaves See also Jewish cuisine Cuisine of the Ashkenazi Jews Cuisine of the Mizrahi Jews Spanish cuisine Portuguese cuisine References Further reading Cooper, John, Eat and Be Satisfied: A Social History of Jewish Food, Jason Aronson Inc., New Jersey, 1993, Gitlitz, David M. and Davidson, Dr. Linda Kay, A Drizzle of Honey : The Lives and Recipes of Spain's Secret Jews, St. Martin's Press, New York, 1999, Goldstein, Joyce and Da Costa, Beatriz, Sephardic Flavors: Jewish Cooking of the Mediterranean, Chronicle Books, 2000, Marks, Gil, Encyclopedia of Jewish Food, John Wiley & Sons Ltd., Hoboken NJ, 2010, Miner, Vivianne Alchech, and Krinn, Linda, From My Grandmother’s Kitchen: A Sephardic Cookbook, Gainesville, FL, Triad Publishing Company, 1984, Roden, Claudia, The Book of Jewish Food: An Odyssey from Samarkand to New York, Knopf, New York, 2003, Sternberg, Robert, The Sephardic Kitchen: The Healthful Food and Rich Culture of the Mediterranean Jews, Harper Collins, 1996, Jawhara Piñer, Hélène, Sephardi: Cooking the History. Recipes of the Jews of Spain and the Diaspora from the 13th Century to Today, Cherry Orchard Books, Boston, 2021, Jewish cuisine Mediterranean cuisine Sephardi Jewish culture