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The cuisine of the Sephardi Jews is an assortment of cooking traditions that developed among the Jews of Spain and Portugal, and those of this Iberian origin who were dispersed in the Sephardic Dispora, and ultimately became the Eastern Sephardim and North African Sephardim as they settled throughout the Mediterranean in places such as Turkey, Greece, the Balkans, as well as the Arab countries of West Asia and North Africa,.〔(Sephardi cuisine )〕 Cuisine of the Sephardi Jews also includes the cuisine of those who became the Western Sephardim who settled in Holland, England, and from these places elsewhere. Although Mizrahi Jews, being the pre-existing Jews of the Greater Middle East (who are of non-Spanish and non-Portuguese origins), are sometimes called Sephardim in a broader sense due to their style of liturgy, and although there is some overlap in populations due to the Sephardic Diaspora, the Sephardic Jews also settled in many other countries outside the Greater Middle East as well. As such, this article deals only with the cuisine of the Jewish populations with ancestral origins in the Iberian Peninsula, in whichever regions they settled, not just the Greater Middle East. For Cuisine of the Mizrahi Jews, please see that article. As with other Jewish ethnic divisions composing the Jewish Diaspora, Sephardim cooked foods that were popular in their countries of residence, adapting them to Jewish religious dietary requirements. known as kashrut. Their choice of foods was also determined by economic factors, with many of the dishes based on inexpensive and readily available ingredients. Animals deemed permissible as a source of meat had to be slaughtered in keeping with shechita, or Jewish ritual slaughter, which further involved its soaking and salting to remove blood. Hence, meat was often 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. ==History== Sephardi Jews are the Jews of Spain and Portugal. These were expelled or forced to convert in 1492. Many of the expellees settled in North African Arabic-speaking countries, such as Morocco, Tunisia, Algeria and Libiya becoming the North African Sephardim. Those settling in Greece, Turkey, the Balkans, Syria, the Lebanon and the Holy Land, became the Eastern Sephardim. The Western Sephardim, also known more ambiguously as the Spanish and Portuguese Jews left Spain and Portugal as New Christians in a steady stream over the course of the next few centuries, and converted back to Judaism once in Holland, England, etc. While the pre-existing Jews of the countries in which the settled (in the Greater Middle East, for example, are called "Mizrahim") are disting, the term Sephardi as used in "Sephardi cuisine" would refer only to the culinary traditions of those Jews with ancestral origins to the Jews of Spain and Portugal. Both the Jews of the Iberian Peninsula and the pre-existing Jews of Morocco, Tunisia, Algeria, Bulgaria, Turkey, Syria, Egypt, Italy, and Greece into whose communities they settled adapted local dishes to the constraints of the kosher kitchen. Since the establishment of a Jewish state and the convergence of Jews from all the globe in Israel, these local cuisines, with all their differences, have come to represent the collection of culinary traditions broadly known as "Sephardi cuisine." 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Cuisine of the Sephardic Jews」の詳細全文を読む スポンサード リンク
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