In this book, you will learn about the cuisine of the Jews from the kingdoms of the Iberian Peninsula during the Middle Ages. Through Inquisition processes, initiated against conversos accused of Judaizing between the 15th and 16th centuries, we have been able to reproduce the culinary customs of daily life, the life cycle (birth, circumcision, weddings, wakes, etc.), and the major religious holidays (Sabbath, Passover, Sukkot, New Year, Fasts, etc.). We have also documented the dietary laws for permitted and prohibited foods, as well as thes traditions and rules for handling and cooking food. Finally, we describe a series of menus for cookinNa: any baguet or occasion.

You will also learn about the ingredients and the catalog of the 60 most popular recipes of. the Jews during the Middle Ages, thoroughly documented: hamin, boiled eggs, broad beans with pepper and salt, collard greens with cheese, roasted lamb, tabahera meatballs, veal tripe, lamb morcao, brullo cheese, honey bread, etc. We also uncover a rich pastry tradition: confites, arrucaques, rosquetas, alcahalillas, rosquillas, Easter omelets, panes de torta, turradillos, turrado, almendolas, etc.

The cuisine of the Jews in the Middle Ages was characterised by not using foods that did not exist in Europe before Columbus' voyage (1492) to America: tomatoes, potatoes, corn, sweet potatoes, vanilla, chillies, peppers, paprika, beans, courgettes, cocoa, turkeys, pheasants, peanuts, pineapples, avocados, custard apples and tobacco.