Sephardic cuisine is characterized by the abundance of vegetable dishes. It is also possible to prepare menus without any meat. Considering that ancient societies lived in large families, cooking meat for many people every day would have put a strain on household budgets. This is why Sephardic cuisine is full of recipes with vegetables, which are extremely tasty and used to the last crumb. Kashkarikas, a wonderful vegetable dish made from the skins of zucchini with olive oil, lemon and dill, is just one example.

Click here for recipes for Albondigas de Prasa, Hamim de Kastanya, Kashkarikas and Avas kon Espinaka.