Known by Sephardi and Mizrachi Jews as kalavasa, d’la’at, kadoo, and q’ar’a, pumpkin has been an integral part of Jewish cooking in these regions for hundreds of years. We will explore when pumpkin was introduced to the Sephardic and Middle Eastern Jewish kitchens, and how it is used in a variety of sweet and savory dishes, some of which are specifically meant for High Holiday meals, and others that can be made at any time. Join us for a cooking demonstration and tasting, featuring this wonderful seasonal, and Jewish ingredient!
Ariella Darsa Amshalem is a chef and chef instructor who teaches about Sephardic and Mizrachi communities through the lens of their food, language, songs, and customs. Ariella believes that exploring the history and traditions of Mediterranean and Middle Eastern Jewry can enrich the lives of Jews from around the globe, helping us feel more connected to our identity and to one another.