Hélène Jawhara Piñer
Hélène Jawhara Piñer is a French-Spanish historian, educator, and chef. She is the author of a cookbook on
Sephardic cuisine and a study of medieval Jewish food culture in Spain and France. She has published articles and recipes in English, French, and Spanish in magazines and academic journals, and has lectured in cooking programs on the Sephardic culinary heritage among diasporic communities in Europe and in North and South America. She specializes in the recreation of historical recipes, such as ''
hojuelas'', a fried pastry that originated in sixteenth-century Spain which Jews in Argentina make for
Purim; ''
mufleta'', a pastry made by
Moroccan Jews for the holiday of
Mimouna, which marks the end of
Passover; and ''almodrote'', a northern Spanish recipe for eggplant dip which closely resembles recipes for mashed
eggplant included in two thirteenth-century Arabic cookbooks from
Andalusia. In 2021, she presented a twelve-episode online cooking show on Sephardic culinary history for the
American Sephardi Federation.
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