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Sephardic Jewish cuisine blends influences from North Africa, Spain, and the Middle East, often featuring dishes with ingredients like saffron, dried fruits, cinnamon, and eggplant alongside traditional Jewish dietary laws.
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Hamin is a traditional Jewish stew slow-cooked overnight to provide a hot meal on the Sabbath without violating the religious prohibition against cooking or lighting a fire on that day. As the Sephardic equivalent of the Ashkenazi cholent, the dish is deeply rooted in Mediterranean, North African, a...
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