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Franz Afraim Katzir

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About the Author

Franz Afraim KatzirFranz Afraim Katzir is the founding director of Sephardic Heritage International DC (SHIN DC), which builds bridges through cultural diplomacy, while raising awareness of Sephardic Jewish heritage. Both family and community nurtured his passion for cooking, including Moroccan and Syrian Jewish influences. From early childhood, he was taught how to cook, bake, make wine, grow his own food and recreate dishes he learned about during exotic family trips.

Bastani (Persian Saffron Ice Cream)

Recipe by Franz Afraim Katzir

<em>Bastani</em> (Persian Saffron Ice Cream)

No other dessert recipe gives me more bang for my buck than this  one. This simple dessert can garner more praise than ones that take much more effort and time to create. You can make it dairy or pareve —my preference is Trader Joe’s SoyCreamy nondairy vanilla ice cream.

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Carciofi alla Giudia (Jewish-Style Artichokes)

Recipe by Franz Afraim Katzir

<em>Carciofi alla Giudia</em> (Jewish-Style Artichokes)

It seems that any dish that has the word Jewish in its name is fried. “Jewish fish” is actually fried fish, which, when introduced to Britain by late seventeenth-century Sephardic refugees, evolved into fish and chips. A Jewish-style artichoke (right in the photo above), which is a family favorite, adopted from Sephardic Roman-Jewish cuisine via

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Moroccan-Style Stuffed Artichoke Bottoms

Recipe by Franz Afraim Katzir

Moroccan-Style Stuffed Artichoke Bottoms

Stuffed artichoke bottoms (left in the photo above), prepared by the Moroccan side of my family, always made Shabbat and holiday meals (especially Passover) special while growing up. Coincidentally, Moshe Zusman, who photographed this dish, shared that his own Moroccan mother makes them and that this dish is one of his favorites as well. The

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