SEPHARDIC COOKS Renee Ferrera, left, and Bernice Menashe will share Sephardic cooking secrets including the recipe and techniques to make Spinach Boya during a five-session cooking class this fall.

Ahavath Achim spreads Sephardic knowledge

By Deborah Moon

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Those who know the secrets of Sephardic cooking have dwindled in numbers in Portland, and likely elsewhere.

Recently Bernice Menashe and Renee Ferrera met to make Sephardic egg cookies for Congregation Ahavath Achim’s Sukkot dinner. Ferrera said that they realized very few members of the Sephardic congregation knew how to make those traditional treats.

“We realized not many people are left in the synagogue who know how to make the traditional foods we grew up with,” said Ferrera.

So in an effort to expand that knowledge base, the pair decided to teach a Sephardic cooking class this fall at the synagogue. Ferrera said they hope that people will not only take the class to learn Sephardic recipes for their own use, but that some of the class participants will “continue the loop and bring the traditions back to the synagogue.”

The pair will teach at least two recipes during each of five hands-on classes. Students will be able to taste each recipe and take home any food cooked that night not consumed during the evening.

Classes will meet Tuesdays at 6:30 p.m. at Ahavath Achim, 3225 SW Barbur Blvd.

Classes include: Oct. 9, komidas, main course dishes; Oct. 30, mezet, appetizers; Nov. 13, dezayuno, savory pastries (dairy); Dec. 4, vedruras, vegetables and beans; and Dec. 11, fornada, baking.

Cost for the series is $125 for members or $150 for non-members. To preregister (required), contact Renee Ferrera at pdxrenee@aol.com, 503-228-4660 (home) or 503-720-5102 (cell); or Bernice Menashe at LOUBEA1@netzero.com, 503-245-7845 (home) or 971-570-1525 (cell).

Students who miss the first class may sign up for the remainder of the series by Oct. 10 if there is space available.