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Helene Jawhara Piñer

Hélène Jawhara-Piñer is a PhD candidate in History, Medieval History, and the History of Food in France. She was awarded the Broome & Allen Fellowship from the American Sephardi Federation in 2018. She gives Sephardic cooking classes in France specializing in Spanish and Moroccan Jewish cuisine.

  • Hojuelas
    Hojuelas
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    This Purim, Celebrate with Hojuelas, a Delicious Sephardic Treat

    Move over, hamentaschen

    byHelene Jawhara Piñer
  • Prepared 'güesmo'
    Prepared 'güesmo'
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    A Centuries-Old Green Delicacy for Tu B’Shevat

    A delicious Sephardic dish and a testament to Jewish renewal rescued from the Spanish Middle Ages

    byHelene Jawhara Piñer
  • Japonesas
    Japonesas
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    Making Hanukkah ‘Japonesas,’ the Jewish Doughnuts of Medieval Spain

    This holiday, a delicacy from the ‘Jews of the Rock’ and a delicious taste of Gibraltar

    byHelene Jawhara Piñer
  • Mufleta preparation
    Mufleta preparation
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    Making Mufleta, History’s Oldest Jewish Pastry, for the Holidays

    A culinary scholar discovers a medieval recipe for an ancient—and still delicious—Jewish pastry

    byHelene Jawhara Piñer
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