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| Course | Stew |
|---|---|
| Region or state | Sephardic Jewish communities,Israel |
| Serving temperature | Hot |
| Main ingredients | Chicken, lamb, beef, potatoes |
Sofrito is aSephardi-Jewish meat (lamb, beef, chicken)stew.
Sofrito was prepared inSephardi Jewish communities that wereexpelled from Spain, and traditionally eaten in theBalkans, theLevant,Turkey and theMaghreb.[1]
Recipes for sofrito can vary widely.Claudia Roden's recipe calls for sunflower oil, lemon juice, and small amounts of turmeric, white pepper, and cardamom[2] and little else, differentiating it from other recipes that incorporate paprika, onions, and garlic, or different spice mixes likebaharat. Roden's recipe may be more typical of Egyptian styles of sofrito, which are subtler, "with a bit of allspice and/or cardamom".[3]
Today it is eaten inIsrael.[4]
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