Photo by Lana Langlois
It seems that Ashkenazi rabbinical authorities were more exacting in their interpretation of the Shulchan Aruch when, in the 16th century, parameters for food consumption within the Jewish law were set out by Rabbi Joseph Karo of Safad who was Sephardic. A noted Ashkenazi rabbi of that time however introduces comments on this script by adding: "But we Ashkenazis do it this way...." and he would inscribe his interpretation of the dietary law.
At Passover the use of fermenting agents such as yeast is forbidden, as is the fermentation of five other grains - wheat, barley, rye, oats and spelt. These are names in the Torah and can ferment, thus all foods in which they would be included are considered hametz. Ashkenazis also forbid the eating of rice, dried corn dried beans, peas and lentils because of their similarity to these grains but the Sephardics allow them. An example of the striking differences in their approach to food, which came about through the influence of the climatic and cultural surroundings in which they lived, can be seen and tasted, for example, in the preparation of charoset:
Ashkenazai Charoset
2 medium sized tart apples peeled, cored and grated
50 gm chopped walnuts
1 tsp cinnamon
20-3 tablespoons Kiddush wine
1 tbsp honey or sugar
The above ingredients are simply mixed together.
Sephardic Charoset
2 sweet apples
250 gms dates
150 gms raisins
1 tbsp cinnamon and 1/2 tsp. ground cloves
juice and grated zest of an orange
250 ml sweet Kiddush wine 2-4 tbsp sugar
60 gms chopped walnuts
The above ingredients apart from the sugar and walnuts are cooked together till the liquid is reduced. Add sugar to taste and blend to a paste in food processor. Serve sprinkled with chopped walnuts. We make the Sephardic version in a large quantity as the family use it liberally to spread of matzah throughout Passover.
Chag Sameach