Sephardic Jews are known for their North African, Middle Eastern, and Central Asian descent. They arrived in the NYC by a boatload in 1654. With them, they brought the famed food menu. Delicacies like matzo balls, pastrami sandwiches, knishes, lox, cheesecakes along with blintzes and bagels connected them to their homeland. Since then New York has become the hub of Sephardic food.
- Matzo Balls
Matzo balls are Ashkenazi Jewish soup dumplings created from a mixture of matzah meal, eggs, water, and a fat, such as oil or chicken fat. They are generally cooked at the time of Passover.
Kinsh is a snack with vegetarian as well as non-vegetarian filling in the dough. The dough is either fried, grilled or baked depending on the preference.
- Blintzes are thin crêpe-like pancakes rolled with apricot or strawberry or plum jam filling. They are also called Palatschinke or palacsinta.
Some famous West Side Sephardic members include Ari Afilalo who is part of French Moroccan community in NYC.