Jewish cuisine is difficult to define as one entity. As a people who've been uprooted time and again, the Jewish diaspora has meant that there are a multitude of regional food styles: from the hearty fare of Eastern Europe’s Ashkenazi Jews to the more subtle, Mediterranean flavours of their Sephardi brothers and sisters – not forgetting their Mizrahi cousins, who have a preference for the spices of Morocco, the Middle East and India. Read more