Meet Jennifer

Recipe Preserver

Cookbook Writer

Culinary Instructor

Sephardic & Judeo-Arabic



Hi, my name is Jennifer Abadi and I specialize in preserving Sephardic and Judeo-Arabic recipes, food memories, and traditions. My area of expertise covers a range of Jewish cuisines (from Syria, Turkey, Greece, Bulgaria, Italy, Georgia, Afghanistan, Bukharia, Iran, Iraq, Morocco, Algeria, Tunisia, Libya, Egypt, Ethiopia, and India), and for more than twelve years I have been a culinary instructor teaching my personally developed recipes from these communities in the following professional cooking schools: the Jewish Community Center (JCC Manhattan), the Institute of Culinary Education (ICE), and the Natural Gourmet Institute, as well as in private homes. I give Jewish food tours on Manhattan’s Lower East Side, and work for a variety of clients in the New York City area as a personal chef. I am an active member of the New York Women’s Culinary Alliance (NYWCA) as well as I’ve done multiple food demonstrations on NBC, ABC, and Fox 5 News, and have been interviewed by such radio shows as “Awake, Alive, and Jewish,” “Radio Sefarad: The English Corner” (in Spain), and “Secret Cuisines & Sacred Rituals.” I was featured on an episode of LunchNYC (on NYC life, Channel 25 Time Warner) focusing on healthy ethnic cooking and culture in New York City. I wrote and illustrated my first cookbook-memoir, A Fistful of Lentils: Syrian-Jewish Recipes from Grandma’s Fritzie’s Kitchen based upon recipes and stories from my family. My second cookbook, Too Good To Passover, focuses on Sephardic and Middle Eastern recipes, traditions, and memories for Passover.

Every month I write for my blog TooGoodToPassover about my discoveries for my cookbook.


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Classes and Events

My Cookbooks

Too Good To Passover:

Sephardic & Judeo-Arabic Seder Menus and Memories from Africa, Asia and Europe

"Too Good To Passover" is the first Passover cookbook specializing in traditional Sephardic, Judeo-Arabic, and Central Asian recipes and customs (covering both pre- and post-Passover rituals) appealing to Sephardic, Mizrahic, and Ashkenazic individuals who are interested in incorporating something traditional yet new into their Seders.


A compilation of more than 200 Passover recipes from 23 Jewish communities, this cookbook-memoir provides an anthropological as well as historical context to the ways in which the Jewish communities of North Africa, Asia, the Mediterranean, and Middle East observe and enjoy this beloved ancient festival.


In addition to full Seder menus, Passover-week recipes, and at least one “break-fast” dish, each chapter opens up with the reflections of a few individuals from that region or territory. Readers can learn about the person’s memories of Passover as well as the varying customs regarding pre-Passover rituals, including cleaning the home of all hametz or “leavening,” Seder customs (such as reenacting the Israelites’ exodus from Egypt), or post-Passover celebrations, such as the Moroccan Mimouneh for marking the end of the week-long “bread fast.” These customs provide a more complete sense of the cultural variations of the holiday.


"Too Good To Passover" is a versatile and inspiring reference cookbook, appealing to those who may want to do a different “theme” each Passover year, with possibly a Turkish Seder one year, or Moroccan one the next.