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The Sephardic Cooking of Thessaloniki
In this poignant episode of loss, survival and revival, Diane visits the daughter of Holocaust survivors for a tour of Thessaloniki's Jewish past. Hella cooks up a few of her family's Sephardic recipes, including Huevos Haminados (slowly boiled spiced eggs) and Merenza Assada (grilled eggplant with meatballs in tomato sauce). Diane visits a local restaurant for a demo and taste of another old Jewish dish, Keftikas de Nogada (meatballs with walnut sauce) that is part of this fascinating city's cultural and culinary heritage. In the kitchen she makes Chicken with Prunes. Guests: Hella Matalon; Konstantinos Markou.
