Traditions and Customs of the Sephardic Jews of Salonica

Michael Molho

1940

Local Jewish Cuisine

Sephardic cooking in Salonica was based, until the Greek occupation of 1912, on sesame seed oil, which in the Judeo-Spanish dialect was called by the name of azeite de giungili. Olive oil was not used in Jewish cooking.

Jewish cooks used all the vegetables according to the season: bamia (okra), calvasicas (squash), merengena…

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Creator Bio

Michael Molho

1890–1964

Michael Molho was born in Salonika into a family descended from Sephardic rabbis. In 1921, he served as secretary of the Greek Zionist Federation and then became the editor of the Greek Jewish journal El Pueblo. In 1940, before the Nazis destroyed his community, Molho wrote about the culture of Jews in Salonika, creating a valuable history. After World War II, he moved to Buenos Aires and served as rabbi of the Shalom Congregation.

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