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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…
For a long time, Slimsohn had been saving considerable time and money on food. He had started by limiting himself to just one meal a day, towards evening, then delaying it until that undefinable…