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Turkish and Greek Jews sip a sweet drink made from melon seeds.

Sephardic Hanukkah dishes include cassola (sweet cheese pancakes), buñuelos (puffed fritters with an orange glaze), keftes de espinaca (spinach patties), keftes de prasa (leek patties) and shamlias (fried pastry frills).

The cuisine of the Sephardi Jews is an assortment of cooking traditions that developed among the Sephardi Jews – the Jews of Spain and Portugal, and those of this Iberian origin who were dispersed in the Sephardic Diaspora, and ultimately became the Eastern Sephardim and North African Sephardim as they settled throughout the Mediterranean in places such as Turkey, Greece, the Balkans, as well as the Arab countries of West Asia and North Africa.

Cuisine of the Sephardi Jews also includes the cuisine of those who became the Western Sephardim who settled in Holland, England, and from these places elsewhere.

Saffron, which is grown in Spain is used in many varieties of Sephardic cooking, as well as spices found in the areas where they have settled.

Tiny cups of Turkish coffee, sometimes spiced with cardamom, are often served at the end of a festive meal, accompanied by small portions of baklava or other pastries dipped in syrup or honey.

At the beginning of the evening meals of Rosh Hashana, it is traditional to eat foods symbolic of a good year and to recite a short prayer beginning with the Hebrew words "Yehi Ratson" ("May it be Your will") over each one, with the name of the food in Hebrew or Aramaic often presenting a play on words. Head of a fish: usually a fish course with a whole fish, head intact.

The foods eaten at this time have thus become known as "yehi ratsones". Pumpkin: in the form of savory pumpkin-filled pastries called rodanchas. Leeks: in the form of fritters called keftedes de prasa. It is also common to symbolize a year filled with blessings by eating foods with stuffing on Rosh Hashana such as a stuffed, roast bird or a variety of stuffed vegetables called legumbres yaprakes.

Apples: dipped in honey, or baked or sometimes in the form of a compote called mansanada. Iranian Jews often eat a mixture of shredded apples mixed with rose water called "faloodeh seeb." Syrian and Iraqi Jews eat round sesame crackers that look like mini-bagels.

Although Mizrahi Jews, being the pre-existing Jews of the Greater Middle East (who are of non-Spanish and non-Portuguese origins), are sometimes called Sephardim in a broader sense due to their style of liturgy, and although there is some overlap in populations due to the Sephardic Diaspora, the Sephardic Jews also settled in many other countries outside the Greater Middle East as well.

As such, this article deals only with the cuisine of the Jewish populations with ancestral origins in the Iberian Peninsula, in whichever regions they settled, not just the Greater Middle East.

On Shabbat, the Jews of North Africa in Tunisia and Morocco serve chreime, fish in a spicy tomato sauce.

As cooking on Shabbat is prohibited, Sephardi Jews, like their Ashkenazi counterparts, developed slow-cooked foods that would simmer on a low flame overnight and be ready for eating the next day. The oldest name of the dish is "chamin" (from the Hebrew word "cham," which means "hot"), but there are several other names.

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