Although lamb isn't the most common meat found in Jewish American kitchens, it is still very popular in many Sephardic kitchens, particularly during Passover, and in the springtime.
This sweet dish was originally made by Sephardic Jews.
The Three Weeks
Brit Milah Laws & Customs
Skeptics & Spirituality
The Vegetarian Label
Site design by designSimple | Technology & Green Hosting by atypica