Sofrito (stew)

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Region or stateSephardic Jewish communities, Israel
Serving temperatureHot
Main ingredientsChicken, lamb, beef, brains or fish, potatoes, turmeric, cardamom, garlic, lemon juice

Sofrito is a meat (lamb, beef, chicken) stew sautéed with potatoes, garlic, turmeric, and cardamom and simmered in a small volume of water or stock with lemon juice, or simmered with all these ingredients without prior sautéing. The second method can also be used in cooking veal, calves' brains or fish. It is mostly common to eat it with chicken although other types of meat are sometimes also used.

It originated in Sephardi Jewish communities[1] that were expelled from Spain, and was eaten traditionally by them in regions including the Balkans, the Levant, Turkey and the Maghreb.

Today it is widely eaten in Israel.[citation needed]


  1. ^ Yotam Ottolenghi, 6 August 2011. "Yotam Ottolenghi's chicken sofrito and smoky corn salad recipes". The Guardian. Guardian Media Group. Retrieved 7 June 2018.

See also[edit]