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For thousands of years Jewish people have been gathering around the table on Friday nights to celebrate a humble but ancient ritual, the sabbath meal. The lighting of candles, the singing of simple blessings and the breaking of bread have been the unifying thread that has connected Jewish life across centuries and continents. In this multi-dinner series, Alissa Kondogiannis explores Shabbat dinners as they have evolved in Jewish communities around the world.

Tonight Alissa celebrates the Romaniote and Sephardic culinary traditions of Greece. For centuries, Greek Jewish families brought together fresh herbs, olive oil, slow-cooked meats and fragrant spices to create a distinctive cuisine. Tonight's Shabbat dinner explores the intersection of Greece's ancient Romaniote Jews, whose roots stretch back more than 2,000 years, and the Sephardic Jews, who arrived following their expulsion from Spain in 1492. Together, their traditions tell the story of Jewish life in Greece through food, family and the Shabbat table.
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Olive & Rosemary Challah
Freshly baked Shabbat bread infused with Greek olives and fragrant rosemary, bringing Mediterranean flavours to the traditional Jewish table.

Skordalia — Greek Garlic & Potato Dip
A creamy, rustic blend of potatoes, garlic, lemon and olive oil. Naturally dairy-free, making it a perfect accompaniment to the traditional Jewish Shabbat meat meal, where meat and dairy are kept separate in accordance with kosher dietary laws.

Warm Marinated Olives with Orange & Rosemary
Greek olives gently warmed with orange zest, rosemary and garlic, capturing the fragrant flavours of the Mediterranean.

Keftes de Prasa — Sephardic Leek Patties
Golden, pan-fried leek patties with fresh herbs, inspired by the Sephardic Jewish kitchens of Thessaloniki, where vegetable fritters have long been part of family celebrations and holiday tables.

Arnaki Kokkinisto — Slow-Braised Greek Lamb
Tender lamb slowly braised in tomatoes, red wine, onions and warm cinnamon, reflecting the rich, aromatic cooking traditions of Greece and the wider Ottoman Mediterranean.
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Gemista — Rice & Herb Stuffed Vegetables (vegetarian option, by request)
Oven-roasted tomatoes and peppers filled with fragrant rice, fresh herbs and olive oil. A beloved Greek preparation also found in the home cooking of Romaniote Jewish families.

Gigantes Plaki — Greek Giant Baked Beans
Tender giant white beans slowly baked in a rich tomato, onion and olive oil sauce. A rustic Greek comfort dish celebrating the simple ingredients of Mediterranean home cooking.

Maroulosalata — Greek Lettuce & Herb Salad
Crisp lettuce, scallions and fresh dill tossed with lemon and olive oil. A bright, refreshing salad rooted in Greek home cooking, including the culinary traditions of Ioannina's Romaniote Jewish community.

Amygdalota — Greek Almond Cookie Platter
Delicate almond cookies served with an assortment of dried fruits, nuts and fragrant tea. A sweet finish inspired by the shared traditions of Greek and Sephardic Mediterranean kitchens.
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Alissa Kondogiannis runs a small catering company North of Toronto, focusing on Shabbat dinners and Jewish comfort food. She has taught babka and challah classes for years, here at The Depanneur as well as in her Thornhill Community. You can find her online at Barnstar Kitchen. @barnstarkitchen