[Sca-cooks] Jewish Influence in Spanish Medieval Cookery

[Suey]

    A few weeks ago I was asked to expound upon this subject. As the 
Jews entered Spain in 1 AD all I see is that their cookery grew with 
Islamic and Christian innovations. I cannot vision anything unique in 
their cooking as I have never found a Jewish cookery manuscript. What 
Gitlitz and Davidson have to offer are recipes from the other two 
cultures. Perhaps we can say matzah but Maimonides/ /who first 
denominated this bread was living in Muslim Spain so how do we know if 
it is Jewish? It could be an  Islamic adaption. Certainly I question any 
bread without yeast as the Islamic communities did not use yeast as much 
as Christians in medieval Spain.
     All I see in Hebrew cookery that could be unique is *huevos* 
*haminados*, Heb. /hamindas, /Eng hard boiled red or brown eggs cooked 
in onion skins for dafina.
     In short my question is: did Jews influence Spanish Medieval 
Cookery? If so precisely in what way and how can I research this more? I 
am fascinated with what my friends in Mallorca say they have to offer. . 
.but not convinced.
 From the dark of the night,
Sue