Sephardic Spice Girls

Rachel Sheff and Sharon Gomperts

Rachel Emquies Sheff was born in Casablanca to a Spanish Moroccan family that emigrated to Los Angeles when she was seven. She learned to cook from her mother. From precious pearls of couscous to spicy mouthfuls of Moroccan fish, from slow-cooked dafina to crispy, paper thin galettes, Rachel has mastered the art, spice and spirit of the Moroccan kitchen.

Sharon Gomperts was born in Tel Aviv to a family with roots in Baghdad and El Azair, Iraq. Her family emigrated to Sydney, Australia and then to Los Angeles. She learned to cook the classics of Iraqi Jewish food—from the sweet and sour wonders of Kubbah bamia and Kubbah sh’wander to the mouthwatering delights of T’bit and Sabich—from her mother and grandmother.

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