During a recent visit to Sarajevo, I had the distinct privilege of meeting Ms. Miriam Tauber, an artist, cookbook author, and passionate guardian of Sephardic Bosnian culinary heritage. Through her work and warm hospitality, Tauber is keeping alive a rich legacy of Jewish traditions brought to Bosnia and Herzegovina over 500 years ago by Jews expelled from Spain.
At the heart of Tauber’s mission is a deep respect for the Sephardic women whose simple yet flavorful dishes continue to tell the story of resilience, adaptation, and celebration. She speaks with reverence about ingredients like oil, flour, and sugar — humble staples used to create treasured holiday dishes such as Hanukkah halwa. These recipes, preserved by generations of grandmothers and great-grandmothers, are now finding new life through her books, cooking classes, and immersive cultural events.
“Bosnian Sephardic cuisine is unique because it blends traditional Spanish Jewish flavors with local Bosnian ingredients and techniques,” Tauber explained. “Each time we cook, we think of our mothers and grandmothers. It’s not just food — it’s memory, soul, and heritage on the plate.”
Miriam Tauber’s culinary journey began in her native Sarajevo and continued through her years in Israel. Since returning, she has devoted herself to preserving Bosnian Jewish culture and cuisine. In 2014, Dr. Eli Tauber and Miriam Tauber founded the NGO Haggadah Sarajevo, an association dedicated to preserving and promoting Jewish culture and tradition while also educating both Jewish and non-Jewish youth. Through workshops, educational programs, and public events, the organization brings these rich traditions to life. They also offer guided tours of Jewish Sarajevo and Multireligious Sarajevo, providing insight into the city’s diverse religious heritage and complex history.
One of the most authentic experiences she offers is the Sephardic family dinner. Guests are welcomed into a Jewish home for an intimate meal filled with songs, stories, and dishes prepared with love and tradition. For larger groups, the dinner is hosted at the Ashkenazi synagogue in Sarajevo, where guests experience a more communal gathering rich in cultural sharing.
“To be seated at a Sephardic table,” Tauber says, “is to bear witness to centuries of mesmerizingly rich cultural heritage overflowing with traditions, symbols, and stories around the ever-present feast.”
Traditional recipes such as minikia (spinach pie), pastel di karni (meat pie), and guevus haminadus (eggs simmered in onion skins) are central to these gatherings, especially during Jewish holidays. Her culinary classes, which she offers in both Sarajevo and occasionally in the U.S., allow tourists and locals alike to learn hands-on how to prepare these historic dishes.
“The classes are more than just cooking,” she emphasized. “They are about storytelling and connection. We talk about how these dishes were carried from Spain, adapted in Bosnia, and kept alive even during the darkest times, such as during World War II.”
Indeed, one of her upcoming projects includes the publication of a cookbook in English and another based on handwritten recipes saved by Sephardic women in concentration camps — a moving testament to the power of food as cultural resistance and preservation.
Each July, Tauber organizes The Night of Sephardic Cuisine, an annual celebration featuring live Sephardic music, storytelling, and, of course, a traditional Bosnian Jewish meal. The locals and tourists come together to experience the flavors and history of Sarajevo’s Jewish community, one that has long coexisted peacefully alongside Muslims, Catholics, and Orthodox Christians — earning Sarajevo the nickname “Little Jerusalem.”
Tauber is also an expert guide to Jewish Sarajevo, offering tours that explore the city’s rich multireligious heritage. Through the Association Haggadah, she trains local guides to tell this history accurately and respectfully. “It’s our duty,” she says, “to preserve Sarajevo’s reputation as a European Jerusalem, where four religions have lived side by side for centuries.”
The feedback from visitors, particularly those experiencing Bosnian Sephardic culture for the first time, has been overwhelmingly positive. “People are amazed by the depth of the history and the simplicity and richness of the food. They leave with a full heart and a full stomach,” Tauber shared with a smile.
As our conversation ended, I asked her about her personal favorite dish. Without hesitation, she answered, “Minikia with spinach and peanuts. It’s healthy, full of flavor, and made with four types of cheese. But I also love pastel — especially with vegetables or minced meat.”
In an exclusive for New York Jewish Travel Guide readers, Miriam Tauber graciously shared three of her favorite Bosnian Sephardic recipes, each one a living relic of a vibrant culture that refuses to fade.
Exclusive Recipes from Mirjam Tauber
🥧 1. Pastel di Karni—Pie with Minced Meat
Ingredients:
- 1 package puff pastry
- 3 tbsp vegetable oil
- 1 large onion, diced
- 1 lb ground beef or lamb (or mix)
- 3 tbsp fresh parsley
- ½ cup water
- 1 tsp salt
- 1 tsp pepper
- 1 egg (for brushing)
Directions:
Defrost puff pastry. Preheat oven to 425°F. In a skillet, sauté the onion in oil, then add the meat, parsley, salt, pepper, and water. Cook for 8 minutes. Roll out pastry, layer in greased dish, and fill with mixture. Top with the second sheet, trim the edges, and brush with egg. Bake for 25 minutes at 425°F, then reduce to 325°F for 10 more minutes. Let it cool before slicing.
Serves: 6
🧆 2. Pashas di Porus—Minced Meat and Leek Patties
Ingredients:
- 2 lbs leeks (halved, sliced, and rinsed)
- 1 lb ground beef
- 1 cup matzo flour
- 1 cup plain flour
- 1 egg
- ½ cup vegetable oil
- 1 onion, grated
- Salt to taste, 2 tsp pepper
Directions:
Boil leeks for 20 minutes, drain and cool, then squeeze out excess water. Mix with onion, beef, matzo flour, egg, salt, and pepper. Form into oval patties, dredge in flour, dip in egg, coat in matzo flour, and fry in oil for 3 minutes per side until golden. Drain on paper towels.
Yields: 12 patties
3. Huevos Haminados—Eggs Cooked in Oil and Onion Skins
Ingredients:
- 10 eggs
- 1 tsp black pepper
- 1 tsp salt (divided)
- ½ cup vegetable oil
- Skins of 5–6 yellow onions
Directions:
Layer onion skins in the bottom of a pot. Add eggs, salt, pepper, and oil. Fill with water to cover. Simmer over low heat for at least 24 hours (the longer, the better) until eggs are deeply browned and infused with flavor.
Miriam Tauber’s dedication to preserving and sharing Bosnian Sephardic culinary heritage is more than a passion — it is an act of cultural continuity and resilience. In a world where minority traditions can easily be forgotten, her work ensures that the rich flavors, songs, and customs of Bosnia’s Sephardic Jews remain vibrant and relevant. By intertwining recipes with personal memories, Ladino melodies, and historical anecdotes, she not only honors her ancestors but also educates and inspires a new generation. Through her efforts, the Sephardic experience is not relegated to the pages of history but is brought to life at every shared table and every cherished story — a powerful reminder that food is not only nourishment for the body but also for the soul of a people.
Plan Your Journey to Bosnia & Herzegovina and Croatia
Story by Meyer Harroch, New York Jewish Travel Guide
🕍 Explore Jewish Legacy Sites
From Sarajevo’s historic synagogues to the hidden gems of Mostar and the coastal beauty of Dubrovnik and Split, uncover centuries of Jewish history, resilience, and culture.
🎒 Travel With Experts
This unforgettable experience was graciously hosted by Fortuna Tours. Special thanks to Mili Bijavica Jr. and his outstanding team for curating such a meaningful and seamless itinerary.
📍 Start Planning Today
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Visit: https://fortuna.ba/
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Learn more: Jewish Heritage Across the Balkans
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Request a brochure or inquire about future tours
📞 Call: +387 36 552 197
✈️ Getting There: Fly conveniently with Turkish Airlines.
🏨 Where to Stay in Mostar:
Stay in comfort at the charming Villa Fortuna Heritage Hotel, a perfect base for exploring the region.
