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Joyce Goldstein

Pipitada

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Preparation info
    • Difficulty

      Easy

Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean
Sephardic Flavors

By Joyce Goldstein

Published 2000

  • About

Method

Remove the seeds from 4 or 5 cantaloupes and spread them on paper towels to dry for at least 48 hours or as long as a week. If need be, dry them in a 200 degrees F oven until they are free of moisture. When they are fully dried, transfer them to a blender or food processor and grind to a powder. Place on a piece of cheesecloth, bring the co

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