Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

calsones (‘breeches’), a Sephardic Jewish stuffed pasta which is widely consumed in the Middle East. They may be square in shape like ravioli or in half-moon or oblong shapes. Calsones are mostly home made, using egg in the dough, and usually filled with a cheese and egg mixture.

Calsones with reshteh (tagliatelli) were a famous Jewish dish in Aleppo, Syria. The calsones and reshteh were mixed together, dressed with melting butter, and served with yoghurt.

As for the origin of calsones, Claudia Roden (1996) suggests that they came to the Aleppo community with the Italian Jews who left Italy at various times, beginning in the 16th century, when there was a mass emigration eastwards following the expulsion of Jews from Italy.