Language Generally, Jews who emigrated adopted the language of their new country, but this was not true of the Sepharadim of the Ottoman Empire, who arrived en masse, and retained the use of their language. The Jews of Salonika thus are known to have used Spanish, the Judeo-Spanish (
djudezmo), that is neither more nor less than a dialect of Spanish having evolved independently since the 15th century. They also used
Judeo-Catalan, in the case of the
Katalanim. Given that the Sephardic communities were larger in population than the Katalanim, despite retaining particularities, over the centuries, the latter were diluted in the former, including the language. Judeo-Catalan is difficult to trace, but it can be said that in 1526 the majzor of Yamim Noraim, known as
Majzor le-núsaj Bartselona minhag Catalunya,''
was published for the first time, of which it is known that the printing ended on the eve of Yom Kippur in the year 5287. The katalanim published several reprints of the majzor in the 19th century. In 1863 they printed an edition entitled Majzor le-Rosh ha-Shaná ve-Yom ha-Kippurim ke-minhag qahal qadosh Qatalà yashán ve-jadash asher be-irenu zot Saloniqi
. This edition was published by Yitsjaq Amariliyo. In 1869 the Majzor ke-minhag qahal qadosh Qatalán yashán ve-jadash was printed, the editors were: Moshé Yaaqov Ayash and Rabbi Janoj Pipano, and those who carried out the printing were: David, called Bejor Yosef Arditi, Seadi Avraham Shealt. The majzor was published under the title Majzor le-Rosh ha-Shana kefí minhag Sefarad ba-qehilot ha-qedoshot Saloniqi, and includes the prayers of the Aragon community and the Qatalán yashán ve-jadash
communities. The Catalan Jewish community of Salonica existed as such until the Holocaust. In 1927 the community published a numbered three-volume edition of the majzor entitled Majzor le-Yamim Noraim kefí minhag q[ahal] q[adosh] Qatalán, ha-yadua be-shem núsaj Bartselona minhag Qatalunya
. In the second volume Tefilat Yaaqov'', there is a long historical introduction about the Catalan Jewish community and the edition of the majzor written in Judeo-Spanish. Anyway, they prayed and studied in
Hebrew and
Aramaic and used, as do all other Sephardic communities, what
Haïm Vidal Séphiha called the language "layer",
Ladino, which consisted of a Hebrew translation of texts into a Spanish respecting a Hebrew word order and syntax. These two languages, djudezmo and Ladino, were written in Hebrew characters as well as Latin characters. In addition to these languages that had evolved in exile, the Jews of Salonika sometimes spoke
Turkish, the language of the Ottoman Empire, written in Arabic characters. The
haskala taught by the French Jews has, in turn, encouraged teaching the French language in
Alliance Israélite Universelle schools. Italian is also taught to a lesser extent. After the Greeks took Salonika in 1912,
Greek was taught at school and has been spoken by several generations of Jewish Salonicans. Today it is the language that predominates among Thessalonian Jews. Modern Salonican
djudezmo now include phrases from various other immigrant groups including Italian. French phrases have also become popular to the point that Prof. Haïm-Vidal Séphiha speaks of "judéo-fragnol." The cuisine of the Jews of the city was a variant of the Judeo-Spanish cuisine, which is itself influenced by the large ensemble of Mediterranean cuisine. It was influenced by the Jewish dietary rules of
kashrut, which include prohibitions on the consumption of
pork and mixtures of dairy and meat products, and religious holidays that require the preparation of special dishes. However, its key feature was its Iberian influence.
Fish, abundant in this port city, was consumed in large quantities and in all forms: fried, baked ("
al orno"), marinated or
braised ("
abafado"), and was often accompanied by complex sauces. Seen as a symbol of fertility, fish was used in a marriage rite called
dia del peche ("day of fish") on the last day of wedding ceremonies, in which the bride stepped over a large dish of fish that was then consumed by the guests. Vegetables accompanied all the dishes, especially onions; garlic was on hand but was not used, since the Ashkenazic synagogues were major consumers of garlic and had been given the nickname "
El kal del ajo," "the garlic synagogue."
Greek yogurt, widely consumed in the Balkans and
Anatolia, was also appreciated, as well as cream and
Pan di Spagna. In anticipation of Shabbat,
hamin was prepared. A Judeo-Spanish variant of the Ashkenazi
cholent and the North African
dafina,
chamin was a meat stew with vegetables (wheat, chickpeas, white beans) that were let simmer until the Saturday midday meal. In preparation for
Passover, housewives filled locked chests with sweets, figs and dates stuffed with almonds,
marzipan and the popular
chape blanche (white jam), which consisted of sugar water and lemon. Wine was reserved for religious rituals, but Sephardim, like their Greek and Muslim neighbors, were major consumers of
raki. They also favored sugary drinks made of prune, cherry and apricot syrup, which they drank at the end of the large festive meal. == Notable Thessalonian Jews ==