Part of a series of articles on Jews and Judaism           Who is a Jew? · Etymology · Culture Judaism · Core principles God · Tanakh (Torah, Nevi'im, Ketuvim) · Mitzvot (613) · Talmud · Halakha · Holidays · Prayer · Tzedakah · Ethics · Kabbalah · Customs · Midrash Jewish ethnic diversity Ashkenazi · Sephardi · Mizrahi Population (historical) · By country Israel · USA · Russia/USSR · Iraq · Spain · Portugal · Poland · Germany · Bosnia · Latin America (Argentina, Brazil, Chile, Cuba, El Salvador, Mexico, Nicaragua, Peru, Venezuela)  · France · England · Canada · Australia · Hungary · India · Turkey · Greece · Africa · Iran · China Republic of Macedonia · Romania Lists of Jews · Crypto-Judaism Jewish denominations · Rabbis Orthodox · Conservative · Reform · Reconstructionist · Liberal · Karaite · Humanistic · Renewal  · Alternative Jewish languages Hebrew · Yiddish · Judeo-Persian · Ladino · Judeo-Aramaic · Judeo-Arabic History · Timeline · Leaders Ancient · Temple · Babylonian exile · Jerusalem (in Judaism · Timeline) · Hasmoneans · Sanhedrin · Schisms · Pharisees · Jewish-Roman wars · Relationship with Christianity; with Islam · Diaspora · Middle Ages · Sabbateans · Hasidism · Haskalah · Emancipation · Holocaust · Aliyah · Israel (History) · Arab conflict · Land of Israel · Baal teshuva Persecution · Antisemitism History of antisemitism · Political movements · Zionism Labor Zionism · Revisionist Zionism · Religious Zionism · General Zionism · The Bund · World Agudath Israel · Jewish feminism · Israeli politics v • d • e

Jewish cuisine is a collection of international cookery traditions linked by Jewish dietary laws (kashrut) and Jewish holiday traditions. PLEASE TAKE NOTE************ Judaism (from the Greek Ioudaïsmos, derived from the Hebrew יהודה Yehudah, " Judah " in Hebrew יַהֲדוּת Yahedut " Who is a Jew? " (Mihu Yehudi? ?מיהו יהודי is a basic question about Jewish identity. This article focuses on the Etymology of the word Jew. Biblical and Middle Eastern origins The Jews in their land The Jewish ethnonym in Secular Jewish culture embraces several related phenomena above all it is the Culture of secular communities of Jewish people but it can also include Judaism (from the Greek Ioudaïsmos, derived from the Hebrew יהודה Yehudah, " Judah " in Hebrew יַהֲדוּת Yahedut Although Jews and religious leaders share a core of monotheistic principles Judaism has no formal statement of principles of faith such as a Creed or Catechism In Judaism, the name of God is more than a distinguishing title See also Old testament, Septuagint, Targum, Peshitta The Tanakh (תַּנַ"ךְ (taˈnax or; also Tenakh or Tenak is term " Torah " ( Hebrew: תּוֹרָה "teaching" or "instruction" sometimes translated as "Law" most commonly refers to Nevi'im (נְבִיאִים "Prophets" is the second of the three major sections in the Hebrew Bible, the Tanakh, between the Ketuvim (כְּתוּבִים "writings" is the third and final section of the Tanakh ( Hebrew Bible) after Torah and Nevi'im This article is about commandments in Judaism For the Jewish rite of passage see Bar Mitzvah and Bat Mitzvah Mitzvah ( Hebrew: מצוה See also Mitzvah See also Biblical law in Christianity The 613 Mitzvot ("commandments" (also " 613 Mitzvos The Talmud ( Hebrew: he תַּלְמוּד is a record of Rabbinic discussions pertaining to Jewish law, ethics, customs and history Halakha ( הלכה; alternative transliterations include Halocho and Halacha) is the collective body of Jewish Religious law For the Gregorian dates of Jewish Holidays see Jewish holidays 2000-2050. Jewish services ( Hebrew: תפלה, tefillah; plural תפלות, tefillos or tefillot; Yinglish: davening Tzedakah ( צדקה) is a Hebrew word commonly translated as charity, though it is based on a root meaning Justice Jewish ethics stands at the intersection of Judaism and the Western philosophical tradition of Ethics. Kabbalah (קַבָּלָה lit "receiving" is a discipline and school of thought discussing the mystical aspect of Judaism. Minhag ( Hebrew: מנהג "custom" pl minhagim) is an accepted tradition or group of traditions in Judaism. Midrash ( Hebrew: מדרש plural midrashim, lit "to repeat" is a Hebrew term referring to the not exact but comparative ( homiletic See also Judaism by country Jewish ethnic divisions refers to a number of distinct communities within the world's ethnically Jewish population Ashkenazi Jews, also known as Ashkenazic Jews or Ashkenazim ( Hebrew: אַשְׁכֲּנָזִים, ˌaʃkəˈnazim sing Sephardi Jews ( Hebrew: ספרדי, Standard Səfardi Tiberian Səp̄arədî; plural Mizrahi Jews or Mizrahim, ( also referred to as Edot HaMizrach (Communities of the East are Jews descended Jewish population refers to the number of Jews in the world Precise figures are difficult to calculate because the definition of " Who is a Jew " remains a Jewish population centers have shifted tremendously over time due to the constant streams of Jewish refugees created by expulsions persecution and officially sanctioned killing This article deals with the practice of Judaism and the living arrangement of Jewish people in the listed countries The History of the Jews in the Land of Israel begins with the ancient Israelites (also known as Hebrews) who settled in the Land of Israel. The history of the Jews in the United States has been influenced by waves of immigration primarily from Europe inspired by the social and economic opportunities of the United Iraqi Jews are Jews born in Iraq or of Iraqi heritage The history of the Jews in Iraq is documented from the time of the Babylonian captivity c Spanish Jews once constituted one of the largest and most prosperous Jewish communities under Muslim and Christian rule in Spain, before they The history of the Jews in Portugal is directly related to Sephardi history a Jewish ethnic division that represents communities who have originated The history of the Jews in Poland dates back over a Millennium. Jews have lived in Germany, or " Ashkenaz " at least since the early 4th century, through both periods of tolerance and spasms of The Jewish community of Bosnia and Herzegovina has a rich and varied history surviving World War II and the Yugoslav Wars, after having The history of the Jews in the Americas dates back to Christopher Columbus and his first cross- Atlantic voyage on August 3, 1492 The history of the Jews of Argentina harks back to the days of the Spanish Inquisition and Portuguese Inquisition when Jews fleeing persecution settled in what A Brazilian Jew ( Portuguese: Judeu Brasileiro) is a Brazilian person of full partial or predominantly Jew ancestry or a Jew-born person residing in Brazil Jewish immigration to Latin America began with seven sailors arriving in Christopher Columbus 's crew Jewish Cubans, Cuban Jews, or Cubans of Jewish heritage, have lived on the island of Cuba for centuries Jews have been present in El Salvador since the early 19th Century. Jews have lived in Mexico since the times of the Inquisition. Jewish Nicaraguans or Nicaraguan Jews (Judío Nicaragüense are Nicaraguans of Jewish Ancestry who were born in or have immigrated to Nicaragua The History of the Jews in Venezuela dates to the middle of the 17th century when records suggest that groups of Marranos (Spanish and Portuguese descendants of baptized The Jewish community in France presently numbers around 600000 according to the World Jewish Congress and 500000 according to the Appel Unifié Juif de France and is The first written records of Jewish settlement in England date from the time of the Norman Conquest, mentioning Jews who arrived with William the Conqueror Canada has the world's fourth-largest Jewish population According to the Canada 2001 Census, there are an estimated 351000 Jews currently living in Canada The history of the Jews in Australia began with the transportation of a number of Jewish Convicts aboard the First Fleet in 1788 when History of the Jews in Hungary concerns the Jews of Hungary and of Hungarian origins Indian Jews are a religious minority of India. Judaism was one of the first non- Dharmic religions to arrive in India in recorded history Jews {ref|name|§}} have lived in the geographic area of Asia Minor (modern Turkey) for more than 2400 years There have been organized Jewish communities in Greece for more than two thousand years Since Biblical times the Jewish people have had close ties with Africa beginning with Abraham 's sojourns in Egypt, and later the Israelite captivity under The beginnings of Jewish history in Iran date back to late biblical times Jews and Judaism in China' have had a long history Jewish settlers are documented in China as early as the 7th or 8th century CE, but may The history of Jews in the territory of the present-day Republic of Macedonia began in Roman times when Jews first arrived in the region in the The history of Jews in Romania concerns the Jews of Romania and of Romanian origins from their first mention on what is nowadays Romanian territory By type List of Jewish historians List of Jewish scientists and philosophers List of Jewish nobility Crypto-Judaism is the secret adherence to Judaism while publicly professing to be of another faith people who practice crypto-Judaism are referred to as "crypto-Jews" Rabbi (pronunciation, although in English usually) in Judaism, means a religious ‘teacher’ or more literally ‘my great one’ when addressing any master Orthodox Judaism is the formulation of Judaism that adheres to a relatively strict interpretation and application of the laws and ethics first canonized Conservative Judaism (also known as Masorti Judaism in Israel and Europe) is a modern stream of Judaism that arose out Hi and welcome to Wikipedia! Please understand that this article is frequently subjected to vandalism and the insertion of personal opinions Reconstructionist Judaism is a modern American-based Jewish movement based on the ideas of the late Mordecai Kaplan (1881 – 1983 Karaite Judaism or Karaism (ˈkærəˌaɪt ˈkærəˌɪzəm) is a Jewish movement NOTE The word sect should not be used without defining it first and Humanistic Judaism is a movement within Judaism that emphasizes Jewish culture and history—rather than belief in God—as the sources of Jewish identity Jewish Renewal is a recent movement in Judaism which endeavors to reinvigorate modern Judaism with mystical, Hasidic, Musical and Alternative Judaism or Agnostic Judaism refers to a variety of groups whose members while identifying as Jews in some fashion nevertheless do not practice Rabbinical The Jewish languages are a set of Languages that developed in various Jewish communities around the world more notably in Europe, West Asia, and Yiddish (yi [[wiktייִדיש ייִדיש]] yidish or yi [[wiktאידיש אידיש]] idish, literally "Jewish" is a nonterritorial High Judæo-Persian dialects are a subgroup of Persian dialects spoken by the Jews of Iran Judæo-Aramaic is a collective term used to describe several Hebrew -influenced Aramaic and Neo-Aramaic Languages History The Judæo-Arabic languages are a collection of Arabic dialects spoken by Jews living or formerly living in the Arab world; the term also refers to Jewish history is the History of the Jewish people, faith, and culture. This is a timeline of the development of Judaism and the Jewish people. Jewish leadership has evolved over time Since the destruction of the Second Temple in Jerusalem in 70 CE there has been no single body that has a leadership The history of Ancient Israel and Judah is known to us from classical sources including Judaism 's Tanakh or Hebrew Bible (known Etymology The Hebrew name given in Scripture for the building is Beit HaMikdash or "The Holy House" and only the Temple in Jerusalem is referred to by this name The Babylonian captivity, Babylonian exile, is the name typically given to the deportation and exile of the Jews of the ancient Kingdom of Judah to Jerusalem (יְרוּשָׁלַיִם, he-Latn Yerushaláyim; Arabic: ar القُدس, ar-Latn al-Quds) is the See also Religious significance of Jerusalem Since the 10th century BCE Jerusalem in Judaism has been the holiest city, focus and spiritual centre of This is a partial timeline of major events in the History of Jerusalem:; 1800 BCE: The Jebusites build the wall Jebus ( Jerusalem The Hasmoneans (/hæzməˡniən/ חשמונאים Hashmonaiym, Audio were the ruling dynasty of the Hasmonean Kingdom ( 140 &ndash 37 BCE The Sanhedrin (סנהדרין συνέδριον ''synedrion'', "sitting together" hence " assembly " or "council" was an assembly Schisms among the Jews are cultural as well as religious They have happened as a product of historical accident geography and Theology. The word Pharisees ( lat. pharisæ|us, - i) comes from the Hebrew פרושים perushim from פרוש parush, meaning "separated" This article discusses the traditional views of the two religions and may not be applicable all adherents of each The historical interaction of Judaism and Islam started in the 7th century CE with the origin and spread of Islam in the Arabian peninsula. The Jewish diaspora ( Hebrew: Tefutzah, "scattered" or Galut גלות "exile" Yiddish: tfutses) the presence The History of Jews in the Middle Ages (approximately 500 CE to 1750 CE can be divided into two categories Also not to be confused with Subbotniks or Sabbatarians. Note Most Sabbateans during and after Sabbatai Zevi were Jews Hasidic Judaism (also Chasidic, etc from the Hebrew: he '''''חסידות''''', Chassidus, meaning "piety" from the Hebrew Haskalah ( Hebrew: השכלה "enlightenment" "education" from sekhel " Intellect " "mind") the Jewish Enlightenment Jewish question Jewish emancipation was the abolition of discriminatory laws as applied especially to Jews in Europe in the nineteenth century the recognition of Jews The Holocaust (from the Greek el ''ὁλόκαυστον'' (el-Latn holókauston holos, "completely" and kaustos, "burnt" also known as Aliyah ( refers to Jewish Immigration to the Land of Israel (and since its establishment in 1948 the State of Israel) For a topic outline on this subject see List of basic Israel topics. The State of Israel (מדינת ישראל Medinat Yisrael) was established in 1948 after nearly two thousand For other uses see Israel (disambiguation The Land of Israel ( Hebrew: אֶרֶץ יִשְׂרָאֵל Eretz Yisrael) is Note This article is about the movement See Orthodox outreach, Reform outreach, and Conservative outreach for more information about the rabbis See also Antisemitism, History of antisemitism, New antisemitism The persecution of Jews has occurred many times in Jewish history. Antisemitism (alternatively spelled anti-semitism or anti-Semitism; also rarely known as judeophobia) is the Prejudice against or hostility The history of antisemitism, hostile actions or discrimination against Jews as a religious or ethnic group goes back many centuries Jewish political movements refer to the organized efforts of Jews to build their own political parties or otherwise represent their interest in politics outside of History of Zionism|Timeline of Zionism|World Zionist Organization|Zionist political violence Zionism is an international political movement that originally supported the Labor Zionism ( Labour Zionism, ציונות סוציאליסטית tsionut sotsialistit) can be described as the major stream of the Left wing of the Revisionist Zionism is a nationalist faction within the Zionist movement Religious Zionism, or the Religious Zionist Movement (a branch of which is also called Mizrachi) is an ideology that combines Zionism and religious The General Zionists (ציונים כלליים Tzionim Klalim) were centrists within the Zionist movement and a political party in Israel World Agudath Israel (The World Jewish Union usually known as the Aguda, was established in the early twentieth century as the political arm of Ashkenazi Torah Judaism Jewish feminism is a movement that seeks to improve the religious legal and social status of women within Judaism and to open up new opportunities for religious experience Politics of Israel takes place in a framework of a parliamentary representative democratic Republic, whereby the Prime Minister of Israel is PLEASE TAKE NOTE************ Kashrut (also kashruth or kashrus, he כַּשְׁרוּת refers to Jewish dietary laws. Certain foods, notably pork and shellfish, are forbidden; meat and dairy are not combined, and meat must be ritually slaughtered and salted to remove all traces of blood. Pork' is the Culinary name for Meat from the domestic Pig ( Sus scrofa) often specifically the fresh meat but can be used as an all-inclusive Shellfish is a Culinary and Fisheries term for those aquatic Invertebrate animals that are used as Food: various species of molluscs Wine and bread are used during Sabbath and Holiday rituals. Wine is an Alcoholic beverage made from the fermentation of Grape juice Bread is a Staple food prepared by Baking a Dough of Flour and Water. A Sabbath or sabbath is generally a weekly day of rest and/or time of Worship that is observed in any of several faiths Jewish cooking is extremely varied due to the use of local ingredients and local influences that have made their mark on Jewish communities around the world.

Kashrut overview

Main article: Kashrut

Observant Jews will only eat meat or poultry that is certified kosher: The meat must be slaughtered by a shochet (ritual slaughterer) in accordance with Jewish law and is entirely drained of blood. Kashrut (also kashruth or kashrus, he כַּשְׁרוּת refers to Jewish dietary laws. Shechita ( Hebrew:he שחיטה is the Ritual slaughter of mammals and birds according to Jewish dietary laws. Before it is cooked, it is soaked in water for half an hour. Then it is placed on a perforated board, sprinkled with coarse salt, which draws out the blood, and left to sit for one hour. Salt is a Dietary mineral composed primarily of Sodium chloride that is essential for Animal life but toxic to most land plants At the end of this time, the salt is washed off and the meat is ready for cooking.

Meat and poultry may not be combined with dairy products. This necessitates the use of two sets of utensils. Therefore, Orthodox Jews divide their kitchens into two sections, one for meat and one for dairy, sometimes having separate kitchens for convenience. Orthodox Judaism is the formulation of Judaism that adheres to a relatively strict interpretation and application of the laws and ethics first canonized ^[1]

Butter, milk or cream are not used in preparing dishes made with meat or served together with meat. Oil, pareve margarine, rendered chicken fat or non-dairy cream substitutes are used instead. See also Kashrut Kosher foods are those that conform to the regulations of Jewish religion Chicken fat is Fat obtained (usually as a By-product) from Chicken rendering and processing.

Regional differences in cuisine

The hearty cuisine of Ashkenazi Jews was based on centuries of living in the cold climate of central and Eastern Europe, whereas the lighter, "sunnier" cuisine of Sephardic Jews was affected by life in the Mediterranean. Ashkenazi Jews, also known as Ashkenazic Jews or Ashkenazim ( Hebrew: אַשְׁכֲּנָזִים, ˌaʃkəˈnazim sing Sephardi Jews ( Hebrew: ספרדי, Standard Səfardi Tiberian Səp̄arədî; plural

Each Jewish community has its traditional dishes, often revolving around specialties from their home country. In Spain and Portugal, olives were a common ingredient and many foods were fried in oil. Spain () or the Kingdom of Spain (Reino de España is a country located mostly in southwestern Europe on the Iberian Peninsula. Portugal, officially the Portuguese Republic (República Portuguesa is a country on the Iberian Peninsula. The Olive ( Olea europaea) is a Species of small Tree in the family Oleaceae, native to the coastal areas of the eastern The "English" fish and chips, for example, was introduced to England by Sephardi Jewish immigrants. Fish and chips (sometimes written " fish ’n’ chips " is a popular Take-away food originating from the United Kingdom. ^[2] In Germany, stews were popular. Germany, officially the Federal Republic of Germany ( ˈbʊndəsʁepuˌbliːk ˈdɔʏtʃlant is a Country in Central Europe. The Jews of Netherlands specialized in pickles, herring, butter cakes and bolas (jamrolls). The Netherlands ( Dutch:, ˈnedərlɑnt is the European part of the Kingdom of the Netherlands, which consists of the Netherlands the Netherlands Herring are small Oily fish of the genus Clupea found in the shallow temperate waters of the North Atlantic, the Baltic Sea, the North A butter cake is a Cake in which one of the main ingredients is Butter. In Poland, Jews made lokshen (noodle) or knaidel (matzoh ball) soup and various kinds of stuffed and stewed fish. Poland (Polska officially the Republic of Poland In North Africa, Jews ate couscous and tagine. North Africa or Northern Africa is the Northernmost Region of the African Continent, separated by the Sahara from Sub-Saharan For the possum species see Cuscus Couscous or kuskus as it is known in Morocco Algeria Tunisia and Libya (ˈkuːskuːs in the US /ˈkʊskʊs/ A tajine or tagine (tɑːˈʒiːn Arabic: طاجين tˁaːdʒiːn is a type of dish found in the North African cuisines of Morocco,which

Thus, a traditional Sabbath meal for Ashkenazi Jews might include roast chicken, carrot tzimmes and potatoes; and a traditional Sabbath meal for Sephardi Jews would focus more on salads, stuffed vine leaves, couscous and other Middle Eastern specialties. Shabbat or Shabbos ( Hebrew: שַׁבָּת, shabbāt, shabbes, "rest/inactivity" is the Weekly Sabbath Tzimmes or tsimmes ( Yiddish, Hebrew: צימעס is a traditional Jewish dish in which the principal ingredient is diced or sliced carrots sometimes For the possum species see Cuscus Couscous or kuskus as it is known in Morocco Algeria Tunisia and Libya (ˈkuːskuːs in the US /ˈkʊskʊs/

History of Jewish cuisine

Biblical era

Types of foods consumed

Cereals were an important food in biblical times. The most common was wheat (hitta or hittim). Wheat ( Triticum spp is a worldwide cultivated grass from the Levant area of the Middle East. ^[3] Sometimes the grains were reduced to grits (grisim). GRITS is a Christian hip hop group from Nashville, Tennessee. The grain was generally ground into flour (kemah), or a finer flour called solet. The flour was made into bread, with or without leavening Barley (se'orim) was used like wheat,^[4] being generally made into bread comp. Barley ( Hordeum vulgare) is an annual Cereal Grain, which serves as a major animal Feed crop, with smaller amounts used for ^[5][6][7] Spelt (kussemet) was used less than wheat or barley, but also made into bread. Spelt ( Triticum spelta) is a Hexaploid species of Wheat. Spelt was an important staple in parts of Europe from the Bronze Age to medieval times ^[8]

Lentils (adashim) were the principal legume. The lentil or daal or pulse ( Lens culinaris) is a bushy Annual plant of the legume family grown for its lens-shaped Seeds ^[9] Cucumbers^[10] were eaten raw, or spiced with vinegar. The cucumber ( Cucumis sativus) is a widely cultivated plant in the Gourd family Cucurbitaceae, which includes squash, and in the same Vinegar is an acidic liquid processed from the Fermentation of Ethanol in a process that yields its key ingredient Acetic acid (also called ethanoic acid Watermelon (avatiah)^[11] is also a member of the cucumber family. Watermelon ( Citrullus lanatus ( Thunb) Matsum & Nakai family Cucurbitaceae) refers to both Fruit and Plant of a vine-like (climber Leeks, onions (betzalim) and garlic (shumim),^[12] all belonging to the Allium genus, were eaten raw with bread. The leek, Allium ampeloprasum var porrum (L also sometimes known as Allium porrum, is a vegetable which belongs along with the Onion and Organicsalsajpg||thumb|right|Onions used in salsa.]]Cooked onions in frying pan Allium sativum L, commonly known as garlic, is a species in the Onion family Alliaceae. Allium is the Onion Genus, with about 1250 Species, making it one of the largest plant genera in the world Today in Syria ripe onion-bulbs are pickled like cucumbers and eaten as a relish with meat. Syria ( سوريّة or) officially the Syrian Arab Republic (Arabic ar الجمهورية العربية السورية Pickling, also known as brining or corning, is the process of preserving Food by Anaerobic fermentation in Brine (a solution A relish is a cooked or pickled, chopped Vegetable or Fruit food item which is typically used as a Condiment. ^[13] The poor also used orach (malluah), the young leaves being either boiled or eaten raw. Atriplex ( Á-tri-plex) is a plant Genus of 100-200 Species, known by the common names of saltbush and orache ^[14]

There was an early fig (bikkurah) and a late fig (te'enim), the latter being generally dried and pressed into round or square cakes (devela). Ficus is a Genus of about 850 Species of woody Trees Shrubs Vines Epiphytes and hemi-epiphytes in the family Ficus is a Genus of about 850 Species of woody Trees Shrubs Vines Epiphytes and hemi-epiphytes in the family Grapes (anavim) were eaten either fresh, or dried as raisins (tzimmukim). For the Tokyo University supercomputer see Gravity Pipe. GRAPE, or GRA phics P rogramming E nvironment is Raisins are dried Grapes They are produced in many regions of the world such as the United States, Australia, Chile, They were also pressed into cakes. ^[15] It is doubtful whether the Israelites knew of grape-syrup, though the fact that the Arabic dibs, corresponding to the Hebrew debash, is used to designate both the natural and this artificial honey or syrup, shows that they probably knew the latter. See also History of ancient Israel and Judah According to the Bible, the Israelites were the dominant group living in the Land of Israel. Arabic (ar الْعَرَبيّة (informally ar عَرَبيْ) in terms of the number of speakers is the largest living member of the Semitic language ^[16][17] Olives (zayit) were probably prepared as they are today. The Olive is the Fruit of the Olive tree (Olea europaea and is a major component of the Agriculture and Gastronomy of many countries Pomegranate (rimmon),^[18][19] the fruit of the mulberry fig tree (shiḳmah) eaten by the poor, and of the date palm (tamar), which is treated like figs and grapes; and, finally, pistachio nuts (boṭnim), almonds (sheḳedim), and walnuts (egoz). The pomegranate ( Punica granatum) is a Fruit -bearing Deciduous Shrub or small Tree growing to between five and eight metres tall The Date Palm ( Phoenix dactylifera) is a palm in the genus Phoenix, extensively cultivated for its edible Fruit. The pistachio ( Pistacia vera L Anacardiaceae or sometimes Pistaciaceae) is a small Tree native to mountainous regions of The Almond ( Prunus dulcis, syn Prunus amygdalus Batsch Amygdalus communis L Walnuts (genus Juglans) are Plants in the family Juglandaceae. The fruit of the carob (κεράτιον) was used while not quite ripe, for flavoring water though it was not a food proper. The Carob tree (from Arabic: خروب "kharūb" and Hebrew: חרוב Charuv) Ceratonia siliqua, is a Leguminous The Israelites ate apples, the word , tap·pu′ach (or taf·fu′ach) the related Arabic word tuffah primarily means “apple,” and it is notable that the Hebrew place-names Tappuah and Beth-tappuah (most are mainly named so because of the prevalence of this fruit in their vicinity) These places were not in the lowlands but in the hill country, where the climate is generally somewhat moderated. The apple is the pomaceous Fruit of the apple tree Species Malus domestica in the Rose family Rosaceae.

In ancient times, as today, much less meat was eaten in the Middle East than among Western peoples. The Middle East is a Subcontinent with no clear boundaries often used as a synonym to Near East, in opposition to Far East. The term Western world, the West or the Occident ( Latin: occidens -sunset -west as distinct from the Orient) can have multiple meanings It was served daily only at the king's table^[20] because sacrifices were offered every day. Otherwise, animals were probably slaughtered only for the great festivals (cḥaggim), at the yearly sacrificial feasts of families and tribes, at family festivals (such as circumcisions and weddings), for guests, etc. Hi and welcome to Wikipedia! Please understand that this article is frequently subjected to vandalism and the insertion of personal opinions A wedding is the Ceremony in which two people are united in Marriage. ^[21][22] Furthermore, only certain kinds of animals were permissible as food, the restrictions dating back to very early times. For details see Dietary Laws. The most important animals for food were cattle, sheep, and goats, sheep ranking first. Cattle, colloquially referred to as cows, are domesticated Ungulates a member of the Subfamily Bovinae of the family The domestic goat ( Capra aegagrus hircus) is a subspecies of goat Domesticated from the Wild goat of Southwest Asia and Eastern Europe ^{[23][24][25][26]} In addition to lamb, ("karim")^[27] fattened calves (meri'im) are often mentioned^[28],^[29][30] especially those that were fattened in the stall rather than in the pasture (egel marbeḳ)^[31][32][33] From early times the eating of meat was allowed on condition that the blood of the slaughtered animal be taken to the altar, the meat not being eaten with the blood,^[34] thus every slaughtering became in a certain sense a sacrifice, this being changed only when the worship was centralized by the Deuteronomic legislation. A calf (kɑːf plural calves, /kɑːvz/ is the young of various species of Mammal. Deuteronomy (Greek deuteronomion, Δευτερονόμιον "second law" is the fifth book of the Hebrew Bible and of the Old Testament Meat was generally boiled^{[35][36][37][38]} though sometimes it was roasted, usually, perhaps, on the spit. ^[39][40] Game was considered as a delicacy. A game is a structured activity, usually undertaken for Enjoyment and sometimes also used as an Educational tool ^[41]

Little is known of fish as food,^[42] it mentioned rarely. Fish are aquatic Vertebrate animals that are typically ectothermic (previously Cold-blooded) covered with scales, and equipped with two ^[43][44][45] Yet there can be no doubt that it was a favorite diet. Fish were fried, and prepared with honeycomb. They were probably more generally eaten in post-exilic times. The Babylonian captivity, Babylonian exile, is the name typically given to the deportation and exile of the Jews of the ancient Kingdom of Judah to The fish market, where fish, salted or dried in the sun, were sold, was probably near the "fish gate. For the Sydney railway station see Fish Market MLR station Sydney. "^[46][47][48] Fish were imported by Syrian merchants, some fish coming from Egypt, where pickled roe was an export article. Syrians today are an overall indigenous Levantine people closely related to their immediate neighbours like the Lebanese and (to a lesser extent Jordanians This article is about the country of Egypt For a topic outline on this subject see List of basic Egypt topics. Roe or hard roe is the fully ripe internal ovaries or egg masses of Fish and certain marine Animals such as Shrimp, Scallop ^[49] In later times fish were salted in Palestine. Palestine is a name which has been widely used since Roman times to refer to the region between the Mediterranean Sea and the Jordan River. ^[50]

Milk of large as well as of small animals especially goat's milk, was a staple food. Milk is an opaque white liquid produced by the Mammary glands of female Mammals (including Monotremes. Milk is an opaque white liquid produced by the Mammary glands of female Mammals (including Monotremes. ^[51][52] It was kept in skins. The skin is the outer covering of living tissue of an animal (or plant ^[53] "Ḥem'ah," designating cream as well as bonnyclabber and cheese, is often mentioned. For the 1993 hip-hop single by the Wu-Tang Clan see CREAM CREAM is an acronym for Cognitive Reliability Error Analysis Method a Cheese is a Food made from Milk, usually the milk of cows, Buffalo, Goats or sheep, by coagulation. ^[54] Cream is generally called "shefot",^[55] though this reading is uncertain. It was frequently offered as a present, carried in cylindrical wooden vessels; and, sprinkled with sugar, it was eaten out of little dishes with wooden spoons. ^[56] Cheese made of sweet milk was probably also used. ^[57] The proper designation for cheese is gebinah. ^[58] Honey (debash) is frequently mentioned in connection with milk. Honey is a sweet and Viscous fluid produced by Honey bees (and some other species and derived from the nectar of Flowers According to the Whether this is the ordinary bee's honey flowing of itself out of the honeycomb ("nofet ha-ẓufim") was especially relished^[59][60] or date honey is disputed among scholars. Bees are flying Insects closely related to Wasps and Ants Bees are a Monophyletic lineage within the superfamily Apoidea A honeycomb is a mass of Hexagonal Wax cells built by Honey bees in their nests to contain their larvae and stores of Honey and The Date Palm ( Phoenix dactylifera) is a palm in the genus Phoenix, extensively cultivated for its edible Fruit. ^[61] Honey seems to have been a favorite food of children. ^[62]

The spices used by the ancient Israelites include cumin (kammon), dill (ḳeẓaḥ), mint (ἡδνοσμόν), and mustard (σίναπι). Dill ( Anethum graveolens) is a short-lived perennial herb. It is the sole species of the genus Anethum, though classified by some botanists Mentha ( mint) is a Genus of about 25 Species (and many hundreds of varieties) of Flowering plants in the family Mustard is a thick yellowish-brown paste with a sharp taste made from the ground seeds of a Mustard plant (white or yellow mustard Sinapis hirta Salt (melaḥ), of course, was very important even in early times. Salt is a Dietary mineral composed primarily of Sodium chloride that is essential for Animal life but toxic to most land plants To "eat the salt" of a person was equivalent to eating his bread,^[63] a covenant of salt was inviolable. ^[64][65]

Food preparation

During biblical times cooking was entrusted to the women of the household. ^[66] Women were also in charge of grinding the flour for bread. Even women of rank engaged in cooking. The biblical princess Tamar is said to have displayed special skill in preparing certain dishes. ^[67] The slaughtering and carving of meat was done by the men. ^[68][69]

Kitchens were found only in the palaces of the wealthy. A special room for culinary purposes was not needed, as a primitive hearth consisted of a few stones upon which the pot was placed, with a fire lit underneath it on the mud floor. In later times mention is made of fire-basinskiyyor,^[70] and small, portable cooking-stoves, kirayim,^[71] with room for two pots. Wood, often in the form of charcoal, and dried dung were used as fuel with a draft was made by means of a fan (minifah),^[72])as in the Orient today. Fire-tongs (melqachayim)^[73] shovels (ya'im)^[74] and hand-mills were also important cooking utensils.

Homes were equipped with two large earthen jugs, the kad, one for carrying water^[75][76]), the other for storing meal or grains. ^[77] Milk and wine were preserved in goat-skins (chemet),^[78] nod,^[79] oil and honey, in small earthen or metal jugs (tzappachat)^[80] etc. fruits and pastry, in various kinds of baskets. The dud', kiyyor, qallachat, parur, sir, and tzelachah (tzallahat) are mentioned as vessels for cooking, but their specific uses are unknown. The sanctuaries were amply provided with these dishes and bowls. ^[81][82] They were usually made of bronze, silver, or gold. ^[83] Metal vessels were used mainly by the wealthy. These vessels were produced largely by Phoenician artisans. ^[84]

Among the common people it was customary to employ earthen vessels for daily use,^[85] the receptacle most frequently mentioned being the sir, a pot in which the family meal was cooked, and sometimes sacrificial meat. ^[86][87][88] For baking cake, a tin plate (machabat barzel,^[89][90] or a deep pan (marchešet) was used. ^[91] Mention is also made of three-pronged forks, which were used for lifting the meat from the pot. ^[92] Knives were used for slaughtering animals, and carving the meat (ma'akelet). ^[93]

The preparation of the meal was a very simple process. Food staples were bread and milk, supplemented by fruits and vegetables. Many vegetables, such as cucumbers, garlic, leek and onions were eaten raw. Meat was generally reserved for festivals. Lentils^[94][95] or greens^[96] were boiled in water or oil. Fruit was often dried and compressed into solid, cake-like masses, making raisin-cake, fig-cake, etc. ,^[97][98] etc. Compare the ḳamr al-din, or flat cake of compressed apricots, still popular among the Syrians, and a kind of syrup or honey (devash) was sometimes extracted from it.

Porridge was made from ground cereal, water, salt, and butter. ^[99] This porridge was also the basis for cakes, to which oil and fruits were added^{[100][101][102]} These cakes are of importance in later sacrificial ceremonies. ^[103]

Meat, in ancient times, was usually simmered. ^[104][105] The sauce in which it was cooked was considered a delicacy. ^[106] The practice of cooking lamb in milk, which is still common in Arab cuisine, is forbidden according to Jewish law. ^[107] The word which may also signify roasting is usually applied to cooking in the sense of boiling. It is mentioned in the Scriptures that the wicked sons of Eli HaCohen preferred roasted to boiled meat. ^[108] The meat of the Passover lamb was usually roasted; and indeed the custom of roasting (ẓala) became ever more prevalent. As among all the nations of ancient times, it was cooked on the open fire, either by placing the meat directly upon the coals,^[109] or by using a spit or grate, which appurtenances, though not specifically mentioned in the Old Testament, may reasonably be supposed to have been employed. Even in Genesis^[110] it is stated that Rebekah could prepare the flesh of a kid so that it tasted like venison, and from this statement a certain degree of culinary skill may be inferred. Advances in food science and technology have contributed to the refinement of the culinary art.

Talmudic era

Types of foods consumed

Bread was a staple food, and as in the Bible, the meal is designated by the simple term "to eat bread," so the rabbinical law ordains that the blessing pronounced upon bread covers everything else except wine and dessert. Bread was made not only from wheat, but also from rice, millet, and lentils. ^[111] Bread with milk was greatly relished. The inhabitants of Maḥuza in Babylon ate warm bread every day. ^[112] Morning bread that was eaten with salt is mentioned. ^[113][114] Wheat bread makes a clear head, ready for study. ^[115] The same result is obtained, according to another reading, from bread baked over coals (ib. ). Bread bakers are often mentioned, rabbis also worked in that trade.

Fruit was always relished, and many kinds, Biblical as well as non-Biblical, are often mentioned. A certain kind of hard nut even the wealthy could not procure. ^[116] There was a custom to eat apples during the Feast of Weeks^[117], while specific fruit and herbs were eaten on New-Year's eve as a good omen. ^[118] Children received especially on the evening of Passover nuts and roasted ears of corn (B. M. iv. 12; Pes. 119b). Olives were so common that they were used as a measure (zayit). "While olives produce forgetfulness of what one has learned, olive-oil makes a clear head. "^[119] "Bread for young men, oil for old people, and honey for children. "^[120]

Herbs occupied a chief place on the evening of Passover, and they were also a favorite dish on the,^[121] being eaten either dry or soaked. ^[122] Many vegetables were included in the comprehensive name ḳiṭniyyot,^[123] especially beans. Other vegetables were cucumbers, melons, cabbages, turnips, lettuces, radishes, onions, and garlic. The smell of garlic, frequently mentioned in later times in association with the Jews, is referred to in the Talmud. ^[124]

Talmudic as well as Biblical times give evidence of a healthy, happy view of life. Sweets eaten during meals are frequently mentioned. ^[125] There is a saying of Rav (Abba Aricha) that a time will come when one will have to render an account for all that one has seen and not eaten. ^[126] It is said, however, of Abba Aricha that, after having had all the precious things of life, he finally ate earth. Eliezer ben Hyrcanus is also reported to have eaten earth. Eliezer ben Hurcanus (אליעזר בן הורקנוס was one of the most prominent Tannaim of the 1st and 2nd centuries disciple of R ^[127] There is hardly any difference in food between Palestine and Babylon; only some details referring to the ritual are mentioned. ^[128]

Meat was eaten only on special occasions, on Sabbaths and at feasts. The pious kept fine cattle for the Sabbath (Beẓah 16a); but various other kinds of dishes, relishes, and spices were also on the table. ^[129] A three-year-old calf with its kidneys was considered excellent. ^[130] Nor were the tongues of animals despised. ^[131] Deer, also, furnished meat,^[132][133] as did pheasants^[134]), chickens,^[135] and pigeons. ^[136] Fish was eaten on Friday evening in honor of the Sabbath. ^[137]) Sometimes it was prepared in milk. ^[138] Pickled fish was an important article of commerce, being called "garum" among the Jews, as among the Greeks and Romans. Pliny^[139] says expressly of a "garum castimoniale" (Ie. kasher garum) that it was prepared according to Jewish law. Locusts were eaten, though without blessing, as they signified a curse. Eggs were so commonly eaten that the quantity of an egg was used halakicly as a measure. The egg was broken^[140] and occasionally dipped in wine. ^[141] The unsalted yolk of an egg eaten on ten successive days causes death. ^[142] A regular meal consisted of chicken stuffed with meal, fine bread, fat meat, and old wine. ^[143] The Talmudic axiom, "Without meat there is no pleasure; hence meat is indispensable on feast days," is well known.

Structure of meal

The first dish was an entrée—something pickled, to stimulate the appetite,^[144] this was followed by the main meal, which ended off with a dessert, called in Greek θάργημα. Afiḳomen is used in the same sense. Tidbits (parperet) were eaten before and after the meal (Ber. vi. 6). Wine was an important item. It was flavored with myrrh^[145] or with honey and pepper, the mixture being called conditum. There was vinegar wine,^[146] wine from Amanus, and Cilicia,^[147] red wine from Saron, Ethiopian wine,^[148] and black wine. ^[149] Wine in ice came from Lebanon. Certain wines were good for the stomach, others were not. ^[150] There was "Median" beer, beer from Egypt called zythos (Pes. iii. 1), and beer made from a thorn Spina regia. ^[151][152] Emphasis was placed on drinking with the meal as "eating without drinking means suicide". ^[153]

Middle Ages

The Jews were so widely scattered in the Middle Ages that it is difficult to give a connected account of their mode of living as regards food. In Arabic countries the author of the Halakot Gedolot knew some dishes that appear to have been specific Jewish foods, e. Simeon Kayyara ( Hebrew: ????? ?????) was a Jewish-Babylonian Halakist of the first half of the 9th century g. , "paspag",^[154] which was, perhaps, biscuit; according to the Siddur Amram,^[155] the well-known "ḥaroset" is made in those countries from a mixture of herbs, flour, and honey (Arabic,"ḥalikah"). Maimonides, in his "Sefer Refu'ot",^[156] mentions dishes that are good for health. He recommends bread baked from wheat that is not too new, nor too old, nor too fine,^[157] further, the meat of the kid, sheep, and chicken, and the yolks of eggs. Goats' and cows' milk is good, nor are cheese and butter harmful. Honey is good for old people; fish with white, hard meat is wholesome; so also are wine and dried fruits. Dried fruit is fruit that has been dried, either naturally or through use of a machine such as a Food dehydrator. Fresh fruits, however, are unwholesome; and he does not recommend garlic or onions. ^[158]

There is detailed information about Italian cookery in the book "Massechet Purim. " It discusses^[159] pies, chestnuts, turtledoves, pancakes, small tarts, gingerbread, ragouts, venison, roast goose, chicken, stuffed pigeons, ducks, pheasants, partridges, quails, macaroons, and salad. These were considered luxuries. The oppressed medieval Jews fared poorly, enjoyed large meals only on the Sabbath, festivals, circumcisions, and weddings. For example, the Jews of Rhodes, according to a letter of Obadiah Bertinoro, 1488, lived on herbs and vegetables only, never tasting meat or wine. ^[160] In Egypt, however, meat, fish, and cheese were obtainable,^[161] in Gaza, grapes, fruit, and wine. ^[162] Cold dishes are still relished in the East. Generally, only one dish was eaten, with fresh bread daily. ^[163]

Some characteristically Jewish dishes are frequently mentioned in Yiddish literature, from the twelfth century onward, "brätzel",^[164] "lokshen",^[165] pasteten,^[166][167] "fladen",^[168] "beleg". Yiddish literature encompasses all belles lettres written in Yiddish the language of Ashkenazic Jewry which is related to Middle High German ^[169] Bbarscht or borshtsh soup is a Polish/Ukranian vegetable dish based on beets,^[170] best known are the berkes or barches eaten on the Sabbath,^[171] and "shalet",^[172] which Heine commemorates,^[173] and which the Spanish Jews called Ani. BORSCHT is an Acronym for '''B'''attery feed '''O'''vervoltage protection '''R'''inging '''S'''upervision '''C'''odec The beet or beetroot is a Flowering plant species ( Beta vulgaris) in the family Chenopodiaceae. The Sabbath pudding, kigl or kugel in Yiddish, is also well known. Kugel ( Yiddish: קוגל kugl or קוגעל pronounced either koogel with the "oo" like the "oo" in "book or "look"

Modern era

Most of the dishes cooked by Jewish people of Eastern European origin are akin to those of the nations among whom they dwelled, and in much of Europe (including most of the English-speaking world) is the dominant style associated with "Jewish cooking". Eastern Europe is a general term that refers to the Geopolitical region encompassing the easternmost part of the European continent. Thus the kasha and blintzes of the Russian Jews, the mamaliga of the Romanians, the paprika of the Hungarians, are dishes adopted by the Jews from their gentile neighbors. Kasha is a Porridge commonly eaten in Eastern Europe. In English kasha generally refers to Buckwheat groats but in Slavic countries kasha A blintz, blintze or blin (plural blintzes or blini cf Lithuanian: Blynai blynai; Russian: блин blin, блины Mămăligă (/məmə'ligə/ Mămăligă Мамалыга Mamałyga Cornmeal mush is a dish made out of yellow Maize traditional for Romania and The Romanians (dated Rumanians or Roumanians; Romanian: români or historically and today rather seldom and only regional rumâni Paprika is a spice made from the grinding of dried sweet red or green Bell peppers ( Capsicum annuum) Hungarians (or Magyars, magyarok are an Ethnic group primarily associated with Hungary. Only on religious and ceremonial occasions did they cook peculiarly Jewish dishes.

Common Ashkenazi foods

Fish

Gefilte fish

The Jewish love of fish goes back to ancient times. ^[174] With kosher meat not always available, fish became an important staple of the Jewish diet. In Eastern Europe it was a luxury reserved for the Sabbath. As fish is not considered meat, it can also be eaten with dairy products. Even though fish is parve (neither meat nor dairy), when fish and meat are served at the same meal, some Orthodox Jews will use separate utensils. Gefilte fish and lox are popular in Jewish cuisine. Gefilte fish (געפֿילטע פֿיש German Gefüllter Fisch, English filled fish) are poached fish patties or balls made from a mixture of ground Lox is Salmon fillet that has been cured. In its most popular form it is thinly sliced&mdashless than in thickness&mdashand typically served on a

Gefilte fish (filled fish) was traditionally made by cutting fish into parts. The bones were taken out, the skin removed, and the flesh chopped fine and mixed with eggs, salt, pepper, and onions. This mass is then replaced in the skin, dropped into fish broth and simmered. Modern preparations omit the skin, making quenelles. A quenelle is mixture of creamed fish chicken or meat sometimes combined with breadcrumbs with a light egg binding It is usually poached. While traditionally made with carp, gefilte fish is made in other countries according to what sort of fish is available, including cod, haddock, or hake in the United Kingdom, carp or pike in France, or whitefish in the United States. Carp is a common name for various Freshwater Fish of the family Cyprinidae, a very large Cod is the common name for the Genus Gadus of Fish, belonging to the family Gadidae, and is also used in the common name of a variety The haddock or offshore hake is a marine Fish distributed on both sides of the North Atlantic. The term hake refers to Fish in either of family Gadidae (subfamily Phycinae family Merlucciidae (both Polish gefilte fish is particularly noted for being sweetened, an unusual flavoring in other eastern European Jewish communities. ^[175]

Soups
A number of soups are characteristically Jewish, the most common of which is chicken soup, being served most often on Saturdays, holidays, and other special occasions, particularly at Passover. Noodles (lokshen in Yiddish) or kneidlach are generally put into the soup. Kneidlach are made by combining matzo meal (ground matzos) eggs, water, melted fat, pepper and salt. This mixture is then rolled into balls simmered in water and then put into soup. Sometimes kneidlach are fried in fat or cooked with pot roast.

Another kind of kneidlach, made from mashed potatoes put into warm milk, formed a well-liked soup among Lithuanian Jews.

In the preparation of a number of soups, neither meat nor fat is used. Such soups formed the food of the poor classes. An expression among Jews of Eastern Europe, soup mit nisht (soup with nothing), owes its origin to soups of this kind. Soups such as Borsht were considered a staple of Judaism in Russia. BORSCHT is an Acronym for '''B'''attery feed '''O'''vervoltage protection '''R'''inging '''S'''upervision '''C'''odec PLEASE TAKE NOTE************ Russia (Россия Rossiya) or the Russian Federation ( Rossiyskaya Federatsiya) is a transcontinental Country extending Soups like krupnik were made of oatmeal, potatoes, and fat. Krupnikas (Krupnik in Polish redirects here For other uses see Krupnik (disambiguation. This was the staple food of the poor students of the yeshivot; in richer families meat was added to this soup.

Because of its nutritious qualities, one soup, made by putting crisp "beigel" (round cracknel) into hot water and adding butter, was called michyeh, a corruption of the Hebrew word "miḥyah" (i. e. , food κατ' ἑξοχέν; compare the Latin "victus").

At weddings, "golden" chicken soup was often served. The reason for its name is probably the yellow circles of molten chicken fat floating on its surface. Chicken fat is Fat obtained (usually as a By-product) from Chicken rendering and processing. In more recent times, with chicken being fairly widely available and cheap, chicken soup has achieved a reputation for being one of the definitive foods for the sick, often jokingly referred to as "Jewish penicillin".

Bread & cake

Bagels

The dough of challah is often shaped into forms having symbolical meanings; thus on Rosh Hashanah rings and coins are imitated, indicating "May the new year be as round and complete as these";For Hosha'na Rabbah, bread is baked in the form of a key, meaning "May the door of heaven open to admit our prayers. Rosh Hashanah (ראש השנה literally "head of the year" Biblical: ˈɾoʃ haʃːɔˈnɔh Israeli haʃaˈna Yiddish: hɑˈʃɔnə is a Jewish " The Hamantashen, a triangular cookie or turnover filled with fruit preserves or honey and black poppy-seed, is eaten on the Feast of Purim. A hamantash (also spelled hamentasch, homentash, homentasch, (humentash, pluralized with -en It is said to be shaped like the hat of Haman the tyrant.

The mohn kihel, a circular or rectangular wafer having in it a quantity of poppy, forms a part of the Sabbath breakfast. Pirushkes, or turnovers, are little cakes fried in honey, or sometimes merely dipped in molasses, after they are baked. The strudel, or single-layered jelly or fruit cake, takes the place of the pie for dessert. For the typographical character nicknamed 'strudel' see At sign. Teigachz, or pudding, of which the kugel is one variety, is usually made from rice, noodles, "farfel" (dough crumbs), and even mashed potatoes. Gehakte herring (chopped herring), which is usually served as the first dish at the Sabbath dinner, is made by skinning a few herrings and chopping them together with hard-boiled eggs, onions, apples, sugar, pepper, and a little vinegar.

There are a number of sour soups, called borscht, the most popular of which is the kraut or cabbage borscht, typically made by cooking together cabbage, meat, bones, onions, raisins, sour salt (citric acid), sugar and sometimes tomatoes. BORSCHT is an Acronym for '''B'''attery feed '''O'''vervoltage protection '''R'''inging '''S'''upervision '''C'''odec Before serving, the yolks of eggs might be mixed in. This last process is called farweissen (to make white). Borshtsh is also made from beets and rossel (the juice derived from fermented beets).

In Eastern Europe, the Jews baked black ("proster," or "ordinary") bread, white bread, and challah. Challah ( hallah) ( Hebrew: חלה) also known as khale (eastern Yiddish barches ( German and Of great interest are the various forms into which these breads are made; for while the black bread is usually circular in form, the shapes in which ḥallah is baked vary as the different holidays pass by. The most common form of the ḥallahs is the twist ("koilitch" or "kidke"). The koilitch is oval in form, and about one and a half feet in length. On special occasions, such as weddings, the koilitch is increased to a length of about two and a half feet.

As well known as challah (or perhaps even more so) is the bagel, which originated under unclear circumstances in Eastern Europe and is ubiquitous in many countries with substantial Jewish populations. A bagel is a bread product, traditionally made of Yeasted Wheat dough in the form of a roughly hand-sized ring which is first boiled in water and then baked

Meat & fats
Gebrattens (roasted meat), chopped meat, and essig fleish (vinegar meat) are favorite meat recipes. The essig or, as it is sometimes called, honnig or sauer fleish, is made by adding to meat which has been partially roasted some sugar, bay-leaves, pepper, raisins, sour salt and a little vinegar.

The rendered fat of geese and chickens is kept in readiness for cooking use when needed. Gribenes or "scraps," also called grieven, the cracklings left from the rendering process were one of the best liked foods among the Jews of Eastern Europe. Gribenes (rough pronunciation "GRIB-bin-iss" literally "scraps" in Yiddish a byproduct of the preparation of Schmaltz, are crisp chicken skin and onion They were eaten especially at Hannukah.

Sweets & confections
Teiglach, traditionally served on Rosh Hashanah, the Jewish New Year, consists of little balls of dough (about the size of a marble) drenched in a honey syrup. Ingberlach are ginger candies shaped into small sticks or rectangles.

In Europe, jellies and preserves made from fruit juice were used as pastry filling or served with tea. Among the poor, jelly was reserved for invalids, hence the practice of reciting the Yiddish saying "Allewai zol men dos nit darfen" (May we not have occasion to use it) before storing it away.

Other common foods
Tzimmes consists generally of cooked vegetables or fruits, sometimes with meat added. The most popular vegetable is the carrot (mehren tzimes), which is sliced. Turnips were also extensively used for tzimmes, particularly in Lithuania. In southern Russia, Galicia, and Romania tzimmes was made of pears, apples, figs, prunes or plums (floymn tzimes).

Kreplach (or pirogen) also stem from Eastern European Jews. Pierogi (also perogi, perogy, pirohi, piroghi, pirogi, pirogen, pierogy, pidahih,--> or These ravioli-like dumplings are made from flour and eggs mixed into a dough, rolled into sheets, cut into squares and then filled with finely chopped, seasoned meat or cheese. Ravioli (perhaps a diminutive of Italian dialectal rava, or Turnip) is a type of filled Pasta composed of a filling sealed between two layers They are served in soup. Kreplech are usually eaten on Purim, on the day preceding Yom Kippur and on Hosha'na Rabbah. The seventh day of the Jewish holiday of Sukkot, 21st day of Tishrei, is known as Hoshana Rabbah ( Aramaic: הוֹשַׁעְנָא רַבָּא

Common dishes found in Jewish cuisine

There are numerous dishes found in Jewish cuisine. Below is a list of some of those common dishes.

• List of dishes found in Jewish cuisine

Common Sephardi and Mizrahi foods

Main article: Cuisine of the Sephardic Jews

The exact distinction between Sephardic and Mizrachi cooking can be quite fuzzy, due to the intermingling of the Sephardi diaspora and the Mizrachi Jews who they came in contact with, but as a general rule, both types reflect the food of the local non-Jewish population. Below is a list of dishes found in Jewish cuisine. The cuisine of the Sephardi Jews is an assortment of cooking traditions that developed among the Jews of Spain the Mediterranean Turkey and Arab countries The need to preserve kashrut does lead to a few significant changes (most notably, the use of pareve olive oil instead of flayshig animal fat is often considered to be a legacy of Jewish residency in an area). Olive oil is a fruit oil obtained from the olive ( Olea europaea; family Oleaceae along with Lilacs Jasmine and ash trees Despite this, Sephardic and Ashkenazic concepts of kosher differ, one of the most notable things being that rice, a major staple in the Sephardic diet, is considered kosher for Passover, where it is chometz for most Ashkenazim. Rice is a Cereal foodstuff which forms an important part of the diet of many people worldwide and as such it is a staple food for many Chametz (חָמֵץ (also Chometz or Chumetz) refers to bread grains and leavened products that are not consumed on the Jewish holiday of Passover

Sephardic cuisine in particular is known for its considerable use of vegetables unavailable to the Ashkenazim of Europe, including spinach, artichokes, pine nuts, and (in more modern times) squash. Spinach ( Spinacia oleracea) is a Flowering plant in the family of Amaranthaceae. The Globe Artichoke ( Cynara cardunculus) Globe Artichokes are known to have been cultivated at Naples around the middle of the 9th century and Pine nuts are the edible Seeds of Pines (family Pinaceae, genus Pinus) The cooking style is largely Middle Eastern, with significant admixtures of Spanish, Italian, and North African flavors.

Sephardic food has had little influence in the largely Ashkenazic populations of eastern and northern Europe and North America, though the Anglo-Jewish plava is thought to come from the Sephardic pan d'Espanya. Sponge cake is a cake based on Flour (usually Wheat flour Sugar, and eggs sometimes leavened with Baking powder, that derives its Influence is growing because of the inter-marriage between both groups and the location of the State of Israel. Sephardic food has also become popular because of the fashion for the "Mediterranean diet", being considered healthier than the "heavier" Ashkenazic style. The Mediterranean diet is a modern nutritional recommendation inspired by the traditional dietary patterns of some of the countries of the Mediterranean Basin.

Special Sabbath dishes

Jachnun, a Yemenite Jewish dish eaten on Sabbath

Good food is an important part of the mitzvah of "oneg Shabbat" ("enjoying the Shabbat"). Jachnun is a traditional Yemenite dish prepared from rolled Dough, which is then baked on a very low heat for about ten hours Shabbat or Shabbos ( Hebrew: שַׁבָּת, shabbāt, shabbes, "rest/inactivity" is the Weekly Sabbath Hence much of Jewish cuisine revolves around the Sabbath.

As observant Jews do not cook on the Sabbath, various techniques were developed to provide for a hot meal on Sabbath day. One such dish is "cholent" or "chamin," a slow-cooked stew of meat, potatoes, beans and barley (although there are many other variations). Cholent ( Yiddish: טשאָלנט tsholnt or tshoolnt) or hamin ( Hebrew The ingredients are placed in a pot and put up to boil before lighting the candles on Friday night. Then the pot is placed on a hotplate, traditional "blech" (thin tin sheet used to cover the flames, and on which the pot is placed), or in a slow oven and left to simmer until the following day. A blech (from the German by way of Yiddish word for Tin or Sheet metal) is a metal sheet used by many observant Jews to cover stovetop ^[176]

A prominent feature of Sabbath cookery is the preparation of twists of bread, known as "challahs" or -- in southern Germany, Austria and Hungary -- "barches. Challah ( hallah) ( Hebrew: חלה) also known as khale (eastern Yiddish barches ( German and " They are often covered with seeds to represent manna, which fell in a double portion on the sixth day.

Another Shabbat dish is calf's foot jelly, called p'tsha in Lithuania and galarita, galer or fisnoge in Poland. Beef or calf bones are put up to boil with water, seasonings, garlic and onions for a long time. It is then allowed to cool. The broth then jells into a semi-solid mass, which is served in cubes. Drelies, a similar dish originating in south Russia and Galicia is mixed with soft-boiled eggs and vinegar when removed from the oven, and served hot. In Romania is called piftie, and served cold, with garlic, hard boiled eggs and vinegar sauce or mustard creme and it's a traditional dish in winter season.

Kugel is another Shabbat favorite, particularly lokshen kugel, a sweet baked noodle pudding, often with raisins and spices. Non-sweet kugels may be made of potatoes, carrots or a combination of vegetables.

Traditional noodles - lokshen - are made from a dough of flour and eggs rolled into sheets and then cut into long strips. If the dough is cut into small squares, it becomes farfel. Both lokshen and farfel are usually boiled and served with soup.

Holiday cuisine

Two Challah loaves covered by a traditional embroidered Shabbat challah cover

Rosh Hashana

On Rosh Hashana, the Jewish New Year, a variety of symbolic foods are eaten:

• Apples and honey - for a sweet year
• Round Challah
• Tzimmes
• Teiglach
• Honey cake
• Pomegranates- for a year of many blessings (as many as there are seeds in a pomegranate). Embroidery is the Art or Handicraft of decorating fabric or other Materials with designs stitched in strands of thread or Shabbat or Shabbos ( Hebrew: שַׁבָּת, shabbāt, shabbes, "rest/inactivity" is the Weekly Sabbath Rosh Hashanah (ראש השנה literally "head of the year" Biblical: ˈɾoʃ haʃːɔˈnɔh Israeli haʃaˈna Yiddish: hɑˈʃɔnə is a Jewish The apple is the pomaceous Fruit of the apple tree Species Malus domestica in the Rose family Rosaceae. Honey is a sweet and Viscous fluid produced by Honey bees (and some other species and derived from the nectar of Flowers According to the Challah ( hallah) ( Hebrew: חלה) also known as khale (eastern Yiddish barches ( German and Tzimmes or tsimmes ( Yiddish, Hebrew: צימעס is a traditional Jewish dish in which the principal ingredient is diced or sliced carrots sometimes Teiglach, also spelled taiglach ( Yiddish: טײגלעךְ singular teigel lierally "little dough" from teyg, "dough" + diminutive Honey is a sweet and Viscous fluid produced by Honey bees (and some other species and derived from the nectar of Flowers According to the Cake is a form of Food that is usually sweet and often baked. The pomegranate ( Punica granatum) is a Fruit -bearing Deciduous Shrub or small Tree growing to between five and eight metres tall Also pomegranates are popular on this holiday because the number of seeds in the fruit - 613 - is the number of mitzvot in the Torah. This article is about commandments in Judaism For the Jewish rite of passage see Bar Mitzvah and Bat Mitzvah Mitzvah ( Hebrew: מצוה term " Torah " ( Hebrew: תּוֹרָה "teaching" or "instruction" sometimes translated as "Law" most commonly refers to
• Fish, with head - for a successful year in which we are the "head," not the "tail. Fish are aquatic Vertebrate animals that are typically ectothermic (previously Cold-blooded) covered with scales, and equipped with two "

Yom Kippur

Yom Kippur is a fast day. Yom Kippur (יוֹם כִּפּוּר ˈjɔm kiˈpur also known in English as the Day of Atonement, is the most solemn and important of the Jewish holidays Its The pre-fast meal, called "seuda mafseket," usually consists of foods that are digested slowly and are not highly spiced, to make fasting easier and prevent thirst. Some families break the fast with tea and cake, and then sit down for a meal.

Sukkot

On Sukkot meals are eaten outside in the sukkah, a thatched hut built specially for the holiday. Sukkot ( also known as Succoth, Sukkos, Feast of Booths or Feast of Tabernacles) is a Biblical Pilgrimage See also Sukkot A sukkah is a temporary dwelling that Jews use during the holiday of Sukkot.

Hanukkah

It is customary to eat foods fried in oil to celebrate Hanukkah. Hanukkah (חנוכה alt Chanukah) also known as the Festival of Lights, is an eight-day Jewish holiday commemorating the rededication of the Eating dairy products was a custom in medieval times.

• Latkes - Potato pancakes (may be topped with sour cream or applesauce) (in America)
• Sufganiyot- Jelly doughnuts (in Israel)

Purim

• Hamentashen - triangular pastries traditionally filled with poppy seeds or prunes
• Berkouks[1]
• Fazuelos
• Wine

Passover

Soup with matza balls

Passover is a Jewish holiday, celebrating the exodus from Egypt, to become free people in the Promised Land. Potato pancakes, also known as latkes or latkas ( Yiddish: לאַטקעס Hebrew: לביבה levivah, plural לביבות The United States of America —commonly referred to as the A sufganiyah ( Hebrew: סופגנייה plural sufganiyot: סופגנייות is a ball-shaped Doughnut that is first fried pierced For a topic outline on this subject see List of basic Israel topics. A hamantash (also spelled hamentasch, homentash, homentasch, (humentash, pluralized with -en For the possum species see Cuscus Couscous or kuskus as it is known in Morocco Algeria Tunisia and Libya (ˈkuːskuːs in the US /ˈkʊskʊs/ Fazuelos, fijuelas or deblas are traditional Jewish pastries They are the Sephardic equivalent to the Ashkenazi Hamantashen Wine is an Alcoholic beverage made from the fermentation of Grape juice Passover ( Hebrew, Yiddish: פֶּסַח Pesach, Tiberian: pɛsaħ Israeli: Pesah, Pesakh, Yiddish PLEASE TAKE NOTE************ This article is about the country of Egypt For a topic outline on this subject see List of basic Egypt topics. The Promised Land ( הארץ המובטחת, translit: ha-Aretz ha-Muvtachat) is another name for the Land of Israel, the region which according Because they wanted to flee Egypt quickly, they didn't bake the bread long enough for it to rise. This article is about the country of Egypt For a topic outline on this subject see List of basic Egypt topics. Bread is a Staple food prepared by Baking a Dough of Flour and Water. This new bread was called "matza". Matza (also Matzah, Matzoh, or Matsah) מַצָּה in Ashkenazi matzo or matzoh, and in Yiddish, matze And so, it was ordained that Jews do not eat leavened bread during Passover. The commandment to abstain from eating yeasted breads has had the natural effect of developing many special kinds and methods of cooking appropriate to that period.

The unleavened bread is not merely a staple article of food, but an ingredient of many Passover dishes (except in households that also refrain from gebrokts during Passover). Gebrochts (געבראָכטס lit 'broken' also gebrokts) refers to Matzo that has absorbed liquid Matzah ball (kneidlach) soup takes the place of noodle soup for this week; fish, instead of being fried in a breadcrumb batter, is cooked with matzo meal; and an immense variety of sweet cakes and puddings, manufactured from ground matza meal, replaces the pastries of ordinary occasions. Matzah balls, also known as קניידלעך kneydlach (pl ( kneydl, singular in Yiddish, (also kneydls, matza balls

Jewish cooks make use both matza meal and potato starch for pastries during Passover. Whisked eggs are also used to create food with a light consistency.

No beer or malt liquor is consumed on Passover and, for Ashkenazi Jews, soft drinks such as Coke and Pepsi--which use corn sweeteners--must be reformulated to contain sugar.

Passover foods vary in Sephardi and Ashkenazi communities. Ashkenazi Jews, also known as Ashkenazic Jews or Ashkenazim ( Hebrew: אַשְׁכֲּנָזִים, ˌaʃkəˈnazim sing Ashkenazim exclude rice, while it is served by Sephardim. Some Jews do not eat soaked Matzot on the first night of Passover or even throughout the holiday. Matza (also Matzah, Matzoh, or Matsah) מַצָּה in Ashkenazi matzo or matzoh, and in Yiddish, matze Matza is traditionally prepared from water and flour only, but there are other varieties, such as egg matza, which may also contain fruit juice. At the seder, it is customary in some communities, particularly among strictly Orthodox Jews, to use handbaked shmura matzo, which has undergone particularly strict kashrut supervision; however, in some areas, particularly the United States, such matza is no longer common.

The exclusion of leaven from the home has forced Jewish cooks to be creative, producing a wide variety of Passover dishes that use matza meal and potato as thickeners. The potato is a Starchy Tuberous crop Vegetable from the perennial Solanum tuberosum of the Solanaceae Potato flour is largely used in cakes along with finely ground matzo meal and nuts.

Popular Ashkenazi dishes are matzah brei (fried crumbled matzo with grated onion), matzo latkes (pancakes) and khremzlakh (also called crimsel or gresjelies; matzo meal fritters). Matzah brei (sometimes spelled matzah brie) or fried matzo ("מצה ברײַ" Hebrew: "מצה ברייט matzah breit " Pancakes are a type of Flatbread prepared from a sweet batter that is cooked on a hot Griddle or in a Frying pan. Wined matzo kugels (pudding) have been introduced into modern Jewish cooking. Pudding most often refers to a Dessert, but can also be a savory dish For thickening soups and sauces at Passover fine matzo meal or potato flour is used instead of flour: for frying fish or cutlets, a coating of matzo meal and egg, and for stuffing, potatoes instead of soaked bread.

"Noodles" may be made by making pancakes with beaten eggs and matzo meal which, when cooked, are rolled up and cut into strips. A noodle is food made from unleavened Dough that is cooked in a boiling liquid They may be dropped into soup before serving. Soup is a Food that is made by combining ingredients such as Meat and Vegetables in stock or hot/boiling Water, until the flavor Matzo kleys - dumplings - are small balls made from suet mixed with chopped fried onions, chopped parsley, beaten egg, and seasonings, dropped into soup and cooked.

In eastern countries and in old Jerusalem, sheep-tail fat was prepared for Passover. Jerusalem (יְרוּשָׁלַיִם, he-Latn Yerushaláyim; Arabic: ar القُدس, ar-Latn al-Quds) is the Mizrachi Passover dishes are fahthūt (Yemenite) - a soup stew made with matzo meal - and Turkiah minas and mahmuras - layers of matzo with fillings of cheese, vegetables or meat. Turkey (Türkiye known officially as the Republic of Turkey ( is a Eurasian Country that stretches Cheese is a Food made from Milk, usually the milk of cows, Buffalo, Goats or sheep, by coagulation. The term " vegetable " generally means the edible parts of Plants The definition of the word is traditional rather than Scientific, however In modern English usage meat most often refers to Animal tissue used as food mostly Skeletal muscle and associated Fat, but it may also refer In Sephardi homes haroset is served as a treat and not just as a tasye. The khreyn (horseradish relish), originating as an Ashkenazi Passover dish, is popular all the year round.

Passover Seder Plate

• • Maror bitter herbs -- horseradish or Romaine lettuce leaves. Maror ( מָרוֹר mārôr) also spelled Marror refers to the bitter Herbs that are eaten at the Passover Seder Horseradish ( Armoracia rusticana, syn Cochlearia armoracia) is a Perennial plant of the Brassicaceae family which also includes mustard
  • Beitzah -- hard-boiled or roasted egg
  • Karpas -- usually celery, parsley, or lettuce
  • Salt water -- water with salt. Moed ("Festivals" is the second Order of the Mishnah, the first written recording of the Oral Torah of the Jewish people (also the Tosefta and Talmud An egg is a round or oval body laid by the female of many animals consisting of an Ovum surrounded by layers of Membranes and an outer casing which acts to nourish Karpas is one of the traditional rituals in the Passover Seder. See also Wild celery Apium graveolens is a plant species in the family Apiaceae, and yielding celery and Celeriac Parsley ( Petroselinum crispum) is a bright Green, biennial Herb, also used as Spice. Lettuce ( Lactuca sativa) is a Temperate annual or Biennial plant of the daisy family Asteraceae. Brine (lat saltus) is Water saturated or nearly saturated with Salt (NaCl
  • Z'roa -- lamb shankbone or roast chicken wing
  • Charoset -- a mixture of apples, nuts, wine and cinammon is traditional among Ashkenazi families; Sephardi charoset contains dates and nuts
  • Hazeret

Shavuot

Dairy foods are traditionally eaten on Shavuot. Zeroa or z'roa is a lamb shank bone or roast Chicken wing used on Passover and placed as symbol on the Seder plate. There is a place in the Hebrew Bible called Harosheth. Charoset, haroset, or charoses ( Hebrew:) is

• Blintzes
• Cheesecake
• Kreplach

Tisha B'Av

Tisha B'av is a fast day, preceded by nine days in which religious Jews refrain from eating meat. A blintz, blintze or blin (plural blintzes or blini cf Lithuanian: Blynai blynai; Russian: блин blin, блины Cheesecake is a large family of sweet Cheese -based Custard pies Cheesecakes are generally made with soft fresh cheeses Kreplach ( Yiddish: קרעפלעך, sing קרעפל krepl) are small Dumplings filled with ground Meat, Mashed potatoes Tisha B'Av (תשעה באב or he ט׳ באב "the Ninth of Av," is an annual fast day in Judaism, named for the ninth day ( Tisha Thus halacha (Jewish law) dictates that one eat a dairy meal on the eve of the fast. Halakha ( הלכה; alternative transliterations include Halocho and Halacha) is the collective body of Jewish Religious law At the "seudat mafseket," the final meal before the fast begins, some Ashkenazi Jews eat foods that symbolize mourning, such as hard-boiled eggs sprinkled with ashes. Ashkenazi Jews, also known as Ashkenazic Jews or Ashkenazim ( Hebrew: אַשְׁכֲּנָזִים, ˌaʃkəˈnazim sing

Notes

This article incorporates text from the 1901–1906 Jewish Encyclopedia, a publication now in the public domain. The Jewish Encyclopedia was an Encyclopedia originally published between 1901 and 1906 by Funk and Wagnalls. The public domain is a range of abstract materials &ndash commonly referred to as Intellectual property &ndash which are not owned or controlled by anyone

Cookbooks

• Abrahams, Jewish Life in the Middle Ages, ch. This is a list of people named after Abraham, the Biblical patriarch ( Ashkenazi   Avrohom or Avruhom) the father of the viii. , London, 1896.
• Mrs. J. Atrutel, Book of Jewish Cookery, London, 1874.
• Bellin, Mildred Grosberg, The Original Jewish Cook Book, New York, Bloch, 1983, ISBN 0819700584
• Berliner, Aus dem Inneren Leben der Juden in Deutschland, v. , vi. ;
• Greenbaum, Florence Kreisler, The International Jewish Cookbook, New York, 1919.
• Güdemann, Gesch. Moritz Güdemann (born at Hildesheim, Germany February 19[[ 835]] died 1918 was an Austrian rabbi des Erziehungswesens . . . bei den Juden, iii. 112, and passim. P Q R
• Krauss, Lehnwörter, ii. Krauss is a German language surname meaning " Curly " and may refer to Alison Krauss, an American bluegrass musician 640, s. v. Mahlzeiten, Speisen, and Getränke.
• Montefiore, Lady Judith (attr), The Jewish Manual, London, 1846.
• Roden, Claudia, The Book of Jewish Food, New York, Knopf, 1997, ISBN 0394532589. Claudia Roden born 1936 in Cairo, Egypt is a Cookbook writer based in the United Kingdom, best known as the author of A Book of Middle Eastern
• Wiener, Die Jüdischen Speisegesetze, Breslau, 1895.
• A Jewish Manual of Cookery, Boone, 1826.
• Aunt Sarah's Cookery Book for a Jewish Kitchen, Liverpool, 1872; 2d ed. , 1889.

• The Blech Book—The Complete and Illustrated Guide To Shabbos Hotplates, New York, 2006; 1st ed. (Distributed by http://www.kehotonline.com)

See also

• Hechsher
• appetizing

External links

• MoTV Judeu-Iraqi cooking site
• Jewish Recipes Everything you want from Cholent to Shnitzel
• Jewish Cooking
• Beth haTphutzoth
• Shtetl: Kitchen
• Jewish Recipes
• Jewish Food