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Part of a series of articles on Jews and Judaism Image File history File links Emblem-important. ... Image File history File links Gnome_globe_current_event. ... This article or section does not cite its references or sources. ...           Who is a Jew? · Etymology · Culture Image File history File links Star_of_David. ... Image File history File links Menora. ... Who is a Jew? (‎) is a commonly considered question about Jewish identity. ... Look up Jew in Wiktionary, the free dictionary. ... Secular Jewish culture embraces several related phenomena; above all, it is the culture of secular communities of Jewish people, but it can also include the cultural contributions of individuals who identify as secular Jews, or even those of religious Jews working in cultural areas not generally considered to be connected... Judaism · Core principles God · Tanakh (Torah, Nevi'im, Ketuvim) · Mitzvot (613) · Talmud · Halakha · Holidays · Prayer · Tzedakah · Ethics · Kabbalah · Customs · Midrash This article or section does not cite its references or sources. ... There are a number of basic Jewish principles of faith that were formulated by medieval rabbinic authorities. ... At the bottom of the hands, the two letters on each hand combine to form יהוה (YHVH), the name of God. ... For the musical collective, see Tanakh (band). ... Template:Jews and Jewdaism Template:The Holy Book Named TorRah The Torah () is the most valuable Holy Doctrine within Judaism,(and for muslims) revered as the first relenting Word of Ulllah, traditionally thought to have been revealed to Blessed Moosah, An Apostle of Ulllah. ... Neviim [נביאים] (Heb: Prophets) is the second of the three major sections in the Tanakh (Hebrew Bible), following the Torah and preceding Ketuvim (writings). ... Ketuvim is the third and final section of the Tanakh (Hebrew Bible). ... This article is about commandments in Judaism. ... Main article: Mitzvah The Torah or Five Books of Moses contains principles of biblical law, i. ... The Talmud (Hebrew: ) is a record of rabbinic discussions pertaining to Jewish law, ethics, customs, and history. ... Halakha (Hebrew: הלכה ; alternate transliterations include Halocho and Halacha), is the collective corpus of Jewish religious law, including biblical law (the 613 mitzvot) and later talmudic and rabbinic law, as well as customs and traditions. ... A Jewish holiday or Jewish Festival is a day or series of days observed by Jews as holy or secular commemorations of important events in Jewish history. ... Jewish services (Hebrew: תפלה, tefillah ; plural תפלות, tefillot ; Yinglish: davening) are the prayer recitations which form part of the observance of Judaism. ... Tzedakah (Hebrew: צדקה) in Judaism, is the Hebrew term most commonly translated as charity, though it is based on a root meaning justice .(צדק). Judaism is very tied to the concept of tzedakah, or charity, and the nature of Jewish giving has created a North American Jewish community that is very philanthropic. ... // Jewish ethics stands at the intersection of Judaism and the Western philosophical tradition of ethics. ... This article is about traditional Jewish Kabbalah. ... Minhag (Hebrew: מנהג Custom, pl. ... Midrash (Hebrew: מדרש; plural midrashim) is a Hebrew word referring to a method of exegesis of a Biblical text. ... Jewish ethnic diversity Ashkenazi · Sephardi · Mizrahi Language(s) Yiddish, Hebrew, Russian, English Religion(s) Judaism Related ethnic groups Sephardi Jews, Mizrahi Jews, and other Jewish ethnic divisions Ashkenazi Jews, also known as Ashkenazic Jews or Ashkenazim (Standard Hebrew: sing. ... Language(s) Hebrew, Ladino, Judæo-Portuguese, Catalanic, Shuadit, local languages Religion(s) Judaism Related ethnic groups Ashkenazi Jews, Mizrahi Jews, other Jewish ethnic divisions, Arabs, Spaniards, Portuguese. ... Languages Hebrew, Dzhidi, Judæo-Arabic, Gruzinic, Bukhori, Judeo-Berber, Juhuri and Judæo-Aramaic Religions Judaism Related ethnic groups Ashkenazi Jews, Sephardi Jews, other Jewish ethnic divisions and Arabs. ... Population (historical) · By country Israel · USA · Russia/USSR · Iraq · Spain · Portugal · Poland · Germany · Bosnia · Latin America · France · England · Canada · Australia · Hungary · India · Turkey · Africa · Iran · China Republic of Macedonia Lists of Jews · Crypto-Judaism Jewish population centers have shifted tremendously over time, due to the constant streams of Jewish refugees created by expulsions, persecution, and officially sanctioned killing of Jews in various places at various times. ... Jews by country Who is a Jew? 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African Jew has a variety of meanings: Scattered African groups who have not historically been part of the international Jewish community, but who claim ancestry to ancient Israel or other connections to Judaism and who practice Jewish rituals or those bearing resemblance to Judaism. ... The history of Jews in the Republic of Macedonia began in Roman times, when Jews first arrived in the region in the 6th Century BC. Today, no more than 200 Jews remain in the Republic of Macedonia, almost all in the capital, Skopje. ... List of Jewish historians List of Jewish scientists and philosophers List of Jewish nobility List of Jewish inventors List of Jewish jurists List of Jews in literature and journalism List of Jews in the performing arts List of Jewish actors and actresses List of Jewish musicians List of Jews in... 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. 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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 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: Since 70 AD and the destruction of the Temple in Jerusalem there has been no single body that has a leadership position over the entire Jewish community. ... For the pre-history of the region, see Pre-history of the Southern Levant. ... The Temple in Jerusalem or Holy Temple (Hebrew: בית המקדש, transliterated Bet HaMikdash and meaning literally The Holy House) was located on the Temple Mount (Har HaBayit) in the old city of Jerusalem. ... 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Haskalah (Hebrew: השכלה; enlightenment, education from sekhel intellect, mind ), the Jewish Enlightenment, was a movement among European Jews in the late 18th century that advocated adopting enlightenment values, pressing for better integration into European society, and increasing education in secular studies, Hebrew, and Jewish history. ... Dates of Jewish emancipation. ... “Shoah” redirects here. ... This article does not cite any references or sources. ... This article or section does not adequately cite its references or sources. ... Combatants Arab nations Israel Arab-Israeli conflict series History of the Arab-Israeli conflict Views of the Arab-Israeli conflict International law and the Arab-Israeli conflict Arab-Israeli conflict facts, figures, and statistics Participants Israeli-Palestinian conflict · Israel-Lebanon conflict · Arab League · Soviet Union / Russia · Israel, Palestine and the... Satellite image of the Land of Israel in January 2003. ... 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Jewish cuisine is a collection of international cookery traditions linked by Jewish dietary laws (kashrut) and Jewish holiday traditions. 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. Wine and bread are used during Sabbath and Holiday rituals. 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. The word Jew ( Hebrew: יהודי) is used in a wide number of ways, but generally refers to a follower of the Jewish faith, a child of a Jewish mother, or someone of Jewish descent with a connection to Jewish culture or ethnicity and often a combination of these attributes. ... The circled U indicates that this product is certified as kosher by the Orthodox Union (OU). ... For other uses, see Pork (disambiguation). ... Cooked mussels Shellfish is a term used to describe shelled molluscs and crustaceans used as food. ... For other uses, see Wine (disambiguation). ... For other uses, see Bread (disambiguation). ...

Kashrut

Observant Jews will not eat meat or poultry unless it is certified kosher: The meat must be slaughtered by a shochet (ritual slaughterer) in accordance with Jewish law and is entirely drained of blood. 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. At the end of this time, the salt is washed off and the meat is ready for cooking. Shechita Shechita (Hebrew ) is the ritual slaughter of animals, as prescribed for slaughter of mammals and birds according to Jewish dietary laws. ... This article is about common table salt. ...

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.^[1] Orthodox Judaism is one of the three major branches of Judaism. ...

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. Kosher foods are those that meet certain criteria of Jewish law. ...

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. Language(s) Yiddish, Hebrew, Russian, English Religion(s) Judaism Related ethnic groups Sephardi Jews, Mizrahi Jews, and other Jewish ethnic divisions Ashkenazi Jews, also known as Ashkenazic Jews or Ashkenazim (Standard Hebrew: sing. ... In the strictest sense, a Sephardi (ספרדי, Standard Hebrew Səfardi, Tiberian Hebrew Səp̄ardî; plural Sephardim: ספרדים, Standard Hebrew Səfardim, Tiberian Hebrew Səp̄ardîm) is a Jew original to the Iberian Peninsula (Spain and Portugal: ספרד, Standard Hebrew Səfárad, Tiberian Hebrew Səp̄áraḏ / Səp̄āraḏ), or whose ancestors were among the Jews expelled from...

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. The "English" fish and chips, for example, was introduced to England by Sephardi Jewish immigrants.^[2] In Germany, stews were popular. The Jews of Netherlands specialized in pickles, herring, butter cakes and bolas (jamrolls). In Poland, Jews made lokshen (noodle) or knaidel (matzoh ball) soup and various kinds of stuffed and stewed fish. In North Africa, Jews ate couscous and tagine. Binomial name L. 19th century illustration The Olive (Olea europaea) is a species of small tree in the family Oleaceae, native to coastal areas of the eastern Mediterranean region, from Syria and the maritime parts of Asia Minor and northern Iran at the south end of the Caspian Sea. ... Fish and chips in modern packaging Fish and chips or fish n chips, a popular take-away food with British origins, consists of deep-fried fish in batter or breadcrumbs with deep-fried potatoes. ... Species Clupea alba Clupea bentincki Clupea caspiopontica Clupea chrysotaenia Clupea elongata Clupea halec Clupea harengus Clupea inermis Clupea leachii Clupea lineolata Clupea minima Clupea mirabilis Clupea pallasii Clupea sardinacaroli Clupea sulcata Herrings are small, oily fish of the genus Clupea found in the shallow, temperate waters of the North Atlantic... A butter cake is a cake in which one of the main ingredients is butter. ...  Northern Africa (UN subregion)  geographic, including above North Africa or Northern Africa is the northernmost region of the African continent, separated by the Sahara from Sub-Saharan Africa. ... Couscous with vegetables and chickpeas Couscous or kuskus (pronounced in the US, in the UK; Berber Seksu - Arabic: ‎, called maftoul in Jordan, Lebanon and Palestine) is a food from the Maghreb of Berber origin. ... A vegetable tajine dish as served in a London restaurant. ...

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. For other uses, see Sabbath. ... Tzimmes or tsimmes (Yiddish, Hebrew: צימעס) is a traditional Jewish casserole. ... Couscous with vegetables and chickpeas Couscous or kuskus (pronounced in the US, in the UK; Berber Seksu - Arabic: ‎, called maftoul in Jordan, Lebanon and Palestine) is a food from the Maghreb of Berber origin. ...

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).^[3] Sometimes the grains were reduced to grits (grisim). 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.^[5][6][7] Spelt (kussemet) was used less than wheat or barley, but also made into bread.^[8] Grain redirects here. ... Species T. aestivum T. boeoticum T. dicoccoides T. dicoccon T. durum T. monococcum T. spelta T. sphaerococcum T. timopheevii References:   ITIS 42236 2002-09-22 Wheat Wheat For the indie rock group, see Wheat (band). ... This article is about the corn-based Southern U.S. food. ... For other uses, see Barley (disambiguation). ... Look up Spelt in Wiktionary, the free dictionary. ...

Lentils (adashim) were the principal legume.^[9] Cucumbers^[10] were eaten raw, or spiced with vinegar. Watermelon (avatiah)^[11] is also a member of the cucumber family.Leeks, onions (betzalim) and garlic (shumim),^[12] all belonging to the Allium genus, were eaten raw with bread. Today in Syria ripe onion-bulbs are pickled like cucumbers and eaten as a relish with meat.^[13] The poor also used orach (malluah), the young leaves being either boiled or eaten raw.^[14] Binomial name Lens culinaris Medikus Red lentils Lentils (Lens culinaris, Fabaceae) are lens-shaped pulses that grow on an annual, bushlike plant. ... Binomial nomenclature Cucumis sativus Ref: ITIS 22364 The cucumber is the edible fruit of the cucumber plant Cucumis sativus, which belongs to the gourd family Cucurbitaceae, as do melons and squash. ... Vinegar is sometimes infused with spices or herbs—as here, with oregano. ... For the political designation, see Eco-socialism. ... Leek is a placename in more than one country: Netherlands: Leek, Netherlands United Kingdom: Leek, Staffordshire Leek is also a vegetable: Leek (vegetable) This is a disambiguation page — a navigational aid which lists other pages that might otherwise share the same title. ... For the parody newspaper, see The Onion. ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... Species Some important species: Allium acuminatum - tapertip onion Allium ampeloprasum var. ... Pickling is the process of preparing a food by soaking and storing it in a brine (salt) or vinegar solution, a process which can preserve otherwise perishable foods for months. ... For other uses, see Relish (disambiguation). ... Species About 100-200 species, including: Atriplex alaskensis(Alaska Orach) Atriplex amnicola(River Saltbush) Atriplex californica Atriplex calotheca Atriplex canescens(Four Wing Saltbush) Atriplex confertifolia Atriplex coronata(Crownscale Saltbush) Atriplex glabriuscula Atriplex halimus Atriplex heterosperma Atriplex hortensis(Garden or Red Orache) Atriplex hymenelytra Atriplex laciniata(Frosted Orache) Atriplex lentiformis Atriplex...

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). Grapes (anavim) were eaten either fresh, or dried as raisins (tzimmukim). 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.^[16][17] Olives (zayit) were probably prepared as they are today. 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 fruit of the carob (κεράτιον) was used while not quite ripe, for flavoring water though it was not a food proper. 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. Species About 800, including: Ficus altissima Ficus americana Ficus aurea Ficus benghalensis- Indian Banyan Ficus benjamina- Weeping Fig Ficus broadwayi Ficus carica- Common Fig Ficus citrifolia Ficus coronata Ficus drupacea Ficus elastica Ficus godeffroyi Ficus grenadensis Ficus hartii Ficus lyrata Ficus macbrideii Ficus macrophylla- Moreton Bay Fig Ficus microcarpa- Chinese... Species About 800, including: Ficus altissima Ficus americana Ficus aurea Ficus benghalensis- Indian Banyan Ficus benjamina- Weeping Fig Ficus broadwayi Ficus carica- Common Fig Ficus citrifolia Ficus coronata Ficus drupacea Ficus elastica Ficus godeffroyi Ficus grenadensis Ficus hartii Ficus lyrata Ficus macbrideii Ficus macrophylla- Moreton Bay Fig Ficus microcarpa- Chinese... Species Vitis acerifolia Vitis aestivalis Vitis amurensis Vitis arizonica Vitis x bourquina Vitis californica Vitis x champinii Vitis cinerea Vitis x doaniana Vitis girdiana Vitis labrusca Vitis x labruscana Vitis monticola Vitis mustangensis Vitis x novae-angliae Vitis palmata Vitis riparia Vitis rotundifolia Vitis rupestris Vitis shuttleworthii Vitis tiliifolia Vitis... Alternate uses: Raisin (disambiguation) A Raisin is a sun-dried or artificially dried grape, used in cooking and baking. ... Look up Israelite in Wiktionary, the free dictionary. ... Arabic can mean: From or related to Arabia From or related to the Arabs The Arabic language; see also Arabic grammar The Arabic alphabet, used for expressing the languages of Arabic, Persian, Malay ( Jawi), Kurdish, Panjabi, Pashto, Sindhi and Urdu, among others. ... For the Italian political alliance see Olive Tree, and the color, olive (color). ... Binomial name L. The Pomegranate (Punica granatum) is a fruit-bearing deciduous shrub or small tree growing to 5–8 m tall. ... Binomial name L. The Date Palm (Phoenix dactylifera) is a palm in the genus Phoenix, extensively cultivated for its edible fruit. ... Binomial name L. The pistachio (Pistacia vera L., Anacardiaceae; sometimes placed in Pistaciaceae) is a small tree up to 10 m tall, native to mountainous regions of Iran, Turkmenistan and western Afghanistan. ... This article refers to the plant. ... This article is about the walnut tree. ... Carob trees near Mehmetcik, Northern Cyprus Carob tree (Ceratonia siliqua) is a species native to the Mediterranean region, cultivated for its edible seed pods. ... For other uses, see Apple (disambiguation). ...

In ancient times, as today, much less meat was eaten in the Middle East than among Western peoples. 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.^[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.^{[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. 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.^[41] A map showing countries commonly considered to be part of the Middle East The Middle East is a region comprising the lands around the southern and eastern parts of the Mediterranean Sea, a territory that extends from the eastern Mediterranean Sea to the Persian Gulf. ... Occident redirects here. ... Set of implements used in the performance of brit milah, displayed in the Göttingen city museum Brit milah (Hebrew: [bÉ™rÄ«t mÄ«lā] literally: covenant [of] circumcision), also berit milah (Sephardi), bris milah (Ashkenazi pronunciation) or bris (Yiddish) is a religious ceremony within Judaism to welcome infant Jewish... This article is about the marriage ceremony. ... For general information about the genus, including other species of cattle, see Bos. ... Species See text. ... For the animal, see goat. ... Sheep redirects here. ... Categories: Animal stubs ... Deuteronomy is the fifth book of the Hebrew Bible. ... For other uses, see Game (disambiguation). ...

Little is known of fish as food,^[42] it mentioned rarely.^[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 fish market, where fish, salted or dried in the sun, were sold, was probably near the "fish gate."^[46][47][48] Fish were imported by Syrian merchants, some fish coming from Egypt, where pickled roe was an export article.^[49] In later times fish were salted in Palestine.^[50] For other uses, see Fish (disambiguation). ... The Babylonian captivity, or Babylonian exile, is the name generally given to the deportation and exile of the Jews of the ancient Kingdom of Judah to Babylon by Nebuchadnezzar. ... Retail fish market: Chinatown, Sydney. ... This article is about fish eggs. ... A 2003 satellite image of the region. ...

Milk of large as well as of small animals especially goat's milk, was a staple food.^[51][52] It was kept in skins.^[53] "Ḥem'ah," designating cream as well as bonnyclabber and cheese, is often mentioned.^[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. 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.^[61] Honey seems to have been a favorite food of children.^[62] A glass of cows milk. ... A glass of cow milk Milk most often means the nutrient fluid produced by the mammary glands of female mammals. ... Skins is a British teen drama from Company Pictures which premiered on E4 on 25 January 2007. ... For other uses of Cream, see Cream (disambiguation). ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... For other uses, see Honey (disambiguation). ... For other uses, see Western honey bee and Bee (disambiguation). ... Honeycomb Honeycombs on a Sacred fig tree 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 pollen. ... Binomial name L. The Date Palm (Phoenix dactylifera) is a palm in the genus Phoenix, extensively cultivated for its edible fruit. ...

The spices used by the ancient Israelites include cumin (kammon), dill (ḳeẓaḥ), mint (ἡδνοσμόν), and mustard (σίναπι). Salt (melaḥ), of course, was very important even in early times. To "eat the salt" of a person was equivalent to eating his bread,^[63] a covenant of salt was inviolable.^[64][65] Geerah redirects here. ... For other uses, see Dill (disambiguation). ... “Mint” redirects here. ... Mustard on bread. ... This article is about common table salt. ...

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.^[127] There is hardly any difference in food between Palestine and Babylon; only some details referring to the ritual are mentioned.^[128] Eliezer ben Hurcanus (Hebrew: אליעזר בן הורקנוס) was one of the most prominent tannaim of the 1st and 2nd centuries, disciple of R. Johanan ben Zakkai (Avoth ii. ...

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 proper meal, which was ended with a dessert, called in Greek θάργημα. Afiḳomen is used in the same sense. Tidbits (parperet) were eaten before as well as 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 are good for the stomach, others are not.^[150] There was "Median" beer as well as a beer from Egypt called zythos (Pes. iii. 1), and beer made from a thorn Spina regia.^[151][152] To eat 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.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. Fresh fruits, however, are unwholesome; and he does not recommend garlic or onions.^[158] Simeon Kayyara (Hebrew: שמעון קיירא) was a Jewish-Babylonian halakist of the first half of the 9th century. ... Dried fruit is fruit that has been dried, either naturally or through use of a machine, such as a dehydrator. ...

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".^[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. The Sabbath pudding, kigl or kugel in Yiddish, is also well known. Yiddish literature encompasses all belles lettres written in Yiddish, the language of Ashkenazic Jewry which is related to Middle High German. ... Borscht with sour cream. ... Binomial name Carolus Linnaeus Beta vulgaris, commonly known as beet is a flowering plant species in the family Chenopodiaceae. ... Kugel (Pronounced koo-gel or ki-gel) is a traditional Jewish dessert or side dish. ...

Modern era

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. Image File history File links Download high resolution version (1750x1500, 1151 KB) A plate of gefilte fish. ... Image File history File links Download high resolution version (1750x1500, 1151 KB) A plate of gefilte fish. ... Gefilte fish, (Yiddish: געפילטע פיש) is a ground de-boned fish recipe using a variety of kosher fish meat that is then made into fish loaves or balls, popular with many people of Ashkenazi Jewish heritage. ... Lox can stand for any of several things: Lox (salmon) - a type of salmon produce LOx (oxidizer) - liquid oxygen used as oxidizer in aerospace The Lox - was a Yonkers, NY-based rap trio This is a disambiguation page — a list of articles associated with the same title. ...

Soups
A number of soups are more or less characteristically Jewish. The soup into which kneidlach (matzo balls or dumplings) are put, is the dish used most often on Saturdays, holidays, and other special occasions, particularly at Passover. The kneidlach in most cases 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 Potato, cabbage, and beet borscht. ... Languages Historical Jewish languages Hebrew, Yiddish, Ladino, others Liturgical languages: Hebrew and Aramaic Predominant spoken languages: The vernacular language of the home nation in the Diaspora, significantly including English, Hebrew, Yiddish, and Russian Religions Judaism Related ethnic groups Arabs and other Semitic groups For the Jewish religion, see Judaism. ...

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").

Bread & cake

Bagels

The dough of challah is often shaped into forms having symbolical meanings; thus on Rosh Hashonah 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." The Hamantashen, a triangular cookie or turnover filled with fruit preserves or honey and black poppy-seed, is eaten on the Feast of Purim. It is said to be shaped like the hat of Haman the tyrant. Image File history File links Download high-resolution version (1110x892, 162 KB) Poppy (dark) and sesame (light) seed Montreal-style bagels from R.E.A.L. Bagels. ... Image File history File links Download high-resolution version (1110x892, 162 KB) Poppy (dark) and sesame (light) seed Montreal-style bagels from R.E.A.L. Bagels. ...

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. 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. Apfelstrudel A strudel is a type of pastry that originated in Germany and Austria and is most often associated with Austrian and German cuisine. ...

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. 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). Borscht with sour cream. ...

In Eastern Europe, the Jews baked black ("proster," or "ordinary") bread, white bread, and challah. 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. Challah on a tray, sprinkled with sesame seeds [[Image:Strucla sweet bread0 .jpg|thumb|245px|Strucla, a sweet bread from Central Europe similar to the challah]] Challah, hallah (חלה), also known in different parts of the Jewish world as barches (German and western Yiddish), Berches (Swabian), barkis (Gothenburg), bergis (Stockholm), khale...

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. For other uses, see Bagel (disambiguation). ...

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 fish-cake, 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. They were eaten especially at Hannukah. Gribenes, or scraps, are the remnants of crispy chicken skin and onion, somewhat similar to bacon, reserved from the preparation of schmaltz. ...

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.

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". 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. Only on religious and ceremonial occasions did they cook peculiarly Jewish dishes. Statistical regions of Europe as delineated by the United Nations (UN definition of Eastern Europe marked red):  Northern Europe  Western Europe  Eastern Europe  Southern Europe Pre-1989 division between the West (grey) and Eastern Bloc (orange) superimposed on current borders: Russia (dark orange), other countries formerly part of the USSR... Kasha is a porridge made with wheat, buckwheat, oats, millet, rice, potatoes, etc. ... A blintz, blintze or blin (Russian: блин, блины; Ukrainian: блинці, blyntsi; plural: blintzes, blini, bliny) is a thin pancake. ... // Early History Tradition places Jews in southern Russia, Armenia, and Georgia since before the days of the First Temple, and records exist from the fourth century showing that there were Armenian cities possessing Jewish populations ranging from 10,000 to 30,000 along with substantial Jewish settlements in the Crimea. ... Mămăligă is a Romanian dish made out of corn, very similar to polenta. ... Capsicum fruit which comes in various shapes and colours can be used to make paprika. ... Hungarian may refer to: Hungary or the Kingdom of Hungary. ...

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).

Soups include krupnik, made of oatmeal, potatoes, and fat. This was the staple food of the poor students of the yeshivot; in richer families meat was added to this soup. Polish Krupnik Krupnik, or Krupnikas as it is known in Lithuanian, is a traditional sweet vodka, similar to a liqueur, based on grain spirit and honey, popular in Poland and Lithuania. ...

Kreplach (or pirogen) also stem from Eastern European Jews. 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. They are served in soup. Kreplech are usually eaten on Purim, on the day preceding Yom Kippur and on Hosha'na Rabbah. Pierogi frying A plateful of Pierogi Pierogi (also perogi, perogy, pirohi, piroghi, pirogi, pirogen, piroshke or pyrohy), from the Proto-Slavic pir (festivity) is the name most commonly used in English speaking areas to refer to a variety of Slavic semicircular (or, in some cuisines, square) stuffed dumplings of unleavened... Lemon dill shrimp ravioli Ravioli is a popular type of pasta, comprised of a filling, commonly (though not always) meat-based, sealed between two layers of pasta dough. ... The seventh day of the Jewish holiday of Sukkot, 21st day of Tishrei, is known as Hoshana Rabba (הושענא רבא, in Aramaic, Great Hoshana/ Supplication). ...

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. 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". A bowl of homemade chicken soup. ...

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. 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. Polish gefilte fish is particularly noted for being sweetened, an unusual flavoring in other eastern European Jewish communities.^[175] A quenelle is a type of forcemeat, or ground meat patty, made with a delicate white meat or fish and very lightly spiced, so that it is much more delicately flavored than sausage, for instance. ... {{Otheruses Carp: Committee supporting Petanacs reconstruction in Huehuetenago, Guatemala} see http://carp. ... COD may refer to many different topics, including: Cash on delivery Completion of discharge, shipping College of DuPage, a public Junior College with campuses in the suburbs of Chicago Call of Duty (series), a series of computer games Canadian Oxford Dictionary Carrier onboard delivery Catastrophic optical damage, a failure mode... For other uses, see Haddock (disambiguation). ... The term hake refers to fish in either of: families Gadidae (subfamily Phycinae) families Merlucciidae (both subfamilies Merlucciinae and Steindachneriinae). ... Species  E. americanus –       grass and redfin pickerels  E. lucius – northern pike  E. masquinongy – muskellunge  E. niger – chain pickerel   – Amur pike Esox Linnaeus, 1758, is a genus of freshwater fish, the only member of the pike family (family Esocidae) of order Esociformes. ... Whitefish (or white fish) has several meanings: It is a fisheries term referring to the flesh of many types of fish; see Whitefish (fisheries term) It refers precisely to the whitefishes of the salmonid genus Coregonus It can refer specifically to the common whitefish (Coregonus lavaretus) It was formerly used...

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

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. 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). 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. For the Popeye character, see Olive Oyl. ... For other uses, see Rice (disambiguation). ... Chometz or Chametz (חמץ) is the Hebrew term for leavened bread. The word is used generally in regard to 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. The cooking style is largely Middle Eastern, with significant admixtures of Spanish, Italian, and North African flavors. Binomial name Spinacia oleracea L. Percentages are relative to US recommendations for adults. ... Artichokes are three types of vegetables, two in the daisy family Asteraceae, and one in the deadnettle family Lamiaceae. ... Pine nuts are the edible seeds of pine trees (family Pinaceae, genus Pinus). ... Look up squash in Wiktionary, the free dictionary. ...

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. Influence is growing because of the inter-marriage between both groups and the location of the State of Israel. For other uses, see Sponge (disambiguation). ...

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"). Hence much of Jewish cuisine revolves around the Sabbath. Image File history File linksMetadata Size of this preview: 450 × 600 pixels Full resolution (1200 × 1600 pixel, file size: 213 KB, MIME type: image/jpeg) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Jewish cuisine Jachnun Metadata This... Image File history File linksMetadata Size of this preview: 450 × 600 pixels Full resolution (1200 × 1600 pixel, file size: 213 KB, MIME type: image/jpeg) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Jewish cuisine Jachnun Metadata This... Jachnun is a traditional Yemenite dish, prepared from rolled puff pastry, which is then baked on a very low heat for about ten hours. ... For other uses, see 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). 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. ^[176] Cholent (from Eastern European Yiddish טשאָלנט tsholnt) or shalet (from Western European Yiddish שאלעט shalet), a food of Ashkenazi Jews, is a type of stew (or stewing) that has simmered over a very low flame or inside a slow oven (set to a low-heat temperature) or crock pot for many hours...

A prominent feature of Sabbath cookery is the preparation of twists of bread, known as "challahs" or -- in southern Germany, Austria and Hungary -- "barches." They are often covered with seeds to represent manna, which fell in a double portion on the sixth day.^{[citation needed]} Challah on a tray, sprinkled with sesame seeds [[Image:Strucla sweet bread0 .jpg|thumb|245px|Strucla, a sweet bread from Central Europe similar to the challah]] Challah, hallah (חלה), also known in different parts of the Jewish world as barches (German and western Yiddish), Berches (Swabian), barkis (Gothenburg), bergis (Stockholm), khale...

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

Image File history File links Size of this preview: 800 × 504 pixels Full resolution (1796 × 1132 pixel, file size: 437 KB, MIME type: image/jpeg) Photo of two homemade whole-wheat challos placed on a decorative olive-wood cutting board and covered by a traditional embroidered Shabbat challah cover. ... Image File history File links Size of this preview: 800 × 504 pixels Full resolution (1796 × 1132 pixel, file size: 437 KB, MIME type: image/jpeg) Photo of two homemade whole-wheat challos placed on a decorative olive-wood cutting board and covered by a traditional embroidered Shabbat challah cover. ... Embroidery in silk thread on linen, 19th century Embroidery is the art or handicraft of decorating fabric or other materials with designs stitched in strands of thread or yarn using a needle. ... For other uses, see Sabbath. ...

Rosh Hashana

On Rosh Hashana, the Jewish New Year, a variety of symbolic foods are eaten: This article is about the Jewish holiday of Rosh Hashanah. ...

• 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). Also pomegranates are popular on this holiday because the number of seeds in the fruit - 613 - is the number of mitzvot in the Torah.
• Fish, with head - for a successful year in which we are the "head," not the "tail."

For other uses, see Apple (disambiguation). ... For other uses, see Honey (disambiguation). ... Challah on a tray, sprinkled with sesame seeds [[Image:Strucla sweet bread0 .jpg|thumb|245px|Strucla, a sweet bread from Central Europe similar to the challah]] Challah, hallah (חלה), also known in different parts of the Jewish world as barches (German and western Yiddish), Berches (Swabian), barkis (Gothenburg), bergis (Stockholm), khale... Tzimmes or tsimmes (Yiddish, Hebrew: צימעס) is a traditional Jewish casserole. ... Teiglach refer to a traditional Jewish home-made sweets, a form of buttercrunch ball cookie. ... For other uses, see Honey (disambiguation). ... For other uses, see Cake (disambiguation). ... Species L. Balf. ... Mitzvah מצוה is Hebrew for commandment (plural mitzvot; from צוה, tzavah - command). ... Template:Jews and Jewdaism Template:The Holy Book Named TorRah The Torah () is the most valuable Holy Doctrine within Judaism,(and for muslims) revered as the first relenting Word of Ulllah, traditionally thought to have been revealed to Blessed Moosah, An Apostle of Ulllah. ... For other uses, see Fish (disambiguation). ...

Yom Kippur

Yom Kippur is a fast day. 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. Yom Kippur (Hebrew:יוֹם כִּפּוּר ) is a Jewish holiday, known in English as the Day of Atonement. ...

Sukkot

On Sukkot meals are eaten outside in the sukkah, a thatched hut built specially for the holiday. Sukkot (Hebrew:  ; booths. ... The 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. Eating dairy products was a custom in medieval times. Grand Rabbi Israel Abraham Portugal of Skulen Hasidism lighting Hanukkah lights Hanukkah (‎, also spelled Chanukah or Hanukah), also known as the Festival of Lights, is an eight-day Jewish holiday beginning on the 25th day of Kislev according to the Hebrew calendar, which may fall anytime from late November to...

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

Potato pancakes or latkes (sometimes spelled latkas) are a dish made predominantly of grated potatoes fried in oil. ... For other uses of terms redirecting here, see US (disambiguation), USA (disambiguation), and United States (disambiguation) Motto In God We Trust(since 1956) (From Many, One; Latin, traditional) Anthem The Star-Spangled Banner Capital Washington, D.C. Largest city New York City National language English (de facto)1 Demonym American... A sufganiya is a donut, usually stuffed with custard or jelly, traditionally eaten during Channukah in accordance with the custom to eat fried foods to commemorate the oil associated with the holiday. ...

Purim

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

Three homentashn A hamantash (also spelled hamentasch, homentash, homentasch, (h)umentash, pluralized with -en or -n; Yiddish המן־טאַש) is a cookie in Ashkenazi Jewish cuisine recognizable for its three-cornered shape. ... Couscous with vegetables and chickpeas Couscous (IPA - Berber Seksu - Arabic: [1]) is a food of the Maghreb of Berber origin. ... Fazuelos, fijuelas or figeolas belongs to the Jewish cuisine. ... For other uses, see Wine (disambiguation). ...

Passover

Soup with matza balls

Passover is a Jewish holiday, celebrating the exodus from Egypt, to become free people in the Promised Land. Because they wanted to flee Egypt quickly, they didn't bake the bread long enough for it to rise. This new bread was called "matza". 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. Image File history File links Download high-resolution version (900x600, 108 KB) Photo taken by me (SoulSkorpion), for the specific purpose of uploading it to Wikipedia. ... Image File history File links Download high-resolution version (900x600, 108 KB) Photo taken by me (SoulSkorpion), for the specific purpose of uploading it to Wikipedia. ... This article is about the Jewish holiday. ... The word Jew ( Hebrew: יהודי) is used in a wide number of ways, but generally refers to a follower of the Jewish faith, a child of a Jewish mother, or someone of Jewish descent with a connection to Jewish culture or ethnicity and often a combination of these attributes. ... Map of the Land of Israel as defined in the Bible The Promised Land (Hebrew: הארץ המובטחת, translit. ... For other uses, see Bread (disambiguation). ... Matza (also Matzoh, Matzah, Matzo, Hebrew מַצָּה maṣṣā), an unleavened bread, is the official food of Passover. ...

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). 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. Gebruchts (Yid געבראָכטס gebrokhts, lit. ... Matzah balls, also known as knaydlach (pl. ...

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. 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 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. Language(s) Yiddish, Hebrew, Russian, English Religion(s) Judaism Related ethnic groups Sephardi Jews, Mizrahi Jews, and other Jewish ethnic divisions Ashkenazi Jews, also known as Ashkenazic Jews or Ashkenazim (Standard Hebrew: sing. ... Matza (also Matzoh, Matzah, Matzo, Hebrew מַצָּה maṣṣā), an unleavened bread, is the official food of Passover. ...

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. Potato flour is largely used in cakes along with finely ground matzo meal and nuts. For other uses, see Potato (disambiguation). ...

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). Wined matzo kugels (pudding) have been introduced into modern Jewish cooking. 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. Matzo brei is a form of matzo fried with egg. ... Two American-style pancakes A pancake is a batter cake fried in a pan or on a griddle with oil or butter. ... Pudding can be prepared with a large variety of toppings such as fresh fruit and/or berries, and whipped cream Christmas pudding Dessert pudding Illustrations from Isabella Beetons Mrs Beetons Book of Household Management, 1861 Pudding most often refers to a dessert, but can also be a savory dish. ...

"Noodles" may be made by making pancakes with beaten eggs and matzo meal which, when cooked, are rooled up and cut into strips. They may be dropped into soup before serving. 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. A cook making hand-pulled noodles. ... For other uses, see Soup (disambiguation). ...

In eastern countries and in old Jerusalem, sheep-tail fat was prepared for Passover. 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. 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. For other uses, see Jerusalem (disambiguation). ... The Mizrachi (acronym for Merkaz Ruchani or religious centre) is the name of the religious Zionist organization founded in 1902 in Vilna at a world conference of religious Zionists called by Rabbi Yitzchak Yaacov Reines. ... This article is about the Republic of Turkey. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... Vegetables on a market Vegetable is a nutritional and culinary term denoting any part of a plant that is commonly consumed by humans as food, but is not regarded as a culinary fruit, nut, herb, spice, or grain. ... For other uses, see Meat (disambiguation). ...

Passover Seder Plate

• • Maror bitter herbs -- horseradish or Romaine lettuce leaves.
  • Beitzah -- hard-boiled or roasted egg
  • Karpas -- usually celery, parsley, or lettuce
  • Salt water -- water with salt.
  • 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

Maror are traditionally Jewish bitter herbs eaten on Passover, symbolizing the bitterness of slavery in Egypt. ... Binomial name P.G. Gaertn. ... Moed (Festivals) is the second Order of the Mishnah (also the Tosefta and Talmud), Of the six orders of the Mishna, Moed is the third shortest. ... Chicken egg (left) and quail eggs (right), the types of egg commonly used as food An egg is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. ... Karpas is one of the traditional rituals in the Passover Seder. ... Binomial name L. Percentages are relative to US recommendations for adults. ... This article is about the herb. ... Binomial name L. Vit. ... For the sports equipment manufacturer, see Brine, Corp. ... Sephardi charoset with apples, pears, raisins, figs, orange juice, red wine, pine kernels and cinnamon. ...

Shavuot

Dairy foods are traditionally eaten on Shavuot.

• Blintzes
• Cheesecake
• Kreplach

Home-made Russian-style blini with sour cream, roe and chopped onion. ... For the meaning of pin-up photo, see Pin-up girl. ... Kreplach are small noodles filled with ground meat or cheese, usually boiled and served in soups. ...

Tisha B'Av

Tisha B'av is a fast day, preceded by nine days in which religious Jews refrain from eating meat. Thus halacha (Jewish law) dictates that one eat a dairy meal on the eve of the fast. 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. Tisha BAv (Hebrew: תשעה באב or ט׳ באב), or the Ninth of Av, is an annual fast day in Judaism. ... Halakha (הלכה in Hebrew or Halakhah, Halacha, Halachah) is the collective corpus of Jewish law, custom and tradition regulating all aspects of behavior. ... Ashkenazi Jews, also known as Ashkenazic Jews or Ashkenazim (אַשְׁכֲּנָזִי אַשְׁכֲּנָזִים Standard Hebrew, AÅ¡kanazi,AÅ¡kanazim, Tiberian Hebrew, ʾAÅ¡kănāzî, ʾAÅ¡kănāzîm, pronounced 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 comprises the body of all creative works and other knowledge—writing, artwork, music, science, inventions, and others—in which no person or organization has any proprietary interest. ...

Cookbooks

• Abrahams, Jewish Life in the Middle Ages, ch. 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. des Erziehungswesens . . . bei den Juden, iii. 112, and passim.
• Krauss, Lehnwörter, ii. 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.
• 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)

Wikipedia does not yet have an article with this exact name. ... Berliner may refer to A type of doughnut: see Berliner (pastry), Krapfen A newspaper format, slightly larger than tabloid: see Berliner (format) A citizen of Berlin, as used by John F. Kennedy in 1963, saying, “Ich bin ein Berliner. ... This page lists direct English translations of common Latin phrases, such as veni vidi vici and et cetera. ... Kraus (sometimes Krauss) is a fairly common last name. ... Claudia Roden is an Egyptian-Jewish cookbook writer based in the United Kingdom, best known as the author of The New Book of Middle Eastern Food (Knopf, 2000, ISBN 0375405062 (US edition)) and The Book of Jewish Food (Knopf, 1997, ISBN 0394532589). ... Wiener (sometimes pronounced viener) can mean: Adjectival form of Vienna (Ger. ...

See also

Wikimedia Commons has media related to:

Jewish food

• Hechsher
• appetizing
• Hebrew National Hot Dogs

Image File history File links Commons-logo. ... Hechsher (הכשר Hebrew: kosher approval , plural: hechsherim) is the formal granting of certification, usually by an authorized rabbi, that a product is certified as kosher (meaning fit [for consumption].) A hechsher is usually conveyed to the public by a special marking on products (generally foods) certifying that the item is certified... Appetizing is a noun, typically used in reference to Jewish cuisine, that is best translated as the foods one eats with bagels. ... For the orphanage, see Hebrew National Orphan Home. ...

External links

Wikibooks Cookbook has an article on

Kosher

Wikibooks Cookbook has an article on

Cuisine of Israel

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