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    RecipesManiac.com   >   National + Regional Cookbooks   >   Jewish

       
     

    How to Cook dishes from Jewish tradition


    Jewish Jews have lived in many countries, including the Middle East, the Americas, Europe and elsewhere. Wherever Jews have lived, they have always eaten local foods, selecting ingredients and creating dishes to comply with the requirements of "halakha" (the body of interpretation of Jewish religious law) - "kosher" means foods (and food preparation practises) that are in keeping with Jewish dietary laws.

    Perhaps best-known in North America are those Jewish dishes which originated in, and were influenced by, eastern European cuisine, but every Jewish community - Ashkenazic, Sephardic, Yemenite, Italian and others - has met the requirements of Judaism in its own way and with its own cuisine.

    Some popular Jewish recipes and dishes include:
    • Baba ghanoush - Mashed eggplant with various seasonings. In Israel, it is made from mashed grilled eggplant with tahini or mayonnaise.

      Baba ghanoush

    • Blintz - Thin pancakes stuffed with a cheese filling, and then fried in oil. They are eaten on Jewish holidays such as Hanukkah and Shavuot.

      Blintzes

    • Borscht - Vegetable soup made from beetroot.

    • Chicken soup.

    • Falafel - A fried ball made from chickpeas or fava beans.

    • Gefilte fish - Poached fish patties, usually made from carp.

    • Israeli salad - Finely diced tomatoes and cucumbers, dressed with olive oil and lemon juice.


    • Kibbeh - A shell made from bulgar wheat, stuffed with ground lamb and fried.

      Kibbeh

    • Kugel - A baked dish made from egg noodles or potatoes and eggs.

    • Knish - Baked or fried dough stuffed with cheese, ground meat, mashed potato, onions, or sauerkraut.

    • Kreplach - Small stuffed dumplings. They are typically stuffed with ground meat or mashed potato, cooked by boiling, and served with chicken soup.

    • Jachnun - A traditional dish of Yemenite Jews. It is rolled dough baked on a low heat for many hours, which is eaten with hard-boiled eggs, tomato dip, and skhug (a hot sauce made from peppers and spices).

    • Latkes - Potato pancakes.

    • Lox - A cured salmon fillet.

    • Matzah ball - Balls made from ground matzah (a Jewish flatbread), and chicken fat (schmaltz). The balls are often eaten in chicken broth as matzah ball soup.

    • Pastrami - Raw beef, salted, dried and seasoned with various herbs and spices.

    • Shlishkes - Dumplings made from mashed potato, egg, flour and water. The dumplings are cooked by boiling and then rolled in sugar and hot buttered caramelized breadcrumbs.

    • Tzimmes - Diced carrots with dried fruits (prunes or raisins) and chunks of meat. The dish is cooked slowly and flavored with cinnamon and honey.

    • Vareniki - Dumplings stuffed with cabbage, cheese, hard-boiled eggs, mashed potatoes, meat or sauerkraut.

    • Vorschmack - A salty meat dish made from ground meat, anchovies or herring, and onions. It is usually garnished with salty pickles.


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    The Jewish Heritage Cookbook: A Fascinating Journey Through The Rich And Diverse History Of The Jewish Cuisine

    By Marlena Spieler

    Lorenz Books
    Hardcover (256 pages)

    The Jewish Heritage Cookbook: A Fascinating Journey Through The Rich And Diverse History Of The Jewish Cuisine
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    Product Description:
    An evocative introduction to Jewish food and culinary history, with 150 recipes and gorgeous photographs.

    The Book of Jewish Food: An Odyssey from Samarkand to New York

    By Claudia Roden

    Knopf Publishing Group
    Released: 1996-11-26
    Hardcover (688 pages)

    The Book of Jewish Food: An Odyssey from Samarkand to New York
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    • Knopf Publishing Group
    Product Description:
    A monumental work--the story of the Jewish people told through the story of Jewish cooking--The Book of Jewish Food traces the development of both Ashkenazic and Sephardic Jewish communities and their cuisine over the centuries. The 800 magnificent recipes, many never before documented, represent treasures garnered bu Roden through nearly 15 years of traveling around the world. 50 photos & illustrations.

    Jewish Food: The World at Table

    By Matthew Goodman

    William Morrow Cookbooks
    Released: 2005-03-01
    Hardcover (416 pages)

    Jewish Food: The World at Table
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    Product Description:

    For centuries Jewish communities around the world forged dynamic cuisines from ancient traditions combined with the bounties -- and limitations -- of their adopted homelands. In this important new collection, Matthew Goodman has assembled more than 170 recipes from twenty-nine countries, handed down through the generations and now preserved in this historic volume.

    The heirloom offerings Goodman gathered range from such iconic specialties as bagels, kugel, and chopped liver to such favorites, mostly unknown in the United States, as Turkish borekas, flaky cheese-filled turnovers; chelou, an Iranian rice specialty; and shtritzlach, a sweet blueberry pastry unique to Toronto. Together the recipes celebrate the ingenuity of Jewish cooks around the world, in Mexican Baked Blintzes with Vegetables and Roasted Poblano Peppers, Syrian Bulgur Salad with Pomegranate Molasses, Moroccan Roast Chicken with Dried Fruit and Nuts, Iraqi Sweet-and-Sour Lamb with Eggplant and Peppers, Italian Baked Ricotta Pudding, and many other unexpected delights.

    These dishes have been shaped by the histories of the communities from which they come. This book also features dozens of lively, engaging essays that present the history of Jewish food in all its richness and variety. The essays focus on ingredients, prepared dishes, and cultures.

    Food is a repository of a community's history, and here, in its broad strokes, is the history of the Jews. The recipes and essays in this book provide a fascinating new perspective on Jewish food. More than a cookbook, Matthew Goodman's Jewish Food: The World at Table is a book to learn from, to cook with, and to pass on through the ages.

    The German-Jewish Cookbook: Recipes and History of a Cuisine (HBI Series on Jewish Women)

    By Gabrielle Rossmer Gropman

    Brandeis University Press
    Hardcover (272 pages)

    The German-Jewish Cookbook: Recipes and History of a Cuisine (HBI Series on Jewish Women)
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    Product Description:
    This cookbook features recipes for German-Jewish cuisine as it existed in Germany prior to World War II, and as refugees later adapted it in the United States and elsewhere. Because these dishes differ from more familiar Jewish food, they will be a discovery for many people. With a focus on fresh, seasonal ingredients, this indispensable collection of recipes includes numerous soups, both chilled and hot; vegetable dishes; meats, poultry, and fish; fruit desserts; cakes; and the German version of challah, Berches. These elegant and mostly easy-to-make recipes range from light summery fare to hearty winter foods. The Gropmans―a mother-daughter author pair―have honored the original recipes Gabrielle learned after arriving as a baby in Washington Heights from Germany in 1939, while updating their format to reflect contemporary standards of recipe writing. Six recipe chapters offer easy-to-follow instructions for weekday meals, Shabbos and holiday meals, sausage and cold cuts, vegetables, coffee and cake, and core recipes basic to the preparation of German-Jewish cuisine. Some of these recipes come from friends and family of the authors; others have been culled from interviews conducted by the authors, prewar German-Jewish cookbooks, nineteenth-century American cookbooks, community cookbooks, memoirs, or historical and archival material. The introduction explains the basics of Jewish diet (kosher law). The historical chapter that follows sets the stage by describing Jewish social customs in Germany and then offering a look at life in the vibrant émigré community of Washington Heights in New York City in the 1940s and 1950s. Vividly illustrated with more than fifty drawings by Megan Piontkowski and photographs by Sonya Gropman that show the cooking process as well as the delicious finished dishes, this cookbook will appeal to readers curious about ethnic cooking and how it has evolved, and to anyone interested in exploring delicious new recipes.

    Sephardic cuisine. How to make it? 21 secret recipes.

    By William Nash

    Released: 2018-02-15
    Kindle Edition (54 pages)

    Sephardic cuisine. How to make it? 21 secret recipes.
     
    Product Description:

    Kindle Edition



    We are presenting you a variety of Sephardic cuisine. The cuisine which was originated from Jews who settled in Spain and Portugal and belong to the Iberian origin along with Jews settled in Holland and England. The kosher food belonging to these ethnic minorities is based on the salads, stuffed vegetables, fresh and dried fruits, herbs and chickpeas, cumin, cilantro, cardamom, fresh mint and turmeric.


    Jewish food recipes are easy to cook and have an exclusive taste. You will find out the secrets of kosher meat cooking and other Jewish meals like Boyos de Spinach and Quince Glazed Quail. Discover the kosher cooking benefits and choose the best Jewish recipes for yourself.


    Jewish cooking consists of a variety of dishes. You will love this cuisine as a single product can be used in different ways to make delicious meals. Kosher recipes are healthy and made from commons ingredients. All the recipes in this Jewish cookbook can be made at home.


    Own the best Jewish cookbook to taste the most amazing dishes. Enjoy your everyday cooking with the kosher cookbooks.


    Bon appétit!

    California Kosher: Contemporary and Traditional Jewish Cuisine

    By Women's League of Adat

    Brand: Wimmer Cookbooks, Inc.
    Plastic Comb (320 pages)

    California Kosher: Contemporary and Traditional Jewish Cuisine
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    You don't have to be Jewish to enjoy this unique collection of contemporary and traditional recipes. It reflects a merging of cuisines from all over the world. This volume, with its colorful cover, combines the dazzling variety of fresh foods available in California with observation of traditional Jewish dietary laws. There are descriptions of both American and Jewish
    holidays with appropriate menu suggestions. Internationally acclaimed, it contains more than
    400 recipes and is now in its ninth printing in 20 years. It has become a contemporary classic, and continues to be a best seller. Benefits projects of the Women's League of Adat Ari El

    Shaya: An Odyssey of Food, My Journey Back to Israel

    By Alon Shaya

    Knopf
    Released: 2018-03-13
    Hardcover (440 pages)

    Shaya: An Odyssey of Food, My Journey Back to Israel
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    Product Description:
    An exciting debut cookbook that confirms the arrival of a new guru chef . . . A moving, deeply personal journey of survival and discovery that tells of the evolution of a cuisine and of the transformative power and magic of food and cooking. From the two-time James Beard Award-winning chef whose celebrated New Orleans restaurants have been hailed as the country's most innovative and best by Bon Appétit, Food & Wine, Saveur, GQ, and Esquire.

    .
      *  "Alon's journey is as gripping and as seductive as his cooking . . . Lovely stories, terrific food."
    --Yotam Ottolenghi, author of Jerusalem: A Cookbook
      *  "Breathtaking. Bravo." --Joan Nathan, author of King Solomon's Table

    Alon Shaya's is no ordinary cookbook. It is a memoir of a culinary sensibility that begins in Israel and wends its way from the U.S.A. (Philadelphia) to Italy (Milan and Bergamo), back to Israel (Jerusalem) and comes together in the American South, in the heart of New Orleans. It's a book that tells of how food saved the author's life and how, through a circuitous path of (cooking) twists and (life-affirming) turns the author's celebrated cuisine--food of his native Israel with a creole New Orleans kick came to be, along with his award-winning New Orleans restaurants: Shaya, Domenica, and Pizza Domenica, ranked by Esquire, Bon Appétit, and others as the best new restaurants in the United States.
         These are stories of place, of people, and of the food that connects them, a memoir of one man's culinary sensibility, with food as the continuum throughout his journey--guiding his personal and professional decisions, punctuating every memory, choice, every turning point in his life. Interspersed with glorious full-color photographs and illustrations that follow the course of all the flavors Shaya has tried, places he's traveled, things he's experienced, lessons he's learned--more than one hundred recipes--from Roasted Chicken with Harissa to Speckled Trout with Tahini and Pine Nuts; Crab Cakes with Preserved Lemon Aioli; Roasted Cast-Iron Ribeye; Marinated Soft Cheese with Herbs and Spices; Buttermilk Biscuits; and Whole Roasted Cauliflower with Whipped Feta.

    Mama Nazima's Jewish Iraqi Cuisine: Cuisine, History, Cultural References and Survival Stories of the Jewish-Iraqi

    By Rivka Goldman

    Hippocrene Books
    Released: 2006-05-30
    Kindle Edition (192 pages)

    Mama Nazima s Jewish Iraqi Cuisine: Cuisine, History, Cultural References and Survival Stories of the Jewish-Iraqi
     
    Product Description:
    When the Jews fled Iraq for Israel, they could not take their material possessions, but they did take their culture--and their rich cuisine. With Mongolian, Turkish, and Indian influences, Jewish-Iraqi cuisine is a special blend--and has never before been documented. Rivka Goldman takes the reader through her memories of an ancient land and culture by means of the culinary heritage passed on to her by her mother. This elegant cookbook memoir describes the ways in which the unique sociopolitical history of the Jewish-Iraqi has impacted their foods and the ways in which they are eaten, supplying over 100 healthful family recipes. Refreshing salads, hearty stuffed vegetable and meat dishes, and wholesome dumpling, fish and rice dishes all accompany tales of friendship, loyalty, persecution, escape, exile, and, of course, celebration.

    An Exotic Holiday: Traditional Cuisine from Jewish Communities Across the World

    By Gordon Rock

    CreateSpace Independent Publishing Platform
    Paperback (84 pages)

    An Exotic Holiday: Traditional Cuisine from Jewish Communities Across the World
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    Product Description:
    Bring the world to your table!

    The holidays are here and once again the family is gathering for a feast; each household bringing their own specialty dishes as a contribution to add to the table—the same tried and true dishes that your most kitchen-savvy relatives have perfected over many years. But perhaps this time something new will catch the attention of the guests? Exotic foods plucked from the culinary traditions of Jewish communities across the world could be the centerpiece of your next holiday feast! Perhaps a soup from Eastern Europe paired with a Levantine meat pie? Or a Georgian staple followed by an exotic dessert of sweetened vegetables in Moroccan fashion?

    This selection of traditional dishes including soups, desserts, and main courses will allow you to impress your friends and family without toiling for hours with over-complicated recipes or forcing you to buy rare and expensive ingredients. Palates will be tickled and your guests will certainly be asking for more of your colorful and exciting foods at the next holiday feast!

    100 Best Jewish Recipes: Traditional and Contemporary Kosher Cuisine from Around the World

    By Evelyn Rose

    Interlink Pub Group
    Hardcover (208 pages)

    100 Best Jewish Recipes: Traditional and Contemporary Kosher Cuisine from Around the World
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    Product Description:

    Modern classics from everyday meals to special occasions

    100 Best Jewish Recipes is comprised of the highlights from Evelyn Rose's culinary life, which spanned several decades and earned her the recognition as one of the world's foremost Jewish food writers. Packed with mouthwatering ideas for both family meals and those special occasions when you want to impress without spending hours in the kitchen, this book contains 100 fail-safe recipes for which the author is justly celebrated.

    Ideal for novices and experienced cooks alike, the easy-to-follow recipes showcase the diversity of Jewish cooking which draws influences from Eastern Europe, the Mediterranean, and the Middle East.

    From soups and appetizers to desserts, breads and baking, the recipes provide inspiration for everyday cooking as well as step-by step features on entertaining through the seasons. A guide to the major Jewish festivals, such as Passover, explains the whys and hows of much-loved symbolic dishes and provides menu plans for the special occasions.

    100 Best Jewish Recipes is an essential book for anyone wanting to sink their teeth into traditional as well as contemporary Jewish cooking.


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