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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 100 Most Jewish Foods: A Highly Debatable List

    By Alana Newhouse

    Artisan
    Released: March 19th, 2019
    Hardcover (256 pages)

    The 100 Most Jewish Foods: A Highly Debatable List
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    • Edition: First Edition
    • Number of Pages: 256
    • Authors: Alana Newhouse, Tablet
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    Yiddish Cuisine: Authentic and Delicious Jewish Recipes

    By Florence Kahn

    h.f.ullmann publishing
    Released: November 15th, 2016
    Hardcover (144 pages)

    Yiddish Cuisine: Authentic and Delicious Jewish Recipes
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    • ISBN: 3848010283
    • EAN: 9783848010288
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    • Format: Illustrated
    • Number of Pages: 144
    • Author: Florence Kahn
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    Jewish Heritage Cookbook: A Fascinating Journey Through The Rich And Diverse History Of The Jewish Cuisine

    By Marlena Spieler Sp

    Southwater
    Released: August 7th, 2018
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    • Manufacturer: Southwater
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    • ISBN: 1844772756
    • EAN: 9781844772759
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    • Edition: Reprint
    • Number of Pages: 256
    • Author: Marlena Spieler Sp
    • Publication Date: August 7th, 2018
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    By András Koerner

    Central European University Press
    Released: December 1st, 2019
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    • ISBN: 9633862736
    • EAN: 9789633862735
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    • Edition: Annotated
    • Number of Pages: 432
    • Author: András Koerner
    • Publication Date: December 1st, 2019
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    Jewish Cuisine (Food Fare Culinary Collection)

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    Food Fare
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    The Classic Cuisine of the Italian Jews: Traditional Recipes and Menus and a Memoir of a Vanished Way of Life

    By Edda Servi Machlin

    Brand: Dodd, Mead n Co.
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    Hippocrene Books
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    Leon Amiel
    Hardcover (159 pages)

    The Jewish cuisine I love
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    100 Best Jewish Recipes: Traditional and Contemporary Kosher Cuisine from around the World

    By Evelyn Rose

    Interlink Books
    Released: November 30th, 2015
    Hardcover (208 pages)

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    • Authors: Evelyn Rose, Judi Rose
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