| |
|
|
|
How to Cook dishes from Jewish tradition
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.
- Blintz - Thin pancakes stuffed with a cheese filling, and then fried
in oil. They are eaten on Jewish holidays such as
Hanukkah and Shavuot.
- 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.
- 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.
Your Comments
Please share your comments on this page:
These web sites may also be of interest:
Related pages on this web site:
| Jewish Recipes Downloads & Web Sites |
Disclosure: Products details and descriptions provided by vendor and/or based on publicly available information. Our company may receive a payment if you purchase products after following a link from this website.
Note: Some vendors listed below may offer multiple payment options. ClickBank guarantee only applies to purchases made via ClickBank. When purchasing, please review the conditions of sale on the bottom of the ClickBank secure order form for detailed and most recent information.
 |
Available to purchase from ClickBank:
Click here for access
| | Authentic Jewish Recipes From Bubbie's Kitchen Is Our Family's 45-100 Year Old Jewish Recipes: Discover the Secrets of Delicious Cooking Our Family's Authentic Jewish Recipes! |
|
Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.
By Yotam Ottolenghi
Random House
Released: 2012-10-16
Hardcover (320 pages)
 | List Price: $35.00*
Lowest New Price: $13.04*
Lowest Used Price: $14.89*
Usually ships in 24 hours*
*(As of 18:29 Pacific 17 Jun 2019 More Info)
Click Here | Product Description:
A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty, one of the most lauded cookbooks of 2011.
In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year—Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet. |
|
By Claudia Roden
Knopf Publishing Group
Released: 1996-11-26
Hardcover (688 pages)
 | List Price: $50.00*
Lowest New Price: $28.29*
Lowest Used Price: $9.81*
Usually ships in 24 hours*
*(As of 18:29 Pacific 17 Jun 2019 More Info)
Click Here | 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. |
|
By J. Kenji López-Alt
W W NORTON CO
Released: 2015-09-21
Hardcover (958 pages)
 | List Price: $49.95*
Lowest New Price: $32.90*
Lowest Used Price: $21.00*
Usually ships in 24 hours*
*(As of 18:29 Pacific 17 Jun 2019 More Info)
Click Here | Product Description:
A New York Times Bestseller
Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award
"The one book you must have, no matter what you’re planning to cook or where your skill level falls."―New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)―and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new―but simple―techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more. Over 1000 color photographs |
|
By Yotam Ottolenghi
AMERICAN WEST BOOKS
Released: 2018-10-16
Hardcover (320 pages)
 | List Price: $35.00*
Lowest New Price: $23.77*
Lowest Used Price: $22.00*
Usually ships in 24 hours*
*(As of 18:29 Pacific 17 Jun 2019 More Info)
Click Here | Product Description:
JAMES BEARD AWARD FINALIST • The New York Times bestselling collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi.
In Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern–inspired flavors, all simple in at least (and often more than) one way: made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Za’atar; Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis. With more than 130 photographs, this is elemental Ottolenghi for everyone. |
|
By Amnun Kimyagarov
Hardcover
 | Lowest New Price: $28.99*
Usually ships in 1-2 business days*
*(As of 18:29 Pacific 17 Jun 2019 More Info)
Click Here | Product Description:
Presenting a collection of some 200 unique Central Asian Jewish recipes, many of them long-forgotten. The recipes have been adapted to suit the modern kitchen and are presented in full detail. The recipes in the book are presented within the context of Central Asian Jewry. Included in this book is an extensive overview of this ethnic group's history and culture. The text is accompanied by numerous illustrations and one-of-a-kind historic photographs, tracking the development of Central Asian Jewish cuisine and customs over the past 100 years. Hardcover |
|
By Gabrielle Rossmer Gropman
Brandeis University Press
Hardcover (272 pages)
 | List Price: $35.00*
Lowest New Price: $23.16*
Lowest Used Price: $17.57*
Usually ships in 24 hours*
*(As of 18:29 Pacific 17 Jun 2019 More Info)
Click Here | 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. |
|
By Yotam Ottolenghi
Ten Speed Press
Released: 2013-09-03
Hardcover (304 pages)
 | List Price: $35.00*
Lowest New Price: $7.53*
Lowest Used Price: $12.97*
Usually ships in 24 hours*
*(As of 18:29 Pacific 17 Jun 2019 More Info)
Click Here | Product Description:
Available for the first time in an American edition, this debut cookbook, from bestselling authors Yotam Ottolenghi and Sami Tamimi of Plenty and Jerusalem, features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean.
Yotam Ottolenghi’s four eponymous restaurants—each a patisserie, deli, restaurant, and bakery rolled into one—are among London’s most popular culinary destinations. Now available for the first time in an American edition and updated with US measurements throughout, this debut cookbook from the celebrated, bestselling authors of Jerusalem and Plenty features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean.
The recipes reflect the authors’ upbringings in Jerusalem yet also incorporate culinary traditions from California, Italy, and North Africa, among others. Featuring abundant produce and numerous fish and meat dishes, as well as Ottolenghi’s famed cakes and breads, Ottolenghi invites you into a world of inventive flavors and fresh, vibrant cooking. |
|
By Yotam Ottolenghi
AMERICAN WEST BOOKS
Released: 2011-03-23
Hardcover (288 pages)
 | List Price: $35.00*
Lowest New Price: $4.99*
Lowest Used Price: $7.89*
Usually ships in 24 hours*
*(As of 18:29 Pacific 17 Jun 2019 More Info)
Click Here | Product Description:
The cookbook that launched Yotam Ottolenghi as an international food celebrity If you are a fan of Plenty More, Forks Over Knives, Smitten Kitchen Every Day, or On Vegetables, you’ll love this Ottolenghi cookbook A vegetarian cookbook from the author of Jerusalem A Cookbook  and other Ottolenghi cookbooks: A must-have collection of 120 vegetarian recipes from Yotam Ottolenghi featuring exciting flavors and fresh combinations that will become mainstays for readers and eaters looking for a brilliant take on vegetables. Mastering the art of French cooking the Yotam Ottolenghi way: One of the most exciting talents in the cooking world, Yotam Ottolenghi's food inspiration comes from his Cordon Bleu training, Mediterranean background, and his unapologetic love of ingredients. "My approach can be the opposite to traditional French cooking, where everything is a little bit uniform and you work hard to process a sauce into the most fine and homogenous thing. I go the other way and use spices, herbs and other ingredients to create a sense of surprise." Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on freshness and seasonality, and drawn from the diverse food cultures represented in London. The Plenty cookbook: Plenty is the cookbook that launched Yotam Ottolenghi from a fabulous chef, London restaurant owner, and British newspaper columnist to an international food celebrity. In Plenty , Yotam puts a spotlight on vegetarian restaurant-caliber recipes that every home cook can make. A vibrant photo accompanies every recipe in this visually stunning Ottolenghi cookbook. Essential for meat-eaters and vegetarians alike!  Plenty is an indispensable cookbook for every home library. |
|
By Alana Newhouse
AMERICAN WEST BOOKS
Released: 2019-03-19
Hardcover (256 pages)
 | List Price: $24.01*
Lowest New Price: $3.99*
Lowest Used Price: $8.53*
Usually ships in 24 hours*
*(As of 18:29 Pacific 17 Jun 2019 More Info)
Click Here | Product Description:
With contributions from Ruth Reichl, Éric Ripert, Joan Nathan, Michael Solomonov, Dan Barber, Yotam Ottolenghi, Tom Colicchio, Maira Kalman, Melissa Clark, and many more!
Tablet’s list of the 100 most Jewish foods is not about the most popular Jewish foods, or the tastiest, or even the most enduring. It’s a list of the most significant foods culturally and historically to the Jewish people, explored deeply with essays, recipes, stories, and context. Some of the dishes are no longer cooked at home, and some are not even dishes in the traditional sense (store-bought cereal and Stella D’oro cookies, for example). The entire list is up for debate, which is what makes this book so much fun. Many of the foods are delicious (such as babka and shakshuka). Others make us wonder how they’ve survived as long as they have (such as unhatched chicken eggs and jellied calves’ feet). As expected, many Jewish (and now universal) favorites like matzo balls, pickles, cheesecake, blintzes, and chopped liver make the list. The recipes are global and represent all contingencies of the Jewish experience. Contributors include Ruth Reichl, Éric Ripert, Joan Nathan, Michael Solomonov, Dan Barber, Gail Simmons, Yotam Ottolenghi, Tom Colicchio, Amanda Hesser and Merrill Stubbs, Maira Kalman, Action Bronson, Daphne Merkin, Shalom Auslander, Dr. Ruth Westheimer, and Phil Rosenthal, among many others. Presented in a gifty package, The 100 Most Jewish Foods is the perfect book to dip into, quote from, cook from, and launch a spirited debate. |
|
By Michael Solomonov
AMERICAN WEST BOOKS
Released: 2015-10-06
Hardcover (368 pages)
 | List Price: $35.00*
Lowest New Price: $21.54*
Lowest Used Price: $17.86*
Usually ships in 24 hours*
*(As of 18:29 Pacific 17 Jun 2019 More Info)
Click Here | - Rux Martin Houghton Mifflin Harcourt
Product Description:
James Beard Award winner of Outstanding Restaurant (2019)Â
James Beard Award winner of Outstanding Chef (2017)
James Beard Book of the Year and Best International Cookbook (2016) The James Beard Award–winning chef and co-owner of Philadelphia's Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens. Ever since he opened Zahav in 2008, chef Michael Solomonov has been turning heads with his original interpretations of modern Israeli cuisine, attracting notice from the New York Times, Bon Appétit, ("an utter and total revelation") , and Eater ("Zahav defines Israeli cooking in America"). Zahav showcases the melting-pot cooking of Israel, especially the influences of the Middle East, North Africa, the Mediterranean, and Eastern Europe. Solomonov's food includes little dishes called mezze, such as the restaurant's insanely popular fried cauliflower; a hummus so ethereal that it put Zahav on the culinary map; and a pink lentil soup with lamb meatballs that one critic called "Jerusalem in a bowl." It also includes a majestic dome of Persian wedding rice and a whole roasted lamb shoulder with pomegranate and chickpeas that's a celebration in itself. All Solomonov's dishes are brilliantly adapted to local and seasonal ingredients.Â
Zahav tells an authoritative and personal story of how Solomonov embraced the food of his birthplace. With its blend of technique and passion, this book shows readers how to make his food their own.
|
|
| |
