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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 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.

    Jerusalem: A Cookbook

    By Yotam Ottolenghi

    Random House
    Released: 2012-10-16
    Hardcover (320 pages)

    Jerusalem: A Cookbook
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    • Ten Speed Press
    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.

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

    By Marlena Spieler Sp

    Southwater
    Released: 2018-07-03
    Paperback (256 pages)

    Jewish Heritage Cookbook: A Fascinating Journey Through The Rich And Diverse History Of The Jewish Cuisine
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    Product Description:
    A wonderfully evocative collecion of recipes, and fascinating introduction to the history of Jewish cooking.

    Spiritual Kneading through the Jewish Months: Building the Sacred through Challah

    By Dahlia Abraham-Klein

    Shamashi Press
    Paperback (174 pages)

    Spiritual Kneading through the Jewish Months: Building the Sacred through Challah
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    Product Description:
    Spiritual Kneading though the Jewish Months is an evocative collection of challah recipes, Jewish spiritual insights, and Torah study as it relates to each Jewish month, called Rosh Chodesh.

    Dahlia Abraham-Klein, pulls from Jewish texts a book that enhances women's spiritual growth via the tradition of challah baking while meditating upon the Jewish theme of the month. The book gives an extensive history of Rosh Chodesh and why it's traditionally been a woman's holiday. The book covers all twelve months of the Jewish year, with specific Torah text for each month as well as a specific challah that relates the Torah theme to that month. In essence Spiritual Kneading is palatable Torah.

    Each Jewish month includes a meditation guided through the kneading of the challah dough. The kneading is an action meditation, best understood as the performance of commandments and rituals. The inner essence of the dough elucidates divines in the challah and becomes a springboard to reach God. This conversation in turn is kneaded into the dough and becomes part of the spiritual wisdom transmitted to your loved ones. When commandments are seen in this light, particularly baking challah, the challah takes on a greater spiritual significance. Each chapter then goes on to give sources, ideas, and questions to be discussed by the group while the challah dough is rising. The purpose of baking challah in this particular way is to develop ones own personal spiritual growth within the context of a Rosh Chodesh group.

    Recipes and Shapes include:
    •   TISHREI Spiral Challah with Apple and Silan
    •   CHESHVAN Rainbow Shaped Challah
    •   KISLEV Cheese Loaf
    •   TEVET Star of David Challah

    Ottolenghi: The Cookbook

    By Yotam Ottolenghi

    Random House
    Released: 2013-09-03
    Hardcover (304 pages)

    Ottolenghi: The Cookbook
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    • Ten Speed Press
    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.

    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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    • Used Book in Good Condition
    Product Description:
    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

    Yiddish Cuisine: Authentic and Delicious Jewish Recipes

    By Florence Kahn

    Kahn Florence
    Hardcover (144 pages)

    Yiddish Cuisine: Authentic and Delicious Jewish Recipes
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    • Yiddish Cuisine Authentic and Delicious Jewish Recipes
    Product Description:

    In 1988, Florence Kahn opened her jewish delicatessen in Paris. Thankfully for lovers of Yiddish cuisine, who cannot make it all the way to Paris, she has chosen to share the centuries-old recipies with us, in this delightful traditional cookbook.

    Just like religious festivals, songs, or humor, cuisine is a constitutive part of the Jewish tradition. In this book, Parisian delicatessen-owner Florence Kahn shares with us century-old Yiddish recipes that not only feed the hungry, but also delight the soul. Classics of Jewish cuisine, including meals for religious holidays, are explained step-by-step and illustrated by mouth-watering photographs. Florence Kahn's easy-to-follow recipes unite the best of Yiddish traditions with a contemporary approach and show the diversity of Jewish cooking. The author's tips on recipes variations and her explanations about the origins of dishes are a great addition to the contents.

    Florence Kahn invites us to turn the pages of this book and discover the Rue des Rosiers - its soul, her store, and last but not least the enchanting wonders of Jewish gastronomy.

    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.

    Modern Jewish Cooking: Recipes & Customs for Today's Kitchen

    By Leah Koenig

    Chronicle Books
    Released: 2015-03-17
    Hardcover (352 pages)

    Modern Jewish Cooking: Recipes & Customs for Today s Kitchen
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    • Chronicle Books
    Product Description:
    From a leading voice of the new generation of young Jewish cooks who are reworking the food of their forebears, this take on the cuisine of the diaspora pays homage to tradition while reflecting the values of the modern-day food movement. Author Leah Koenig shares 175 recipes showcasing handmade, seasonal, vegetable-forward dishes. Classics of Jewish culinary culture—such as latkes, matzoh balls, challah, and hamantaschen—are updated with smart techniques and vibrant spices. Approachable recipes for everything from soups to sweets go beyond the traditional, incorporating regional influences from North Africa to Central Europe. Featuring holiday menus and rich photography, this collection is at once a guide to establishing traditions and a celebration of the way we eat now.

    Spice and Spirit: The Complete Kosher Jewish Cookbook (A Kosher living classic)

    Lubavitch Women's Cookbook Publications
    Multi-Colored Hardcover (575 pages)

    Spice and Spirit: The Complete Kosher Jewish Cookbook (A Kosher living classic)
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    • Made by KEHOT PUBLICATIONS/MERKOS
    • Multi-Colored
    Product Description:
    This cookbook is a staple in most Jewish Homes!
    Keeping kosher and celebrating the Jewish holidays receive an added, joyful dimension, with practical guidelines interwoven with spiritual insights into many aspects of Jewish life and observance. Recipes range from traditional favorites such as blintzes and chicken soup to Szechuan chicken, aduki-squash soup and many other international, gourmet and natural specialties. All in a clear, easy-to-use format with helpful symbols and numerous charts and illustrations. This cookbook is a staple in most Jewish homes!

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