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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.
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By Gabrielle Rossmer Gropman
Brandeis
Hardcover (272 pages)
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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. |
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By Claudia Roden
Knopf Publishing Group
Released: 1996-11-26
Hardcover (688 pages)
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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. |
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By Leah Koenig
Chronicle Books
Released: 2015-03-17
Hardcover (352 pages)
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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. |
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natcha fon
Released: 2003-09-15
Gold Hardcover (640 pages)
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Click Here | - The New York Times Jewish Cookbook: More than 825 Traditional & Contemporary Recipes from Around the World by Linda Amster and Mimi Sheraton (Sep 30, 2002)
Product Description:
From the food pages of The New York Times comes this authoritative, wide-ranging Jewish cookbook. With almost 800 well-tested recipes by Times food writers, this collection includes influences from Northern Africa, Western and Eastern Europe, the Middle East, and the United States. It is a collection to cook from as well as to celebrate the history, culture, culinary creativity, and enduring tradition of Jews around the world. Mimi Sheraton, food critic and cookbook author, has written a full introduction to the book as well as to each chapter, providing context and expertise to entertain and inspire. Editor Linda Amster has organized chapters to cover every course: appetizers, breads, soups, fish, meat, chicken, vegetables and salads, grains and dairy delights, cakes, cookies, and other desserts. Delicious recipes include both traditional favorites and more recent variations that update the classics with a contemporary twist. All recipes are kosher and include dishes from dozens of well-known writers and chefs such as, Ms. Sheraton, Alain Ducasse, Joan Nathan, Daniel Boulud, and Wolfgang Puck. This useful, appealing, and imaginative volume will delight those who celebrate Jewish culinary culture, and is sure to set a new standard on the Jewish cookbook shelf. |
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By Marlena Spieler
Lorenz Books
Hardcover (256 pages)
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An evocative introduction to Jewish food and culinary history, with 150 recipes and gorgeous photographs.
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By Miri Rotkovitz
Sonoma Press
Released: 2016-08-02
Paperback (262 pages)
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Gold Medal Winner, 2017 Living Now Book Awards Bronze Medal Winner, 2018 Independent Publisher Book Award Jerry Seinfeld's fictional dentist Tim Whatley famously converted to Judaism "for the jokes," but if there's one thing that defines Jewish culture as much as humor it's food. Miri Rotkovitz spent her childhood in the kitchen of her grandmother, Ruth Morrison Simon, whose commitment to international Jewish fare left a lasting impression. Bubbe and me in the Kitchen is a touching, humorous, versatile kosher cookbook, which celebrates the storied recipes that characterize and reinvent Jewish food culture. Offering time-tested culinary treasures from her grandmother's recipe box, plus more than 80 original recipes of Miri's own, this kosher cookbook includes Ashkenazi favorites such as babka, brisket, and matzo ball soup, and more global dishes, from za'atar pita chips and forbidden rice bowls to watermelon gazpacho and Persian chicken stew. Complete with holiday menus, this kosher cookbook is just as likely to spark memories and spur conversation as it is to enliven your meals. More than a kosher cookbook, Bubbe and Me in the Kitchen includes: - An Overview covering generational perspectives on keeping kosher
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A kosher cookbook that reinvigorates family recipes and embraces our culinary future. |
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By Ted Alling
CreateSpace Independent Publishing Platform
Paperback (90 pages)
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For those who live outside the faith, the Jewish religion can seem a bit confusing. There are many holidays that are celebrating and it is often hard to find what type of food you can typically make for these holidays.
With the help of this guide, that will no longer be an issue for you. With the help of this ultimate Jewish Holidays cookbook you will lean everything you have ever needed to know about Jewish cooking and what types of food you can make for the holidays. You will discover some helpful information about some of these holidays as well as discover over 25 of the most delicious Jewish holiday recipes you will ever come across.
So, what are you waiting for?
Get your copy of this guide today and start cooking! |
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By Leah Koenig
Chronicle Books
Released: 2017-08-08
Hardcover (136 pages)
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First in a series of elegant little books exploring Jewish culinary traditions, this perfect hostess gift or self-treat takes us through the most social part of the meal: the appetizers. From nibbles and salads to dips and meatballs, more than 25 inspired, modern starters draw from global Jewish influences. Rounding out this lovely and informative resource are vibrant photographs and helpful sidebars featuring tips on how to build a Jewish cheese plate, what foods to buy rather than make, and more. Don't expect reverence: with a wink and a nod to classic Jewish dishes, borscht has been reinvented as crostini and gefilte fish cleverly crisped into fritters. Dainty in size but mighty in delicious recipes, this book is a treasure for the nosh crowd. |
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By Yotam Ottolenghi
Random House
Released: 2012-10-16
Hardcover (320 pages)
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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. |
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By Shenanchie O'Toole
Food Fare
Released: 2013-06-26
Kindle Edition (98 pages)
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"Jewish Cuisine" contains a brief history of Jewish food, dietary laws, culinary styles, common dishes, food and cooking terms, holidays and traditions, Jewish recipes, common Hebrew and Yiddish words and phrases, and links for further study.
"Jewish Cuisine" is Book #35 in Food Fare's Culinary Collection. Recipes in "Jewish Cuisine" are also freely available at the Food Fare web site. |
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