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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

    Roden, Claudia
    Released: 1996-11-26
    Hardcover (688 pages)

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

    King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World

    By Joan Nathan

    KNOPF
    Released: 2017-04-04
    Hardcover (416 pages)

    King Solomon s Table: A Culinary Exploration of Jewish Cooking from Around the World
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    • KNOPF
    Product Description:
    From the James Beard Award-winning, much-loved cookbook author and authority: a definitive compendium of Jewish recipes from around the globe and across the ages.

    Driven by a passion for discovery, the biblical King Solomon is said to have sent emissaries on land and sea to all corners of the ancient world, initiating a mass cross-pollination of culinary cultures that continues to bear fruit today. With Solomon’s appetites and explorations in mind, in these pages Joan Nathan—“the queen of American Jewish cooking” (Houston Chronicle)—gathers together more than 170 recipes, from Israel to Italy to India and beyond.

    Here are classics like Yemenite Chicken Soup with Dill, Cilantro, and Parsley; Slow-Cooked Brisket with Red Wine, Vinegar, and Mustard; and Apple Kuchen as well as contemporary riffs on traditional dishes such as Smoky Shakshuka with Tomatoes, Peppers, and Eggplant; Double-Lemon Roast Chicken; and Roman Ricotta Cheese Crostata. Here, too, are an array of dishes from the world over, from Socca (Chickpea Pancakes with Fennel, Onion, and Rosemary) and Sri Lankan Breakfast Buns with Onion Confit to Spanakit (Georgian Spinach Salad with Walnuts and Cilantro) and Keftes Garaz (Syrian Meatballs with Cherries and Tamarind).

    Gorgeously illustrated and filled with fascinating historical details, personal histories, and delectable recipes, King Solomon’s Table showcases the dazzling diversity of a culinary tradition more than three thousand years old.

    Jerusalem: A Cookbook

    By Yotam Ottolenghi

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

    Jerusalem: A Cookbook
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    • Gourmac Melamine 12.5' Skimmer, White Set of 2
    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.

    Yiddish Cuisine: Authentic and Delicious Jewish Recipes

    By Florence Kahn

    imusti
    Hardcover (144 pages)

    Yiddish Cuisine: Authentic and Delicious Jewish Recipes
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    • H.F.Ullmann Publishing
    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.

    Jewish Food & Cooking Made Easy - "Jewish Recipes to Kvell Over"

    By Dora Kaplan

    Released: 2013-02-08
    Kindle Edition (79 pages)

    Jewish Food & Cooking Made Easy - "Jewish Recipes to Kvell Over"
     
    Product Description:
    You don't have to be of the "tribe" to relish Jewish food and Dora Kaplan showcases a sumptuous array of recipes that are easy to cook, but hard not to love.

    From appetizers to desserts, you'll find Jewish food recipes that will be perfect for every day to holiday.

    Learn how to make:

    - Aunt Beck's Gefilte Fish - the "real" deal!

    - Chicken Soup for the Jewish Soul - your new motto will be "the first bowl doesn't count"

    - Magic Matzo Balls - they'll come out perfect every time ~ "like magic"

    - Best Ever Hummus - discover the "secret" ingredient that makes this hummus addictive

    - Summer Cold Spinach Borcht - your summers will never be the same again without this amazingly refreshing and delicious cold soup

    - Best Ever Sweet Kugel - another one that truly lives up to its name!

    So dive in, eat up, enjoy, and be healthy with Dora Kaplan's "Jewish Food & Cooking Made Easy" as your guide.

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

    By Gabrielle Rossmer Gropman

    Brandeis
    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 have honored the original recipes, 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 relatives of the authors; others have been culled from interviews, 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 German-Jewish cuisine 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.

    With more than fifty drawings and photographs that show the cooking process as well as the delicious final product, this cookbook will appeal to readers curious about ethnic cooking and how it has evolved, and to anyone interested in exploring delicious new recipes.

    Aromas of Aleppo: The Legendary Cuisine of Syrian Jews

    By Poopa Dweck

    Harper Collins
    Released: 2007-08-21
    Hardcover (400 pages)

    Aromas of Aleppo: The Legendary Cuisine of Syrian Jews
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    • Formats: hardcover
    Product Description:

    When the Aleppian Jewish community migrated from the ancient city of Aleppo in historic Syria and settled in New York and Latin American cities in the early 20th century, it brought its rich cuisine and vibrant culture. Most Syrian recipes and traditions, however, were not written down and existed only in the minds of older generations. Poopa Dweck, a first generation Syrian–Jewish American, has devoted much of her life to preserving and celebrating her community's centuries–old legacy.

    Dweck relates the history and culture of her community through its extraordinary cuisine, offering more than 180 exciting ethnic recipes with tantalizing photos and describing the unique customs that the Aleppian Jewish community observes during holidays and lifecycle events. Among the irresistible recipes are:


    •Bazargan–Tangy Tamarind Bulgur Salad


    •Shurbat Addes–Hearty Red Lentil Soup with Garlic and Coriander


    •Kibbeh–Stuffed Syrian Meatballs with Ground Rice


    •Samak b'Batata–Baked Middle Eastern Whole Fish with Potatoes


    •Sambousak–Buttery Cheese–Filled Sesame Pastries


    •Eras bi'Ajweh–Date–Filled Crescents


    •Chai Na'na–Refreshing Mint Tea

    Like mainstream Middle Eastern cuisines, Aleppian Jewish dishes are alive with flavor and healthful ingredients–featuring whole grains, vegetables, legumes, and olive oil–but with their own distinct cultural influences. In Aromas of Aleppo, cooks will discover the best of Poopa Dweck's recipes, which gracefully combine Mediterranean and Levantine influences, and range from small delights (or maza) to daily meals and regal holiday feasts–such as the twelve–course Passover seder.

    The New York Times Jewish Cookbook: More than 825 Traditional & Contemporary Recipes from Around the World

    St. Martin's Press
    Released: 2003-09-15
    Hardcover (640 pages)

    The New York Times Jewish Cookbook: More than 825 Traditional & Contemporary Recipes from Around the World
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    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.

    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.

    Jewish Cooking in America: Expanded Edition (Knopf Cooks American)

    By Joan Nathan

    Knopf
    Released: 1998-09-08
    Hardcover (544 pages)

    Jewish Cooking in America: Expanded Edition (Knopf Cooks American)
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    Product Description:
    This rich tapestry of more than three centuries of Jewish cooking in America gathers together some 335 kosher recipes, old and new. They come from both Sephardic and Ashkenazic Jews who settled all over America, bringing with them a wide variety of regional flavors, changing and adapting their traditional dishes according to what was available in the new country.

    What makes Jewish cooking unique is the ancient dietary laws that govern the selection, preparation, and consumption of observant Jews. Food plays a major part in rituals past and present, binding family and community. It is this theme that informs every part of Joan Nathan’s warm and lively text.

    Every dish has a story–from the cholents (the long-cooked rich meat stews) and kugels (vegetable and noodle puddings) prepared in advance for the Sabbath, to the potato latkes (served with maple syrup in Vermont and goat cheese in California) and gefilte fish (made with white fish in the Midwest, salmon in the Northwest, haddock in New England, and shad in Maryland). Joan Nathan tells us how lox and bagels and Lindy’s cheesecake became household words, and how American products like Crisco, cream cheese, and Jell-O changed forever Jewish home cooking.

    The recipes and stories come from every part of the U.S.A. They are seasoned with Syrian, Moroccan, Greek, German, Polish, Georgian, and Alsatian flavors, and they represent traditional foods tailored for today’s tastes as well as some of the nouvelle creations of Jewish chefs from New York to Tuscon.

    When Jewish Cooking in America was first published in 1994, it won both the IACP / Julia Child Cookbook Award for Best Cookbook of the Year and the James Beard Award for Best Food of the Americas Cookbook. Now, more than ever, it stands firmly established as an American culinary classic.

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