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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.
On this page, you will find Jewish cookbooks.
Related pages on this web site:
| Jewish Recipes Downloads & Web Sites |
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By Claudia Roden
Knopf
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 Gil Marks
Wiley
Hardcover (672 pages)
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A comprehensive, A-to-Z guide to Jewish foods, recipes, and culinary traditionsFood is more than just sustenance. It's a reflection of a community's history, culture, and values. From India to Israel to the United States and everywhere in between, Jewish food appears in many different forms and variations, but all related in its fulfillment of kosher laws, Jewish rituals, and holiday traditions. The Encyclopedia of Jewish Food explores both unique cultural culinary traditions as well as those that unite the Jewish people. - Alphabetical entries—from Afikomen and Almond to Yom Kippur and Za'atar—cover ingredients, dishes, holidays, and food traditions that are significant to Jewish communities around the world
- This easy-to-use reference includes more than 650 entries, 300 recipes, plus illustrations and maps throughout
- Both a comprehensive resource and fascinating reading, this book is perfect for Jewish cooks, food enthusiasts, historians, and anyone interested in Jewish history or food
The Encyclopedia of Jewish Food is an informative and eye-opening guide to the culinary heart and soul of the Jewish people.
Recipe Excerpt: Sufganiyot (Israeli Jelly Donuts)
The first record of filling a fried piece of dough with jelly was in Germany in 1485. Within a century, jelly doughnuts reached Poland, where Jews called them ponchiks (from the Polish word for “flower bud”), and in some areas they became a popular Hanukkah treat, filled with plum, raspberry, or rose petal jam. In the late 1800s, Polish immigrants brought the ponchik to Israel, where it eventually took the Hebrew name sufganiyah (sufganiyot--plural), from a “spongy dough” mentioned in the Talmud. At first, jelly doughnuts were not widely eaten in Israel, even on Hanukkah, as they were difficult and intimidating for many people to make. Only a few homes and bakeries continued to prepare them. Then in the late 1920s, the Israeli labor federation championed sufganiyot as a Hanukkah treat because they provided work –- preparing, transporting, and selling the doughnuts -- for its members. Sufganiyot soon emerged as by far the most popular Israeli Hanukkah food, filled not only with jelly but also dulce de leche, halva, crème espresso, chocolate truffle, and numerous exotic flavors.
These jelly doughnuts are irresistible. The trick to making non-greasy, fully-cooked doughnuts is working with the temperature of the oil. If the oil is not hot enough, the dough will absorb oil; if it is too hot, the outsides of the dough will brown before the insides have cooked. To test the temperature of the oil, use a candy thermometer or drop a cube of soft white bread in the oil; it should brown in 35 seconds. A traditional sign of proper cooking is a light-colored ring around the center of the doughnut, indicative that the fat was hot enough to push the doughnut to the surface before browning too much of the dough. A typical 3-inch jelly-doughnut is made from ¼ cup (2 ounces) dough and contains ¾ tablespoon (1 ounce) of jelly.
Recipe
Makes about 16 medium doughnuts
Ingredients
1 (¼-ounce) package (2¼ teaspoons) active dry yeast or 1 (0.6-ounce) cake fresh yeast
¼ cup warm water (105 to 110 degrees for dry yeast; 80 to 85 degrees for fresh yeast)
¼ cup sugar or vanilla sugar
¾ cup milk, soy milk, or water
6 tablespoons vegetable oil, vegetable shortening, or softened butter
3 large eggs (or 2 egg yolks and 1 large egg)
1 teaspoon table salt or 2 teaspoons kosher salt
½ teaspoon ground nutmeg or mace, 1 teaspoon grated lemon zest, ¼ teaspoon lemon extract, or 1½ teaspoons ground cinnamon (optional)
About 3¾ cups (18 ounces) bread or unbleached all-purpose flour
About 5 cups vegetable oil, safflower oil, sunflower oil, peanut oil, or vegetable shortening for deep-frying
About 1 cup jelly or pastry cream
Confectioners' or sugar for dusting
Directions
1. To make the dough: Dissolve the yeast in the water. Stir in 1 teaspoon sugar and let stand until foamy, 5 to 10 minutes. Blend in the milk, remaining sugar, oil, eggs, salt, optional nutmeg, and 2 cups flour. Gradually beat in enough of the remaining flour to make a smooth, soft dough. Cover and let rise until double in bulk, about 1½ hours.
2. Punch down the dough. Fold over and press together several times. Let stand for 15 minutes. Roll out the dough ¼ inch thick. Cut out 2½- to 3½-inch rounds. Place in a single layer on a lightly floured surface, cover, and let rise until double in bulk, about 1 hour.
3. In a large deep pot, heat at least 2 inches of oil over medium heat to 375 degrees.
4. Using an oiled spatula, carefully lift the doughnuts and drop them, top side down, into the oil. If you drop them bottom side down, the doughnuts are difficult to turn and do not puff up as well. The temperature of the oil should not drop below 350 degrees. Fry 3 or 4 at a time without crowding the pan, turning once, until golden brown on all sides, about 1½ minutes per side. Remove with a wire mesh skimmer or tongs and drain on a wire rack.
5. Place some of the jelly in a cookie press, pastry syringe, or a pastry bag fitted with a ¼-inch hole or nozzle tip. Insert the tip into a side of a doughnut and gently fill with about 1 tablespoon jelly. Roll the doughnuts in the sugar. The fresher the doughnut, the better the flavor and texture.
Variations: To make doughnuts without a cookie press or pastry bag: Place 1 teaspoon of jelly in the center of half of the unrisen dough rounds. Brush the edges with egg white, saving a white from the eggs used to make the dough. Top with a second dough round and press the edges to seal.
Additional Recipe Excerpts:
Borscht--a soup made with beets
Foulare/Folar--a sweet pastry enwrapping a hard- boiled egg or a Sephardic long-cooked egg
Kouclas--a dumpling cooked in Sabbath stews
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By Rivka Goldman
Hippocrene Books
Hardcover (192 pages)
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When the Jews fled Iraq for Israel, they could not take their material possessions, but they did take their culture--and their rich cuisine. With Mongolian, Turkish, and Indian influences, Jewish-Iraqi cuisine is a special blend--and has never before been documented. Rivka Goldman takes the reader through her memories of an ancient land and culture by means of the culinary heritage passed on to her by her mother. This elegant cookbook memoir describes the ways in which the unique sociopolitical history of the Jewish-Iraqi has impacted their foods and the ways in which they are eaten, supplying over 100 healthful family recipes. Refreshing salads, hearty stuffed vegetable and meat dishes, and wholesome dumpling, fish and rice dishes all accompany tales of friendship, loyalty, persecution, escape, exile, and, of course, celebration. |
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By Joan Nathan
Knopf
Released: 2010-10-26
Hardcover (400 pages)
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What is Jewish cooking in France?
That is the question that has haunted Joan Nathan over the years and driven her to unearth the secrets of this hidden cuisine. Now she gives us the fruits of her quest in this extraordinary book, a treasure trove of delectable kosher recipes and the often moving stories behind them, interlaced with the tumultuous two-thousand-year history of the Jewish presence in France.
In her search, Nathan takes us into kitchens in Paris, Alsace, and the Loire Valley; she visits the bustling Belleville market in Little Tunis in Paris; she breaks bread around the observation of the Sabbath and the celebration of special holidays. All across France she finds that Jewish cooking is more alive than ever. Traditional dishes are honored, yet many have acquired a French finesse and reflect regional differences. The influx of Jewish immigrants from North Africa following Algerian independence has brought exciting new flavors and techniques that have infiltrated contemporary French cooking, and the Sephardic influence is more pronounced throughout France today.
Now, with Joan Nathan guiding us, carefully translating her discoveries to our own home kitchens, we can enjoy:
• appetizers such as the rich subtle delight of a Terrine de Poireaux from Alsace or a brik, that flaky little pastry from North Africa, folded over a filling of tuna and cilantro;
• soups such as cold sorrel or Moroccan Provençal Fish Soup with garlicky Rouille;
• salads include a Mediterranean Artichoke and Orange Salad with Saffron Mint and a Tunisian Winter Squash Salad with Coriander and Harissa;
• a variety of breads, quiches, and kugels—try a Brioche for Rosh Hashanah, a baconless quiche Lorraine, or a Sabbath kugel based on a centuries-old recipe;
• main courses of Choucroute de Poisson; a tagine with chicken and quince; Brisket with Ginger, Orange Peel, and Tomato; Southwestern Cassoulet with Duck and Lamb; Tongue with Capers and Cornichons; and Almondeguilles (Algerian meatballs);
• an inviting array of grains, pulses, couscous, rice, and unusual vegetable dishes, from an eggplant gratin to a mélange of Chestnuts, Onions, and Prunes;
• for a grand finale, there are Parisian flans and tarts, a Frozen Soufflé Rothschild, and a Hanukkah Apple Cake, as well as many other irresistible pastries and cookies.
These are but some of the treasures that Joan Nathan gives us in this unique collection of recipes and their stories. In weaving them together, she has created a book that is a testament to the Jewish people, who, despite waves of persecution, are an integral part of France today, contributing to the glory of its cuisine. |
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By Ramona Koval
New Holland Australia
Hardcover (196 pages)
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This updated, hardback edition of Jewish Cooking Jewish Cooks is a collection of delicious, well-loved, tried and true Jewish recipes from around the world, particularly Europe. It's also a collection of stories - all of which revolve, like much of Jewish life and tradition, around the subject of food. From the most simple to the most celebratory Jewish dishes, Ramona Koval presents a thriving, contemporary food culture founded on ancient traditions and laws, that stretched beyond countries and continents. The recipe range from latkes to lox, borscht to blintzes, kugel to cabbage rolls and kompot, with many vegetarian dishes. Rich with anecdotes about what makes Jewish food important to Jewish people, superb images throughout capture the warmth and atmosphere of Jewish kitchens, family gatherings around the table and Jewish life in it's wider sphere. |
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By Robert Sternberg
Jason Aronson, Inc.
Paperback (368 pages)
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To find out more about Rowman & Littlefield titles please visit us at www.rowmanlittlefield.com. |
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St. Martin's Press
Hardcover (640 pages)
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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 Joan Nathan
Knopf
Released: 1998-09-08
Hardcover (544 pages)
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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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By Andrea Marks Carneiro
Three Forks
Paperback (200 pages)
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Jewish Cooking Boot Camp takes every last ounce of intimidation out of Jewish cooking while serving up a hearty helping of family, culture, and other flavors to savor. |
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By Raymond Sokolov
Random House Value Publishing
Released: 1993-07-11
Hardcover (191 pages)
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A lavishly illustrated look at the history and traditions of Jewish cooking features 135 fully-illustrated recipes, as well as witty commentary by the former food editor of The New York Times. |
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