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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.

    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.

    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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    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.

    The Palomar Cookbook: Modern Israeli Cuisine

    By Layo Paskin

    Clarkson Potter
    Released: 2017-03-21
    Hardcover (256 pages)

    The Palomar Cookbook: Modern Israeli Cuisine
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    Product Description:

    Modern Israeli recipes influenced by flavors from Southern Spain, North Africa, and the Levant
     
    The Michelin Bib Gourmand-winning London restaurant The Palomar has won fans the world over for its elevated Middle Eastern cooking inspired by the colorful, flavorful cuisines of the region. From Beet Carpaccio with Burnt Goat Cheese and Date Syrup to Pork Belly Tajine with Ras el Hanout and Israeli couscous, these innovative dishes explore delicious ingredients like za’atar, labneh, pomegranate syrup, and tahini in everything from sharable mezze to dessert. Tucked in the middle of the book is a special cocktail section with a selection of stand-out concoctions such as Lion’s Milk and the Drunken Botanist. Brimming over with lively photographs, The Palomar Cookbook shares a new way to explore this acclaimed restaurant and its unique take on the vibrant foods of the Middle East.

    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
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    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.

    Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City

    By Katie Parla

    imusti
    Released: 2016-03-29
    Hardcover (256 pages)

    Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City
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    • Random House USA Inc
    Product Description:
    Praised by Alice Waters, Marc Vetri, Brooks Headley, and others, a showcase of modern dishes influenced by tradition, as well as the rich culture of Rome. 
     
    Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine-- mirrors of their culture, history, and geography. But the cucina romana is the country’s greatest standout. In Tasting Rome, journalist Katie Parla and photographer Kristina Gill capture Rome's unique character and truly evolved food culture in this love letter to their adopted city. 

    The recipes here, each selected for the story it tells, acknowledge the foundations of the cuisine and demonstrate how it has transitioned to the variations found today: cacio e pepe is not only a peppery condiment for pasta, but also a filling for suppli, fried rice balls; pollo alla romana is served as a summer platter of peppers stewed with chicken, but also deboned and on hearty sandwiches. Parla and Gill focus, too, on cucina ebraica to highlight the role Rome's Jewish communities have had, bringing dishes such as hraimi con couscous, which incorporates spicy amberjack, and matzoh fritters, pizzarelle, with honey and pine nuts; celebrate the authentic quinto quarto ("the fifth quarter") offal, and luscious verdure, which grow all over; acknowledge the baked pizzas and breads that anchor everyday eating; and explore the ever-changing culture of sweets and cocktails. 

    With its forgotten recipes, beloved favorites, and street food innovations, the book transports all the flavors of Rome into your kitchen. Narrative features revealing bits of history and gorgeous photography that highlight both the food and its hidden city will immediately inspire you to start Tasting Rome

    –Epicurious: Best Cookbooks of 2016

    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.

    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.

    Modern Jewish Baker: Challah, Babka, Bagels & More

    By Shannon Sarna

    Countryman Press
    Released: 2017-09-05
    Hardcover (256 pages)

    Modern Jewish Baker: Challah, Babka, Bagels & More
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    Step-by-step instructions for the seven core doughs of Jewish baking.

    Jewish baked goods have brought families together around the table for centuries. In Modern Jewish Baker, Sarna pays homage to those traditions while reinvigorating them with modern flavors and new ideas. One kosher dough at a time, she offers the basics for challah, babka, bagels, hamantaschen, rugelach, pita, and matzah. Never one to shy away from innovation, Sarna sends her readers off on a bake-your-own adventure with twists on these classics. Recipes include:

    • Chocolate Chip Hamantaschen
    • Tomato-Basil Challah
    • Everything-Bagel Rugelach
    • S’mores Babka

    Detailed instructions, as well as notes on make-ahead strategies, ideas for using leftovers, and other practical tips will have even novice bakers braiding beautiful shiny loaves that will make any bubbe proud.

    100 color photographs

    The Art of Jewish Cooking

    By Jennie Grossinger

    Grossinger, Jennie/ Grossinger, Paul (INT)
    Released: 1995-03-01
    Mass Market Paperback (224 pages)

    The Art of Jewish Cooking
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    Product Description:
    The Art of Jewish Cooking by Jennie Grossinger provides many classic and favorite Jewish recipes and tips on how to make them.

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