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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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    Jewish Cuisine in Hungary: A Cultural History with 83 Authentic Recipes

    Central European University Press
    Released: December 1st, 2019
    Paperback (420 pages)

    Jewish Cuisine in Hungary: A Cultural History with 83 Authentic Recipes
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    Jewish Cuisine in Hungary: A Cultural History with 83 Authentic Recipes
    • Manufacturer: Central European University Press
    • Brand: Central European University Press
    • ISBN: 9633862736
    • EAN: 9789633862735
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    • Paperback
    • Number of Pages: 420
    • Publication Date: December 1st, 2019
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    • Weight: 2.55 Pounds
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    The Book of Jewish Food: An Odyssey from Samarkand to New York: A Cookbook

    By Claudia Roden

    Knopf
    Released: November 26th, 1996
    Multicolor Hardcover (688 pages)

    The Book of Jewish Food: An Odyssey from Samarkand to New York: A Cookbook
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    The Book of Jewish Food: An Odyssey from Samarkand to New York: A Cookbook
    • Manufacturer: Knopf
    • Brand: Knopf
    • ISBN: 0394532589
    • EAN: 9780394532585
    • PartNumber: 9780394532585
    Details:
    • Hardcover
    • Format: Illustrated
    • Edition: Illustrated
    • Number of Pages: 688
    • Author: Claudia Roden
    • Publication Date: November 26th, 1996
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    • Weight: 2.85 Pounds
    • Color: Multicolor
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    The Classic Cuisine of the Italian Jews: Traditional Recipes and Menus and a Memoir of a Vanished Way of Life

    By Edda Servi Machlin

    Brand: Dodd, Mead n Co.
    Hardcover (254 pages)

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    The Classic Cuisine of the Italian Jews: Traditional Recipes and Menus and a Memoir of a Vanished Way of Life
    • Manufacturer: Dodd, Mead & Co.
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    • ISBNs: 0896960897, 7020871712, 039608530X
    • EANs: 9780896960893, 9787020871711, 9780396085300
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    • Edition: 1st
    • Number of Pages: 254
    • Author: Edda Servi Machlin
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    • Weight: 1.4 Pounds
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    Jerusalem: A Cookbook

    By Yotam Ottolenghi

    Ten Speed Press
    Released: October 16th, 2012
    Multicolor Hardcover (320 pages)

    Jerusalem: A Cookbook
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    • ISBN: 1607743949
    • UPCs: 001607743949, 890578561115, 890623682628
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    • PartNumber: 1607743949
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    • Format: Illustrated
    • Number of Pages: 320
    • Authors: Yotam Ottolenghi, Sami Tamimi
    • Publication Date: October 16th, 2012
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    Children's Cookbook: Jewish cuisine for the holidays, ethnic diversity, folk tales and children's activities

    By Rivka Goldman

    Independently published
    Released: October 22nd, 2020
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    • Manufacturer: Independently published
    • EAN: 9798697521625
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    • Number of Pages: 77
    • Author: Rivka Goldman
    • Publication Date: October 22nd, 2020
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    Artisan
    Released: March 19th, 2019
    Hardcover (256 pages)

    The 100 Most Jewish Foods: A Highly Debatable List
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    By Marlena Spieler Sp

    Southwater
    Released: August 7th, 2018
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    • Author: Marlena Spieler Sp
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    Brandeis University Press
    Released: September 5th, 2017
    Hardcover (272 pages)

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    • Manufacturer: Brandeis University Press
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    • ISBN: 1611688736
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    • Authors: Gabrielle Rossmer Gropman, Sonya Gropman
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    By Women's League of Adat

    Brand: Wimmer Cookbooks, Inc.
    Released: May 1st, 2012
    Plastic Comb (320 pages)

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    • Format: Special Edition
    • Number of Pages: 320
    • Authors: Women's League of Adat, Ari El Synagogue
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    Classic Central Asian Bukharian Jewish Cuisine & Customs

    By Amnun Kimyagarov

    Hardcover

    Classic Central Asian Bukharian Jewish Cuisine & Customs
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