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Jewish Recipes --> Jewish and Israeli Foods --> Jewish and Kosher Cuisine

The Jewish cuisine has been formed both by the dietary laws of kashrut / Torah ("keeping kosher") and the many cultures in which Jews have traveled.

Jewish cuisine has influences from the cuisines of the Balkans, Galicia, Russia, Spain, Portugal and the Middle East.

For example, there are a number of cold starters which originate in the Middle East and which were brought by the Turks to the Balkans. [read more - Jewish Cooking]

 

 

Cooking Terms

Jewish Cooking Terms

Glossary of Ethnic Foods

Passover Terms.


Seder Plate

 

 

Cuts of Meant

London Broil

Jewish Cooking


Chili Peppers


Mushroom


Olive oil

Vinegars


soy sauce


Apfelstrudel

Baba Ganoush

Bagels


Blintz


Citrus


Challah


Charoset


Cheeses


Cholent


Kosher Eggs


Etrog


Farfel


Falafel


Gefilte Fish


Hanukkah Gelt


Hamantaschen

Hummus

Latkes


Honey


Fruits

Kosher Beer

Kosher Birds

Kosher Fish

Kosher Tea

Kosher Wine

Knishe

Kugel

Lox (salmon)

Matzah

Meat and Poultry

Olives

Pita

Pomegranate

Sufganiya

Tzimmes
Jewish Cuisine

Bialy

Brisket

Cel-Ray

Chametz Chamin Corned beef
Dondurma Halva Jaffa Orange
Karpas Kishka Krembo
Kreplach Lokshen Soup Macaroon
Matzah balls Nunt Pastrami
Schmaltz Sladko Smoked Meat

The roots of Jewish cooking, however, are in the Middle East, where the Jews came from, and it was heavily influenced by the cuisine of Ancient Egypt and the Byzantine Empire. It has been suggested, for example, that the major role played by garlic, leek and onions in Jewish cooking is due to these influences. Arab and Moorish cooking had an equal influence on the Jewish cuisine.

At the same time, aspects of Jewish cooking were often adopted by the cultures in which they lived. The rose jam which is typical of Russian and Galician cookery, for example, may have originally been imported by Jews during the golden age of Jewish culture in Spain.

As other Semitic peoples, the Jews have dietary laws; the basic laws of kashrut are in the Biblical book of Leviticus. Food not in accord with Jewish law is termed treifah or treif (טרפה) ("torn"); according to Orthodox and Conservative Judaism, Jews are only allowed to eat kosher.

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods - Kosher Recipes