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Ashkenazi Jewish Cuisine
Ashkenazi Jewish cuisine is an assortment of cooking traditions that was developed by the Ashkenazi Jews of Eastern, Central, Western, Northern, and Southern Europe, and their descendants, particularly in the United States and other Western countries. Ashkenazi Jewish foods have frequently been unique to Ashkenazi Jewish communities, and they frequently consist of local ingredients (such as beets, cabbage, and potato), all of which are generally prepared in accordance with the laws of '' kashrut''. Some of these ingredients have not been popular in local or neighbouring non-Jewish communities due to a history of limited interaction between Ashkenazi Jews and non-Jews. The cuisine is largely based on ingredients that were affordable to the historically poor Ashkenazi Jewish community of Europe, and it is frequently composed of ingredients that were readily available and affordable in the regions and communities of Europe in which Ashkenazi Jews lived. Some ingredients were consid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Matzo Ball Soup - Bird And The Bottle - Stierch 2018
Matzah or matzo ( he, מַצָּה, translit=maṣṣā'','' pl. matzot or Ashk. matzos) is an unleavened flatbread that is part of Jewish cuisine and forms an integral element of the Passover festival, during which ''chametz'' (leaven and five grains that, per Jewish Law, are self-leavening) is forbidden. As the Torah recounts, God commanded the Israelites (modernly, Jews and Samaritans) to eat only unleavened bread during the seven day Passover festival. Matzah can be either soft like a pita loaf or crispy. Only the crispy variety is produced commercially because soft matzah has a very short shelf life. Matzah meal is crispy matzah that has been ground to a flour-like consistency. Matzah meal is used to make matzah balls, the principal ingredient of matzah ball soup. Sephardic Jews typically cook with matzah itself rather than matzah meal. Matzah that is kosher for Passover is limited in Ashkenazi tradition to plain matzah made from flour and water. The flour may be who ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sephardic Jewish Cuisine
Sephardic Jewish cuisine is an assortment of cooking traditions that developed among the Sephardi Jews. Those of this Iberian origin who were dispersed in the Sephardic Diaspora ultimately became the Eastern Sephardim and North African Sephardim as they settled throughout the Mediterranean in Turkey, Greece, the Balkans, and the Arab countries of West Asia and North Africa. Cuisine of the Sephardi Jews also includes the cuisine of those who became the Western Sephardim who settled in Holland, England, and from these places elsewhere. Mizrahi Jews, being the pre-existing Jews of the Greater Middle East (of non-Spanish and non-Portuguese origin), are sometimes called Sephardim in a broader sense due to their style of liturgy. Although there is some overlap in populations due to the Sephardic Diaspora, Sephardic Jews also settled in many other countries outside the Greater Middle East as well. As such, this article deals only with the cuisine of the Jewish populations with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fleishig
Mixtures of milk and meat ( he, בשר בחלב, basar bechalav, meat in milk) are forbidden according to Jewish law. This dietary law, basic to kashrut, is based on two verses in the Book of Exodus, which forbid "boiling a (goat) kid in its mother's milk" and a third repetition of this prohibition in Deuteronomy. Explanations for the law The rabbis of the Talmud gave no reason for the prohibition,''Hullin'' 108a but later authorities, such as Maimonides, opined that the law was connected to a prohibition of idolatry in Judaism. Obadiah Sforno and Solomon Luntschitz, rabbinic commentators living in the late Middle Ages, both suggested that the law referred to a specific foreign anaanitereligious practice, in which young goats were cooked in their own mothers' milk, aiming to obtain supernatural assistance to increase the yield of their flocks. More recently, a theogonous text named ''the birth of the gracious gods'', found during the rediscovery of Ugarit, has been interpret ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Schmaltz
Schmaltz (also spelled schmalz or shmalz) is rendered (clarified) chicken or goose fat. It is an integral part of traditional Ashkenazi Jewish cuisine, where it has been used for centuries in a wide array of dishes, such as chicken soup, latkes, matzah brei, chopped liver, matzah balls, fried chicken, and many others, either as a cooking fat, spread, or flavor enhancer. Etymology Schmaltz is a noun derived from the German verb ''schmelzen'', meaning "to melt". The verb can be traced back to the Germanic root "smeltan", which survives in the Modern English verb "to smelt". The term entered English usage through Yiddish-speaking Ashkenazi Jews who used "schmaltz" to refer to kosher poultry fat; the word ''shmalts'' is the Yiddish word for rendered chicken fat. The English term "schmaltz" is derived from Yiddish and is cognate with the German term ''Schmalz'', which refers to any rendered fat of animal origin, including lard (more fully ''Schweineschmalz'') and clarified bu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gribenes
In Ashkenazi Jewish cuisine, gribenes or grieven ( yi, גריבענעס, , "cracklings"; he, גלדי שומן) are crisp chicken or goose skin cracklings with fried onions. As with other cracklings, gribenes are a byproduct of rendering animal fat to produce cooking fat, in this case kosher schmaltz.Gil Marks, ''Encyclopedia of Jewish Food'', p. 239 (John Wiley and Sons, 2010). . Found aGoogle Books Accessed January 4, 2011.Esther Rosenblum Cohen, "Chicken Fat", ''Jewish Magazine'', August 2007. Found a Accessed January 4, 2011. A favored food in the past among Ashkenazi Jews, ''gribenes'' is frequently mentioned in Jewish stories and parables. Gribenes can be used as an ingredient in other dishes like kasha varnishkes, fleishig kugel and gehakte leber. Holiday food This dish is often associated with the Jewish holidays Hanukkah and Rosh Hashanah. Traditionally, ''gribenes'' were served with potato kugel or latkes during Hanukkah. ''Gribenes'' are also associated with Pas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poultry
Poultry () are domesticated birds kept by humans for their eggs, their meat or their feathers. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails, and turkeys). The term also includes birds that are killed for their meat, such as the young of pigeons (known as squabs) but does not include similar wild birds hunted for sport or food and known as game. The word "poultry" comes from the French/Norman word ''poule'', itself derived from the Latin word ''pullus'', which means "small animal". Recent genomic study involving the four extant Junglefowl species reveals that the domestication of chicken, the most populous poultry species, occurred around 8,000 years ago in Southeast Asia - although this was previously believed to have occurred later - around 5,400 years ago - in Southeast Asia. The process may have originally occurred as a result of people hatching and rearing young birds fro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jewish Cooking
Jewish cuisine refers to the worldwide cooking traditions of the Jewish people. During its evolution over the course of many centuries, it has been shaped by Jewish dietary laws (''kashrut''), Jewish festivals and holidays, and traditions centred around Shabbat. Jewish cuisine is influenced by the economics, agriculture, and culinary traditions of the many countries where Jewish communities have settled and varies widely throughout the entire world. The history of Jewish cuisine begins with the cuisine of the ancient Israelites. As the Jewish diaspora grew, different styles of Jewish cooking developed. The distinctive styles in Jewish cuisine vary by each community across the Ashkenazi, Sephardi, and Mizrahi diaspora groupings; there are also notable dishes within the culinary traditions of the stand-alone significant Jewish diaspora communities from Greece, Iran, and Yemen. Since the establishment of the State of Israel in 1948, and particularly since the late 1970s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Olive Oil
Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: for frying foods or as a salad dressing. It can be found in some cosmetics, pharmaceuticals, soaps, and fuels for traditional oil lamps. It also has additional uses in some religions. The olive is one of three core food plants in Mediterranean cuisine; the other two are wheat and grapes. Olive trees have been grown around the Mediterranean since the 8th millennium BC. In 2019–2020, world production of olive oil was . Spain was the largest producer followed by Italy, Tunisia, Greece, Turkey and Morocco. San Marino has by far the largest per capita consumption of olive oil worldwide. The composition of olive oil varies with the cultivar, altitude, time of harvest, and extraction process. It consists mainly of oleic acid (up to 83%), with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stuffed Cabbage
A cabbage roll is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. It is common to the cuisines of Central, Northern, Eastern and Southeastern Europe and much of Western Asia, Northern China, as well as parts of North Africa. Meat fillings are traditional in Europe, and include beef, lamb, or pork seasoned with garlic, onion, and spices. Grains such as rice and barley, mushrooms, and vegetables are often included as well. Fermented cabbage leaves are used for wrapping, particularly in southeastern Europe. In Asia, seafoods, tofu, and shiitake mushrooms may also be used. Chinese cabbage is often used as a wrapping. Cabbage leaves are stuffed with the filling which are then baked, simmered, or steamed in a covered pot and generally eaten warm, often accompanied with a sauce. The sauce varies widely by cuisine. In Sweden and Finland, stuffed cabbage is served with lingonberry jam, which is both sweet and tart. In Eastern Europe, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tzimmes
''Tzimmes'', or ''tsimmes'' ( yi, צימעס, ), is a traditional Ashkenazi Jewish stew typically made from carrots and dried fruits such as prunes or raisins, often combined with other root vegetables (including yam). Tzimmes is often part of the Rosh Hashanah meal, when it is traditional to eat sweet and honey-flavored dishes. Some cooks add chunks of meat (usually beef flank or brisket).Joan NathanJoan Nathan's Jewish Holiday Cookbook Schocken, 2004; page 228. The dish is cooked slowly over low heat and flavored with honey or sugar and sometimes cinnamon or other spices. The name is a Yiddish word that, according to the Oxford English Dictionary, may come from Middle High German word ."tzimmes, n." OED Online, Oxford University Press, March 2022, www.oed.com/view/Entry/208475. Accessed 17 April 2022. "To make a big ''tzimmes'' over something" is a Yinglish expression that means to make a big fuss, perhaps because of the slicing, mixing, and stirring that go into the preparati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Matzo Ball Soup
Matzah balls ( yi, קניידלעך pl., singular ; with numerous other transliterations) or matzo balls are Ashkenazi Jewish soup dumplings made from a mixture of matzah meal, beaten eggs, water, and a fat, such as oil, margarine, or chicken fat. Matzah balls are traditionally served in chicken soup and are a staple food on the Jewish holiday of Passover, though they are not eaten during Passover by those who observe a prohibition on soaking matzah products. The texture of matzah balls may be light or dense, depending on the recipe. Matzah balls made from some recipes float in soup; others sink. Transliterations of knaidel Although there are official transliterations of Yiddish words into English by the YIVO Institute, there are many non-standard transliterations. Alternate transliterations of the Yiddish term for ''matzah'' ball, in the singular, include: knaidl, knaidel, kneidl, and kneidel. Transliterations in the plural include: knaidels, knaidlach, knaidelach, kneidels ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Latkes
A latke ( yi, לאַטקע ''latke''; sometimes romanized ''latka'', lit. "pancake") is a type of potato pancake or fritter in Ashkenazi Jewish cuisine that is traditionally prepared to celebrate Hanukkah. Latkes can be made with ingredients other than potatoes such as cheese, onion, and zucchini. Etymology The word comes from the Yiddish ', itself from the East Slavic ', a diminutive of ' 'small fried pancake,' which in turn is from Hellenistic Greek ἐλάδιον ''eládion'', '(olive) oil,' diminutive of Ancient Greek ἔλαιον ''élaion'', 'oil'.''Oxford English Dictionary'', 3rd edition, December 2019, 's.v.'' https://www.oed.com/view/Entry/106171/ref> Its Modern Hebrew name, ' ( ''levivá''), plural ''levivot'', is a revival of a word used in the Book of Samuel to describe a dumpling made from kneaded dough, part of the story of Amnon and Tamar. Some interpreters have noted that the homonym ' ( ''leváv'') means "heart," and the verbal form of l-v-v ( ''l-b-b'') ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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