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Jewish Egg Noodle
Lokshen ( yi, לאָקשן ), also known as ( he, איטריות), locshen, lockshen, or Jewish egg noodles, is the common name of a range of Ashkenazi Jewish egg noodles that are commonly used in a variety of Jewish dishes including chicken soup, kugel, kasha varnishkes, lokshen mit kaese, and as a side dish to Jewish brisket, sweet and sour meat balls, apricot chicken, and many other dishes. They may also be served with melted butter or a simple tomato sauce. In the United States, lokshen are also used as the basis for various casseroles and baked dishes including tuna noodle casserole, and both sweet and savory lokshen kugels. Etymology History Origins Noodles were mentioned in the Bible by the term "itriyot". Noodles are again mentioned in the Jerusalem Talmud (Hallah 57d, Beitza 60d), which was published circa 350 CE, these were the first clear mentions of boiled noodles in general outside China according to food historian Charles Perry. Chinese noodles spread via the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jews
Jews ( he, יְהוּדִים, , ) or Jewish people are an ethnoreligious group and nation originating from the Israelites Israelite origins and kingdom: "The first act in the long drama of Jewish history is the age of the Israelites""The people of the Kingdom of Israel and the ethnic and religious group known as the Jewish people that descended from them have been subjected to a number of forced migrations in their history" and Hebrews of historical History of ancient Israel and Judah, Israel and Judah. Jewish ethnicity, nationhood, and religion are strongly interrelated, "Historically, the religious and ethnic dimensions of Jewish identity have been closely interwoven. In fact, so closely bound are they, that the traditional Jewish lexicon hardly distinguishes between the two concepts. Jewish religious practice, by definition, was observed exclusively by the Jewish people, and notions of Jewish peoplehood, nation, and community were suffused with faith in the Jewish God, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potato Starch
Potato starch is starch extracted from potatoes. The cells of the root tubers of the potato plant contain leucoplasts (starch grains). To extract the starch, the potatoes are crushed, and the starch grains are released from the destroyed cells. The starch is then left to settle out of solution or separated by hydrocyclones, then dried to powder. Potato starch contains typical large oval spherical granules ranging in size from 5 to 100 μm. Potato starch is a refined starch, containing minimal protein or fat. This gives the powder a clear white colour, and the cooked starch typical characteristics of neutral taste, good clarity, high binding strength, long texture, and minimal tendency to foaming or yellowing of the solution. Potato starch contains approximately 800 ppm phosphate bound to the starch; this increases the viscosity and gives the solution a slightly anionic character, a low gelatinisation temperature of approximately , and high swelling power. These propertie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bible
The Bible (from Koine Greek , , 'the books') is a collection of religious texts or scriptures that are held to be sacred in Christianity, Judaism, Samaritanism, and many other religions. The Bible is an anthologya compilation of texts of a variety of forms originally written in Hebrew, Aramaic, and Koine Greek. These texts include instructions, stories, poetry, and prophecies, among other genres. The collection of materials that are accepted as part of the Bible by a particular religious tradition or community is called a biblical canon. Believers in the Bible generally consider it to be a product of divine inspiration, but the way they understand what that means and interpret the text can vary. The religious texts were compiled by different religious communities into various official collections. The earliest contained the first five books of the Bible. It is called the Torah in Hebrew and the Pentateuch (meaning ''five books'') in Greek; the second oldest part was a coll ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rabbi Pinchas Of Koretz
Pinchas Shapiro of Koretz ( he, פִּנְחָס בֵּן אַבְרָהָם אַבָּא שַׁפִירָא מִקוֹרִיץ; 1726 – 10 September 1791) was a Galician Chasidic rabbi and disciple of the Baal Shem Tov. Biography He was the son of Rabbi Avraham Abba Shapiro and Sora Rochel Shapiro. Pinchas's father was a descendant of Rabbi Nathan Nata Spira Nathan Nata Spira ( he, ; 1585 – 20 July 1633) was a Polish rabbi and kabbalist, who served as Chief Rabbi of Kraków. A student of Meir Lublin, Spira played an important role in spreading Isaac Luria's teachings throughout Poland. ..., the author of '' Megaleh Amukot''. His son Moshe was born in 1759. Born in Shklov, Pinchas was named after his paternal grandfather, described as "the famous and great scholar Rabbi Pinchas from Shklov." References {{DEFAULTSORT:Shapiro, Pinchas 1726 births 1791 deaths 18th-century Polish–Lithuanian rabbis Hasidic rebbes Jewish theologians Orthodox rabbis fro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tuna Noodle Casserole
Tuna casserole is a casserole primarily made with pasta (or rice) and canned tuna, with peas and corn sometimes added. The dish is often topped with potato chips, corn flakes, bread crumbs or canned fried onions. Tuna casserole is a common dish in some parts of the United States, prepared using only Nonperishable food, nonperishable pantry ingredients. History Casseroles became popular in American households in the 1950s mainly because the ingredients were cheap and easy to find at the supermarket. A can of tuna, a can of vegetables, a can of soup, and a package of egg noodles becomes a prepared family dinner in around half an hour. Tuna casserole can also be frozen or refrigerated and then reheated to be eaten the next day. Tuna casserole is popular to take to potlucks. In small communities, it may be taken to the home of someone who is sick or going through bereavement as a gesture of kindness. While there are countless variations of tuna casserole, historically it is made with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jewish Brisket
Brisket is a popular Ashkenazi Jewish cuisine, Ashkenazi Jewish dish of braising, braised beef brisket (cut), brisket, served hot and traditionally accompanied by potato kugel (or other non-dairy kugel), latkes, and/or matzo ball soup. It is commonly served for Jewish holidays such as Hanukkah, Passover, Rosh Hashanah, and Shabbat. It is commonly found in Jewish communities worldwide, though it is most commonly associated with Jews in the United States, where it has been considered the most important and iconic Jewish main course since the early 20th century. Overview In traditional Jewish cooking, brisket is most often slow cooked in an oven for many hours at a low temperature, which helps tenderize the otherwise-tough meat. Brisket is especially popular as a holiday main course, usually served at Rosh Hashanah, Passover, Hanukkah, and on Shabbat. For reasons of economics and kashrut, it was historically one of the more popular cuts of beef among Ashkenazi Jews. History Bris ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lokshen Mit Kaese
Lokshen mit kaese, ( yi, לאָקשן ), also known as ( he, איטריות ), Jewish mac and cheese, lokshen with cheese, or Jewish egg noodles with cottage cheese, is an Ashkenazi Jewish dish popular in the Jewish diaspora particularly in the United States, consisting of lokshen, or Jewish egg noodles that are served with a cheese sauce typically made with cottage cheese and black pepper, and sometimes farmers cheese may be used in place of the cottage cheese, and sour cream, butter, caramelized onions, garlic, tomatoes, mint, currants, parmesan, and other ingredients may be added. Sometimes a sweet variety is made with cinnamon sugar. It has been compared to a deconstructed noodle kugel and is considered by many to be a Jewish comfort food. Etymology ''Lokshen mit kaese'' comes from the almost identical Yiddish term for the dish, ''Lokshen mit kaese'', meaning ''Lokshen (Jewish egg noodles) with cheese''. History According to the late Jewish culinary historian Rabbi Gil M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kasha Varnishkes
Kashe varnishkes (sometimes Americanized as kasha varnishkas) is a traditional dish of the American-Jewish Ashkenazi community. It combines ''kasha'' (buckwheat groats) with noodles, typically bow-tie shape lokshen egg noodles. Buckwheat groats (''gretshkes/greytshkelach'' or ''retshkes/reytshkelach'' in Yiddish) are prepared separately from, and then fried together with, ''lokshen'' and ''tsvibelach'' (onions) in ''schmaltz'' (poultry fat). Sometimes ''briye'' (chicken or beef stock) is used in the preparation. Origins Kasha varnishkes are part of Ashkenazi Jewish cuisine. The Ashkenazi Jewish communities of Eastern Europe fled Europe due to rising antisemitism and pogroms and sought refuge in the United States and other countries, and brought with them food of their tradition including kasha varnishkes to America and it is widely popular in the American Jewish cuisine and community. The name and the dish ''varnishkes'' as a whole seems to be a Yiddish adaptation of the Ukrainia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lokshen Kugel
Noodle kugel ( ), pronounced ), also known as lokshen kugel or kigel, is an Ashkenazi Jewish casserole that is traditionally served as a side dish and popular variety of kugel made with lokshen noodles and either a variety of dairy or pareve ingredients, often served on Shabbat and Jewish holidays. Though sweet noodle kugels predominate, there is a wide range of noodle kugel varieties ranging from sweet, slightly sweet, to savory. They may be baked in a large casserole dish or in individual ramekins. Noodle kugels often contain raisins or other dried fruits, though some choose to omit these as a personal preference. They were traditionally either topped with a cinnamon streusel or more commonly not topped at all, however beginning in the 20th century noodle kugels began to be topped with a variety of toppings including crushed cornflakes, graham crackers, Frosted Flakes, pecan pralines, and other toppings. Etymology The name of the dish comes from the Yiddish word meaning 'spher ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jewish Penicillin
Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or grains such as rice and barley. Chicken soup has acquired the reputation of a folk remedy for colds and influenza, and in many countries is considered a comfort food. History Humans were already boiling food by the time that chicken was domesticated in the neolithic period, so it is likely that chickens were being boiled for soup. Modern American chicken soup, which typically includes root vegetables such as carrot, onion, leeks and celery, was a staple across Northern Europe and was brought to the United States by immigrants. Preparation Variations on the flavor are gained by adding root vegetables such as parsnip, potato, sweet potato and celery root; herbs such as bay leaves, parsley and dill; other vegetables such as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
Farfel
Farfel (Yiddish: פֿאַרפֿל, ''farfl''; from Middle High German ''varveln'') is small pellet- or flake-shaped pasta used in Ashkenazi Jewish cuisine. It is made from a Jewish egg noodle dough and is frequently toasted before being cooked. It can be served in soups or as a side dish. In the United States, it can also be found pre-packaged as egg barley. During the Jewish holiday of Passover, when dietary laws pertaining to grains are observed, "matzah farfel" takes the place of the egg noodle version. Matzah farfel is simply matzah broken into small pieces. The Baal Shem Tov, founder of the Hasidic movement, is said to have eaten farfel every Friday night because the word was similar to the word ''farfaln'' which means "wiped out, over and finished". He considered the noodles symbolic of the end of the old week.Jewish Soul Food: Traditional Fare and What it Means, Carol Ungar, Brandeis University Press, 2005, pg 25 See also *Ptitim (Israeli couscous) *Lokshen *Çorbalık k ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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