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Matzah Brei
Matzah brei ( yi, מצה ברײַ ''matse bray'', literally 'matzah porridge'; he, מצה בריי, ''matzah brei'', or , ''matzah metugenet'', literally, "fried matzah"), sometimes spelled matzah brie, matzoh brei, or matzo brei, is a dish of Ashkenazi Jewish origin made from matzah fried with eggs. It is commonly eaten as a breakfast food during the Jewish holiday of Passover. Etymology The Yiddish term מצה ברײַ ''matse bray'' literally means 'matzah porridge'; ברײַ ''bray'' 'porridge' is descended from a Middle High German word ''brī'' of the same meaning. History Gil Marks in his ''Encyclopedia of Jewish Food'' asserts that matzah brei as a fried matzah-and-egg dish originated in North America. He notes the publication of a recipe for "Fried Matzos", consisting of soaked whole matzah fried in butter or schmaltz, in ''The Jewish Manual'' (London, 1846). However, egg-based recipes began to be published in early Jewish-American cookbooks, including ''Aunt Babette's ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Israeli Cuisine
Israeli cuisine ( he, המטבח הישראלי ) comprises both local dishes and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the Israel, State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed.Gold, Rozann''A Region's Tastes Commingle in Israel'' (July 20, 1994) in ''The New York Times'' Retrieved 2010–02–14 Israeli cuisine has adopted, and continues to adapt, elements of various styles of Arab cuisine and diaspora Jewish cuisine, particularly the Cuisine of the Mizrahi Jews, Mizrahi, Cuisine of the Sephardic Jews, Sephardic and Ashkenazi_Jewish_cuisine, Ashkenazi styles of cooking. It incorporates many foods traditionally included in other Middle Eastern cuisine, Middle Eastern and Mediterranean cuisines, so that spices like ''za'atar'' and foods such as ''falafel'', ''hummus'', ''msabbha'', ''shakshouka'' and ''couscous'' are now widely popular in Israel.Gur, ''The Book of New ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Middle High German
Middle High German (MHG; german: Mittelhochdeutsch (Mhd.)) is the term for the form of German spoken in the High Middle Ages. It is conventionally dated between 1050 and 1350, developing from Old High German and into Early New High German. High German is defined as those varieties of German which were affected by the Second Sound Shift; the Middle Low German and Middle Dutch languages spoken to the North and North West, which did not participate in this sound change, are not part of MHG. While there is no ''standard'' MHG, the prestige of the Hohenstaufen court gave rise in the late 12th century to a supra-regional literary language (') based on Swabian, an Alemannic dialect. This historical interpretation is complicated by the tendency of modern editions of MHG texts to use ''normalised'' spellings based on this variety (usually called "Classical MHG"), which make the written language appear more consistent than it actually is in the manuscripts. Scholars are uncertain as to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Matzah Ball
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] |
Hasidic Judaism
Hasidism, sometimes spelled Chassidism, and also known as Hasidic Judaism (Ashkenazi Hebrew: חסידות ''Ḥăsīdus'', ; originally, "piety"), is a Judaism, Jewish religious group that arose as a spiritual revival movement in the territory of contemporary Western Ukraine during the 18th century, and spread rapidly throughout Eastern Europe. Today, most affiliates reside in Israel and the United States. Israel Ben Eliezer, the "Baal Shem Tov", is regarded as its founding father, and his disciples developed and disseminated it. Present-day Hasidism is a sub-group within Haredi Judaism and is noted for its religious conservatism and social seclusion. Its members adhere closely both to Orthodox Judaism, Orthodox Jewish practice – with the movement's own unique emphases – and the traditions of Eastern European Jews. Many of the latter, including various special styles of dress and the use of the Yiddish language, are nowadays associated almost exclusively with Hasidism. Hasi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauerkraut
Sauerkraut (; , "sour cabbage") is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves.Gil MarksEncyclopedia of Jewish Food p. 1052.Joseph Mercola, Brian Vaszily, Kendra Pearsall, Nancy Lee BentleyDr. Mercola's Total Health Cookbook & Program p. 227. It is one of the best-known national dishes in Germany. Although in English-speaking countries it is known under its German name, it is also widely known in Eastern Europe and other places (see below). For example, in Russia, () 'sour cabbage' or () 'fermented cabbage' has been a traditional and ubiquitous dish from ancient times. Overview and history Fermented foods have a long history in many cultures, with sauerkraut being one of the most well-known instances of traditional fermented moist cabbage side dishes. The Roman writers Cato ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corn Tortilla
In North America, a corn tortilla or just tortilla (, ) is a type of thin, unleavened flatbread, made from hominy, that is the whole kernels of maize treated with alkali to improve their nutrition in a process called nixtamalization. A simple dough made of ground, dried hominy, salt and water is then formed into flat discs and cooked on a very hot surface, generally an iron griddle called a comal. A similar flatbread from South America, called an ''arepa'' (though ''arepas'' are made with ground maize, not hominy, and are typically much thicker than tortillas), predates the arrival of Europeans to America, and was called ''tortilla'' by the Spanish from its resemblance to the traditional Spanish round, unleavened cakes and omelettes (originally made without potatoes, which are native to South America). The Aztecs and other Nahuatl-speakers call tortillas tlaxcalli (''Nahuatl Dictionary.'' (1997). Wired Humanities Project. University of Oregon. Retrieved August 29, 2012, frolink/r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pancake
A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a Starch, starch-based batter (cooking), batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. It is a type of batter bread. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies. The pancake's shape and structure varies worldwide. In the United Kingdom, pancakes are often leavening agent, unleavened and resemble a crêpe. In North America, a leavening agent is used (typically baking powder) creating a thick fluffy pancake. A ''crêpe'' is a thin Brittany, Breton pancake of French origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is a ''palačinke'', a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scrambled Eggs
Scrambled eggs is a dish made from eggs (usually chicken eggs) stirred, whipped or beaten together while being gently heated, typically with salt, butter, oil and sometimes other ingredients. Preparation Only eggs are necessary to make scrambled eggs,Jamie Oliver, ''Jamie's Ministry of Food: Anyone Can Learn to Cook in 24 Hours'', , 2008 but salt, water, milk, chives, cream, crème fraîche, sour cream, or grated cheese may be added. The eggs are cracked into a bowl with some salt and pepper, and the mixture is stirred or whisked: alternatively, the eggs are cracked directly into a hot pan or skillet, and the whites and yolks stirred together as they cook. Recipes disagree on whether milk, cream, or water should be added. The mixture can be poured into a hot pan containing melted butter or oil, where it starts coagulating. The heat is turned down and the eggs are stirred as they cook. This creates small, soft curds of egg. A thin pan is preferable to prevent browning. With contin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Forward
''The Forward'' ( yi, פֿאָרווערטס, Forverts), formerly known as ''The Jewish Daily Forward'', is an American news media organization for a Jewish American audience. Founded in 1897 as a Yiddish-language daily socialist newspaper, ''The New York Times'' reported that Seth Lipsky "started an English-language offshoot of the Yiddish-language newspaper" as a weekly newspaper in 1990. In the 21st century ''The Forward'' is a digital publication with online reporting. In 2016, the publication of the Yiddish version changed its print format from a biweekly newspaper to a monthly magazine; the English weekly paper followed suit in 2017. Those magazines were published until 2019. ''The Forward''s perspective on world and national news and its reporting on the Jewish perspective on modern United States have made it one of the most influential American Jewish publications. It is published by an independent nonprofit association. It has a politically progressive editorial fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maza Gebrent Pan
Maza may refer to: People *Ada Maza (born 1958), Argentine politician * Alfredo del Mazo Maza (born 1975), Mexican politician * Ángel Maza (born 1954), Argentine politician * Antonio de la Maza (1912–1961), Dominican businessman and conspirator in the assassination of Rafael Trujillo *Bernardino Pérez Maza, Spanish basketball coach and player * Bob Maza (1939–2000), Australian actor and playwright *Carlos Maza, American journalist and video producer *Diana Maza (born 1984), Ecuadorian judoka *Domingo Maza Zavala (1922–2010), Venezuelan economist * Jason Maza (born 1987), English actor and producer * Jonathan Maza (born 1998), Argentine footballer *José Maza Fernández (1889–1964), Chilean politician, lawyer, and diplomat *José Maza Sancho (born 1948), Chilean astronomer and astrophysicist *José Manuel Maza (1951–2017), Spanish lawyer, criminologist and writer *Juan Agustín Maza (1784–1830), Argentine politician and lawyer *Liza Maza (born 1957), Filipina activist ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Matzah Breit
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 b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
