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Sólet
Sólet is a traditional Hungarian-Jewish stew made with kidney beans, barley, onions, paprika, and usually meat. While traditionally a Jewish food, prepared on Fridays before Shabbat and eaten the following day for lunch, it is also commonly eaten by non-Jewish Hungarians, who may even add pork. Sólet is a variant of Cholent, the traditional Jewish Shabbat dish. It was likely modified by the Magyars living in Pannonia when the Jews arrivedRaphael Patai, ''The Jews of Hungary: History, Culture, Psychology'', Wayne State University Press, Detroit (1996), p. 21. and introduced it to them. See also * List of stews This is a list of notable stews. A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, bean ... References Ashkenazi Jewish cuisine Hungarian stews Jews and Judaism in Hungary {{hungary-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cholent
Cholent and other Sabbath stews ( yi, טשאָלנט, tsholnt ''or'' tshulnt) are traditional Jewish stews. It is usually simmered overnight for 10–12 hours or more, and eaten for lunch on Shabbat (the Sabbath). Shabbat stews were developed over the centuries to conform with Jewish laws that prohibit cooking on the Sabbath. The pot is brought to a boil on Friday before the Sabbath begins, and sometimes kept on a blech or hotplate, or left in a slow oven or electric slow cooker, until the following day. Cholent originated as a barley porridge in ancient Judea called "harisa" or "horisa",Gil Marks, Encyclopedia of Jewish Foods, 656 (Hoboken, N.J.: John Wiley & Sons, 2010), 40. possibly as far back as the Second Temple period, and over the centuries various Jewish diaspora communities created their own variations of the dish based on local food resources and neighborhood influence. There are many variations of the dish, which is standard in both the Ashkenazi and Sephardi kitche ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sólet
Sólet is a traditional Hungarian-Jewish stew made with kidney beans, barley, onions, paprika, and usually meat. While traditionally a Jewish food, prepared on Fridays before Shabbat and eaten the following day for lunch, it is also commonly eaten by non-Jewish Hungarians, who may even add pork. Sólet is a variant of Cholent, the traditional Jewish Shabbat dish. It was likely modified by the Magyars living in Pannonia when the Jews arrivedRaphael Patai, ''The Jews of Hungary: History, Culture, Psychology'', Wayne State University Press, Detroit (1996), p. 21. and introduced it to them. See also * List of stews This is a list of notable stews. A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, bean ... References Ashkenazi Jewish cuisine Hungarian stews Jews and Judaism in Hungary {{hungary-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kidney Beans
The kidney bean is a variety of the common bean ('' Phaseolus vulgaris''). It resembles a human kidney and thus is named after such. Red kidney beans should not be confused with other red beans, such as adzuki beans. Classification There are different classifications of kidney beans, such as: *Red kidney bean (also known as: common kidney bean, rajma in India, surkh (red) lobia in Pakistan). *Light speckled kidney bean (and long shape light speckled kidney bean). *Red speckled kidney bean (and long shape light speckled kidney bean). *White kidney bean (also known as cannellini in Italy, lobia in India, or safaid (white) lobia in Pakistan). Nutrition Kidney beans, cooked by boiling, are 67% water, 23% carbohydrates, 9% protein, and contain negligible fat (table). In a 100-gram reference amount, cooked kidney beans provide of food energy, and are a rich source (20% or more of the Daily Value, DV) of protein, folate (33% DV), iron (22% DV), and phosphorus (20% DV), with modera ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barley
Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley production is used as animal fodder, while 30% as a source of fermentable material for beer and certain distilled beverages, and as a component of various foods. It is used in soups and stews, and in barley bread of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of preparation. In 2017, barley was ranked fourth among grains in quantity produced () behind maize, rice and wheat. Etymology The Old English word for barley was ', which traces back to Proto-Indo-European and is cognate to the Latin word ' "flour" (''see corresponding entries''). The direct ancestor of modern English ''barley'' in Old English was the derived adjective ''bærlic'', meaning "of barley". The first citation of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onions
An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion which was classified as a separate species until 2010. Its close relatives include garlic, scallion, leek, and chive. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (''Allium fistulosum''), the tree onion (''A.'' × ''proliferum''), and the Canada onion (''Allium canadense''). The name ''wild onion'' is applied to a number of ''Allium'' species, but ''A. cepa'' is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its fi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paprika
Paprika ( US , ; UK , ) is a spice made from dried and ground red peppers. It is traditionally made from ''Capsicum annuum'' varietals in the Longum group, which also includes chili peppers, but the peppers used for paprika tend to be milder and have thinner flesh. In some languages, but not English, the word ''paprika'' also refers to the plant and the fruit from which the spice is made, as well as to peppers in the Grossum group (e.g. bell peppers). All capsicum varieties are descended from wild ancestors in North America, in particular Central Mexico, where they have been cultivated for centuries. The peppers were subsequently introduced to the Old World, when peppers were brought to Spain in the 16th century. The seasoning is used to add color and flavor to many types of dishes in diverse cuisines. The trade in paprika expanded from the Iberian Peninsula to Africa and Asia and ultimately reached Central Europe through the Balkans, which was then under Ottoman rule. This he ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shabbat
Shabbat (, , or ; he, שַׁבָּת, Šabbāṯ, , ) or the Sabbath (), also called Shabbos (, ) by Ashkenazim, is Judaism's day of rest on the seventh day of the week—i.e., Saturday. On this day, religious Jews remember the biblical stories describing the creation of the heaven and earth in six days and the redemption from slavery and The Exodus from Egypt, and look forward to a future Messianic Age. Since the Jewish religious calendar counts days from sunset to sunset, Shabbat begins in the evening of what on the civil calendar is Friday. Shabbat observance entails refraining from work activities, often with great rigor, and engaging in restful activities to honour the day. Judaism's traditional position is that the unbroken seventh-day Shabbat originated among the Jewish people, as their first and most sacred institution. Variations upon Shabbat are widespread in Judaism and, with adaptations, throughout the Abrahamic and many other religions. According to ''halakha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pannonia
Pannonia (, ) was a province of the Roman Empire bounded on the north and east by the Danube, coterminous westward with Noricum and upper Italy, and southward with Dalmatia and upper Moesia. Pannonia was located in the territory that is now western Hungary, western Slovakia, eastern Austria, northern Croatia, north-western Serbia, northern Slovenia, and northern Bosnia and Herzegovina. Name Julius Pokorny believed the name ''Pannonia'' is derived from Illyrian, from the Proto-Indo-European root ''*pen-'', "swamp, water, wet" (cf. English ''fen'', "marsh"; Hindi ''pani'', "water"). Pliny the Elder, in '' Natural History'', places the eastern regions of the Hercynium jugum, the "Hercynian mountain chain", in Pannonia and Dacia (now Romania). He also gives us some dramaticised description of its composition, in which the proximity of the forest trees causes competitive struggle among them (''inter se rixantes''). He mentions its gigantic oaks. But even he—if the passage in ... [...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] |
List Of Stews
This is a list of notable stews. A stew is a combination of solid food ingredients that have been Cooking, cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, beans, onions, Capsicum, peppers, tomatoes, etc.), and frequently with meat (especially tougher meats suitable for moist slow-cooking) such as beef. Poultry, pork, Lamb and mutton, lamb or mutton, sausages, and seafood are also used. Stews Unsorted * Capra e fagioli * Ginataang kalabasa * Ginataang labong * Kokotxas * Kontomire stew * Or lam * Pepián * Waknatoy See also * Fish stew – includes a list of many fish stews * List of Azerbaijani soups and stews * List of fish and seafood soups * List of Japanese soups and stews * List of soups * List of Spanish soups and stews References {{Soups Stews, Soup-related lists, ... [...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] |
Hungarian Stews
Hungarian may refer to: * Hungary, a country in Central Europe * Kingdom of Hungary, state of Hungary, existing between 1000 and 1946 * Hungarians, ethnic groups in Hungary * Hungarian algorithm, a polynomial time algorithm for solving the assignment problem * Hungarian language, a Finno-Ugric language spoken in Hungary and all neighbouring countries * Hungarian notation, a naming convention in computer programming * Hungarian cuisine Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products. ..., the cuisine of Hungary and the Hungarians See also * * {{disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
