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Babka
A babka is a sweet braided bread (not a cake) which originated in the Jewish communities of Poland and Ukraine. It is popular in Israel (often referred to as simply a yeast cake: ) and in the Jewish diaspora. It is prepared with a yeast-leavened dough that is rolled out and spread with a filling such as chocolate, cinnamon, fruit, or cheese, then rolled up and braided before baking. History Babka developed in the Jewish communities of Eastern Europe in the early 19th century. Extra challah dough was rolled up with fruit jam or cinnamon and baked as a loaf alongside the challah. Chocolate was not originally used, as it was not generally available; the chocolate babka was likely a mid-20th century American development. Its name (though not necessarily the dish itself) may be related to a type of Easter cake popular in Poland and Ukraine known as ''baba'' or the diminutive ''babka'', which means "grandmother", related to the Yiddish ''bubbe''. Although the Polish and Ukrainian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Easter Bread
In many European countries, there are various traditions surrounding the use of bread during the Easter holidays. Traditionally the practice of eating Easter bread or sweetened "communion" bread traces its origin back to Byzantium and the Orthodox Christian church. The recipe for sweetened or "honey-leavened" bread may date back as far as the Homeric Greek period based on anecdotal evidence from classical texts that mention this type of special food. It is also widely known that sweetened bread desserts similar to panettone were a Roman favorite. Bulgaria, Russia, Belarus, Ukraine, Romania, Poland Kozunak, kulich, and paska A ''Kozunak'' is the traditional Easter bread in Bulgaria, ''kulich'' is one of different traditional Russian '' paska'' Easter breads. '' Kolach'' is a traditional Czech bread made at Christmas in the shape of a ring. Usually, three rings are stack on top of each other to represent the Holy Trinity. Ukrainian Easter breads are also called ''paska'', where ofte ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potato Babka
Potato babka is a savoury dish, popular especially in Belarus and northeastern Poland, where it is known as babka ziemniaczana. It is made from grated potatoes, eggs, onions, and pieces of smoked, boiled or fried bacon and (especially in Poland) sausage. It is oven-baked in a crock, and often served with a sauce of sour cream and pork flitch. Depending on recipe and cooking method, it may be either a flaky potato pie or a heavy potato pudding. In 2016, the claimed world's largest potato babka, 2 meters in diameter, was baked in the village of Sula, Belarus. Similar dishes The dish is similar to the Lithuanian kugelis and the Ashkenazi Jewish Potato Kugel, also known as ''Kartoffelkugel'' in Yiddish. See also * Draniki * List of casserole dishes * List of egg dishes * List of potato dishes The potato is a starchy, tuberous crop. It is the world's fourth-largest food crop, following rice, wheat and corn. The annual diet of an average global citizen in the first dec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Streusel
In baking and pastry making, streusel () is a crumbly topping of flour, butter, and sugar that is baked on top of muffins, breads, pies, and cakes. wisegeek.com, Accessed 8 February 2015 Some modern recipes add and chopped nuts. The mixture can also be layered or ribboned in the middle of a cake. Some baked dishes which have a streusel topping are streuselkuchen, , |
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] |
Poppy Seed Filling
Poppy seed paste, also known as mohn, is a common ingredient in Jewish pastries and desserts. It is made from ground poppy seeds and additional sweeteners. Examples of pastries featuring the filling include mohn kichel, babka, and, most famously, hamantashen. In Jewish cuisine, the filling is traditionally referred to as ''mohn'', the word for poppy in both Yiddish and German. Poppy seed-filled pastries are particularly associated with the holiday of Purim. Description Poppy seed paste generally has a very thick, paste-like consistency similar to peanut butter or a thick custard, which can grow hard during cooking. It is typically sweet but has been said to have a subtle bitterness and citrus notes due to the poppy seeds. Sometimes lemon or orange zest is added to further accentuate these notes. As the poppy seeds have been ground to a powdery consistency, they have less of a tendency to get stuck in people's teeth than whole poppy seeds. In Ashkenazi Jewish cuisine, there ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poland
Poland, officially the Republic of Poland, is a country in Central Europe. It is divided into 16 administrative provinces called voivodeships, covering an area of . Poland has a population of over 38 million and is the fifth-most populous member state of the European Union. Warsaw is the nation's capital and largest metropolis. Other major cities include Kraków, Wrocław, Łódź, Poznań, Gdańsk, and Szczecin. Poland has a temperate transitional climate and its territory traverses the Central European Plain, extending from Baltic Sea in the north to Sudeten and Carpathian Mountains in the south. The longest Polish river is the Vistula, and Poland's highest point is Mount Rysy, situated in the Tatra mountain range of the Carpathians. The country is bordered by Lithuania and Russia to the northeast, Belarus and Ukraine to the east, Slovakia and the Czech Republic to the south, and Germany to the west. It also shares maritime boundaries with Denmark and Sweden. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Laminated Dough
Laminated dough is a culinary preparation consisting of many thin layers of dough separated by butter, produced by repeated folding and rolling. Such doughs may contain more than eighty layers. During baking, water in the butter vaporizes and expands, causing the dough to puff up and separate, while the lipids in the butter essentially fry the dough, resulting in a light, flaky product. Pastries using laminated doughs include: * Croissant pastry *Danish pastry *Flaky pastry *Jachnun *Kouign-amann *Kubaneh *Malawach *Paratha *M'semen *Puff pastry See also * *Dough sheeting, an industrial preparation technique *Filo pastry, used in applications such as baklava, strudel, and spanakopita Spanakopita (; el, σπανακόπιτα, from ''spanáki'' 'spinach', and πίτα ''píta'' 'pie') is a Greek savory spinach pie. It often also contains cheese, typically feta, and may then be called spanakotiropita ( el, σπανακοτ ..., where the dough itself is not laminated Ref ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rugelach
Rugelach ( ; , or yi, רוגעלעך, translit=rugelekh and he, רוגלך ''rōgalaḵ'') is a Pastry, filled baked confection originating in the History of the Jews in Poland, Jewish communities of Poland. It is popular in Israel, commonly found in most cafes and bakeries. It is also a popular treat among Jews in the Jewish diaspora, diaspora. Traditional rugelach are made in the form of a crescent by rolling a triangle of dough around a filling.Joan NathanJoan Nathan's Jewish Holiday Cookbook Schocken, 2004; page 284.Judith M. FertigAll American Desserts Harvard Common Press, 2003; page 135. Some sources state that the rugelach and the French croissant share a common Viennese cuisine, Viennese ancestor, crescent-shaped pastries commemorating the lifting of the Turkish siege,Gil MarksThe World of Jewish Cooking Simon and Schuster, 1996; page 326. possibly a reference to the Battle of Vienna in 1683. This appears to be an urban legend however, as both the rugelach and its sup ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hashachar Ha'ole
Hashachar Ha'ole ( he, השחר העולה; "The Rising Dawn") is a brand of sweetened chocolate spread popular in Israel and the Jewish diaspora, and was invented in 1948. Etymology The name ''Hashachar Ha'ole'' translates to "The Rising Dawn" or alternatively "The Bright Morning" in Hebrew, in reference to it mainly being used in the morning and spread on something such as on toast, pita, or bread such as challah, or malawach for breakfast. History In 1948, 5 brothers, who were all members of the Weidberg family, started a small factory manufacturing chocolate and other confectionery products including their eponymous chocolate spread, in 1948 outside the city of Haifa. In 1950 Levkowich family joined the company. Seeing a need for a new product in the Israeli market, Hashachar Ha’ole stopped producing their other products to exclusively focus the production of its chocolate spread in 1955, which was 9 years before the similar Italian product Nutella was launched in 1964; po ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gvina Levana
Quark or quarg is a type of fresh dairy product made from milk. The milk is soured, usually by adding lactic acid bacteria cultures, and strained once the desired curdling is achieved. It can be classified as fresh acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged, and usually has no salt added. It is traditional in the cuisines of Baltic, Germanic and Slavic-speaking countries. Dictionaries sometimes translate it as curd cheese, cottage cheese, farmer cheese or junket. In Germany, quark and cottage cheese are considered to be different types of fresh cheese and quark is often not considered cheese at all, while in Eastern Europe cottage cheese is usually viewed as a type of quark (e.g. Russian for cottage cheese is "зернёный творог" ''zernyony tvorog'', literally "grainy quark"). Quark is similar to French fromage blanc. It is distinct from Italia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rose
A rose is either a woody perennial flowering plant of the genus ''Rosa'' (), in the family Rosaceae (), or the flower it bears. There are over three hundred species and tens of thousands of cultivars. They form a group of plants that can be erect shrubs, climbing, or trailing, with stems that are often armed with sharp prickles. Their flowers vary in size and shape and are usually large and showy, in colours ranging from white through yellows and reds. Most species are native to Asia, with smaller numbers native to Europe, North America, and northwestern Africa. Species, cultivars and hybrids are all widely grown for their beauty and often are fragrant. Roses have acquired cultural significance in many societies. Rose plants range in size from compact, miniature roses, to climbers that can reach seven meters in height. Different species hybridize easily, and this has been used in the development of the wide range of garden roses. Etymology The name ''rose'' comes from L ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Labneh
Strained yogurt, Greek yogurt, yogurt cheese, sack yogurt, or kerned yogurt is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than normal unstrained yogurt, while still preserving the distinctive sour taste of yogurt. Like many types, strained yogurt is often made from milk enriched by boiling off some water content, or by adding extra butterfat and powdered milk. In Europe and North America, it is often made from low-fat or fat-free cow's milk. In Iceland, a similar product named skyr is made. Strained yogurt is generally marketed in North America as "Greek yogurt" and in the UK as "Greek-style yogurt", though strained yogurt is also widely eaten in Levantine, Eastern Mediterranean, Middle Eastern, Central Asian and South Asian cuisines, where it is often used in cooking, as it curdles less readily when cooked. It is used in a variety of dishes, cooked or raw, savory or sweet. Straining makes even nonfat varieties thicker, richer, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
