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Eyerlekh
Eyerlekh ( yi, אייערלעך, "little eggs") are unlaid eggs found inside just-slaughtered chickens and typically cooked in soup. They were historically common in Ashkenazi Jewish cuisine, but their usage has become much less frequent with the rise of prepackaged chicken parts. In kashrut, laid eggs are considered pareve, while unlaid eggs are generally considered fleishig. Because of this, eyerlekh was traditionally served with meat meals rather than dairy meals. According to the Shulchan Aruch (Yoreh De'ah Yoreh De'ah ( he, יורה דעה) is a section of Rabbi Jacob ben Asher's compilation of halakha (Jewish law), Arba'ah Turim around 1300. This section treats all aspects of Jewish law not pertinent to the Hebrew calendar, finance, torts, marriage, ... 87:5), unlaid eggs are pareve only if fully formed, while unlaid eggs that are not fully formed are considered fleishig and may not be consumed with dairy products. However, dairy products can be consumed after eating partiall ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ashkenazi Jews
Ashkenazi Jews ( ; he, יְהוּדֵי אַשְׁכְּנַז, translit=Yehudei Ashkenaz, ; yi, אַשכּנזישע ייִדן, Ashkenazishe Yidn), also known as Ashkenazic Jews or ''Ashkenazim'',, Ashkenazi Hebrew pronunciation: , singular: , Modern Hebrew: are a Jewish diaspora population who coalesced in the Holy Roman Empire around the end of the first millennium CE. Their traditional diaspora language is Yiddish (a West Germanic language with Jewish linguistic elements, including the Hebrew alphabet), which developed during the Middle Ages after they had moved from Germany and France into Northern Europe and Eastern Europe. For centuries, Ashkenazim in Europe used Hebrew only as a sacred language until the revival of Hebrew as a common language in 20th-century Israel. Throughout their numerous centuries living in Europe, Ashkenazim have made many important contributions to its philosophy, scholarship, literature, art, music, and science. The rabbinical term ''A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jewish Cuisine
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, a nas ... [...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] |
Kashrut
(also or , ) is a set of dietary laws dealing with the foods that Jewish people are permitted to eat and how those foods must be prepared according to Jewish law. Food that may be consumed is deemed kosher ( in English, yi, כּשר), from the Ashkenazic pronunciation (KUHsher) of the Hebrew (), meaning "fit" (in this context: "fit for consumption"). Although the details of the laws of are numerous and complex, they rest on a few basic principles: * Only certain types of mammals, birds and fish meeting specific criteria are kosher; the consumption of the flesh of any animals that do not meet these criteria, such as pork, frogs, and shellfish, is forbidden. * Kosher mammals and birds must be slaughtered according to a process known as ; blood may never be consumed and must be removed from meat by a process of salting and soaking in water for the meat to be permissible for use. * Meat and meat derivatives may never be mixed with milk and milk derivatives: separate equipm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pareve
In ''kashrut'', the dietary laws of Judaism, pareve (from yi, פאַרעוו for "neutral", in Hebrew , and also parve and other variant English spellings) is a classification of edible substances that contain neither dairy nor meat ingredients. Food in this category includes all items that grow from the ground (fruits, vegetables, grains, etc.), fish (only Kosher fish), eggs, and non-biological edible items (such as water and salt). Kashrut forbids consuming mixtures of milk and meat, consuming milk and meat at the same meal, consuming dairy foods within a period of time after consuming meat (the period varies by custom), and using the same dishes for both dairy and meat. Pareve foods, being neutral, can be consumed with either dairy or meat. Laws Eggs that have been laid are considered pareve because they are separate from the animal. But eggs found inside a bird after its slaughter are considered to be part of the animal and therefore have the status of meat. Commercially mark ... [...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] |
Shulchan Aruch
The ''Shulchan Aruch'' ( he, שֻׁלְחָן עָרוּך , literally: "Set Table"), sometimes dubbed in English as the Code of Jewish Law, is the most widely consulted of the various legal codes in Judaism. It was authored in Safed (today in Israel) by Joseph Karo in 1563 and published in Venice two years later. Together with its commentaries, it is the most widely accepted compilation of Jewish law ever written. The ''halachic'' rulings in the ''Shulchan Aruch'' generally follow Sephardic law and customs, whereas Ashkenazi Jews generally follow the halachic rulings of Moses Isserles, whose glosses to the ''Shulchan Aruch'' note where the Sephardic and Ashkenazi customs differ. These glosses are widely referred to as the ''mappah'' (literally: the "tablecloth") to the ''Shulchan Aruch's'' "Set Table". Almost all published editions of the ''Shulchan Aruch'' include this gloss, and the term "Shulchan Aruch" has come to denote ''both'' Karo's work as well as Isserles', with Karo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yoreh De'ah
Yoreh De'ah ( he, יורה דעה) is a section of Rabbi Jacob ben Asher's compilation of halakha (Jewish law), Arba'ah Turim around 1300. This section treats all aspects of Jewish law not pertinent to the Hebrew calendar, finance, torts, marriage, divorce, or sexual conduct. (Nevertheless there exists occasional overlap into the excluded areas). ''Yoreh De'ah'' is therefore the most diversified area of Jewish law. Later, Rabbi Yosef Karo modeled the framework of his own compilation of practical Jewish law, the Shulchan Aruch, after the ''Arba'ah Turim.'' Many later commentators used this framework, as well. Thus, ''Yoreh De'ah'' in common usage may refer to an area of halakha, non-specific to Rabbi Jacob ben Asher's compilation. Topics include, but are not limited to: * Permitted and forbidden foods, * Circumcision, * Gentiles, * Foreign worship, * Prohibition against charging interest, * Oaths, * Converts, * Honoring parents, * Honoring scholars and the elderly, * Charity, ... [...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] |
Egg Dishes
This is a list of notable egg dishes and beverages. Eggs are laid by females of many different species, including birds, reptiles, amphibians, and fish, and have been eaten by humans for thousands of years.Kenneth F. Kiple, ''A Movable Feast: Ten Millennia of Food Globalization'' (2007), p. 22. Bird and reptile eggs consist of albumen ( egg white) and vitellus (egg yolk), contained within many different thin membranes all surrounded by a protective eggshell. Popular choices for egg consumption are chicken, duck, quail, roe, caviar, and emu. The chicken egg is the egg most often consumed by humans. Egg dishes Egg drinks See also * Egg as food * List of egg topics * List of brunch foods * List of custard desserts References {{Lists of prepared foods * Egg dishes Egg dishes Egg dishes This is a list of notable egg dishes and beverages. Eggs are laid by females of many different species, including birds, reptiles, amphibians, and fish, and have been eate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kosher Meat
In Judaism, ''shechita'' (anglicized: ; he, ; ; also transliterated ''shehitah, shechitah, shehita'') is slaughtering of certain mammals and birds for food according to '' kashrut''. Sources states that sheep and cattle should be slaughtered "as I have instructed you", but nowhere in the Torah are any of the practices of ''shechita'' described. Instead, they have been handed down in Rabbinic Judaism's Oral Torah, and codified in ''halakha''. Species The animal must be of a permitted species. For mammals, this is restricted to ruminants which have split hooves. For birds, although biblically any species of bird not specifically excluded in would be permitted, doubts as to the identity and scope of the species on the biblical list led to rabbinical law permitting only birds with a tradition of being permissible. Fish do not require kosher slaughter to be considered kosher, but are subject to other laws found in which determine whether or not they are kosher (having b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
