Below is a list of dishes found in Jewish cuisine.

Traditional Ashkenazi dishes

Ashkenazi Jews are the Jews descended from the medieval Jewish communities of the Rhineland in the west of Germany. Ashkenazim or Ashkenazi Jews are literally referring to "German Jews." Many Ashkenazi Jews later migrated, largely eastward, forming communities in non German-speaking areas, including Hungary, Poland, Lithuania, Russia, Ukraine, Romania, Belarus, and elsewhere between the 10th and 19th centuries. As many of these countries share similar dishes, and were occupied by the Russian and Austro-Hungarian Empires until the end of World War I, the place where the dish originated is uncertain.

Name Image Origin Description
Babka Chocolate babka.jpg Russia, Poland, Belarus Cinnamon and chopped nuts or Chocolate swirled into a challah (egg) bread/cake.
Bagel Bagels-Montreal-REAL.jpg Poland Circle of boiled and baked yeast bread
Bialy Bialy.jpg Poland, Belarus Similar to the bagel, but without the hole, filled with onions and other ingredients before baking
Borscht Borscht served.jpg Ukraine Beetroot soup, usually served with sour cream
Blintz Cheese blintzes with blackberries.jpg Russia Thin egg pancake wrapped around a sweet mixture of farmer's cheese, potato, or fruit pie filling, similar to a crêpe, but with the ends tucked in and fried again in butter; often served with sour cream.
Brisket Brisketphoto.jpg Braised meat from the chest area of a cow
Bublitchki Сушки с маком.JPG Russia, Ukraine Mini hard bagel-shaped sweet breads, commonly eaten with tea or coffee.
Challah ChallahS.jpg Southern Germany Braided egg bread
Charoset Olve haroset.jpg Apple and nut dish generally served at Passover
Chicken soup Chicken Soup With Kreplach.jpg A traditional soup for the Sabbath evening dinner, usually spiced with parsley and/or dill, and served with kneidlach or kreplach and vegetables.
Cholent/Chamin Vegetable cholent.jpg A slow-cooked stew of meat, potatoes, beans and barley often served on the Sabbath
Chopped liver ChoppedLiver.jpg Chopped or minced beef or chicken liver, mixed with hard boiled eggs, onions, and spices.
Chrain Chrain3.jpg Belarus, Poland, Ukraine Pickled chopped horseradish, sometimes with beets.
Eyerlekh Unhatched eggs found inside just-slaughtered chickens, typically cooked in soup
Farfel Farfel in alu-tray.jpg Small pellet-shaped egg pasta. A Passover version made from matzo is called matzo farfel.
Gedempte Fleisch Ashkenazic pot roast, traditionally made with beef, various vegetables, tomato paste, and spices.
Gefilte fish Gefilte fish - step 20 (Anschnitt 3).JPG dates from the Middle Ages Originally a stuffed fish, filled with a mixture of chopped fish, eggs, onions, matzo meal or crumbs, and spices. Nowadays, it usually refers to poached fish cakes or a fish loaf, sometimes made with matzo meal
Goulash Gulasch.jpg Hungary Meat stew
Gribenes Chicken or goose skin cracklings with fried onions, a kosher food somewhat similar to pork rinds. A byproduct of the preparation of schmaltz by rendering chicken or goose fat.
Hamantashen Homemade hamantaschen.jpg Triangular pastry filled with poppy seed or prune paste, or fruit jams, eaten during Purim
Helzel Stuffed chicken neck skin. Stuffing typically includes matzah meal or bread crumbs, schmaltz, and spices.
Golubzi4.jpg Stuffed cabbage or cabbage roll: cabbage leaves rolled around a mixture of rice and meat, baked with tomatoes
Kasha Гречневая каша.jpg Russia, Ukraine Buckwheat groats cooked in water (like rice) and mixed with oil and sometimes fried onions and mushrooms
Kasha varnishkas Kasha-Varnishkas.jpg Russia, Ukraine A combined dish of kasha with noodles, typically farfalle.
Kichel Kichlach edit0760 (4999713307).jpg A cookie commonly made with egg and sugar rolled out flat and cut into large diamond shapes. Although sweet they are typically eaten with a savoury dip or topping.
Kishke Jewish Kishka.jpg Beef intestines, stuffed with a mixture of matzah meal, spices and shmaltz, and boiled (like a sausage).
Kneidlach, matzah ball MatzahBalls.jpg Dumpling made of matzah meal, eggs, and traditionally schmaltz, generally boiled and served in a chicken soup stock.
Knish Lower East Side - Schimmel Knish 2.jpg Belarus, Poland A kind of turnover, filled with one or more of the following: mashed potato, ground meat, sauerkraut, onions, kasha (buckwheat groats) or cheese, and baked or deep fried.
Kreplach Kreplach ClearSoup.jpg Boiled dumpling similar to pierogi or gyoza, filled with meat or mashed potatoes and served in chicken broth
Kugel Kugel.jpg Baked sweet or savory casserole made of noodles or potatoes with vegetables, fruits, fresh cheese, or other items
(Potato pancake)
LatkeFry.JPG Fried potato pancakes, usually eaten at Hanukkah with sour cream or apple sauce.
Honey cake
Honey Cake.jpg Sponge cake with honey, cinnamon and tea.
Lokshen kugel Noodle Kugel.jpg Poland A sweet baked noodle dish often made with egg noodles, curd cheese, raisins, egg, salt, cinnamon, sugar, sour cream, and butter. Other versions are made without dairy ingredients and with other fruits such as apples.
Lox Bagels'n'Lox.jpg Thin slices of cured salmon fillet
Macaroons Macaroons.jpg Sweet egg and almond/coconut cookies
Mandelbrot (cookie) Sliced mandelbrot.jpg Russia, Ukraine Hard, baked almond bread like Italian biscotti. (Also called mandel bread.)
Mandlach Shkedeymarak.jpg Home-made "soup almonds" (soup mandel)
Matzah brei Matzah breit.JPG A Passover breakfast dish made of roughly broken pieces of matzah soaked in beaten eggs and fried.
Miltz Spleen, often stuffed with matzah meal, onions, and spices.
Onion rolls (Pletzlach)
Pastrami Pastrami.jpg Romania Smoked spiced deli meat used in sandwiches, e.g. "pastrami on rye".
Pickled herring (Silodka) Aringa-marinato.jpg Russia, Ukraine Pickled deboned herring with onions; also mixed with sour cream.
Pletzel Unrisen flatbread with sparse savoury toppings like onion
P'tcha הכנת רגל קרושה - 6.jpg Calves foot jelly
Rugelach ChocolateRugelach.JPG Flaky pastry spread with cinnamon sugar and chocolate chips or jam, rolled, and baked.
Shlishkes A twisted dumpling made with a potato dough (similar to gnocchi but for the shape) and covered with butter and breadcrumbs.
Schmaltz Gaenseschmalz-1.jpg Rendered goose or chicken fat (grease)
Schnitzel Israeli schnitzel and pasta.jpg Austria Pounded cutlets of meat dipped in egg and crumbs or matzo meal and fried. Traditionally made with veal, it is nowadays usually made with boneless chicken breast.
Soup mandel Shkedeymarak.jpg See also mandelach
Sufganiot Sufganiot.jpg Fried doughnuts, generally eaten at Hanukkah in Israel
Teiglach Teiglach, Traditional Ashkenazi Holiday Dish.jpg


Small sweet boiled pastries
Tzimmes TzimmesS.jpg Sweet stew of carrots and yams, sometimes with raisins or other dried fruit such as prunes or apricots. It is usually vegetarian but can also be made with beef.
Vareniki Virtiniai001.JPG Ukraine
Vorschmack Форшмак по-одесски.jpg Russia, Ukraine Also known as gehakte herring, chopped herring or herring butter. Strong tasting creamy herring spread, served on crackers or bread. Commonly used as a spread.

Sephardi and Mizrahi dishes

This section makes reference to the cuisine of the Jews from the Mediterranean and the Middle East.

Sephardim are a subgroup of Jews originating in the Iberian Peninsula (modern Spain and Portugal). Ladino speaking Sephardim make the bulk of the Jewish communities originated in Bulgaria, Turkey and Greece, and were also present in Morocco and Algeria.

Mizrahim is an umbrella term for the Judeo-Arabic and Judeo-Persian speaking Jewish communities from the Middle East and North Africa. It would also include several smaller congregations from elsewhere in Asia, such as India, Pakistan and the Caucasus. In modern times, they are also called Sephardi to contrast them to the European Ashkenazim culture and religious rites.

As in the case of Ashkenazi cuisine, the place of birth of each recipe is generally uncertain.

Name Image Origin Description
Adafina Spain a version of hamin popular among Spanish Jews
Baba ghanoush Baba Ghanoush.jpg The Levant (Syria, Lebanon, Middle East, Jordan) Broiled eggplant mixed with garlic, lemon, tahini, and spices. Israeli Baba Ganouj is made with mayonnaise instead of tahini and is sometimes called salat hatzilim (eggplant salad).
Baklava Baklava - Turkish special, 80-ply.JPEG The Levant (Syria, Lebanon, Israel, Middle East, Jordan), Turkey, Greece
Bourekas Potato bourekas.jpg Turkey, Greece, Algeria, Tunisia
Carciofi alla giudia Carciofo alla Giudia.jpg Italy a deeply fried artichoke
Couscous Couscous-1.jpg Algeria, Morocco, Tunisia
Falafel Falafel.JPG Lebanon, Israel, Middle East, Egypt[1] Deep fried chickpea balls.
Fazuelos Fazuelos sephradic.jpg Morocco
Gondi dumpling Iran
Halva PistHalva.jpg Sweet brick of ground sesame, sometimes with embedded pistachios or other nuts
Hamin Chamin.jpg a Sephardi or Israeli version of cholent
Israeli salad Salad.jpg Arab salad (mostly popular in the Levant (Syria, Lebanon, Middle East, Jordan) Chopped cucumber and tomato cold dish, often served for breakfast
Jachnun Jachnun.jpg Yemen
Ma'amoul Mamoul biscotti libanesi.jpg The Levant (Syria, Lebanon, Middle East, Jordan)
Malawach Malawach.jpg Yemen A flaky fried bread, similar to puff pastry, made by folding multiple layers of thin dough with butter, then cooking in a hot skillet.
Mofletta Moofletta.jpg Morocco
Oshi sabo/Oshi savo Uzbekistan the hamin of Bukharan Jews
Sabich Sabich1.jpg Iraq A sandwich of spiced eggplant with hard boiled egg and pickles.
Kubba Bamia Iraq A stew made of semolina kubba, okra cooked in tomato souce.
Kubba Shwandar Iraq A stew of semolina kubba cooked with beet
Kubba Matfuniya Iraqi Kurdistan
Kubba Hamusta Iraqi Kurdistan
Sambusac The Levant (Syria, Lebanon, Middle East, Jordan), Turkey, Egypt A flaky filled pastry.
Tabouleh صحن تبولة.JPG Lebanon Bulghur wheat mixed with parsley and other vegetables in a cold salad.
Tebit Iraq the hamin of Iraqi Jews

See also


External links