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List Of Israeli Dishes
The following is a list of Israeli dishes. For the cuisine, see Israeli cuisine. Main dishes Meat *Jerusalem mixed grill—originating in Jerusalem, a mixed grill of chicken hearts, spleens and liver mixed with bits of lamb cooked on a flat grill, seasoned with a spice blend and served with rice, mujaddara or bamia *'' Kubba seleq—''stew or soup made of beet *''Merguez—''a spicy sausage originating in North Africa, mainly eaten grilled in Israel *''Moussaka—''oven-baked layered ground-meat and eggplant casserole *''Schnitzel—''fried chicken breast with breadcrumb or spice-flavored flour coating *'' Shashlik—'' skewered and grilled cubes of meat * Skewered goose liver—flavored with spices Fish *'' Denesse—''in the coastal region, baked with yogurt, tomatoes, garlic, dried mint and cucumbers; also prepared fried * ''Gefilte'' fish—traditional Ashkenazi Jewish ''quenelles'' made of carp, whitefish, or pike, typically eaten as an appetizer *Tilapia''—'' ... [...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 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 Mizrahi, Sephardic and Ashkenazi styles of cooking. It incorporates many foods traditionally included in other 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 Israeli Food'', pg. 11 The widespread borrowings in the cuisine from the Arab kitchen in particular has led to c ... [...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] |
Ktzitzot Khubeza
Khubeza patties ( he, קציצות חוביזה) are fried patties made of khubeza, a variety of a mallow native to the Levant region) combined with bulgur, pita crumbs, eggs, spices, garlic and onions. History During the siege of Jerusalem, when convoys of food could not reach the city, residents of Jerusalem went out to the fields to pick khubeza, a wild green which is high in iron and vitamins. The Jerusalem radio station Kol Hamagen broadcast instructions for cooking it. The broadcast, picked up in Jordan, convinced the Arabs that the Jews were dying of starvation and that victory was at hand. Food writers in Israel have encouraged the population to prepare khubeza on Israel Independence Day. Variations Jew's mallow (molokhia) leaves can be used instead of khubeza. See also *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 Stat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kishka (food)
Kishka or kishke ( Belarusian кішка, ''kishka''; Czech Republic ''jelito''; Slovakia ''krvavnica''; pl, kiszka / kaszanka; Romanian ''chişcă''; Yiddish קישקע : kishke; Hebrew קישקע; Russian ''кишка''; Ukrainian ''кишка''; also sl, kašnica; Lithuanian ''vėdarai''; Hungarian ''hurka'') refers to various types of sausage or stuffed intestine with a filling made from a combination of meat and meal, often grain or potato. The dish is popular across Eastern Europe as well as with immigrant communities from those areas. It is also eaten by Ashkenazi Jews who prepare their version according to kashrut dietary laws. The name is Slavic in origin, and literally means "gut" or "intestine." It may be related to the Ancient Greek word κύστις : kystis, "bladder" as both words refer to a hollow viscus. Description One Eastern European kishka type is ''kaszanka'', a blood sausage made with pig's blood and buckwheat or barley, with pig intestines used as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khachapuri
Khachapuri ( ka, ხაჭაპური ''khach’ap’uri'' from ka, ხაჭო "curds" + ka, პური "bread") is a traditional Georgian dish of cheese-filled bread. The bread is leavened and allowed to rise, molded into various shapes, and then filled in the center with a mixture of cheese (fresh or aged, most commonly, specialized Khachapuri cheese), eggs, and other ingredients. The bread crust is traditionally torn off and dipped into the cheese. It is very popular in Georgia, both in restaurants and as street food. As a Georgian staple food, the price of making khachapuri is used as a measure of inflation in different Georgian cities by the "khachapuri index," developed by the International School of Economics at Tbilisi State University. It is Georgia's national dish, inscribed on the list of the intangible cultural heritage of Georgia. On the behalf and initiative of the Gastronomic Association of Georgia, the 27th of February was announced as National Khach ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Skhug
Zhug ( he, סְחוּג, s'ḥug), sahawiq (Yemeni Arabic: ) or bisbas ( Somali: ) is a hot sauce originating in Yemeni cuisine. In other countries of the Arabian Peninsula it is also called ma'booj ( ar, معبوج}). Etymology The word ''sahawiq'' comes from the Arabic root ( s-ḥ-q) which means to pestle or to crush. Varieties Varieties in Yemen include (green sahawiq), (red sahawiq), and (sahawiq with cheese, usually Yemeni cheese). ''Sahawiq'' is one of the main ingredients of ''saltah''. ''Wazif'' (traditional Yemeni dried baby sardines) is sometimes added to the ''sahawiqs ingredients and it is known as ''sahawiq wazif'' ( ar, سحاوق وزف, link=no). In Israel, one can find ("red zhug"), ("green zhug") and ("brown zhug"), which has added tomatoes. Red zhug is made with red peppers while green zhug is made with green peppers, or jalapeños. Zhug may be referred to by the generic term ( he, חריף, link=no; lit. "hot/spicy"). Also known as zhoug, it is ... [...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] |
Jachnun
Jachnun or Jahnun ( he, גַ'חְנוּן, , ) is a Yemenite Jewish pastry, originating from the Adeni Jews, and traditionally served on ''Shabbat'' morning. Yemenite Jewish immigrants have popularized the dish in Israel. Preparation Jahnun is prepared from dough which is rolled out thinly and brushed with (traditionally) ''Samneh'', which is clarified butter spiced with 'Hilbe' (fenugreek) and aged in a smoked vessel, traditionally using smoke from the wood of a specific tree, the tree (presumably ''Dodonaea viscosa'', ''sheth'' in Arabic), though regular clarified butter or shortening can be used. A little honey is sometimes added in addition, whereupon the dough is rolled up into rolls before cooking. It is traditionally cooked overnight on a 'Shabbat hotplate' at a very low temperature, starting the cooking process on the Friday (usually in the morning), to be taken out and eaten on Shabbat (Saturday) morning, as it is forbidden by Jewish custom to start cooking or turn ele ... [...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] |
Hamin
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] |
Bulgur
Bulgur (from tr, bulgur, itself from fa, بلغور, bolġur (bolghur)/balġur (balghur), groats ), also riffoth (from biblical he, ריפות, riffoth) and burghul (from ar, برغل, burġul ), is a cracked wheat dish found in West Asian cuisine. Characteristics Bulgur is sometimes confused with cracked wheat, which is crushed wheat grain that, unlike bulgur, has not been parboiled. Bulgur is a common ingredient in cuisines of many countries of the West Asian cuisine and Mediterranean Basin. It has a light, nutty flavor. Bulgur is recognized as a whole grain by the United States Department of Agriculture. Composition and nutrition Cooked bulgur is 78% water, 19% carbohydrates, 3% protein, and contains negligible fat (table). A 100 gram (3.5 oz) reference serving supplies 83 calories, with no micronutrients in appreciable amounts of the Daily Value (table). Culinary uses Bulgur does not require cooking, although it can be included in cooked dishe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brik
Brik ( ; ) or ''burek'' is the north African version of borek, a stuffed filo pastry which is commonly deep fried. The best-known version is the egg brik, a whole egg in a triangular pastry pocket with chopped onion, tuna, harissa and parsley. With a slightly different shape, but with identical ingredients and method of preparation, the ''brik'' is known in Algeria and Libya as ''bourek'' (). Brik is also very popular in Israel, due to the large Tunisian Jewish population there. It is often filled with a raw egg and herbs or tuna, harissa and olives and is sometimes served in a pita. This is also known as a ''boreeka''. Brik pastry is made by slapping a sticky lump of dough onto a hot non-stick surface in overlapping circles to produce the desired size and cooked for a short amount of time. The brik dough sheets are called malsouka or warka. Typical fillings include tuna, ground meat, raw egg, chicken, or anchovies garnished with harissa, capers, or cheese. Regional variants ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
