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Malawach
Malawach or Melawwaḥ, (; literally means "board-like bread"), is a flatbread that is traditional in Yemenite Jewish cuisine. It was brought to Israel by Yemenite Jews. Malawach resembles a thick pancake but consists of thin layers of puff pastry brushed with oil or fat and cooked flat in a frying pan. It is traditionally served with hard-boiled eggs, ''zhug'', and a crushed or grated tomato dip. Sometimes it is served with honey. History Malawach is made from the same dough as jachnun, a Yemenite Jewish Shabbat bread, and both originated as a variation of hojaldre, a Sephardic Jewish puff pastry, brought to Yemen by Jews expelled from Spain. Hojaldre later became ''"ajin"'', an enriched dough only made by the Yemenite Jews, and was not made by the non-Jewish Yemenis, according to Rabbi Gil Marks, a Jewish food historian Preparation Malawach was traditionally prepared at home by the women in the Yemenite Jewish community, and is made out of a laminated dough simila ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malawach Dough
Malawach or Melawwaḥ, (; literally means "board-like bread"), is a flatbread that is traditional in Yemenite Jewish cuisine. It was brought to Israel by Yemenite Jews. Malawach resembles a thick pancake but consists of thin layers of puff pastry brushed with oil or fat and cooked flat in a frying pan. It is traditionally served with hard-boiled eggs, ''zhug'', and a crushed or grated tomato dip. Sometimes it is served with honey. History Malawach is made from the same dough as jachnun, a Yemenite Jewish Shabbat bread, and both originated as a variation of hojaldre, a Sephardic Jewish puff pastry, brought to Yemen by Jews expelled from Spain. Hojaldre later became ''"ajin"'', an enriched dough only made by the Yemenite Jews, and was not made by the non-Jewish Yemenis, according to Rabbi Gil Marks, a Jewish food historian Preparation Malawach was traditionally prepared at home by the women in the Yemenite Jewish community, and is made out of a laminated dough simila ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Resek
Resek agvaniyot, or resek (), is an Israeli condiment made of grated tomatoes that is traditionally served with malawach, jachnun, bourekas, kubaneh, and other dishes. It frequently paired with zhug, and is also commonly served as part of the Israeli breakfast. Origins Resek agvaniyot originated in the Yemenite Jewish community several hundred years ago, following the introduction of tomatoes to their cuisine, and as part of their traditional Shabbat morning meals. Overview Resek agvaniyot is a condiment made of salted, grated, fresh/raw tomatoes. It is somewhat similar to a salsa or a tomato puree, except it is never cooked and it always has a very fine, smooth consistency. Resek is a common condiment in Israel, and has been prepared by the Yemenite Jews for centuries, who traditionally pair it with zhoug and haminados (slow cooked eggs) and serve it with kubaneh, malawach, and jachnun as part of their Shabbat morning breakfast. With the arrival of Yemenite Jews to Isra ... [...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] |
Yemenite Jews
Yemenite Jews or Yemeni Jews or Teimanim (from ''Yehudei Teman''; ar, اليهود اليمنيون) are those 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 ... who live, or once lived, in Yemen, and their descendants maintaining their customs. Between June 1949 and September 1950, the overwhelming majority of Yemen's Jewish population Aliyah, immigrated to Israel in Operation Magic Carpet (Yemen), Operation Magic Carpet. After several waves of persecution throughout Yemen, the vast majority of Yemenite Jews in Israel, Yemenite Jews now live in Israel, while smaller communities live in the United States and elsewhere. Only a handful remain in Yemen. The few remaining Jews experience intense, and at times violent, Antisemitism, anti-Semitism on a daily basis. Yemenite Je ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yemenite Jewish Cuisine
Mizrahi Jewish cuisine is an assortment of cooking traditions that developed among the Jews of the Middle East, North Africa, Asia, and Arab countries. Mizrahi Jews have also been known as Oriental Jews (''Mizrahi'' is Hebrew: Eastern or Oriental). Jews of the Mizrahi communities cook foods that were and are popular in their home countries, while following the laws of '' kashrut''. The cuisine is based largely on fresh ingredients, as marketing was done in the local '' souq''. Meat is ritually slaughtered in the ''shechita'' process, and is soaked and salted. Meat dishes are a prominent feature of Shabbat, festival, and celebratory meals. Cooked, stuffed and baked vegetables are central to the cuisine, as are various kinds of beans, chickpeas, lentils and burghul (cracked wheat). Rice takes the place of potatoes. History Mizrahi Jews are the Jews of the Middle East, and points south and east, largely along the Mediterranean coastal areas and the Levant. In some countrie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yemenis
Yemenis or Yemenites ( ar, يمنيون) are the nationals of Yemen. Social hierarchy There is a system of social stratification in Yemen that was officially abolished at the creation of the Republic of Yemen in 1962 but, in practice, this system has not disappeared and Yemeni society is still organized around hierarchical ranks. The difference between ranks is manifested by descent and occupation and is consolidated by marriages between people of the same ranks. There are five status groups. At the top of hierarchy, there are the religious elites, also called ''sada''. These are then followed by the strata of judges (''quad''). The third hierarchical status is the ''qaba’il'', who are the peasants who belong to tribes and who live mainly from agriculture and trading. The fourth group is called the ''mazayanah''. This group is composed of people who had no land and provide different kinds of services such as butchers and craftsmen. Finally, at the bottom of the hierarchy are t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gil Marks
Gilbert Stanley Marks (May 30, 1952 – December 5, 2014) was an American food writer and historian noted for his reference and cookbooks on the subject of Jewish food. He was the founding editor of ''Kosher Gourmet'' magazine. He moved to Israel and became a citizen in 2012 and died of lung cancer on December 5, 2014, at the hospice at Hadassah Hospital in Jerusalem. Education Marks was born in 1952 in Charleston, West Virginia. After graduating from high school at Talmudical Academy of Baltimore, Marks studied at Yeshiva University, and graduated with an M.A. in Jewish history, M.S.W. in social work and rabbinical ordination from Rabbi Isaac Elchanan Theological Seminary, a Yeshiva University affiliate. Published works Marks was the founding editor of ''Kosher Gourmet'' magazine, in 1986, which ran for about six years before closing in the early 1990s. The following books written by Marks have been published: * ''The World of Jewish Cooking: More Than 500 Traditional Recipes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Women In Judaism
The role of women in Judaism is determined by the Hebrew Bible, the Oral Law (the corpus of rabbinic literature), by custom, and by cultural factors. Although the Hebrew Bible and rabbinic literature mention various female role models, religious law treats women differently in various circumstances. According to a 2017 study by the Pew Research Center, women are slightly more numerous among worldwide Jewish population (52%). Gender has a bearing on familial lines: In traditional Judaism, Jewishness is passed down through the mother, although the father's name is used to describe sons and daughters in the Torah, e. g., "Dinah, daughter of Jacob". The status of Levi is only given to a Jewish male descended patrilineally from Levi; likewise a Kohen descends from Aharon, the first Kohen. A Bat-Kohen or Bat-Levi has that status from her Jewish father with the corresponding HaKohen/HaLevi title. Biblical times Compared to men, relatively few women are mentioned in the Bible by n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Croissant
A croissant is a buttery, flaky, Austrian viennoiserie pastry inspired by the shape of the Austrian kipferl but using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry. Crescent-shaped breads have been made since the Renaissance, and crescent-shaped cakes possibly since antiquity but using brioche dough. Kipferls have long been a staple of Austrian, and French bakeries and pâtisseries. The modern croissant was developed in the early 20th century when French bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough. In the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked by unskilled labor. ... [...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 ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sephardic Jewish Cuisine
Sephardic Jewish cuisine is an assortment of cooking traditions that developed among the Sephardi Jews. Those of this Iberian origin who were dispersed in the Sephardic Diaspora ultimately became the Eastern Sephardim and North African Sephardim as they settled throughout the Mediterranean in Turkey, Greece, the Balkans, and the Arab countries of West Asia and North Africa. Cuisine of the Sephardi Jews also includes the cuisine of those who became the Western Sephardim who settled in Holland, England, and from these places elsewhere. Mizrahi Jews, being the pre-existing Jews of the Greater Middle East (of non-Spanish and non-Portuguese origin), are sometimes called Sephardim in a broader sense due to their style of liturgy. Although there is some overlap in populations due to the Sephardic Diaspora, Sephardic Jews also settled in many other countries outside the Greater Middle East as well. As such, this article deals only with the cuisine of the Jewish populations with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wax Paper
Waxed paper (also wax paper, waxpaper, or paraffin paper) is paper that has been made moisture-proof and grease-proof through the application of wax. The practice of oiling parchment or paper in order to make it semi-translucent or moisture-proof goes back at least to the Middle Ages. Paper impregnated or coated with purified beeswax was widely used throughout the 19th century to retain or exclude moisture, or to wrap odorous products. Gustave Le Gray introduced the use of waxed paper for photographic negatives in 1851. Natural wax was largely replaced for the making of waxed paper (or paraffine paper) after Herman Frasch developed ways of purifying paraffin and coating paper with it in 1876. Waxed paper is commonly used in cooking for its non-stick properties, and wrapping food for storage, such as cookies, as it keeps water out or in. It is also used in arts and crafts. Food preparation Waxed paper is not recommended for baking use in an oven, as it will smoke and explode . ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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