Jewish cuisine

Jewish Cuisine is characterized in the core of the Jewish dietary laws. Moreover, there exists no unified Jewish cuisine, but a number of Jewish dishes that are influenced by the cuisine of the countries in which the Jews lived and live.

Generally, one can distinguish between an Ashkenazi and a Sephardi and Oriental cuisine.

  • 3.1 specialties of Ashkenazi cuisine
  • 3.2 Specialities of the Sephardic and Israeli cuisine
  • 4.1 Traditional Ashkenazic Dishes 4.1.1 Sabbath
  • 4.1.3 Yom Kippur
  • 4.1.4 Sukkot
  • 4.1.5 Simchat Torah
  • 4.1.6 Hanukkah
  • 4.1.7 Purim
  • 4.1.8 Passover
  • 4.1.9 Shavuot

History

The Jewish dietary laws are based on the Torah and the Jewish doctrine; for example, consume believing Jews no milk products together with meat-containing foods. In addition, fish is not only combined with dairy products or plant foods with meat; the enjoyment of many animals is banned because they are not kosher. To be kosher the animals need quite split hooves and must be ruminants.

Jewish cuisine has its origins as the ancient Hebrews in the Near East, and was thousands of years ago mainly influenced by the cuisine of ancient Egypt and Byzantium. The author Salcia compatriot leads, for example, the high value, the garlic ( " shumim " ), leeks and onions in the Jewish cuisine, have returned to this Egyptian and Byzantine influence.

Food

As with other Oriental peoples was plant food, especially cereals " dagan " the main component of the diet among the Israelites. In Syria, it is still that way.

The most important grain was wheat that was ground into flour usually, with fine ( " solet " ) and normal flour were distinguished. This bread was made with or without yeast. ( Iv Ezek 9, 12 cf. II Sam 28 xvii. .; Judge vii 13;. ; II Kings iv 42. .. ) Likewise also barley ( " se'orim " ) was used.

Lenses ( " ' Adashim " ) have been widely used, but also different kinds of beans ( " pol " ), from which occasionally bread was baked. Cucumbers are also frequently mentioned; even today, the poor live in big cities like Cairo or Damascus mainly of bread and cucumbers or melons. Cucumbers are usually eaten raw as a salad with vinegar. Numbers. xi. 5 mentions leeks, onions and garlic ( " shumim " ), which all belong to the same plant family. They were usually eaten raw with bread. Today, onions are inserted as pickles in Syria and served with the meat.

There were early figs ( " bikkurah " ) and late figs ( " te'enim " ), the late variety was dried and pressed into cakes ( " Debelah "). Grapes were used fresh or dried as raisins. Olives were as now enjoyed fresh or pickled. Also be mentioned pomegranate, the fruit of the mulberry tree, date palms, pistachios, almonds and walnuts. From Carob a drink was prepared with water. Whether apples were known, is unclear.

Cumin, mint, mustard, salt and garlic.

Influences

The Ashkenazi cuisine is influenced by the cuisine of Austria and the Eastern European countries, in part of the Balkans, the Sephardic - Oriental from the kitchens of the Middle East, particularly the Arab and Turkish, which is also common in the Balkans, as well as the Spanish and Portuguese.

Salcia compatriot refers to the differences between Ashkenazi and Sephardic food out that even in Israel many Ashkenazi Jews can not warm up to the specialties of the Sephardic and Oriental Jews and vice versa.

As an Israeli national dish is considered falafel, an Arab dish that of the Eastern European Jewish immigrants end of the 19th, was taken over by the local Palestinian Arab population in the beginning of the 20th century.

Specialties

Specialties of Ashkenazi cuisine

  • Bagel
  • Bialy
  • Blintz
  • Challa
  • Eggs with Onions
  • Farfel
  • Fluden
  • Gefilte fish
  • Chopped liver
  • Hamantasch ( Hamantaschen, Home Tasch, Humentaschen )
  • Holischkes
  • Kichlach
  • Kishke
  • Knisch ( Knisches )
  • Kreplach
  • Ball ( Kigel )
  • Latkes
  • Lekach
  • Hole
  • Lokschenkigel
  • Nunt
  • Pastrami
  • Pletz Lach
  • Rose jam
  • Rugelach
  • Strudel
  • Teiglach ( Tejglach, Teyglekh )
  • Tscholent
  • Zimmes

Specialties of the Sephardic and Israeli cuisine

  • Chamin
  • Falafel
  • Hummus
  • Rose jam
  • Shakshuka
  • Sladko

Meals for the Sabbath and the Jewish holidays

Traditional Ashkenazic Dishes

Sabbath

  • Challa
  • Eggs with Onions
  • Gefilte fish
  • Chopped liver
  • Tscholent
  • Ball
  • Challa
  • Zimmes
  • Lekach

Yom Kippur

On Yom Kippur is fasting for 25 hours.

  • Kreplach be eaten on the eve of the feast.

Sukkot

  • Strudel
  • Holischkes

Simchat Torah

  • Fluden
  • Kreplach

Hanukkah

  • Latkes

Purim

  • Hamantaschen
  • Kreplach
  • Nunt

Passover

  • Matze
  • Matzo dumplings
  • On a Seder plate there are: Maror ( horseradish or romaine lettuce )
  • Beitzah ( hard boiled egg )
  • Karpas ( celery, parsley, radishes, potatoes and lettuce )
  • Salt water
  • ZEROA ( lamb chop with a bone )
  • Charoset
  • Chazereth is the same as Maror, but it is not eaten.

Shavuot

  • Blintz
  • Kreplach
  • Cheesecake
Salcia Landmann Slatko Shabbat Rosh Hashanah
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