Jewish Cuisine Recipes and Dishes
Jewish Cuisine
Jewish cuisine is one of the most unique cuisines in the world. The history of the formation of Jewish cuisine, like the history of Israel itself, is very long and complex, due to which many national dishes of Jewish cuisine were formed, which are now associated with the cuisine of Israel. Since Jews lived in almost all countries of the world, Jewish cuisine borrowed many culinary traditions from other national cuisines and used them to prepare their own Jewish dishes. Ashkenazi cuisine - the cuisine of Eastern European Jews, and Sephardic cuisine - the cuisine of Jews who lived in the Mediterranean and the Middle East - brought a lot of Jewish recipes. The cuisines of the countries neighboring Israel had a significant influence on the recipes of Jewish cuisine - many Jewish dishes were formed under the influence of the traditions of Eastern cuisine. In addition, traditional recipes of Jewish cuisine were greatly influenced by kashrut - a set of rules that Jews must adhere to when preparing and eating food.
Jewish Cuisine and Kashrut
According to kashrut, the meat of cloven-hoofed ruminants is kosher - domestic cows, sheep, goats, as well as elk, roe deer, mountain goats and others that have both common signs of kosher - cloven hooves and chewing cud. The meat of other animals is not kosher and is prohibited for consumption. For example, in Jewish cuisine, the meat of pigs, hyrax, hare and camel cannot be used. In addition, animals must be slaughtered in a special way - with a batch, and the slaughter of cattle must be performed by a qualified butcher - a shochet. If defects in the internal organs of slaughtered kosher cattle are found during the inspection of the internal organs, the meat may be considered treif and prohibited for consumption
Traditional Recipes of Jewish Cuisine
Jewish cuisine includes many traditional recipes for various dishes. These are vorschmack and gefilte fish, mafrum and liver pate, khrayme and chicken broth, regel krusha and kube, matsebrai and hamentash, shakshuka and jachnun, kugel and malauach, tzimmes and bagels, sambusak, couscous and many other national Jewish recipes.