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 host countries, while following the laws of kashrut . Many dishes are borrowed from their host countries and/or altered to varying degrees. While some academics maintain that this is appropriation, in the case of for example hummus, for Mizrahi Jews it is more a reflection of honor and remembrance. 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.
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 countries, there was much mixing of populations after 1492 when the Jews were expelled from Spain.
Cuisine of the Mizrahi Jews includes the cuisines of the Jews of Iraq, Syria, Lebanon, Yemen, Iran (Persia), Afghanistan, Egypt, the Berber communities, Kurdistan, Eastern Caucasus and Georgia.
Some of these communities and cuisine styles overlap with Sephardic communities who fled to many Eastern, Middle-Eastern, and North African countries after the Spanish expulsion.
Coming from the Mediterranean and "sunny" climes, Mizrahi cuisine is often light, with an emphasis on salads, stuffed vegetables and vine leaves, olive oil, lentils, fresh and dried fruits, herbs and nuts, and chickpeas.
Meat dishes often make use of lamb or ground beef. Fresh lemon juice is added to many soups and sauces. Many meat and rice dishes incorporate dried fruits such as apricots, prunes and raisins. Pine nuts are used as a garnish. Pomegranate juice is a staple of Persian-Jewish cooking.
Kubbeh , a meat-stuffed bulgur dumpling, features in the cooking of many Mizrahi communities. It is served in the cooking broth, as a kind of soup.
Flatbreads of many varieties are central to middle eastern cooking. Various flatbreads such as pitas, laffa, malawah, and lavash are used instead of challah, which was only used by Ashkenazim of Europe, and in the Turban-shaped variety by Moroccan Jews. Lahoh is a flatbread of the Yemenite Jews with a spongy texture. [1]
Mizrahi cuisine makes liberal use of cumin, pepper, sesame seeds, and various spices common to all Middle-Eastern cuisines. [2] Saffron, a staple of Sephardic cuisine, is also featured in certain Mizrahi dishes.
Many foods are flavored with seasoning blends or pastes, and light sauces. Hilbah , a paste made from fenugreek seeds and hot pepper, is added to soups and other traditional Yemenite dishes. [3] Skhug , a hot pepper sauce, comes in red and green varieties. A diluted version of skhug is spooned over falafel . Hawaij is a Yemenite spice mixture that comes into two varieties. One, a blend of powdered ginger, cinnamon, cloves and cardamom, is added to coffee and baked goods. The other, a blend of turmeric, black pepper, onion, cumin, cardamom and cloves, is added to soup.
Pastes and sauces are very often served on the side in small dishes on the table during meals, to be added by each diner as desired. Certain spice combinations are characteristic of particular countries, such as coriander and cumin in Egyptian cuisine. [4]
The souqs of the Middle East and North Africa sell ready-made spice blends sold in bulk, but traditionally, Mizrahi Jews bought fresh herbs and prepared their own blends at home to maintain kashrut , fearing insects in the blends sold in the open-air bazaar. [5]
Hot sahlab , a liquidy cornstarch pudding originally flavored with orchid powder (today invariably replaced by artificial flavorings), is served in cups as a winter drink, garnished with cinnamon, nuts, coconut and raisins. Arak from the anis drinks family, is the preferred alcoholic beverage. Rosewater is a common ingredient in cakes and desserts. Malabi , a cold cornstarch pudding, is sprinkled with rosewater and red syrup.
Ikaddaif or kadaif is a very sweet pastry similar in style and technique to baklavah . It consists of shredded dough, which is wrapped around crushed nuts, baked and then soaked in syrup. It is common in various parts of the Middle East and is served at festive meals. [7]
As cooking on Shabbat is prohibited, Mizrahi Jews take advantage of slow-cooking techniques, such as baking on a low temperature overnight, to have available hot dishes on the Sabbath. This technique is virtually universal to all Jewish cuisines. One staple of this technique is hamin or chamin (from the word kham, which means "hot").
In North Africa this dish is known as dafina . There are many varieties of hamin and dafina, as particularly local spices and ingredients are used, as well as the method of preparation. Some varieties are denser than others, and some use rice as a staple instead of the common root vegetables.
Bourekas are often served on Shabbat morning. In Yemenite cooking, Shabbat dishes include jachnun and kubbanah.
Shabbat foods are often slow-cooked prior to Shabbat, and kept warm overnight once cooked, as cooking is forbidden on Shabbat by Jewish law. In Yemenite cooking, Shabbat dishes include jachnun and kubaneh . Mafrum is a stuffed vegetable dish traditionally eaten by Libyan Jews on Shabbat. [8]
Mizrahi cuisine allows the use of kitniyot , which is forbidden amongst the Ashkenazim. Kitniyot are legumes and some grains, which include rice and a variety of beans and pulses.
Whereas charoset in Ashkenazi homes is a blend of chopped apples and nuts spiced with wine and cinnamon, Mizrahi charoset is often based on dried fruits, especially dates, and is much thicker in consistency.
Other Mizrahi Jewish dishes are tebit, a chicken and rice dish, and ingriyi, sweet and sour meat topped with aubergines, both from the cuisine of Iraqi Jews.
Makroudh are pastries stuffed with spiced dates and scented with orange-flower water prepared for Rosh Hashanah by Algerian Jews.
Slow-cooked vegetables stuffed with meat are a popular holiday dish. Moroccan Jews season the stuffing with cinnamon, turmeric, and nutmeg. Holiday meals start with at least a dozen small salads. [9]
Garam masala is a blend of ground spices originating from the Indian subcontinent. It is common in Indian, Pakistani, Nepalese, Bangladeshi, Sri Lankan and Caribbean cuisines. It is used alone or with other seasonings. The specific fixings differ by district, but it regularly incorporates a blend of flavors like cardamom, cinnamon, cumin, cloves and peppercorns. Garam masala can be found in a wide range of dishes, including marinades, pickles, stews, and curries.
Pakistani cuisine can be characterized as a blend of regional cooking styles and flavours from across South, Central and Western Asia. Pakistani cuisine is influenced by Persian, Indian, and Arab cuisine. The cuisine of Pakistan also maintains certain Mughal influences within its recipes and cooking techniques. Pakistan's ethnic and cultural diversity, diverse climates, geographical environments, and availability of different produce lead to diverse regional cuisines.
Spice mixes are blended spices or herbs. When a certain combination of herbs or spices is called for in a recipe, it is convenient to blend these ingredients beforehand. Blends such as chili powder, curry powder, herbes de Provence, garlic salt, and other seasoned salts are traditionally sold pre-made by grocers, and sometimes baking blends such as pumpkin pie spice are also available. These spice mixes are also easily made by the home cook for later use.
Jewish cuisine refers to the worldwide cooking traditions of the Jewish people. During its evolution over the course of many centuries, it has been shaped by Jewish dietary laws (kashrut), Jewish festivals and holidays, and traditions centred around Shabbat. Jewish cuisine is influenced by the economics, agriculture, and culinary traditions of the many countries where Jewish communities have settled and varies widely throughout the entire world.
Charoset, haroset, or charoises is a sweet, dark-colored paste made of fruits and nuts eaten at the Passover Seder. According to the Talmud, its color and texture are meant to recall mortar, which the Israelites used when they were enslaved in Ancient Egypt, as mentioned in Tractate Pesahim 116a of the Talmud. The word comes from the Hebrew word for clay.
Iraqi cuisine is a Middle Eastern cuisine that has its origins in the ancient Near East culture of the fertile crescent. Tablets found in ancient ruins in Iraq show recipes prepared in the temples during religious festivals—the first cookbooks in the world. Ancient Mesopotamia was home to a sophisticated and highly advanced civilization, in all fields of knowledge, including the culinary arts.
Levantine cuisine is the traditional cuisine of the Levant, in the sense of the rough area of former Ottoman Syria. The cuisine has similarities with Egyptian cuisine, North African cuisine and Ottoman cuisine. It is particularly known for its meze spreads of hot and cold dishes, most notably among them ful medames, hummus, tabbouleh and baba ghanoush, accompanied by bread.
Kerala cuisine is a culinary style originated in the Kerala, a state on the southwestern Malabar Coast of India. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice as a typical accompaniment. Chillies, curry leaves, coconut, mustard seeds, turmeric, tamarind, asafoetida and other spices are also used in the preparation.
Yemeni cuisine is distinct from the wider Middle Eastern cuisines, but with a degree of regional variation. Although some foreign influences are evident in some regions of the country, the Yemeni kitchen is based on similar foundations across the country.
Sephardic Jewish cuisine is an assortment of cooking traditions that developed among the Sephardi Jews.
Advieh means spice in Persian language and it is a spice mixture used in Iranian cuisine. It is used in rice dishes, as well as in chicken and bean dishes. Although its specific composition varies from the Persian Gulf to the Caspian Sea, common ingredients include turmeric, cinnamon, cardamom, cloves, rose petals or rose buds, cumin, and ginger. It may also include ground golpar, saffron, nutmeg, black pepper, mace, coriander, or sesame.
Israeli cuisine primarily comprises dishes brought from the Jewish diaspora, and has more recently been defined by the development of a notable fusion cuisine characterized by the mixing of Jewish cuisine and Arab cuisine. It also blends together the culinary traditions of the various diaspora groups, namely those of Middle Eastern Jews with roots in Southwest Asia and North Africa, Sephardi Jews from Iberia, and Ashkenazi Jews from Central and Eastern Europe.
Tunisian cuisine, the cuisine of Tunisia, consists of the cooking traditions, ingredients, recipes and techniques developed in Tunisia since antiquity. It is mainly a blend of Mediterranean and native Punics-Berber cuisine. Historically, Tunisian cuisine witnessed influence and exchanges with many cultures and nations like Italians, Andalusians, French and Arabs.
Bahārāt is a spice mixture or blend used in Middle Eastern cuisines. The mixture of finely ground spices is often used to season lamb and mutton, fish, chicken, beef, and soups, and may also be used as a condiment.
The cuisine of Algeria is influenced by Algeria's interactions and exchanges with other cultures and nations over the centuries. It is based on both land and sea products. Conquests or demographic movement towards the Algerian territory were two of the main factors of exchanges between the different peoples and cultures. The Algerian cuisine is a mix of Arab, Berber, Turkish and French roots.
Hawaij, also spelled hawayej or hawayij, is a variety of Yemeni ground spice mixtures used primarily for soups and Yemeni coffee.
Qatari cuisine is made up of traditional Arab cuisine. Machbūs, a meal consisting of rice, meat, and vegetables, is the national dish in Qatar, typically made with either lamb or chicken and slow-cooked to give it a depth of flavour. Seafood and dates are staple food items in the country. Many of these dishes are also used in other countries in the region, because they share many commonalities. In other parts of the region some of the dishes have different names or use slightly different ingredients. One proponent of the importance of Qatar's culinary heritage is chef Noor Al Mazroei, who adapts traditional recipes to include vegan and gluten-free alternatives.
Middle Eastern cuisine or West Asian cuisine includes a number of cuisines from the Middle East. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice and parsley, and popular dishes include kebabs, dolmas, falafel, baklava, yogurt, doner kebab, shawarma and mulukhiyah.
Ashkenazi Jewish cuisine is an assortment of cooking traditions that was developed by the Ashkenazi Jews of Central, Eastern, Northwestern and Northern Europe, and their descendants, particularly in the United States and other Western countries.
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