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A macaroon is a small cake or cookie, originally made from ground almonds, egg whites, and sugar, and now often with coconut or other nuts. They may also include jam or chocolate or other flavorings.
Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla, and raisins.
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.
A macaron or French macaroon is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and often food colouring.
A buñuelo (Spanish:[buˈɲwelo], alternatively called boñuelo, bimuelo, birmuelo, bermuelo, bumuelo, burmuelo, or bonuelo, is a fried dough fritter found in Spain, Latin America, and other regions with a historical connection to Spaniards, including Southwest Europe, the Balkans, Anatolia, and other parts of Asia and North Africa. Buñuelos are traditionally prepared at Christmas. It will usually have a filling or a topping. In Mexican cuisine, it is often served with a syrup made with piloncillo.
Mandelbrot, with a number of variant spellings, and called mandel bread or kamish in English-speaking countries and kamishbrot in Ukraine, is a type of cookie found in Ashkenazi Jewish cuisine and popular amongst Eastern European Jews. The Yiddish word mandlbroyt literally means almond bread, a reference to its common ingredient of almonds. It is typically formed by baking a loaf which is then cut into small slabs and twice-baked in order to form a crunchy exterior. The cookies were popular in Eastern Europe among rabbis, merchants and other itinerant Jews as a staple dessert that kept well.
Chametz are foods with leavening agents that are forbidden to Jews on the holiday of Passover.
Sephardic Jewish cuisine is an assortment of cooking traditions that developed among the Sephardi Jews.
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.
Ka'ak or kahqa is the common Arabic word for cake or biscuit, in its various senses, and can refer to several different types of baked goods produced throughout the Arab world and the Near East. The bread, in Middle Eastern countries, is similar to a dry and hardened biscuit and mostly ring-shaped. Similar pastry, called "kue kaak", is also popular in Indonesia.
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.
Sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like angel food cake, but most of them do. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Still, the cake was much more like a cracker: thin and crispy. Sponge cakes became the cake recognised today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge. Cakes are available in many flavours and have many recipes as well. Sponge cakes have become snack cakes via the Twinkie.
Sesame seed candy is a confection of sesame seeds and sugar or honey pressed into a bar or ball. It is popular from the Middle East through South Asia to East Asia. The texture may vary from chewy to crisp. It may also be called sesame (seed)candy/bar/crunch; sesame seed cake may refer to the confection or to a leavened cake or cookie incorporating sesame.
Qurabiya, is a shortbread-type biscuit, usually made with ground almonds. Versions are found in most Arab and Ottoman cuisines, with various different forms and recipes. They are similar to polvorones from Andalusia.
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.
Marunchinos, also known as Sephardi macaroons, is a popular Israeli cookie of Sephardi Jewish origin made with ground blanched almonds or almond flour, egg whites, sugar or more traditionally honey, spices, and oftentimes dried fruit and orange blossom or rose water, that is traditionally made during Passover (Pesach), as it is one of the few desserts which is unleavened and does not contain chametz.
References
- 1 2 "Hadji Bada". Jewish Food Society. 17 March 2021. Retrieved 11 April 2023.
- ↑ Capsouto and Kleiman, Eva and Dena. "Sephardic-Style Macaroons". New York Times. The New York Times. Retrieved 23 March 2023.
- 1 2 3 Cohen, Jake. Jew-ish. Harvest/PRH. p. 213.
- 1 2 "Recipe: Hadji bada So popular we make them all year round". The JC. The Jewish Chronicle. Retrieved 11 April 2023.
- 1 2 "These Flourless Almond Cookies Put Canned Macaroons to Shame". Bon Appetit. 25 March 2021. Retrieved 11 April 2023.
- ↑ "Chewy Iraqi Almond Cookies". Jamie Geller. 16 March 2021. Retrieved 11 April 2023.
- ↑ "מרוצ'ינוס (in Hebrew)". HaShulchan. 9 August 2020. Retrieved 23 March 2023.
- 1 2 The World of Jewish Cooking.
- ↑ "IRAQI CARDAMOM COOKIES (HADGI BADAH)". Food.com. Retrieved 11 April 2023.
- 1 2 Izraeli, Ayelet. "Hadji Bada (Iraqi Coconut Cookies". Asif Culinary Institute of Israel. Retrieved 11 April 2023.
