Lebkuchen, Honigkuchen or Pfefferkuchen are honey-sweetened German cakes, moulded cookies or bar cookies that have become part of Germany's Christmas traditions. They are similar to gingerbread.
Gingerbread refers to a broad category of baked goods, typically flavored with ginger, cloves, nutmeg, and cinnamon and sweetened with honey, sugar, or molasses. Gingerbread foods vary, ranging from a moist loaf cake to forms nearly as crisp as a ginger snap.
Challah or hallah, also known as berches in Central Europe, is a special bread in Jewish cuisine, usually braided and typically eaten on ceremonial occasions such as Shabbat and major Jewish holidays.
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.
Kuchen, the German word for cake, is used in other languages as the name for several different types of savory or sweet desserts, pastries, and gateaux. Most Kuchen have eggs, flour and sugar as common ingredients while also, but not always, including some fat. In the Germanosphere it is a common tradition to invite friends over to one's house or to a cafe between noon and evening to drink coffee and eat Kuchen.
Christmas cookies or Christmas biscuits are traditionally sugar cookies or biscuits cut into various shapes related to Christmas.
Teiglach, also spelled taiglach or teglach are small, knotted pastries boiled in a honeyed syrup. They are a traditional Ashkenazi Jewish treat for Rosh Hashana, Sukkot, Simchat Torah, and Purim.
Sephardic Jewish cuisine, belonging to the Sephardic Jews—descendants of the Jewish population of the Iberian Peninsula until their expulsion in 1492—encompassing traditional dishes developed as they resettled in the Ottoman Empire, North Africa, and the Mediterranean, including Jewish communities in Turkey, Greece, Bulgaria, North Macedonia, and Syria, as well as the Sephardic community in the Land of Israel. It may also refer to the culinary traditions of the Western Sephardim, who settled in Holland, England, and from these places elsewhere. The cuisine of Jerusalem, in particular, is considered predominantly Sephardic.
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.
Rosh Hashanah is the New Year in Judaism. The biblical name for this holiday is Yom Teruah. It is the first of the High Holy Days, as specified by Leviticus 23:23–25, that occur in the late summer/early autumn of the Northern Hemisphere. Rosh Hashanah begins ten days of penitence culminating in Yom Kippur, as well as beginning the cycle of autumnal religious festivals running through Sukkot which end on Shemini Atzeret in Israel and Simchat Torah everywhere else.
Mizrahi Jewish cuisine is an assortment of cooking traditions that developed among the Mizrahi Jewish communities of the Middle East, North Africa and Central Asia. Influenced by the diverse local culinary practices of countries such as Morocco, Libya, Egypt, Iraq, Iran, Yemen, and Syria, Mizrahi cuisine prominently features rice, legumes, meats, and an array of spices such as cumin, turmeric, and coriander. Signature dishes include kubbeh (dumplings), pilafs, grilled meats, and stews like hamin.
The Seder for the night of Rosh Hashanah is the Jewish tradition of eating a festive meal composed of symbolic foods, reciting psalms, and singing zmirot.
A babka is a sweet braided bread which originated in the Jewish communities of Poland and Ukraine. It is popular in Israel and in the Jewish diaspora. It is prepared with a yeast-leavened dough that is rolled out and spread with a filling such as chocolate, cinnamon, fruit, or cheese, then rolled up and braided before baking.
Brisket is a popular Ashkenazi Jewish dish of braised beef brisket, served hot and traditionally accompanied by potato or other non-dairy kugel, latkes, and often preceded by matzo ball soup. It is commonly served for Jewish holidays such as Hanukkah, Passover, Rosh Hashanah, and Shabbat. It is commonly found in Jewish communities worldwide, though it is most commonly associated with Jews in the United States, where it has been considered the most important and iconic Jewish main course since the early 20th century.
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.
Duvshaniot, also known as honey buttons, is a popular Israeli cookie made with honey and spices that is traditionally made to celebrate Rosh Hashanah and the High Holidays.
Apples and honey is a traditional dish served by Ashkenazi Jews on Rosh Hashanah, the Jewish New Year's Day and the beginning of the High Holidays.
Shirin polo, also commonly known as Persian wedding rice or Rosh Hashanah rice, is a traditional Persian rice pilaf that is commonly served to mark special occasions such as weddings. It is a simplified version of morassa' polō, lit. 'jeweled rice'.
Boulou, also known as boulous, is a Libyan Jewish sweet bread or cake of Maghrebi Jewish origin, similar to mouna, tishpishti, or pound cake, that is traditionally made into loaves or rolls and consumed as part of the meal preceding the Yom Kippur Fast, or as part of the break fast that follows. It is most commonly found today in France, and Israel. Boulou has a sweet taste enriched with sugar, eggs, honey, oil, and golden raisins it often contains seeds such as fennel, sesame, and nigella seeds.
