Avgolemono is a family of sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken.
A tajine or tagine is a North African dish, named after the earthenware pot in which it is cooked. It is also called maraq or marqa.
Kugel is a baked casserole, most commonly made from lokshen or potato. It is a traditional Ashkenazi Jewish dish, often served on Shabbos and Jewish holidays. American Jews also serve it for Thanksgiving dinner.
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.
Cholent or Schalet is a traditional slow-simmering Sabbath stew in Jewish cuisine that was developed by Ashkenazi Jews first in France and later Germany, and is first mentioned in the 12th century. It is related to and is thought to have been derived from hamin, a similar Sabbath stew that emerged in Spain among Sephardic Jews and made its way to France by way of Provence.
Sabich or sabih Hebrew: סביח ) is a sandwich of pita or laffa bread stuffed with fried eggplants, hard boiled eggs, chopped salad, parsley, amba and tahini sauce. It is a staple of Israeli cuisine.Its ingredients are based on a traditional quick breakfast of Sephardic Jews. Sabich is sold in many businesses throughout Israel.
Jachnun or Jahnun is a Yemenite Jewish pastry, originating from the Adeni Jews, and traditionally served on Shabbat morning. Jachnun has become popular in Israeli cuisine.
Uzbek cuisine shares the culinary traditions of peoples across Central Asia. There is a great deal of grain farming in Uzbekistan, so breads and noodles are of importance, and Uzbek cuisine has been characterized as "noodle-rich". Mutton is a popular variety of meat due to the abundance of sheep in the country and it is a part of various Uzbek dishes.
Bukharan Jewish cuisine is the traditional cuisine originating from the Bukharian Jewish community of Central Asia, who now mostly reside in Israel, and the United States.
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.
Hamin or dafina is a Sabbath stew made from whole grains, cubes of meat, chickpeas or beans, onion and cumin that emerged in Iberia among Sephardic Jews. The dish was developed as Jewish chefs, perhaps first in Iberia, began adding chickpeas or fava beans and more water to harisa, a Middle Eastern porridge of cracked durum wheat berries and meat, to create a more liquidy bean stew. The similar stew Sabbath stew cholent was developed based on hamin by Ashkenazi Jews in Europe, first in France and later Germany.
Cocido madrileño is a traditional chickpea-based stew from Madrid, Spain. A substantial dish prepared with meat and vegetables, it is most popular during the winter but is served throughout the year in some restaurants. Initially it was a dish for humble people, but it started to climb in society thanks to its inclusion in restaurant menus. The chickpea was introduced under Carthaginian rule, and was later used in medieval Spain.
Haminados, also known as chaminados, or braised eggs, is a traditional Sephardi Jewish dish, popular in Israel, and commonly served as an ingredient or accompaniment to a number of dishes. Haminados are an important element of Israeli cuisine, and are commonly prepared on their own or as part of the Sephardi and Mizrahi Jewish Shabbat stew chamin.
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.
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.
Yapchik is a potato-based Ashkenazi Jewish meat dish similar to both cholent and kugel, and of Hungarian Jewish and Polish Jewish origin. It is considered a comfort food, and yapchik has increased in popularity over the past decade, especially among members of the Orthodox Jewish community in North America.
Sabbath stew was developed over the centuries to conform with Jewish laws that prohibit cooking on the Sabbath. The pot is brought to a boil on Friday before the Sabbath begins, and sometimes kept on a blech or hotplate, or left in a slow oven or electric slow cooker, until the following day.
