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A baguette is a long, thin type of bread of French origin that is commonly made from basic lean dough. It is distinguishable by its length and crisp crust.
Challah is a special bread of Ashkenazi Jewish origin, usually braided and typically eaten on ceremonial occasions such as Shabbat and major Jewish holidays. Ritually acceptable challah is made of dough from which a small portion has been set aside as an offering. Challah may also refer to the dough offering. The word is biblical in origin, meaning "loaf". Similar braided breads such as kalach and vánočka are found across Central and Eastern Europe.
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.
Potato bread is a form of bread in which potato flour or potato replaces a portion of the regular wheat flour. It is cooked in a variety of ways, including baking it on a hot griddle or pan, or in an oven. It may be leavened or unleavened, and may have a variety of other ingredients baked into it. The ratio of potato to wheat flour varies significantly from recipe to recipe, with some recipes having a majority of potato, and others having a majority of wheat flour. Some recipes call for mashed potatoes, with others calling for dehydrated potato flakes. It is available as a commercial product in many countries, with similar variations in ingredients, cooking methods, and other variables.
Rugelach is a filled baked confection originating in the Jewish communities of Poland. It is also a popular treat among Jews in the diaspora.
Tsoureki also known as šurēk, čöreg, čʿorek, katʿnahuncʿ, çörək (Azerbaijani), çyrek (Albanian), kozunak, cozonac (Romanian) or paskalya çöreği (Turkish) is a sweet holiday bread made with flour, milk, butter, eggs, and sugar and commonly seasoned with orange zest, mastic resin, or mahlab. Lampropsomo, a variation of tsoureki commonly called "Greek Easter bread," is made by Greek communities during Easter, not only in Greece, but also in other countries with Greek communities. It is also called Armenian Easter bread and gets eaten during Easter in Armenia and the Armenian diaspora.
Cozonac or Kozunak is a sweet yeast dough that can be used to make different traditional holiday breads and cakes. Often mixed with raisins, it can be baked as a loaf or rolled out with fillings like poppy seed or walnuts. It is common throughout Southeastern Europe in countries such as Romania, Moldova, Bulgaria, Serbia, North Macedonia and Greece. Rich in eggs, milk and butter, it is usually prepared for Easter in Romania, Serbia, Bulgaria, and in Romania and Moldova it is also traditional for Good Friday, in a simplified version with vegan ingredients, without eggs or milk - named Cozonac de post - to be eaten by Christians during lent. The name comes from the Bulgarian word for hair-коса/kosa, or Greek: κοσωνάκι, romanized: kosōnáki, a diminutive form of κοσώνα, kosṓna.
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.
The poppy seed roll is a pastry consisting of a roll of sweet yeast bread with a dense, rich, bittersweet filling of poppy seed. An alternative filling is a paste of minced walnuts, or minced chestnuts.
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.
Laffa, also known as lafa or Iraqi pita, is a large, thin flatbread with an Iraqi origin. Laffa is a simple bread that is traditionally vegan and cooked in a tannur (tandoor) or taboon oven. It is most often used to wrap falafel, kebab, and shawarma to make sandwiches, to dip in hummus, matbucha and other dips, or with shakshouka, and other dishes. It is also the traditional bread used in sabich, an Israeli eggplant sandwich.
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.
In Judaism, the dough offering is an assertive command requiring the owner of bread dough to give a part of the kneaded dough to a kohen. The obligation to separate the dough offering from the dough begins the moment the dough is kneaded, but may also be separated after the loaves are baked. This commandment is one of the twenty-four kohanic gifts, and, by a biblical injunction, is only obligatory in the Land of Israel, but from a rabbinic injunction applies also to breadstuffs made outside the Land of Israel.
No-knead bread is a method of bread baking that uses a very long fermentation (rising) time instead of kneading to form the gluten strands that give the bread its texture. It is characterized by a low yeast content and a very wet dough.
Kubaneh is a traditional Yemenite Jewish bread that is popular in Israel. Kubaneh is traditionally baked overnight to be served for Shabbat morning accompanied by haminados, and resek agvaniyot.
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.
Zom is a traditional Yemenite Jewish soup that is most commonly served as part of the Yom Kippur break fast among those in the Yemenite Jewish community, mostly in Israel.
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.
References
- ↑ "Je me souviens la baguette de pain". Benzaken Descendants (en Français). 21 December 2018. Retrieved 4 January 2020.
- ↑ Kaplan, Sybil. "Sephardic Food Customs". The Jewish Ledger. Archived from the original on 30 September 2020. Retrieved 4 January 2020.
- 1 2 3 4 5 6 Nathan, Joan. Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France: A Cookbook. Knopf.
- 1 2 3 "Pain Petri (Anise-Flavored Challah With Sesame Seeds)". The Washington Post. Archived from the original on 3 January 2020. Retrieved 3 January 2020.
- 1 2 3 4 5 6 Nathan, Joan. Joan Nathan's Jewish Holiday Cookbook. Knopf.
- 1 2 3 4 Marks, Rabbi Gil. The Encyclopedia of Jewish Food.
- ↑ Kaplan, Sybil. "Sephardic Food Customs". The Jewish Ledger. Archived from the original on 30 September 2020. Retrieved 4 January 2020.
- ↑ "Pain Petri - Moroccan Challah - #BreadBakers". Passion Kneaded. 10 March 2015. Retrieved 3 January 2020.
