Related Research Articles
Hummus, also spelled hommus or houmous, is a Middle Eastern dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. The standard garnish in the Middle East includes olive oil, a few whole chickpeas, parsley, and paprika.
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.
Farinata, socca, farinata di ceci, torta di ceci, fainé, fainá,cecìna or cade is a type of thin, unleavened pancake or crêpe made from chickpea flour.
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.
Kreplach are small dumplings in Ashkenazi Jewish cuisine filled with ground meat, mashed potatoes or another filling, usually boiled and served in chicken soup, though they may also be served fried. They are similar to other types of dumplings, such as Polish pierogi, Polish and Ukrainian uszka, Russian pelmeni, Italian ravioli or tortellini, German Maultaschen, and Chinese jiaozi and wonton. The dough is traditionally made of flour, water and eggs, kneaded and rolled out into thin sheets. Some modern-day cooks use frozen dough sheets or wonton wrappers. Ready-made kreplach are also sold in the kosher freezer section of supermarkets.
Duqqa, du'ah, do'a, or dukkah is an Egyptian and Middle Eastern condiment consisting of a mixture of herbs, nuts, and spices. It is typically used as a dip with bread or fresh vegetables for an hors d'œuvre. Pre-made versions of duqqa can be bought in the spice markets of Cairo, where they are sold in paper cones, with the simplest version being crushed mint, salt, and pepper. The packaged variety that is found in markets is composed of parched wheat flour mixed with cumin and caraway. In the Hejaz region, it has been part of the regional cuisine for decades.
Sofrito, sofregit, soffritto, or refogado, is a basic preparation in Mediterranean, Latin American, Spanish, Italian and Portuguese cooking. It typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil for a long period of time over a low heat.
Gribenes or grieven is a dish consisting of crisp chicken or goose skin cracklings with fried onions.
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, 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.
Claudia Roden is an Egyptian-born British cookbook writer and cultural anthropologist of Sephardi/Mizrahi descent. She is best known as the author of Middle Eastern cookbooks including A Book of Middle Eastern Food, The New Book of Middle Eastern Food and Arabesque—Sumptuous Food from Morocco, Turkey and Lebanon.
Fazuelos, also known as fijuelas, hiuelas, deblas, and hojuelas are Sephardic Jewish pastries of thin fried dough. A type of rolled pastry, their origins trace back to Spain, with references dating back to the late Spanish Middle Ages. These pastries, reminiscent of Esther's meguillah due to their characteristic rolled form which recall the shape of Haman's ears, hold cultural significance, particularly during the celebration of Purim.
Chicken paprikash or paprika chicken is a popular dish of Hungarian origin and one of the most famous variations on the paprikás preparations common to Hungarian tables. The name is derived from paprika, a spice commonly used in the country’s cuisine. The meat is typically simmered for an extended period in a sauce that begins with a roux infused with paprika.
Mofletta is a Maghrebi Jewish pancake traditionally eaten during the Mimouna celebration, the day after Passover.
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.
Hawaij, also spelled hawayej or hawayij, is a variety of Yemeni ground spice mixtures used primarily for soups and Yemeni coffee.
Yotam Assaf Ottolenghi is an Israeli-born British chef, restaurateur, and food writer. Alongside Sami Tamimi, he is the co-owner of seven delis and restaurants in London and the author of several bestselling cookery books, including Ottolenghi: The Cookbook (2008), Plenty (2010), Jerusalem (2012) and Simple (2018).
Gondi (go-n-dee), sometimes spelled as ghondi, or gundi, is a Persian Jewish dish of meatballs made from ground lamb, veal or chicken traditionally served on Shabbat. Dried lime is sometimes used as an ingredient. Gondi are served as part of chicken soup served on Shabbat and other Jewish holidays, similar to their Ashkenazi Jewish counterpart matzo balls.
Pilpelchuma, also spelled pilpelshuma, is a chilli-garlic paste similar to a hot sauce originating from the Libyan Jews and commonly used in Israeli cuisine.
References
- ↑ Yotam Ottolenghi, 6 August 2011. "Yotam Ottolenghi's chicken sofrito and smoky corn salad recipes". The Guardian . Retrieved 7 June 2018.
{{cite news}}: CS1 maint: numeric names: authors list (link) - ↑ Roden, Claudia (16 March 2011). "Shabbat Meals: Claudia Roden's Chicken Sofrito". The Forward. The Forward Association. Retrieved 22 August 2019.
- ↑ Marks, Gil (2010). The Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. pp. 555–556.
- ↑ Laniado Tiroche, Limor (2012-02-02). "Longing for Sofrito". Haaretz. Retrieved 22 August 2019.
 | This cuisine-related article is a stub. You can help Wikipedia by expanding it. |