Browsing Cuisine: Jewish

Polish Potato Bread

This robust bread is typical of Galicia, the part of the Austro-Hungarian Empire that is now Poland. The low-lying, marsh land is very suitable for potato-growing, and, like Ireland, supported…

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Ingber

This Passover carrot candy is popular in all Ashkenazic communities. Ingber means “ginger” in Yiddish. pareve, kosher for Passover

Pickled Lemons

Pickled lemons are popular in North Africa, even though lemons are home-grown and available year round. Some are pickled sweet-and-sour, with sugar, vinegar, salt, and cinnamon. Others are sweet, not…

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Russian Tea

This is best made in a samovar, but you can devise a pretty good substitute. A samovar is just an urn containing hot water. The top part holds a large…

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Passover Coffee

Spring is an uncertain season, and if Passover is early, a comforting drink for cold mornings is welcome. In my family, this was the only time of year we took…

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Israeli-Style Coffee

So-called Turkish coffee is made and served differently in each country. In Israel, both Jews and town-dwelling Arabs brew their coffee in open pots with a wide rim–pots the Israelis…

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Gogl-Mogl

Another hot winter drink, popular in Austria and Hungary

Chopped Liver

There are really 2 versions, the coarsely chopped, and the smooth liver pate type, which is more elegant. This first version is the coarser. Meat, Kosher for Passover

Hummus

Hummus is the Arabic and Hebrew word for chick pea. In Israel, it usually refers to a chick pea paste, popular as an appetizer throughout the Middle East. Homemade hummus…

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Falafel

Falafel is the national dish of both Israel and Egypt, though it is eaten everywhere in the Arab world. It is a coarse paste of chick peas (garbanzo beans), or…

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Tarator

This appetizer, also known as cacik (pronounced CHA-chik), is popular in the Sephardic communities of the Balkans. It is extremely simple to make, and is delicious in summer when cucumbers…

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Egg and Onion

This dish really should be called “Onion and Egg.” Eat it with pumpernickel or sour rye bread. It is an appetizer popular in eastern Poland and Russia, where even the…

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Hamindas

These slow-cooked eggs are typical of Sephardic cooking. They are often simmered in a stew but they can also be cooked separately. The slow cooking makes them especially delicious, and…

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Beef Soup with Kasha

Kasha–buckwheat groats is a basic ingredient of the Russian diet. It has a very distinctive flavor, so if you have never tasted it before, use it sparingly. Kasha is easy…

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Chilled Cherry Soup

A soup that is quick, elegant, and most unusual. It is ideal for a Passover dessert, since it helps use up any leftover wine. At other times of the year,…

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Chicken Soup with Ground Almonds

The ground almonds in this Polish recipe show a Sephardic influence. Ground almonds or almond meal can be bought in a specialty store, but you can easily grind 20 blanched…

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Classic Jewish Chicken Soup

Chicken soup is a Jewish favorite all over the world. Among East European Jews it had a ritual significance because it was served to a bride and groom to break…

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Lentil Soup

You can use water instead of beef broth, and vegetable shortening instead of chicken fat, in which case the soup becomes pareve. This version is very popular in Israel in…

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Shchav

This Russian soup is made with sorrel (also called sour grass). However, since sorrel is hard to find unless you grow it yourself, substitute young spinach leaves or even Swiss…

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Romanian Tomato Soup

Use meat broth instead of water if you are making this for a meat meal. A handful of herbs such as basil or oregano can be added, though this is…

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Sopa de Albondigas

The most economical meat is chopped or ground, because it can be stretched with extenders such as grain or bread. This meatball soup, which has several names, is popular throughout…

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Kreplach

These are Jewish ravioli, very similar to the man-tou or manty stuffed dumplings eaten from Eastern Europe to China. The name krephch is a Yiddish diminutive of the French word…

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Nockerl

These egg dumplings were a favorite among Jews in Austria and Hungary, and are eaten wherever Jews from these countries are living.