List of Jewish cuisine dishes

Template:Short description Below is a list of dishes found in Jewish cuisine.

Traditional Ashkenazi dishes

Ashkenazi Jews are the Jews descended from the medieval Jewish communities of the Rhineland in the west of Germany. Ashkenazim or Ashkenazi Jews are literally referring to "German Jews." Many Ashkenazi Jews later migrated, largely eastward, forming communities in non German-speaking areas, including Bohemia (Czech Republic), Hungary, Poland, Lithuania, Latvia, Russia, Ukraine, Romania, Belarus, and elsewhere between the 10th and 19th centuries. As many of these countries share similar dishes, and were occupied by the Russian and Austro-Hungarian Empires until the end of World War I, the place where the dish originated is uncertain.

Name	Image	Origin	Description
Babka	File:Chocolate babka.jpg	Eastern Europe	Cinnamon and chopped nuts or Chocolate swirled into a challah (egg) bread/cake.
Bagel	File:Bagels-Montreal-REAL.jpg	Poland	Circle of boiled and baked yeast bread
Bialy	File:Bialy.jpg	Poland	Similar to the bagel, but without the hole, filled with onions and other ingredients before baking
Blintz	File:Cheese blintzes with blackberries.jpg	Russia, Ukraine, Hungary	Thin egg pancake wrapped around a sweet mixture of farmer's cheese, potato, or fruit pie filling, similar to a crêpe, but with the ends tucked in and fried again in butter; often served with sour cream.
Brisket	File:Brisketphoto.jpg	Central and Eastern Europe	Braised meat from the chest area of a cow
Bublitchki	File:Сушки с маком.JPG	Belarus, Russia, Ukraine, Lithuania	Mini hard bagel-shaped sweet breads, commonly eaten with tea or coffee.
Challah	File:ChallahS.jpg	Southern Germany	Braided egg bread
Charoset	File:Olve haroset.jpg		Apple and nut dish generally served at Passover
Chicken soup	File:Chicken Soup With Kreplach.jpg		A traditional soup for the Sabbath evening dinner, usually spiced with parsley and/or dill, and served with kneidlach or kreplach and vegetables.
Cholent/Chamin	File:Vegetable cholent.jpg		A slow-cooked stew of meat, potatoes, beans and barley often served on the Sabbath
Chopped liver	File:ChoppedLiver.jpg		Chopped or minced roasted beef or chicken liver, mixed with hard boiled eggs, onions, and spices.
Chrain	File:Chrain3.jpg	Europe	Pickled chopped horseradish, sometimes with beets.
Eyerlekh	File:Development-of-chicken-egg cropped.jpg		Unlaid eggs found inside just-slaughtered chickens, typically cooked in soup
Farfel	File:Farfel in alu-tray.jpg		Small pellet-shaped egg pasta. A Passover version made from matzo is called matzo farfel.
Gedempte fleisch	File:Essigfleisch (2).JPG		Ashkenazic pot roast, traditionally made with beef, various vegetables, tomato paste, and spices.
Gefilte fish	File:Gefilte fish topped with slices of carrot.jpg	Central and Eastern Europe	Originally a stuffed fish, filled with a mixture of chopped fish, eggs, onions, matzo meal or crumbs, and spices. Nowadays, it usually refers to poached fish cakes or a fish loaf, sometimes made with matzo meal
Goulash	File:Gulasch.jpg	Hungary	Spicy meat stew
Gribenes			Chicken or goose skin cracklings with fried onions, a kosher food somewhat similar to pork rinds. A byproduct of the preparation of schmaltz by rendering chicken or goose fat.
Hamantashen	File:Homemade hamantaschen.jpg		Triangular pastry filled with poppy seed or prune paste, or fruit jams, eaten during Purim
Helzel	File:Helzel2.jpg		Stuffed poultry neck skin. Stuffing typically includes flour, semolina, matzo meal or bread crumbs, schmaltz, fried onions and spices.
Holishkes Huluptzes	File:Golubzi4.jpg	Europe	Stuffed cabbage or cabbage roll: cabbage leaves rolled around a mixture of rice and meat, baked with tomatoes
Kasha	File:Гречневая каша.jpg	Russia, Ukraine	Buckwheat groats cooked in water (like rice) and mixed with oil and sometimes fried onions and mushrooms
Kasha varnishkas	File:Kasha-Varnishkas.jpg	Russia, Ukraine	A combined dish of kasha with noodles, typically farfalle.
Kichel	File:Kichlach edit0760 (4999713307).jpg		A cookie commonly made with egg and sugar rolled out flat and cut into large diamond shapes. Although sweet they are typically eaten with a savoury dip or topping.
Kishke	File:Jewish Kishka.jpg		Beef intestines, stuffed with a mixture of matzah meal, spices and shmaltz, and boiled (like a sausage).
Kneidlach, matzah ball	File:MatzahBalls.jpg	Pale of Settlement	Dumpling made of matzah meal, eggs, and traditionally schmaltz, generally boiled and served in a chicken soup stock.
Knish	File:Lower East Side - Schimmel Knish 2.jpg	Pale of Settlement	A kind of turnover, filled with one or more of the following: mashed potato, ground meat, sauerkraut, onions, kasha (buckwheat groats) or cheese, and baked or deep fried.
Kreplach	File:Kreplach ClearSoup.jpg		Boiled dumpling similar to pierogi or gyoza, filled with meat or mashed potatoes and served in chicken broth
Kremzalech		Holland	A potato and shredded chicken pattie fried in oil, typically made for Passover
Kugel	File:Kugel.jpg		Baked sweet or savory casserole made of noodles or potatoes with vegetables, fruits, fresh cheese, or other items
Latkes (Potato pancake)	File:LatkeFry.JPG		Fried potato pancakes, usually eaten at Hanukkah with sour cream or apple sauce.
Lekach Honey cake	File:Honey Cake.jpg		Sponge cake with honey, cinnamon and tea.
Lokshen kugel	File:Noodle Kugel.jpg	Poland	A sweet baked noodle dish often made with egg noodles, curd cheese, raisins, egg, salt, cinnamon, sugar, sour cream, and butter. Other versions are made without dairy ingredients and with other fruits such as apples.
Lox	File:Lox on Bagel, Atlanta GA.jpg		Thin slices of cured salmon fillet
Macaroons	File:Macaroons.jpg		Sweet egg and almond/coconut cookies usually made Kosher for Passover.
Mandelbrot (cookie)	File:Sliced mandelbrot.jpg	Russia, Ukraine	Hard, baked almond bread like Italian biscotti. (Also called mandel bread.)
Mandlach	File:Shkedeymarak.jpg		Home-made "soup almonds" (soup mandel, soup nuts)
Matzah brei	File:Matzah breit.JPG		A Passover breakfast dish made of roughly broken pieces of matzah soaked in beaten eggs and fried.
Miltz			Spleen, often stuffed with matzah meal, onions, and spices.
Onion rolls (Pletzlach)			Flattened rolls of bread strewn with poppy seeds and chopped onion and kosher salt.
Pastrami	File:Pastrami.jpg	Romania	Smoked spiced deli meat used in sandwiches, e.g. "pastrami on rye".
Pickled herring (Silodka)	File:Aringa-marinato.jpg	Russia, Ukraine	Pickled deboned herring with onions; also mixed with sour cream.
Pletzel			Unrisen flatbread with sparse savoury toppings like onion
P'tcha (Galareta)	File:הכנת רגל קרושה - 6.jpg	Turkey	Calves foot jelly
Rugelach	File:ChocolateRugelach.JPG	Poland	Flaky pastry spread with cinnamon sugar and chocolate chips or jam, rolled, and baked.
Shlishkes		Hungary	A twisted dumpling made with a potato dough (similar to gnocchi but for the shape) and covered with butter and breadcrumbs.
Schmaltz	File:Gaenseschmalz-1.jpg		Rendered goose or chicken fat (grease)
Schnitzel	File:Israeli schnitzel and pasta.jpg	Austria	Pounded cutlets of meat dipped in egg and crumbs or matzo meal and fried. Traditionally made with veal, it is nowadays usually made with boneless chicken breast.
Sorrel soup	File:Borscz zelenyj ukr.jpg	Eastern Europe	Also known as shchav, green borscht or green shchi, it is made from broth or water, sorrel leaves, and salt. Varieties of the same soup include spinach, garden orache, chard, nettle, and occasionally dandelion, goutweed or ramsons, together with or instead of sorrel. It may include further ingredients such as egg yolks or whole eggs, potatoes, carrots, parsley root, and rice.
Soup mandel	File:Shkedeymarak.jpg		See also mandelach
Sufganiot	File:Sufganiot.jpg		Fried doughnuts, generally eaten at Hanukkah in Israel
Teiglach	File:Teiglach, Traditional Ashkenazi Holiday Dish.jpg	Lithuania	Small sweet boiled pastries
Tzimmes	File:TzimmesS.jpg		Sweet stew of carrots and yams, sometimes with raisins or other dried fruit such as prunes or apricots. It is usually vegetarian but can also be made with beef.
Vareniki	File:Virtiniai001.JPG	Ukraine
Vorschmack	File:Форшмак по-одесски.jpg	Russia, Ukraine	Also known as gehakte herring, chopped herring or herring butter. Strong tasting creamy herring spread, served on crackers or bread. Commonly used as a spread.
Yapchik		Hungary, Poland	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.

Sephardi and Mizrahi dishes

This section makes reference to the cuisine of the Jews from the Mediterranean and the Middle East.

Sephardim are a subgroup of Jews originating in the Iberian Peninsula (modern Spain and Portugal). After being expelled from Spain and Portugal, they resettled in the Mediterranean basin, most prominently in Turkey, Greece, Morocco and Algeria.

Mizrahim is an umbrella term for the Judeo-Arabic and Judeo-Persian speaking Jewish communities from the Middle East, North Africa, the Caucasus and Central Asia. Although Mizrahi Jews are not descended from the Jews expelled from the Iberian Peninsula, they are also called Sephardi to contrast them to the Ashkenazi culture and religious rites.

As in the case of Ashkenazi cuisine, the place of birth of the recipes of the Sephardi and Mizrahi cuisine is generally uncertain.

Name	Image	Origin	Description
Adafina		Spain	a version of hamin popular among Spanish Jews
Baba ghanoush	File:Baba Ghanoush.jpg	The Levant (Syria, Lebanon, Middle East, Jordan)	Broiled eggplant mixed with garlic, lemon, tahini, and spices. Israeli Baba Ganouj is made with mayonnaise instead of tahini and is sometimes called salat hatzilim (eggplant salad).
Baklava	File:Baklava - Turkish special, 80-ply.JPEG	Turkey	Sweet dessert pastry made of layers of filo filled with chopped nuts, drizzled with syrup or honey
Bourekas	File:Potato bourekas.jpg	Turkey, Greece, Algeria, Tunisia	Small parcels of flakey pastry, filled with either cheese, potatoes, mushrooms or spinach, then baked or fried
Carciofi alla giudia	File:Carciofo alla Giudia.jpg	Italy	a deeply fried artichoke
Couscous	File:Couscous-1.jpg	Algeria, Morocco, Tunisia	Crushed durum wheat semolina, steamed and served with vegetable or meat soup or stew
Falafel	File:Falafel.JPG	Egypt, Israel, Palestine, Lebanon	Deep fried chickpea balls.
Fazuelos	File:Fazuelos sephradic.jpg	Morocco	Pastries of thin fried dough.
Gondi	File:Gondiisrael.jpg	(Iran, Azerbaijan & Dagestan)	Ground chickpea and chicken ball, seasoned with cardamom, cooked and served as a traditional Persian and a Caucasian soup.
Hamin	File:Chamin.jpg		a Sephardi or Israeli version of cholent
Hummus		Egypt, the Levant and Turkey	Dip made of mashed chickpeas, tahini, lemon juice and paprika
Israeli salad	File:Salad.jpg	Arab salad (mostly popular in the Levant (Syria, Lebanon, Middle East, Jordan)	Chopped cucumber and tomato cold dish, often served for breakfast
Jachnun	File:Jachnun.jpg	Yemen	Thinly rolled out dough, brushed with butter, oil, or margarine, rolled up like strudel and baked
Jerusalem mixed grill	File:Jerusalemmixedgrillisraeli.jpg	Israel	It consists of chicken hearts, spleens and liver mixed with bits of lamb cooked on a flat grill, seasoned with onion, garlic, black pepper, cumin, turmeric, olive oil and coriander.
Kubba		Iraq	Round or oval savory croquettes made of semolina or bulghur [cracked wheat] dough, filled with minced onions and spicy minced lean meat (beef, lamb, goat or camel meat) and served raw, fried or cooked in savory sauce.
Kubba Bamia		Iraq	A stew made of semolina kubba, okra cooked in tomato sauce.
Kubba Shwandar		Iraq	A stew of semolina kubba cooked with beet
Kubba Matfuniya	File:Kubbeh Matfuniyah.jpg	Iraq	Ball-shaped kubba
Kubba Hamusta		Iraq	A stew of semolina kubba cooked in sour sauce
Mafrum	File:מפרום ביתי מסורתי.jpg	Libya	A stuffed vegetable dish made from root vegetables, typically potatoes, filled with ground meat and then fried and simmered in a tomato-based sauce.
Ma'amoul	File:Mamoul biscotti libanesi.jpg	The Levant (Syria, Lebanon, Middle East, Jordan	Date filled cookies
Malawach	File:Malawach.jpg	Yemen	A flaky fried bread, similar to puff pastry, made by folding multiple layers of thin dough with butter, then cooking in a hot skillet.
Mofletta	File:Moofletta.jpg	Morocco	A thin crêpe made from water, flour and oil, traditionally eaten during the Mimouna celebration, the day after Passover. Mofletta is usually served with honey syrup
Oshi sabo/Oshi savo		Uzbekistan	the hamin of Bukharan Jews
Pita	File:Tarbua hapita.jpg	Middle East	is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas.
Ravikos		Turkey, Italy	Slow-braised spinach stems, cooked in broth or water.
Sabich	File:Sabich1.jpg	Iraq	A sandwich of spiced eggplant with hard boiled egg and pickles.
Sambusac		The Levant (Syria, Lebanon, Middle East, Jordan), Turkey, Egypt	Savory fried pastries made from flakey dough, similar to samosas, usually filled with chickpea paste or meat.
Shakshuka	File:Shakshuka 011.jpg	Algeria, Libya, Tunisia	Eggs sauteed in a spicy tomato sauce
Tabouleh	File:صحن تبولة.JPG	Lebanon	Bulghur wheat mixed with parsley and other vegetables in a cold salad.
Tebit		Iraq	the hamin of Iraqi Jews

See also

• Cuisine of the Sephardic Jews
• Israeli cuisine
• Jewish cuisine
• Jewish deli
• Kashrut, Jewish dietary laws
• Kosher foods
• Kosher restaurant
• List of kosher restaurants
• List of foods with religious symbolism

External links

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