Fleishig

Fleishig is a term derived from Yiddish, used within Jewish dietary law (Kashrut) to classify foods that contain meat or are cooked with meat equipment. The term is contrasted with Milchig, which refers to dairy products, and Pareve, which refers to neutral foods that contain neither meat nor dairy.

Etymology

The term 'Fleishig' originates from the Yiddish word 'Fleish', which translates to 'meat' in English. It is used to describe foods, dishes, utensils, pots, and pans that have come into contact with meat.

Kashrut Laws

According to the Kashrut, the Jewish dietary laws, meat and dairy products cannot be cooked together or eaten at the same meal. Therefore, Jewish households often have separate sets of dishes and utensils for Fleishig and Milchig foods to prevent cross-contamination.

The laws of Kashrut also require a waiting period between eating Fleishig foods and Milchig foods. The length of this waiting period varies among different Jewish communities, ranging from one to six hours.

Fleishig Foods

Fleishig foods include all types of meat and poultry, as well as foods that have been cooked with them or with their derivatives. This includes soups made with meat stock, dishes cooked in pots that have previously been used to cook meat, and foods like bread that have been sliced with a knife that was used to cut meat.

See Also

• Kosher foods
• Kosher kitchen
• Kosher slaughter
• Kosher certification and supervision

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