Jewish cuisine

From WikiMD's Food, Medicine & Wellness Encyclopedia

Jewish cuisine refers to the cooking traditions of the Jewish people worldwide. It has evolved over many centuries, shaped by Jewish dietary laws (Kashrut), Jewish festival, and Shabbat traditions. 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 world.

History[edit | edit source]

The origins of Jewish cuisine are tied to the ancient Middle East, the birthplace of the Jewish religion. The dietary laws (Kashrut) influenced the Jewish cuisine by delineating foods that are permitted (Kosher) and those that are not. Over time, as Jewish communities migrated, they adapted their cuisine to the local foods while still adhering to Kashrut.

Regional Variations[edit | edit source]

Jewish cuisine has many regional variations, each with its unique flavors and dishes. Ashkenazi cuisine is the cuisine of the Ashkenazi Jews from Eastern Europe and Germany, while Sephardic cuisine is the cuisine of the Sephardic Jews from Spain, Portugal, and North Africa. Other regional Jewish cuisines include Mizrahi cuisine, Yemenite Jewish cuisine, and Ethiopian Jewish cuisine.

Common Dishes[edit | edit source]

Common dishes in Jewish cuisine include Challah, a braided bread eaten on Shabbat and Jewish holidays, and Matzo, an unleavened bread eaten during Passover. Other popular dishes include Gefilte fish, Matzo ball soup, Cholent, and Kugel.

Jewish Dietary Laws[edit | edit source]

The Jewish dietary laws, known as Kashrut, dictate what can and cannot be eaten by observant Jews. These laws prohibit certain foods, such as pork and shellfish, and require that meat and dairy products not be consumed together.

See Also[edit | edit source]


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Contributors: Prab R. Tumpati, MD