Jewish cuisine

Jewish cuisine



Jewish recipes tell a lot about the history of this people. For many centuries, Jews were scattered throughout the world, mainly in Europe, Russia, North Africa and the Middle East, so they borrowed culinary wisdom from their neighbors. Therefore, you can find numerous variations of local dishes with a "Jewish touch". For example, pilaf prepared by Bukhara Jews is unknown to the Jews of Western Europe, but, nevertheless, is considered a truly Jewish dish.

Jewish cuisine was strongly influenced by difficult material living conditions. In fact, since the Middle Ages, most Jews lived in Europe in the ghetto as a poor class. Jewish women witty managed to create different dishes from the small set of products that were available to them.

Jewish cuisine combines the laws of kashrut. In Hebrew, the word “kashrut” is translated as “suitable” and denotes a specific set of rules that must be followed when cooking. For example, it is forbidden to mix milk and meat food, banned the meat of animals that do not chew gum and do not have a cloven hoof (for example, pork), as well as meat of predatory animals and birds. Seafood is prohibited, you can only eat fish that has fins and scales.

Any product must be properly prepared for use, making it "kosher." The animals and the bird should be killed by the Shoyhet reznik, who performs his work with a special, very sharp knife, in one motion to cause as little suffering as possible to the animal. Then you need to remove the internal fat and veins and drain the blood. Curiously, the fish is considered kosher immediately - as soon as it was taken out of the water.

On Saturday, according to religious tradition, you can not do business, including cooking, so all dishes are done in advance.

Of course, the laws of kashrut are observed mainly by religious Jews. Most of the rest at best separate milk from meat. But every Jewish housewife remembers that any product should be used to the maximum in order to make as many dishes as possible from a small volume of products.

In general, Jewish cuisine is simple and quick to make, although there are exceptions. For example, the famous stuffed fish is rather laborious. This dish was being prepared for the holidays, they were inviting a prospective groom to the stuffed fish - after all, it was possible to demonstrate not only culinary talents, but also the hard work of the girl.

On a traditional Jewish table, there is a chopped herring (forshmak), and chopped chicken liver or paste from it. Soups are usually dense and hearty, broths with dumplings, noodles or croutons are also popular. Of the second courses, preference is given to tsimes, sweet and sour meat, and stuffed dishes. Kugels are often cooked - a cross between puddings and casseroles. They are made from noodles, rice, beets, potatoes and other vegetables, and extremely quickly.

It should be noted and products from the test. In almost any store you can find Jewish challah - white wicker bread sprinkled with poppy seeds or sesame seeds, only now it is often called "wicker". Unusually delicious, aromatic and at the same time easy to prepare traditional pastries, which often use honey, cinnamon, poppy seeds. For example, cookies with cinnamon Zemlyah, honey pie Lekah, various strudel.