Shabbat Jewish cuisine

chamin/cholent

good food important part of mitzvah of oneg shabbat ( enjoying shabbat ). hence of jewish cuisine revolves around shabbat.

as observant jews not cook on shabbat, various techniques developed provide hot meal on shabbat day. 1 such dish cholent or chamin, slow-cooked stew of meat, potatoes, beans , barley (although there many other variations). ingredients placed in pot , put boil before lighting candles on friday evening. pot placed on hotplate, traditional blech (thin tin sheet used cover flames, , on pot placed), or in slow oven , left simmer until following day.

a prominent feature of shabbat cookery preparation of twists of bread, known challahs or (in southern germany, austria , hungary) barches. covered seeds represent manna, fell in double portion on sixth day.

another shabbat dish calf s foot jelly, called p tsha or šaltiena in lithuania , galarita, galer, galleh, or fisnoge in poland. beef or calf bones put boil water, seasonings, garlic , onions long time. allowed cool. broth jells semi-solid mass, served in cubes. drelies, similar dish originating in south russia , galicia mixed soft-boiled eggs , vinegar when removed oven, , served hot. in romania called piftie, in serbia pihtije; served cold, garlic, hard boiled eggs , vinegar sauce or mustard creme , considered traditional dish in winter season.

kugel shabbat favorite, particularly lokshen kugel, sweet baked noodle pudding, raisins , spices. non-sweet kugels may made of potatoes, carrots or combination of vegetables.

traditional noodles—lokshen—are made dough of flour , eggs rolled sheets , cut long strips. if dough cut small squares, becomes farfel. both lokshen , farfel boiled , served soup.