Shabbat and holiday dishes Jewish cuisine

1 shabbat , holiday dishes

1.1 shabbat
1.2 rosh hashana
1.3 yom kippur
1.4 sukkot
1.5 chanukah
1.6 purim
1.7 passover
1.8 shavuot
1.9 tisha b av

shabbat , holiday dishes
shabbat

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.

rosh hashana

five varieties of fruit preserves rosh hashana, libyan tradition: (clockwise top): apple, quince, plum, squash, orange (in center)

on rosh hashana, jewish new year, variety of symbolic foods eaten:

apples , honey—for sweet year ashkenazi jews, sephardic jews serve cooked or baked apple.
round challah (for ashkenazi jews)
tzimmes (for ashkenazi jews)
teiglach (for ashkenazi jews)
honey cake
pomegranates – year of many blessings (as many there seeds in pomegranate). pomegranates mentioned multiple times in tanakh.
head of fish or mutton, successful year in head, not tail.
leek fried cutlets, called karteh (for sephardic jews).
chard fried cutlets, called salkeh (for sephardic jews).
local type of zucchini called qara a, made sweet confiture (for sephardic jews).
algerian jews serve honey-dipped date pastry called makroudh.

yom kippur

yom kippur fast day. pre-fast meal, called seuda hamafseket, consists of foods digested , not highly spiced, make fasting easier , prevent thirst.

sukkot

latkes smetana

on sukkot meals eaten outside in sukkah, thatched hut built specially holiday. fresh fruits eaten also, woven roof of thatched hut.

chanukah

it customary eat foods fried in oil celebrate chanukkah. eating dairy products custom in medieval times.

latkes—potato pancakes (may topped sour cream or applesauce) (ashkenazi food)
sufganiyot- jelly doughnuts (in israel)
fried doughnuts grounded sugar sprinkled on top- called sfinge (mainly north-african jews) or zalabiyeh .

purim

purim hamantaschen



hamantaschen - triangular pastries traditionally filled poppy seeds or prunes
berkouks
fazuelos

passover

passover celebrates exodus egypt said jewish people left quickly, there no time bread rise. commemorating event, jews eat matzo , abstain bread, cakes , other foods made yeast , leavening agents. in modern times, rabbinical authorities permit use of chemical leavening, such baking powder. matzo staple food during holiday , used ingredient of many passover dishes. kneidlach (matzo ball) soup traditional. fish coated matzo meal before frying, , cakes , puddings made potato starch , matzo meal. jewish cooks use both matzo meal , potato starch pastries during passover. whisked whole eggs or egg whites used make pastries without leavening agents, such angel , sponge cakes (potato starch replacing cake flour) , coconut , almond macaroons.

handmade shmura matzo

passover foods vary distinctly between sephardic , ashkenazic communities. ashkenazim exclude rice, while served sephardim. matzo traditionally prepared water , flour only, there other varieties, such egg matzo, may contain fruit juice. @ seder, customary in communities, particularly among strictly orthodox jews, use handmade shmura matzo, has undergone particularly strict kashrut supervision.

the exclusion of leaven home has forced jewish cooks creative, producing wide variety of passover dishes use matzo meal , potato thickeners. potato flour largely used in cakes along finely ground matzo meal , nuts.

soup matzo balls

popular ashkenazi dishes matzo brei (crumbled matzo grated onion, fried scrambled egg), matzo latkes (pancakes) , chremslach (also called crimsel or gresjelies; matzo meal fritters). wined matzo kugels (pudding) have been introduced modern jewish cooking. thickening soups , sauces @ passover fine matzo meal or potato flour used instead of flour: frying fish or cutlets, coating of matzo meal , egg, , stuffing, potatoes instead of soaked bread.

noodles may made making pancakes beaten eggs , matzo meal which, when cooked, rolled , cut strips. may dropped soup before serving. matzo kleys(dumplings) small balls made suet mixed chopped fried onions, chopped parsley, beaten egg, , seasonings, dropped soup , cooked.

shavuot

dairy foods traditionally eaten on shavuot.

blintzes
cheesecake

tisha b av

tisha b av fast day, preceded 9 days when jews traditionally not eat meat, except on shabbat. dairy , vegetarian dishes prepared during time of year. meal before fast (the seudat mafseket) consists of dairy foods , contains dishes made lentils , eggs, both ancient jewish symbols of mourning. ashkenazi jews eat hard-boiled eggs sprinkled ashes symbolize mourning.