Middle Ages Jewish cuisine

lokshen kugel

the jews scattered in middle ages difficult give connected account of mode of living regards food. in arabic countries author of halakhot gedolot knew dishes appear have been specific jewish foods, e.g., paspag , was, perhaps, biscuit; according siddur amram, well-known ḥaroset made in countries mixture of herbs, flour, , honey (arabic, ḥalikah ). maimonides, in sefer refu ot , mentions dishes health. recommends bread baked wheat not new, nor old, nor fine, further, meat of kid, sheep, , chicken, , yolks of eggs. goats , cows milk good, nor cheese , butter harmful. honey old people; fish solid white flesh meat wholesome; wine , dried fruits. fresh fruits, however, unwholesome; , not recommend garlic or onions.

there detailed information italian jewish cookery in book massechet purim. discusses pies, chestnuts, turtledoves, pancakes, small tarts, gingerbread, ragouts, venison, roast goose, chicken, stuffed pigeons, ducks, pheasants, partridges, quails, macaroons, , salad. these considered luxuries. oppressed medieval jews enjoyed large meals on shabbat, festivals, circumcisions, , weddings. example, jews of rhodes, according letter of ovadiah bartinura, 1488, lived on herbs , vegetables only, never tasting meat or wine. in egypt, however, meat, fish, , cheese obtainable, in gaza, grapes, fruit, , wine. cold dishes still relished in east. generally, 1 dish eaten, fresh bread daily.

some jewish dishes mentioned in yiddish literature twelfth century onward brätzel, lokshen, pasteten, fladen, beleg. barscht or borshtsh soup ukrainian beet soup, best known berkes or barches (challah) eaten on shabbat, , shalet (cholent), heine commemorates, , spanish jews called ani (hamin). shabbat pudding, kigl or kugel in yiddish, known.