Geographical dispersion Jewish cuisine

pescaíto frito, originating 16th century andalusian jews of spain , portugal

the hearty cuisine of ashkenazi jews based on centuries of living in cold climate of central , eastern europe, whereas lighter, sunnier cuisine of sephardic jews affected life in mediterranean region.

each jewish community has traditional dishes, revolving around specialties home country. in spain , portugal, olives common ingredient, , many foods fried in oil. idea of frying fish in stereotypically british fish , chips, example, introduced britain sephardic jewish immigrants. in germany, stews popular. jews of netherlands specialized in pickles, herring, butter cakes , bolas (jamrolls). in poland, jews made various kinds of stuffed , stewed fish along kneidl (matzo ball) soup or lokshen (noodles). in north africa, jews eat couscous , tagine.

thus, traditional shabbat meal ashkenazi jews might include roast beef, pot roast, or chicken, carrots tzimmes, , potatoes. traditional shabbat meal sephardi jews focus more on salads, stuffed vine leaves, couscous , other middle eastern specialties.