List of Jewish cuisine dishes

Below is a list of dishes found in Jewish cuisine.

Traditional Ashkenazi dishes Ashkenazi Jews are the Jews descended from the medieval Jewish communities of the Rhineland in the west of Germany. Ashkenazim or Ashkenazi Jews are literally referring to "German Jews." Many Ashkenazi Jews later migrated, largely eastward, forming communities in non German-speaking areas, including Bohemia (Czech Republic), Hungary, Poland, Lithuania, Latvia, Russia, Ukraine, Romania, Belarus, and elsewhere between the 10th and 19th centuries. As many of these countries share similar dishes, and were occupied by the Russian and Austro-Hungarian Empires until the end of World War I, the place where the dish originated is uncertain.

Name Image Origin DescriptionBabkaEastern Europe Cinnamon and chopped nuts or Chocolate swirled into a challah (egg) bread/cake.BagelPoland Circle of boiled and baked yeast breadBialyPolandSimilar to the bagel, but without the hole, filled with onions and other ingredients before bakingBlintzRussia, Ukraine, HungaryThin egg pancake wrapped around a sweet mixture of farmer's cheese, potato, or fruit pie filling, similar to a crêpe, but with the ends tucked in and fried again in butter; often served with sour cream.BrisketCentral and Eastern EuropeBraised meat from the chest area of a cowBublitchkiBelarus, Russia, Ukraine, LithuaniaMini hard bagel-shaped sweet breads, commonly eaten with tea or coffee. ChallahSouthern GermanyBraided egg breadCharoset Apple and nut dish generally served at PassoverChicken soupA traditional soup for the Sabbath evening dinner, usually spiced with parsley and/or dill, and served with kneidlach or kreplach and vegetables.Cholent/ChaminA slow-cooked stew of meat, potatoes, beans and barley often served on the SabbathChopped liverChopped or minced roasted beef or chicken liver, mixed with hard boiled eggs, onions, and spices.Chrain EuropePickled chopped horseradish, sometimes with beets.EyerlekhUnlaid eggs found inside just-slaughtered chickens, typically cooked in soupFarfel Small pellet-shaped egg pasta. A Passover version made from matzo is called matzo farfel.Gedempte fleischAshkenazic pot roast, traditionally made with beef, various vegetables, tomato paste, and spices.Gefilte fishCentral and Eastern EuropeOriginally a stuffed fish, filled with a mixture of chopped fish, eggs, onions, matzo meal or crumbs, and spices. Nowadays, it usually refers to poached fish cakes or a fish loaf, sometimes made with matzo mealGoulashHungarySpicy meat stewGribenesChicken or goose skin cracklings with fried onions, a kosher food somewhat similar to pork rinds. A byproduct of the preparation of schmaltz by rendering chicken or goose fat.Hamantashen Triangular pastry filled with poppy seed or prune paste, or fruit jams, eaten during PurimHelzelStuffed poultry neck skin. Stuffing typically includes flour, semolina, matzo meal or bread crumbs, schmaltz, fried onions and spices.HolishkesHuluptzes EuropeStuffed cabbage or cabbage roll: cabbage leaves rolled around a mixture of rice and meat, baked with tomatoesKashaRussia, UkraineBuckwheat groats cooked in water (like rice) and mixed with oil and sometimes fried onions and mushroomsKasha varnishkasRussia, UkraineA combined dish of kasha with noodles, typically farfalle. KichelA cookie commonly made with egg and sugar rolled out flat and cut into large diamond shapes. Although sweet they are typically eaten with a savoury dip or topping.KishkeBeef intestines, stuffed with a mixture of matzah meal, spices and shmaltz, and boiled (like a sausage).Kneidlach, matzah ballPale of SettlementDumpling made of matzah meal, eggs, and traditionally schmaltz, generally boiled and served in a chicken soup stock.Knish Pale of SettlementA kind of turnover, filled with one or more of the following: mashed potato, ground meat, sauerkraut, onions, kasha (buckwheat groats) or cheese, and baked or deep fried.KreplachBoiled dumpling similar to pierogi or gyoza, filled with meat or mashed potatoes and served in chicken brothKremzalechHollandA potato and shredded chicken pattie fried in oil, typically made for Passover Kugel Baked sweet or savory casserole made of noodles or potatoes with vegetables, fruits, fresh cheese, or other itemsLatkes(Potato pancake)Fried potato pancakes, usually eaten at Hanukkah with sour cream or apple sauce. LekachHoney cakeSponge cake with honey, cinnamon and tea.Lokshen kugelPoland A sweet baked noodle dish often made with egg noodles, curd cheese, raisins, egg, salt, cinnamon, sugar, sour cream, and butter. Other versions are made without dairy ingredients and with other fruits such as apples.LoxThin slices of cured salmon filletMacaroonsSweet egg and almond/coconut cookies usually made Kosher for Passover.Mandelbrot (cookie)Russia, Ukraine Hard, baked almond bread like Italian biscotti. (Also called mandel bread.)MandlachHome-made "soup almonds" (soup mandel, soup nuts)Matzah brei A Passover breakfast dish made of roughly broken pieces of matzah soaked in beaten eggs and fried.MiltzSpleen, often stuffed with matzah meal, onions, and spices. Onion rolls (Pletzlach)Flattened rolls of bread strewn with poppy seeds and chopped onion and kosher salt.Pastrami Romania Smoked spiced deli meat used in sandwiches, e.g. "pastrami on rye".Pickled herring (Silodka)Russia, UkrainePickled deboned herring with onions; also mixed with sour cream.PletzelUnrisen flatbread with sparse savoury toppings like onionP'tcha (Galareta)TurkeyCalves foot jellyRugelach PolandFlaky pastry spread with cinnamon sugar and chocolate chips or jam, rolled, and baked.ShlishkesHungaryA twisted dumpling made with a potato dough (similar to gnocchi but for the shape) and covered with butter and breadcrumbs.Schmaltz Rendered goose or chicken fat (grease)SchnitzelAustria Pounded cutlets of meat dipped in egg and crumbs or matzo meal and fried. Traditionally made with veal, it is nowadays usually made with boneless chicken breast.Sorrel soupEastern EuropeAlso known as shchav, green borscht or green shchi, it is made from broth or water, sorrel leaves, and salt. Varieties of the same soup include spinach, garden orache, chard, nettle, and occasionally dandelion, goutweed or ramsons, together with or instead of sorrel. It may include further ingredients such as egg yolks or whole eggs, potatoes, carrots, parsley root, and rice.Soup mandelSee also mandelachSufganiotFried doughnuts, generally eaten at Hanukkah in IsraelTeiglach Lithuania Small sweet boiled pastriesTzimmesSweet stew of carrots and yams, sometimes with raisins or other dried fruit such as prunes or apricots. It is usually vegetarian but can also be made with beef.VarenikiUkraine VorschmackRussia, UkraineAlso known as gehakte herring, chopped herring or herring butter. Strong tasting creamy herring spread, served on crackers or bread. Commonly used as a spread. Yapchik Hungary, PolandYapchik is a potato-based Ashkenazi Jewish meat dish similar to both cholent and kugel, and of Hungarian Jewish and Polish Jewish origin. It is considered a comfort food, and yapchik has increased in popularity over the past decade, especially among members of the Orthodox Jewish community in North America.

Sephardi and Mizrahi dishes This section makes reference to the cuisine of the Jews from the Mediterranean and the Middle East.

Sephardim are a subgroup of Jews originating in the Iberian Peninsula (modern Spain and Portugal). After being expelled from Spain and Portugal, they resettled in the Mediterranean basin, most prominently in Turkey, Greece, Morocco and Algeria.

Mizrahim is an umbrella term for the Judeo-Arabic and Judeo-Persian speaking Jewish communities from the Middle East, North Africa, the Caucasus and Central Asia. Although Mizrahi Jews are not descended from the Jews expelled from the Iberian Peninsula, they are also called Sephardi to contrast them to the Ashkenazi culture and religious rites.

As in the case of Ashkenazi cuisine, the place of birth of the recipes of the Sephardi and Mizrahi cuisine is generally uncertain.

Name Image Origin DescriptionAdafinaSpain a version of hamin popular among Spanish JewsBaba ghanoushThe Levant (Syria, Lebanon, Palestine, Jordan)Broiled eggplant mixed with garlic, lemon, tahini, and spices. Israeli Baba Ganouj is made with mayonnaise instead of tahini and is sometimes called salat hatzilim (eggplant salad).BaklavaTurkey Sweet dessert pastry made of layers of filo filled with chopped nuts, drizzled with syrup or honeyBourekasTurkey, Greece, Algeria, Tunisia Small parcels of flakey pastry, filled with either cheese, potatoes, mushrooms or spinach, then baked or friedCarciofi alla giudiaItaly a deeply fried artichokeCouscousAlgeria, Morocco, TunisiaCrushed durum wheat semolina, steamed and served with vegetable or meat soup or stewFalafelEgypt, Israel, Palestine, LebanonMcDonaldization: The Reader p.387Deep fried chickpea balls.FazuelosMorocco Pastries of thin fried dough.Gondi(Iran, Azerbaijan & Dagestan)Ground chickpea and chicken ball, seasoned with cardamom, cooked and served as a traditional Persian and a Caucasian soup. Hamina Sephardi or Israeli version of cholentHummusEgypt, the Levant and TurkeyDip made of mashed chickpeas, tahini, lemon juice and paprikaIsraeli saladArab salad (mostly popular in the Levant (Syria, Lebanon, Middle East, Jordan)Chopped cucumber and tomato cold dish, often served for breakfastJachnunYemen Thinly rolled out dough, brushed with butter, oil, or margarine, rolled up like strudel and bakedJerusalem mixed grillIsrael It consists of chicken hearts, spleens and liver mixed with bits of lamb cooked on a flat grill, seasoned with onion, garlic, black pepper, cumin, turmeric, olive oil and coriander.KubbaIraqRound or oval savory croquettes made of semolina or bulghur [cracked wheat] dough, filled with minced onions and spicy minced lean meat (beef, lamb, goat or camel meat) and served raw, fried or cooked in savory sauce.Kubba BamiaIraqA stew made of semolina kubba, okra cooked in tomato sauce.Kubba ShwandarIraqA stew of semolina kubba cooked with beetKubba MatfuniyaIraqBall-shaped kubbaKubba HamustaIraqA stew of semolina kubba cooked in sour sauceMafrumLibyaA stuffed vegetable dish made from root vegetables, typically potatoes, filled with ground meat and then fried and simmered in a tomato-based sauce. Ma'amoulThe Levant (Syria, Lebanon, Middle East, JordanDate filled cookiesMalawach YemenA flaky fried bread, similar to puff pastry, made by folding multiple layers of thin dough with butter, then cooking in a hot skillet.MoflettaMoroccoA thin crêpe made from water, flour and oil, traditionally eaten during the Mimouna celebration, the day after Passover. Mofletta is usually served with honey syrupOshi sabo/Oshi savoUzbekistan the hamin of Bukharan JewsPitaMiddle East is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas.RavikosTurkey, ItalySlow-braised spinach stems, cooked in broth or water. SabichIraqA sandwich of spiced eggplant with hard boiled egg and pickles.SambusacThe Levant (Syria, Lebanon, Middle East, Jordan), Turkey, Egypt Savory fried pastries made from flakey dough, similar to samosas, usually filled with chickpea paste or meat.ShakshukaAlgeria, Libya, TunisiaEggs sauteed in a spicy tomato sauceTaboulehLebanonBulghur wheat mixed with parsley and other vegetables in a cold salad.TebitIraq the hamin of Iraqi Jews

List of Jewish cuisine dishes

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