Jewish Food

Newest Review: ... Work is not allowed on Sabbaths or festivals. Since cooking is considered work - however enjoyable - everything has to be prepared beforehand. So cooks have devised recipes that can be made before Friday evening or left to cook slowly overnight for lunch the next day. For both meals, the table is set with a fine white cloth and the best china and glass. There is always wine and plaited white loves called challah. The classic Shabbat dish would have been a large stuffed fish, but in hard times inventive cooks adapted the dish to Gefilte Fish Balls, small balls of chopped fish now served at the beginning of a meal. The best known Shabbat di... more

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Jewish Food: A Taste of Kosherama! (1558 words)
by - written on 16/11/08 (Very useful, 328 readings)
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Whilst living and travelling in eastern Europe I always try to make an effort to taste some of the foods on offer. I have already reviewed Polish food and today I would like to review Jewish food which traditionally has a rich culinary heritage. Jewish food has influenced Polish, German, Lithuanian and Russian cuisine over the centuries due to the fact that Jews have moved around the globe. They have moved from country to country, taking their customs and cooking pots with them. The result is that Jewish cuisine is enormously varied. Observant Jews have always kept to rigid rules set down in the Old Testament about what they can and can't eat. So wherever they settled ... Read the complete review

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