Concept
Israeli cuisine
Related concepts (9)
Sufganiyah
Sufganiyah (סופגנייה or סופגניה ˌsufɡaniˈja; plural: sufganiyot, סופגניות ˌsufɡaniˈjot, or in Yiddish pontshke פּאָנטשקע) is a round jelly doughnut eaten in Israel and around the world on the Jewish festival of Hanukkah. The doughnut is deep-fried, injected with jam or custard, and then topped with powdered sugar. The doughnut recipe originated in Europe in the 16th century, and by the 19th century was known as a Berliner in Germany. Polish Jews, who called it a ponchik, fried the doughnut in schmaltz rather than lard due to kashrut laws.
List of Asian cuisines
This is a list of Asian cuisines, by region. A cuisine is a characteristic style of cooking practices and traditions, usually associated with a specific culture or region. Asia, being the largest, most populous and culturally diverse continent, has a great diversity of cuisines associated with its different regions. Central Asian cuisine Central Asian cuisine includes food from Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan and Uzbekistan. Bukharan Jewish cuisine - cuisine of the Bukharan Jews with great influence from Uzbek cuisine.
Jewish cuisine
Jewish cuisine refers to the worldwide cooking traditions of the Jewish people. During its evolution over the course of many centuries, it has been shaped by Jewish dietary laws (kashrut), Jewish festivals and holidays, and traditions centred around Shabbat. Jewish cuisine is influenced by the economics, agriculture, and culinary traditions of the many countries where Jewish communities have settled and varies widely throughout the entire world. The history of Jewish cuisine begins with the cuisine of the ancient Israelites.
Challah
Challah (ˈxɑːlə, חַלָּה ḥallā χa'la or ħɑl'la; plural: challot, Challoth or challos) is a special bread of Ashkenazi Jewish origin, usually braided and typically eaten on ceremonial occasions such as Shabbat and major Jewish holidays (other than Passover). Ritually acceptable challah is made of dough from which a small portion has been set aside as an offering. Challah may also refer to the dough offering. The word is biblical in origin, though originally referred only to the dough offering.
Kosher wine
Kosher wine () is wine that is produced in accordance with halakha, and more specifically kashrut, such that Jews will be permitted to pronounce blessings over and drink it. This is an important issue, since wine is used in several Jewish ceremonies, especially those of Kiddush. To be considered kosher, Sabbath-observant Jews must supervise the entire winemaking process and handle much of it in person, from the time the grapes are loaded into the crusher until the finished wine product is bottled and sealed.
Cuisine
A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to enable dishes unique to a region. Used in English since the late 18th century, the word cuisine meaning manner or style of cooking is borrowed from the French for "style of cooking," as originally derived from Latin coquere "to cook".
Pork
Pork is the culinary name for the meat of the pig (Sus domesticus). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham, gammon, bacon, and pork sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in the Western world, particularly in Central Europe.
Borscht
Borscht (pronˈbɔːrʃ,_ˈbɔːrʃt) is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe and Northern Asia. In English, the word "borscht" is most often associated with the soup's variant of Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht.
Cinnamon
Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snack foods, bagels, teas, hot chocolate and traditional foods. The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents including eugenol.