ChallahChallah (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.
SoupSoup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews.
BagelA bagel (בײגל; bajgiel; also spelled beigel) is a bread roll originating in the Jewish communities of Poland. It is traditionally shaped by hand into a roughly hand-sized ring from yeasted wheat dough that is first boiled for a short time in water and then baked. The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. Bagels are often topped with seeds baked on the outer crust—traditional choices include poppy and sesame seeds—or with salt grains. Different dough types include whole-grain and rye.
Chicken soupChicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or grains such as rice and barley. Chicken soup has acquired the reputation of a folk remedy for colds and influenza, and in many countries is considered a comfort food. Humans were already boiling food by the time that chicken was domesticated in the neolithic period, so it is likely that chickens were being boiled for soup.
BorschtBorscht (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.
Israeli cuisineIsraeli cuisine (המטבח הישראלי ) comprises both local dishes and dishes brought to Israel by Jews from the diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed. Israeli cuisine has adopted, and continues to adapt, elements of various styles of Arab cuisine and diaspora Jewish cuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking.
IsraelIsrael (ˈɪzri.əl,_-reɪ-; יִשְׂרָאֵל Yīsrāʾēl jisʁaˈʔel; إِسْرَائِيل ʾIsrāʾīl), officially the State of Israel (מְדִינַת יִשְׂרָאֵל Medīnat Yīsrāʾēl mediˈnat jisʁaˈʔel; دَوْلَة إِسْرَائِيل Dawlat Isrāʾīl), is a country in West Asia. It is bordered by Lebanon to the north, by Syria to the northeast, by Jordan to the east, by the Red Sea to the south, by Egypt to the southwest, by the Mediterranean Sea to the west, and by the Palestinian territories - the West Bank along the east and the Gaza Strip along the southwest.
Kosher foodsKosher foods are foods that conform to the Jewish dietary regulations of kashrut (dietary law). The laws of kashrut apply to food derived from living creatures and kosher foods are restricted to certain types of mammals, birds and fish meeting specific criteria; the flesh of any animals that do not meet these criteria is forbidden by the dietary laws. Furthermore, kosher mammals and birds must be slaughtered according to a process known as shechita and their blood may never be consumed and must be removed from the meat by a process of salting and soaking in water for the meat to be permissible for use.
PierogiPierogi are filled dumplings made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water. Pierogi or their varieties are associated with the cuisines of Central, Eastern and Southeastern Europe. Dumplings most likely originated in Asia and came to Europe via trade in the Middle Ages. The widely-used English name pierogi was derived from Polish. In Ukraine and parts of Canada they are known as varenyky, or, in some dialects, pyrohy.
Matzah ballMatzah balls (קניידלעך pl., singular קניידל ; with numerous other transliterations) or matzo balls are Ashkenazi Jewish soup morsels made from a mixture of matzah meal, beaten eggs, water, and a fat, such as oil, margarine, or chicken fat. Matzah balls are traditionally served in chicken soup and are a staple food on the Jewish holiday of Passover, though they are not eaten during Passover by those who observe a prohibition on soaking matzah products. The texture of matzah balls may be light or dense, depending on the recipe.
