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 Hungary, Poland, Lithuania, 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	Description
Babka		Russia, Poland, Belarus	Cinammon and chopped nuts or Chocolate swirled into a challah (egg) bread/cake.
Bagel		Poland	Circle of boiled and baked yeast bread
Bialy		Poland, Belarus	Similar to the bagel, but without the hole, filled with onions and other ingredients before baking
Borscht		Ukraine	Beetroot soup, usually served with sour cream
Blintz		Russia	Thin 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.
Brisket			Braised meat from the chest area of a cow
Bublitchki		Russia, Ukraine	Mini hard bagel-shaped sweet breads, commonly eaten with tea or coffee.
Challah			Braided egg bread
Charoset			Apple and nut dish generally served at Passover
Chicken soup			A traditional soup for the Sabbath evening dinner, usually spiced with parsley and/or dill, and served with kneidlach or kreplach and vegetables.
Cholent/Chamin			A slow-cooked stew of meat, potatoes, beans and barley
Chopped liver			Chopped or minced beef or chicken liver, mixed with hard boiled eggs, onions, and spices.
Chrain		Belarus, Poland, Ukraine	Pickled chopped horseradish, sometimes with beets.
Eyerlekh			Unhatched eggs found inside just-slaughtered chickens, typically cooked in soup
Farfel			Small pellet-shaped egg pasta. A Passover version made from matzo is called matzo farfel.
Gedempte Fleisch			Ashkenazic pot roast, traditionally made with beef, various vegetables, tomato paste, and spices.
Gefilte fish			Originally 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 meal
Goulash		Hungary	Meat stew
Gribenes			Chicken 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 Purim
Helzel			Stuffed chicken neck skin. Stuffing typically includes matzah meal or bread crumbs, schmaltz, and spices.
Holishkes Huluptzes			Stuffed cabbage or cabbage roll: cabbage leaves rolled around a mixture of rice and meat, baked with tomatoes
Kasha		Russia, Ukraine	Buckwheat groats cooked in water (like rice) and mixed with oil and sometimes fried onions and mushrooms
Kasha varnishkas		Russia, Ukraine	A combined dish of kasha with noodles, typically farfalle.
Kichel			A 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.
Kishke			Beef intestines, stuffed with a mixture of matzah meal, spices and shmaltz, and boiled (like a sausage).
Kneidlach, matzah ball			Dumpling made of matzah meal, eggs, and traditionally schmaltz, generally boiled and served in a chicken soup stock.
Knish		Belarus, Poland	A 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.
Kreplach			Boiled dumpling similar to pierogi or gyoza, filled with meat or mashed potatoes and served in chicken broth
Kugel			Baked sweet or savory casserole made of noodles or potatoes with vegetables, fruits, fresh cheese, or other items
Latkes (Potato pancake)			Fried potato pancakes, usually eaten at Hanukkah with sour cream or apple sauce.
Lekach Honey cake			Sponge cake with honey, cinnamon and tea.
Lokshen kugel		Poland	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.
Lox			Thin slices of cured salmon fillet
Macaroons			Sweet egg and almond/coconut cookies
Mandelbrodt		Russia, Ukraine	Hard, baked almond bread like Italian biscotti. (Also called mandel bread.)
Mandlach			Home-made "soup almonds" (soup mandel)
Matzah brei			A Passover breakfast dish made of roughly broken pieces of matzah soaked in beaten eggs and fried.
Miltz			Spleen, often stuffed with matzah meal, onions, and spices.
Onion rolls (Pletzlach)
Pastrami		Romania	Smoked spiced deli meat used in sandwiches, e.g. "pastrami on rye".
Pickled herring (Silodka)		Russia, Ukraine	Pickled deboned herring with onions; also mixed with sour cream.
Pletzel			Unrisen flatbread with sparse savoury toppings like onion
P'tcha			Calves foot jelly
Rugelach			Flaky pastry spread with cinammon sugar and chocolate chips or jam, rolled, and baked.
Shlishkes			A 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)
Schnitzel		Austria	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.
Soup mandel			See also mandelach
Sufganiot			Fried doughnuts, generally eaten at Hanukkah in Israel
Teiglach		Lithuania	Small sweet boiled pastries
Tzimmes			Sweet 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.
Vareniki		Ukraine
Vorschmack		Russia, Ukraine	Also known as gehakte herring, chopped herring or herring butter. Strong tasting creamy herring spread, served on crackers or bread. Commonly used as a spread.

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). Ladino speaking Sephardim make the bulk of the Jewish communities originated in Bulgaria, Turkey and Greece, and were also present in Morocco and Algeria.

Mizrahim is an umbrella term for the Judeo-Arabic and Judeo-Persian speaking Jewish communities from the Middle East and North Africa. It would also include several smaller congregations from elsewhere in Asia, such as India, Pakistan and the Caucasus. In modern times, they are also called Sephardi to contrast them to the European Ashkenazim culture and religious rites.

As in the case of Ashkenazi cuisine, the place of birth of each recipe is generally uncertain.

Name	Image	Origin	Description
Adafina		Spain	a version of hamin popular among Spanish Jews
Baba ghanoush		The 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).
Baklava		The Levant (Syria, Lebanon, Palestine, Jordan), Turkey, Greece
Bourekas		Turkey, Greece, Algeria, Tunisia
Carciofi alla giudia		Italy	a deeply fried artichoke
Couscous		Algeria, Morocco, Tunisia
Falafel		Lebanon, Palestine, Egypt[1]	Deep fried chickpea balls.
Fazuelos		Morocco
Gondi dumpling		Iran
Halva			Sweet brick of ground sesame, sometimes with embedded pistachios or other nuts
Hamin			a Sephardi or Israeli version of cholent
Israeli salad		Arab salad (mostly popular in the Levant (Syria, Lebanon, Palestine, Jordan)	Chopped cucumber and tomato cold dish, often served for breakfast
Jachnun		Yemen
Ma'amoul		The Levant (Syria, Lebanon, Palestine, Jordan)
Malawach		Yemen	A flaky fried bread, similar to puff pastry, made by folding multiple layers of thin dough with butter, then cooking in a hot skillet.
Mofletta		Morocco
Oshi sabo/Oshi savo		Uzbekistan	the hamin of Bukharan Jews
Sabich		Iraq	A sandwich of spiced eggplant with hard boiled egg and pickles.
Kubba Bamia		Iraq	A stew made of semolina kubba, okra cooked in tomato souce.
Kubba Shwandar		Iraq	A stew of semolina kubba cooked with beet
Kubba Matfuniya		Iraqi Kurdistan
Kubba Hamusta		Iraqi Kurdistan
Sambusac		The Levant (Syria, Lebanon, Palestine, Jordan), Turkey, Egypt	A flaky filled pastry.
Tabouleh		Lebanon	Bulghur wheat mixed with parsley and other vegetables in a cold salad.
Tebit		Iraq	the hamin of Iraqi Jews

See also

• Cuisine of the Sephardic Jews
• Palestinian cuisine
• Israeli cuisine
• Jewish cuisine
• Kashrut, Jewish dietary laws
• Kosher foods
• Kosher restaurant
• List of kosher restaurants
• List of foods with religious symbolism

References

1. McDonaldization: The Reader p.387