Ashkenazi Jewish cuisine is an assortment of cooking traditions developed by the Ashkenazi Jews of Central, Eastern, Northwestern and Northern Europe and their descendants, particularly in the United States and other Western countries. Its foods have frequently been unique to Ashkenazi communities and often consist of local ingredients such as beets, cabbage and potato, prepared in very different ways from neighbours because of kashrut and limited interaction with non-Jews. The cuisine draws on ingredients that were affordable to the historically poor community. Braised meats such as brisket feature heavily, and dishes include latkes, matzo ball soup, tzimmes and stuffed cabbage.
Facts
Origin RegionCentral, Eastern, Northwestern and Northern Europe 1 Connections
Expresses Tradition
Source Ashkenazi Jewish Cuisine (Wikipedia)
Features Dish
Source Forshmak (Wikipedia)
Source Kasha varnishkes (Wikipedia)
Source Tzimmes (Wikipedia)
Uses Ingredient
Source Ashkenazi Jewish Cuisine (Wikipedia)
Source Ashkenazi Jewish Cuisine (Wikipedia)
Source Ashkenazi Jewish Cuisine (Wikipedia)
Source Ashkenazi Jewish Cuisine (Wikipedia)
Sources
1. Ashkenazi Jewish Cuisine (Wikipedia)
Wikipedia article, lead section
Ashkenazi Jewish cuisine is an assortment of cooking traditions that was developed by the Ashkenazi Jews of Central, Eastern, Northwestern and Northern Europe, and their descendants, particularly in the United States and other Western countries.
Uses Ingredient: Cabbage, Wikipedia article text
Ashkenazi Jewish foods have frequently been unique to Ashkenazi Jewish communities, and they often consist of local ingredients (such as beets, cabbage, and potato).
Uses Ingredient: Potato, Wikipedia article text
Ashkenazi Jewish foods have frequently been unique to Ashkenazi Jewish communities, and they often consist of local ingredients (such as beets, cabbage, and potato).
Uses Ingredient: Herring, Wikipedia article text
Vorschmack or gehakte hering (chopped herring), a popular appetizer on Shabbat, is made by chopping skinned, boned herrings with hard-boiled eggs, sometimes onions, apples, sugar or pepper and a dash of vinegar.
Uses Ingredient: Chicken, Wikipedia article text
At weddings, "golden" chicken soup was often served.
Expresses Tradition: Kashrut (Jewish Dietary Law), Wikipedia article text
While these ingredients tended to be the same as those in local or neighbouring non-Jewish communities, the preparation methods were very different due to kashrut, which was historically enforced by a law, and a history of limited interaction between Ashkenazi Jews and non-Jews.
View the SourceTzimmes (Wikipedia)
Features Dish: Tzimmes, lead paragraphQuote, Features Dish: Tzimmes, lead paragraph
Tzimmes, or tsimmes (Yiddish: צימעס, Hebrew: צִימֶעס), is a traditional Ashkenazi Jewish stew typically made from carrots and dried fruits such as prunes or raisins, often combined with other root vegetables (including yam).
Kasha varnishkes (Wikipedia)
Features Dish: Kasha varnishkes, lead paragraphQuote, Features Dish: Kasha varnishkes, lead paragraph
Kashe varnishkes (sometimes Americanized as kasha varnishkas) is a traditional dish of the Jewish Ashkenazi community.
Forshmak (Wikipedia)
Features Dish: Forshmak, lead paragraphQuote, Features Dish: Forshmak, lead paragraph
Forshmak (Yiddish: פֿאָרשמאַק, Russian: форшмак), or vorschmack, from German Vorgeschmack ("foretaste") or Vorspeise ("appetizer"), also known as chopped herring, is a traditional dish of Ashkenazi Jewish cuisine, particularly associated with the Jewish communities of Eastern Europe, including Poland, Lithuania, Ukraine, and Russia.
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