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Jewish cuisine can be described as a melting pot of cooking traditions from Jews worldwide; from North Africa and Eastern Europe to those from the Iberian Peninsula and Latin America. While religious Jewish holidays and kosher dietary laws play their part in Jewish cuisine, the food can simply stand on its own. Among the best known are challah (knotted bread), matzo ball soup, gefilte fish and potato latkes (potato pancakes). Israeli cuisine combines foods from the Jewish diaspora with those incorporated and adapted from traditional Middle Eastern offerings, such as felafel, shakshouka, burekas and hummus.

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