Below is a list of dishes found in Jewish cuisine.
Ashkenazi Jews are the Jews descended from the medieval Jewish communities of the Rhineland in the west of Germany.[1] 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 Bohemia (Czech Republic), Hungary, Poland, Lithuania, Latvia, 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
Cinnamon and chopped nuts or Chocolate swirled into a challah (egg) bread/cake.
Circle of boiled and baked yeast bread
Similar to the bagel, but without the hole, filled with onions and other ingredients before baking
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.
Central and Eastern Europe
Braised meat from the chest area of a cow
Belarus, Russia, Ukraine, Lithuania
Mini hard bagel-shaped sweet breads, commonly eaten with tea or coffee.
Braided egg bread
Apple and nut dish generally served at Passover
A traditional soup for the Sabbath evening dinner, usually spiced with parsley and/or dill, and served with kneidlachorkreplach and vegetables.
A slow-cooked stew of meat, potatoes, beans and barley often served on the Sabbath
Chopped or minced roasted beef or chicken liver, mixed with hard boiled eggs, onions, and spices.
Europe
Pickled chopped horseradish, sometimes with beets.
Unlaid eggs found inside just-slaughtered chickens, typically cooked in soup
Small pellet-shaped egg pasta. A Passover version made from matzo is called matzo farfel.
Ashkenazic pot roast, traditionally made with beef, various vegetables, tomato paste, and spices.
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
Spicy meat stew
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.
Triangular pastry filled with poppy seed or prune paste, or fruit jams, eaten during Purim
Stuffed poultry neck skin. Stuffing typically includes flour, semolina, matzo meal or bread crumbs, schmaltz, fried onions and spices.
Holishkes
Huluptzes
Europe
Stuffed cabbage or cabbage roll: cabbage leaves rolled around a mixture of rice and meat, baked with tomatoes
Buckwheat groats cooked in water (like rice) and mixed with oil and sometimes fried onions and mushrooms
A combined dish of kasha with noodles, typically farfalle.
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.
Beef intestines, stuffed with a mixture of matzah meal, spices and shmaltz, and boiled (like a sausage).
Dumpling made of matzah meal, eggs, and traditionally schmaltz, generally boiled and served in a chicken soup stock.
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.
Boiled dumpling similar to pierogiorgyoza, filled with meat or mashed potatoes and served in chicken broth
A potato and shredded chicken pattie fried in oil, typically made for Passover
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.
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.
Thin slices of cured salmon fillet
Sweet egg and almond/coconut cookies usually made Kosher for Passover.
Hard, baked almond bread like Italian biscotti. (Also called mandel bread.)
Home-made "soup almonds" (soup mandel, soup nuts)
APassover 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)
Flattened rolls of bread strewn with poppy seeds and chopped onion and kosher salt.
Smoked spiced deli meat used in sandwiches, e.g. "pastrami on rye".
Pickled deboned herring with onions; also mixed with sour cream.
Unrisen flatbread with sparse savoury toppings like onion
Calves foot jelly
Flaky pastry spread with cinnamon sugar and chocolate chips or jam, rolled, and baked.
A twisted dumpling made with a potato dough (similar to gnocchi but for the shape) and covered with butter and breadcrumbs.
Rendered goose or chicken fat (grease)
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.
Also known as shchav, green borschtorgreen shchi, it is made from broth or water, sorrel leaves, and salt. Varieties of the same soup include spinach, garden orache, chard, nettle, and occasionally dandelion, goutweed or ramsons, together with or instead of sorrel. It may include further ingredients such as egg yolks or whole eggs, potatoes, carrots, parsley root, and rice.
See also mandelach
Fried doughnuts, generally eaten at Hanukkah in Israel
Small sweet boiled pastries
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.
Also known as gehakte herring, chopped herringorherring butter. Strong tasting creamy herring spread, served on crackers or bread. Commonly used as a spread.
Yapchik is a potato-based Ashkenazi Jewish meat dish similar to both cholent and kugel, and of Hungarian Jewish and Polish Jewish origin. It is considered a comfort food, and yapchik has increased in popularity over the past decade, especially among members of the Orthodox Jewish community in North America.
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). After being expelled from Spain and Portugal, they resettled in the Mediterranean basin, most prominently in Turkey, Greece, Morocco and Algeria.
Mizrahim is an umbrella term for the Judeo-Arabic and Judeo-Persian speaking Jewish communities from the Middle East, North Africa, the Caucasus and Central Asia. Although Mizrahi Jews are not descended from the Jews expelled from the Iberian Peninsula, they are also called Sephardi to contrast them to the Ashkenazi culture and religious rites.
As in the case of Ashkenazi cuisine, the place of birth of the recipes of the Sephardi and Mizrahi cuisine is generally uncertain.
Name
Image
Origin
Description
a version of hamin popular among Spanish Jews
The Levant (Syria, Lebanon, Middle East, 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).
Sweet dessert pastry made of layers of filo filled with chopped nuts, drizzled with syrup or honey
Turkey, Greece, Algeria, Tunisia
Small parcels of flakey pastry, filled with either cheese, potatoes, mushrooms or spinach, then baked or fried
a deeply fried artichoke
Crushed durum wheat semolina, steamed and served with vegetable or meat soup or stew
Egypt, Israel, Palestine, Lebanon[2][3]
Deep fried chickpea balls.
Pastries of thin fried dough.
(Iran, Azerbaijan & Dagestan)
Ground chickpea and chicken ball, seasoned with cardamom, cooked and served as a traditional Persian and a Caucasian soup.
aSephardiorIsraeli version of cholent
Dip made of mashed chickpeas, tahini, lemon juice and paprika
Arab salad (mostly popular in the Levant (Syria, Lebanon, Middle East, Jordan)
Chopped cucumber and tomato cold dish, often served for breakfast
Thinly rolled out dough, brushed with butter, oil, or margarine, rolled up like strudel and baked
It consists of chicken hearts, spleens and liver mixed with bits of lamb cooked on a flat grill, seasoned with onion, garlic, black pepper, cumin, turmeric, olive oil and coriander.[4]
Iraq
Round or oval savory croquettes made of semolina or bulghur [cracked wheat] dough, filled with minced onions and spicy minced lean meat (beef, lamb, goat or camel meat) and served raw, fried or cooked in savory sauce.
Iraq
A stew made of semolina kubba, okra cooked in tomato sauce.
Iraq
A stew of semolina kubba cooked with beet
Iraq
Ball-shaped kubba
Iraq
A stew of semolina kubba cooked in sour sauce
A stuffed vegetable dish made from root vegetables, typically potatoes, filled with ground meat and then fried and simmered in a tomato-based sauce.
The Levant (Syria, Lebanon, Middle East, Jordan
Date filled cookies
A flaky fried bread, similar to puff pastry, made by folding multiple layers of thin dough with butter, then cooking in a hot skillet.
A thin crêpe made from water, flour and oil, traditionally eaten during the Mimouna celebration, the day after Passover. Mofletta is usually served with honey syrup
the haminofBukharan Jews
is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas.
Iraq
A sandwich of spiced eggplant with hard boiled egg and pickles.
The Levant (Syria, Lebanon, Middle East, Jordan), Turkey, Egypt
Savory fried pastries made from flakey dough, similar to samosas, usually filled with chickpea paste or meat.
Eggs sauteed in a spicy tomato sauce
Bulghur wheat mixed with parsley and other vegetables in a cold salad.
Iraq
the haminofIraqi Jews
In general the Ashkenazi originally came out of the Holy Roman Empire, speaking a version of German that incorporates Hebrew and Slavic words, Yiddish.
Israelis who argue falafel is their own face strong objections from Egyptians, Palestinians and Lebanese, who themselves claim to be the sole owners of these fried chickpea balls.
Media related to Jewish cuisine at Wikimedia CommonsHistory
Types
Religious dietary laws and related terms
Chefs
Religious foods
Breads
Sephardic/Mizrahi breads
Ethiopian breads
Bagels and similar breads
Pancakes
Sweets
Other desserts
Cookies
Pastries
Fried foods
Dumplings, pastas and grain dishes
Casseroles and savory baked dishes
Snacks and other baked goods
Sandwiches
Egg dishes
Meat dishes
Fish dishes
Salads and pickles
Vegetable dishes
Soups and stews
Cheeses and other dairy products
Condiments, dips and sauces
Beverages
Herbs, spices and seasonings
Related lists
Dishes
by origin
North America
South America
Asia
Europe
Oceania
Caribbean
Misc./other
By type
and origin
Soups and stews
Misc.
By type
By cooking style
By preparation
style
Breads, grains
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Fruits and
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