Talking about Jewish food is both mouth-wateringly delicious and just a little complicated.
While Ashkenazi Jews (Jews from Eastern Europe) are used to foods like gefilte fish and matzah ball soup, these dishes would be foreign to a Jew from The Middle East, North Africa or Ethiopia who would prefer to chow down pkaila, shakshuka, t’bit or doro wat.
What connects Jewish foods, apart from being delicious, is that they developed from economic necessity and were often a way for poor communities to create something tasty from very little.
While some of these dishes have been forgotten over time, others are enjoying a culinary renaissance and gaining new generations of fans.
So pull up a seat and join us on this delicious culinary journey as we take the lid of the culinary melting pot of Jewish food.
Video Sources:
- 2nd Avenue Deli Menu
- A Disappearing Delicacy – Tablet Magazine
- An Indian Recipe To Break The Fast – The Forward
- Buon Appetito: Biting Into Jewish Italian Cuisine – The Forward
- P’tcha – Encyclopedia of Jewish Food
- Prosciutto d’Oca – Hunter Angler Gardener Cook
- Recipes That Survived the Long Journey From Ethiopia – The Forward
- Roman Holiday – Tablet Magazine
- Shabbat Overnight Stew, in the Spirit of the Iraqi Tradition – Ha’aretz
- T’bit – The Jewish Week: Food & Wine
Recipes:
- BA’s Best Matzo Balls – Bon Appetit
- Chamin (Sephardic Cholent) – Oorah Spirit
- Chicken Sofrito – Tori Avey
- Cholent – Jamie Geller
- Cholent – Tory Avey
- “Lazy Man’s Cholent” – The Spruce Eats
- Dabo – Cooking with Mali (video recipe)
- Dabo – Poppy and Prune
- Doro Wat – The Forward
- Eggplant Caponata – Jewish Food Experience
- Eggplant Caponata – The Forward
- Eggplant Caponata – The Jewish Chronicle
- Fennel Gratin – Modern Jewish Cooking: Recipes & Customs for Today’s Kitchen
- Fennel Gratin – The Jewish Chronicle
- Additional Jewish Italian Recipes – Tablet Magazine
- Gefilte Fish – New York Times Cooking
- Gribenes (and Schmaltz) – Tory Avey
- Injera – The Daring Gourmet
- Injera – The Spruce Eats
- Jachnun – The Spruce Eats
- Jewish Puri – Smoky Leo (video recipe)
- Kasha Varnishkes – Epicurious
- Killer Potato Latkes – Food and Wine
- Kreplach – Epicurious
- Kubaneh – New York Times Cooking
- Kubaneh – Food52
- Kubbeh (Fried) – Jewish Food Society
- Kubbeh Soup (Red “Kubbeh Adom”) – Jewish Food Experience
- Kubbeh Soup (Yellow “Kubbeh Hamusta”) – Jewish Food Experience
- Latkes – Herbivoracious
- Malawach – Food52
- Malida – Tara Deshpande
- Mina De Matzo (Meat) – Canadian Jewish News
- Mina De Matzo 4 ways – NPR
- P’tcha – Encyclopedia of Jewish Food
- P’tcha – Food.com
- P’tcha – The Jewish Kitchen
- Perfect Matzo Balls – Food.Com
- Pkaila – 196 Flavors
- Prosciutto d’Oca – Hunter Angler Gardener Cook
- Shakshuka – Alton Brown
- Shakshuka – Tori Avey
- Tahdig – Persian Mama
- Tzimmes – Tory Avey
- T’bit – Jewish Food Society
- T’bit – The Jewish Week: Food & Wine
- Yemenite Soup – 196 Flavors
- Yerba (Vegetarian) – Kosher.com
- Yerba – Stacy’s Recipes
- Yerushalmi Kugel – Jamie Geller
