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Jewish cuisine because of the worldwide Jewish diaspora is not one unified cuisine. It repreents the diversity of worldwide traditions of cookery linked to the conformity of local cuisine and the rules of kashrut, the Jewish dietary laws.
The Jews originated in West Asia, and that is the starting point for the fundamentals of Jewish cookery. Certain foods, such as apples, honey, olives, matzo, and lamb are associated with certain Jewish ritual traditions. Meat may not be combined with dairy in the same dish, and nothing that contains blood is kosher.
Food that is not kosher is treifah or treif (literally, "torn"; cf. kasher or kosher, which literally means "proper"). In the Ashkenazic traditions of Orthodox and Conservative Judaism, only kosher foods are officially permissible in the diet. The Reform, Reconstructionist traditions generally leave the question open to personal decision.
Otherwise, except for certain traditional dishes that date from the time prior to the Roman expulsion of the Jews from Palestine (such as matzo, hummus, and other foods that may be served in any Jewish household worldwide), Jewish cuisine is essentially the same as the local cuisine. The hearty cuisine of Ashkenazic Jewry, for example, reflects their centuries of residence in the cold climate of central and eastern Europe. The lighter, "sunnier" cuisine of Sephardic Jews, by contrast, reflects that group's long residence in the Mediterranean area.
Thus, a traditional Sabbath meal for Ashkenazic Jews might include roast chicken, mashed potatoes, and borscht. A traditional Sabbath meal for Sephardic Jews, on the other hand, might include lasagna or other pasta dishes, tomato and avocado salad, gazpacho, or a an extra-large pesto pizza.
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Silver Accents with blue and colorful center design.
This Colorfully Hand Painted Ceramic Serving Platter Is A Great House Gift For The Holidays.
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