Cuisine Focus – Jewish – In Line With Faith

• Tweet
• Share
• Sharebar

• Tweet
• Share

Jewish cuisine serves as a collection of foreign traditions and culinary practices; all of which are associated to either Jewish dietary laws (Kashrut) and Jewish holidays. In this type of cuisine, it is inevitable to note of the requisites and prohibited items like shellfish and meat. For the Jewish people, their food is simply a reflection of their faith. Furthermore, Jewish cuisine is representative of rituals and food-based practices. One great example would be the manner of slaughtering animals as food sources. For one thing, the process has to be done in accordance with Jewish belief and meat, once obtained, has to be prepared properly.

There are also food items that have to be primarily considered. For instance, bread and wine are commonly used as part of holiday rituals. In the course of maintaining tradition and Jewish faith, the cuisine has evolved from being simple to diverse. This is because many Jewish people have traveled and reached destinations thus bringing in their Jewish cooking to other parts of the world.

With regards to ingredients used, the Jews are very particular with their source of meat. For them, it is important that their meat or any poultry is certified kosher. Meaning, the process should be performed by a ritual slaughterer (shochet). It is also of prime importance to get rid of any blood or its traces. In fact, as part of the procedure, the meat is soaked and salted thoroughly to draw out the blood. Another Jewish practice refers to their utilization of dairy products. For the Jewish, poultry or meat need not be combined with cream, butter or milk. In addition, Orthodox Jews usually allot a separate portion in their kitchens, when it comes to preparing dairy.

They also make sure that two sets of utensils will be prepared; one set for meat and one set for dairy. On the other hand, while the Jewish are very cautious when it comes to combining these two items, they still add flavor to their dishes by means of dairy substitutes and replacements.

Common examples of these would be chicken fat, non-dairy cream, oil and pareve margarine.

Ingredients Utilized in Jewish Cuisine

Meat:

Poultry, Beef, Pork, Mutton

Seafood:

Carp, Haddock, Cod, Hake, Whitefish, Pike

Vegetables:

Potatoes, Carrots, Legumes (Lentils), Onions, Cucumber, Leeks, Olives

Fruits:

Watermelon, Grapes, Fig, Pomegranate, Dates, Apples

Nuts:
Pistachios, Almonds, Walnuts

Grains:
Couscous, Wheat, Barley, Spelt, Rice, Millet

Dairy:
Milk, Cheese, Cream

Spices and Seasonings:
Mint, Cumin, Dill, Salt

Other Ingredients:
Honeycomb, Mustard, Honey

The Jewish people regard food as sustenance not only of their bodies but of their inner beings. For them, religion plays a major role that such has to be incorporated in everything they consume or eat. It is also for same reason why Jewish cuisine represents everything that is applicable to their faith. From their selection of kosher meat to preparation of other foods such as dairy, it is evident how they uphold their traditions in line with cooking practices.

Diversity in Jewish cuisine is likewise apparent. For the people constantly bring their traditions to practically everywhere. Their choice of home may bring in a number of changes to their culinary ways but it is still obvious that food is simply an extension of their belief.

Authentic Jewish Recipes

Bean and Vegetable Stew, Crockpot

Recipe Source: cyber-kitchen.com

Ingredients:
1        lb    beans, assorted, dry
2        cup   vegetable juic
1/2      cup   dry white wine
1/3      cup   soy sauce
1/3      cup   apple or pineapple juice
vegetable stock or water
1/2      cup   celery — diced
1/2      cup   parsnips — diced
1/2      cup   carrots — diced
1/2      cup   mushrooms — diced
1              onion — diced
1        tsp   basil, dried
1        tsp   parsley, dried
1              bay leaf
3        clove garlic — minced
1        tsp   black pepper — ground
1        cup   rice or pasta – cooked

Method:

Sort and rinse beans, then soak overnight in water.

Drain beans and place in crockpot.  Add vegetable juice, wine, soy
sauce, and apple or pineapple juice.  Cover with vegetable stock or
water; the amount added depends on whether you prefer a soup (more
liquid) or a stew (less).  The juice adds just a tad of sweetness
and the soy sauce adds depth and the tang of salt.

Cook at high for 2 hours.  Add vegetables, herbs, and spices, and
cook for 5-6 hours at low until carrots and parsnips are tender.
When tender, add rice or pasta and cook for one additional hour.

NOTES: For beans use 3 or 4 kinds, such as: black, red kidney,
pinto baby lima, lentil, and green and/or yellow split peas.

Smoked Salmon with Horseradish Cream

Recipe Source: epicurious.com

Ingredients:
•  1 cup chilled heavy cream
•  3 tablespoons bottled white horseradish
•  2 teaspoons Dijon mustard
•  1 pound sliced smoked salmon

Method:
Whisk cream with horseradish, mustard, and 1/4 teaspoon pepper until it is thick and holds soft peaks. Serve salmon with horseradish cream on the side.
Cooks’ note: Horseradish cream can be made 1 hour ahead and chilled. Stir before serving.

Image Credit: channel4.com
veganpr0n.com
epicurious.com

Popularity: 1% [?]

Currently 1 comment - But what do you think?

Related Posts

• Cuisine Focus – Scandinavian – A Humble Triad
• Cuisine Focus – Persian – Distinction Through Food
• Cuisine Focus – Russian – Of Ladled Soups and Breads
• Cuisine Focus – Pakistani – A Different Kind of Fusion
• Cuisine Focus – Norwegian – Basic Foods and Natural Resource

• 
• Share
• Tweet

• Digg it
• Delicious it
• Stumble it
• Sphinn it

Sign up here to ensure that you receive our regular ezine, blog updates and the entire chefs package for FREE! Learn more

Free Instant Access »