Welcome to Jewish Foods Website
The Jewish cuisine blends in a harmonious way the various culinary influences that belong to cultures and nations from numerous parts of the world � Middle East, Balkans, Galicia, Russia, Spain and Egypt all have culinary particularities which are reflected in the Jewish cuisine. Due to the Middle Eastern roots of the Jewish cuisine, the staple aliments garlic, leek and onions were integrated in the traditional meals. Along with history, the Jewish cuisine included aliments such as cucumbers, cereals, nuts, apples, honey and fish, which are the main ingredients for specific Jewish dishes of nowadays. The bases of the Jewish culinary habits are represented by a religious prescription, meaning koshrut or kosher, which are the set of laws that set the permitted aliments for consuming. Based on these rules, the Jews exclude meals that combine the dairy products with the meat ones and exclude eating Pork, shellfish and other unkosher aliments. The Jewish cuisine has a multitude of aspects, both historical and regional, which make this cuisine to seem a complex spectrum of culinary visions. In regions like Eastern Europe, where Jews are found in countries like Russia, Hungary and Romania, the Sabbath meals include the traditional shalet, which basically consists of potatoes, fat and meat, all cooked in the same pot. Kugel is also consumed in this area, and as well in the rest of Europe (Italy, Spain), under various forms, like the carrot kugel, the rice or the Potato kugel. The American Jews are mostly focused on meals as pastrami (made of chiefly red meat, with seasonings as basil and black pepper), lox (cured and cold-smoked salmon) and bagels (bread made of Wheat dough).
