Native Name: Oaf Za'atar Dietary Tags: Meat, Kosher (Meat) Cultural Background: Za'atar, the fragrant Middle Eastern spice blend of dried thyme, sumac and sesame seeds, is used throughout Sephardic and Israeli kitchens to season roast chicken for Shabbat. This dish reflects the influence of Levantine and North African Jewish cooking on the modern Israeli table. […]
Native Name: Gedempte Fleysh (Yiddish: braised meat) Dietary Tags: Meat, Kosher (Meat) Cultural Background: Brisket, slow-braised until fork-tender with onions and carrots, is the centrepiece of countless Ashkenazi holiday tables, especially for Rosh Hashanah, where the sweetness of the carrots and onions symbolises hopes for a sweet new year. Its long, slow cooking made it […]
Native Name: Gehakte Leber (Yiddish) Dietary Tags: Meat, Kosher (Meat, made without butter) Cultural Background: Chopped liver is a staple of Eastern European Jewish cuisine, traditionally made with kosher-rendered chicken fat (schmaltz) rather than butter to keep the dish parve-compatible with meat meals. It has long been served as a Shabbat and holiday starter, often […]
Native Name: Shakshuka (Hebrew/Arabic origin) Dietary Tags: Dairy-free, Vegetarian, Kosher (Pareve/Dairy optional) Cultural Background: Shakshuka – eggs gently poached in a spiced tomato and pepper sauce – traces back to North African Jewish communities, particularly Tunisia and Libya, before becoming a beloved breakfast across Israel. Jewish immigrants carried the dish with them during the mass […]
Native Name: Kartoffel Kugel Dietary Tags: Pareve, Kosher (Pareve, or Dairy if butter used) Cultural Background: Potato kugel – a baked casserole of grated potato bound with egg – is one of the most enduring dishes of Eastern European Jewish cuisine, prized for its ability to be prepared before Shabbat and baked slowly overnight or […]
Native Name: Salat Yerakot (Vegetable Salad) Dietary Tags: Pareve, Vegan, Kosher Cultural Background: This finely diced salad of cucumber, tomato and onion is a daily staple across Israel, eaten at nearly every meal from breakfast to dinner. Rooted in the culinary traditions Jewish immigrants brought from the Middle East and North Africa, its bright simplicity […]
Introduction: A humble Lenten dish rooted in Cyprus's Orthodox fasting traditions, this stew pairs black-eyed peas with wild or cultivated greens. Cultural Background: A humble Lenten dish rooted in Cyprus's Orthodox fasting traditions, this stew pairs black-eyed peas with wild or cultivated greens. It reflects the island's reliance on legumes and foraged greens during periods […]
Native Name: Latkes (Yiddish) Dietary Tags: Pareve, Kosher (Pareve) Cultural Background: Latkes, crispy fried potato pancakes, are the signature dish of Hanukkah, cooked in oil to commemorate the miracle of the small jar of oil that burned for eight days in the rededicated Temple in Jerusalem. Served with applesauce or sour cream, latkes have become […]
Introduction: A smooth, golden puree made from yellow split peas, fava is a common side across the Aegean and Eastern Mediterranean. Cultural Background: A smooth, golden puree made from yellow split peas, fava is a common side across the Aegean and Eastern Mediterranean. The Cypriot version is typically topped with sweet caramelised onions and a […]
Introduction: Sheftalia are minced meat parcels traditionally wrapped in caul fat instead of a casing, then grilled over charcoal until crisp outside and juicy within. Cultural Background: Sheftalia are minced meat parcels traditionally wrapped in caul fat instead of a casing, then grilled over charcoal until crisp outside and juicy within. Sold from street grills […]