Jewish cuisine holiday dishes Shabbat As

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Jewish cuisine holiday dishes

Shabbat • As observant Jews do not cook on Shabbat, various techniques were developed to provide for a hot meal on Shabbat day. One such dish is "cholent" or "chamin, " a slow-cooked stew of meat, potatoes, beans and barley (although there are many other variations). The ingredients are placed in a pot and put up to boil before lighting the candles on Friday night. • A prominent feature of Shabbat cookery is the preparation of twists of bread, known as "challahs“

Rosh Hashana • • • On Rosh Hashana, the Jewish New Year, a variety of symbolic foods are eaten: Apples and honey—for a sweet year Round Challah Teiglach – round honey balls Honey cake Fish, with head, for a successful year in which we are the "head, " not the "tail. "

Yom Kippur • Yom Kippur is a fast day ( «Судный день» ). The pre-fast meal, called seuda hamafseket, usually consists of foods that are digested slowly and are not highly spiced, to make fasting easier and prevent thirst.

Sukkot • On Sukkot meals are eaten outside in the sukkah, a thatched hut built specially for the holiday. Often fresh fruits are eaten also, which are woven into the roof of the thatched hut.

Chanukkah • It is customary to eat foods fried in oil to celebrate Chanukkah. Eating dairy products was a custom in medieval times. • Latkes—Potato pancakes (may be topped with sour cream or applesauce) (Ashkenazi food) • Sufganiyot- Jelly doughnuts (in Israel)

Purim • Hamantaschen - triangular pastries traditionally filled with poppy seeds or prunes. • To mark the holiday, Jews are commanded to eat, drink and be merry, even to the point of becoming drunk. The holiday carries a few folk favorites, such as wearing costumes, holding parades and eating special pastry called Hamentashen, which are triangular fruit-filled cookies.

Passover • • Passover celebrates The Exodus from Egypt where it is said the Jewish people left so quickly, there was no time for their bread to rise. Matzo is traditionally prepared from water and flour only, but there are other varieties, such as egg matzo, which may also contain fruit juice.

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