Jewish Recipes - Allie Allen - Bog

Do you want to learn about Jewish cuisine? Would you like to learn about the influence's others had on this cooking style? Would you enjoy making authentic recipes in your own kitchen? Jewish foods are not easily defined, and they're not all from Israel - not even close. Through the many years, they have eaten various foods, sometimes the same foods as their neighbors, who were Gentiles. But their current foods relate to their geographic location, dietary laws and other requirements of their religion. In the times of the Bible, Jewish cooks used produce like dates, olives, pomegranate, figs, grapes, wheat and barley. They also cooked with meat - usually mutton, and wild plants and legumes. Much of what is cooked at any given time of year is governed by their religious laws. Sephardic dishes are made by Jews who live in India, the Red Sea area, the Middle East, the Mediterranean and Northern Africa. They have been influenced somewhat by the cuisine of these areas and they have themselves influenced that cuisine, as well. Ashkenazic Jews, from Russia and Europe, were often quite poor, and the foods they choose reflect that. Many of the foods that Americans call "Jewish", including borscht, knishes and bagels, are foods from Ashkenazic Jewry. Jewish cuisine in Israel has yet to become the recognized national cooking style. Israeli salads, falafel and hummus are eaten in non-Jewish homes in the Arabic world and Mediterranean areas. Kosher foods are eaten mainly by Jewish families, governed by Jewish religious law. Whatever country the recipes come from, Jewish cuisine is interesting, to say the least, and produces some unique and wonderful dishes. Read on and try some of these recipes soon!