Encyclopedia of Jewish Food

By Gil Marks

A complete, A-to-Z consultant to Jewish meals, recipes, and culinary traditions

Food is greater than simply sustenance. it is a mirrored image of a community's historical past, tradition, and values. From India to Israel to the us and all over the place in among, Jewish nutrients looks in lots of varied kinds and diversifications, yet all similar in its success of kosher legislation, Jewish rituals, and vacation traditions. The Encyclopedia of Jewish Food explores either distinct cultural culinary traditions in addition to those who unite the Jewish people.

  • Alphabetical entries—from Afikomen and Almond to Yom Kippur and Za'atar—cover materials, dishes, vacations, and nutrition traditions which are major to Jewish groups round the world
  • This easy-to-use reference comprises greater than 650 entries, three hundred recipes, plus illustrations and maps throughout
  • Both a complete source and engaging examining, this ebook is ideal for Jewish chefs, foodstuff lovers, historians, and somebody drawn to Jewish heritage or food

The Encyclopedia of Jewish Food is an informative and eye-opening advisor to the culinary center and soul of the Jewish people.

Recipe Excerpt: Sufganiyot (Israeli Jelly Donuts)
the 1st list of filling a fried piece of dough with jelly used to be in Germany in 1485. inside a century, jelly doughnuts reached Poland, the place Jews referred to as them ponchiks (from the Polish observe for “flower bud”), and in a few components they turned a favored Hanukkah deal with, full of plum, raspberry, or rose petal jam. within the overdue 1800s, Polish immigrants introduced the ponchik to Israel, the place it will definitely took the Hebrew identify sufganiyah (sufganiyot--plural), from a “spongy dough” pointed out within the Talmud. first and foremost, jelly doughnuts weren't commonly eaten in Israel, even on Hanukkah, as they have been tricky and intimidating for lots of humans to make. just a couple of houses and bakeries endured to arrange them. Then within the overdue Twenties, the Israeli exertions federation championed sufganiyot as a Hanukkah deal with simply because they supplied paintings –- getting ready, transporting, and promoting the doughnuts -- for its participants. Sufganiyot quickly emerged as by way of a long way the preferred Israeli Hanukkah meals, stuffed not just with jelly but in addition dulce de leche, halva, crème coffee, chocolate truffle, and diverse unique flavors.

those jelly doughnuts are impossible to resist. The trick to creating non-greasy, fully-cooked doughnuts is operating with the temperature of the oil. If the oil isn't sizzling sufficient, the dough will take in oil; whether it is too sizzling, the outsides of the dough will brown sooner than the insides have cooked. to check the temperature of the oil, use a sweet thermometer or drop a dice of soppy white bread within the oil; it's going to brown in 35 seconds. a standard signal of right cooking is a light-colored ring round the middle of the doughnut, indicative that the fats was once scorching adequate to push the doughnut to the skin earlier than browning an excessive amount of of the dough. a customary 3-inch jelly-doughnut is made of ¼ cup (2 oz) dough and includes ¾ tablespoon (1 ounce) of jelly.


Makes approximately sixteen medium doughnuts

1 (¼-ounce) package deal (2¼ teaspoons) lively dry yeast or 1 (0.6-ounce) cake clean yeast
¼ cup hot water (105 to a hundred and ten levels for dry yeast; eighty to eighty five levels for clean yeast)
¼ cup sugar or vanilla sugar
¾ cup milk, soy milk, or water
6 tablespoons vegetable oil, vegetable shortening, or softened butter
three huge eggs (or 2 egg yolks and 1 huge egg)
1 teaspoon desk salt or 2 teaspoons kosher salt
½ teaspoon floor nutmeg or mace, 1 teaspoon grated lemon zest, ¼ teaspoon lemon extract, or 1½ teaspoons floor cinnamon (optional)
approximately three¾ cups (18 oz.) bread or unbleached all-purpose flour
approximately five cups vegetable oil, safflower oil, sunflower oil, peanut oil, or vegetable shortening for deep-frying
approximately 1 cup jelly or pastry cream
Confectioners' or sugar for dusting
1. To make the dough: Dissolve the yeast within the water. Stir in 1 teaspoon sugar and permit stand till foamy, five to ten mins. mix within the milk, closing sugar, oil, eggs, salt, non-compulsory nutmeg, and a couple of cups flour. steadily beat in sufficient of the rest flour to make a delicate, gentle dough. hide and allow upward push till double in bulk, approximately 1½ hours.

2. Punch down the dough. Fold over and press jointly numerous occasions. allow stand for quarter-hour. Roll out the dough ¼ inch thick. reduce out 2½- to 3½-inch rounds. position in one layer on a calmly floured floor, hide, and allow upward push till double in bulk, approximately 1 hour.

three. In a wide deep pot, warmth not less than 2 inches of oil over medium warmth to 375 levels.

four. utilizing an oiled spatula, rigorously elevate the doughnuts and drop them, most sensible part down, into the oil. when you drop them backside aspect down, the doughnuts are tricky to show and don't sing his own praises in addition. The temperature of the oil are not drop less than 350 levels. Fry three or four at a time with out crowding the pan, turning as soon as, till golden brown on either side, approximately 1½ mins in line with part. eliminate with a twine mesh skimmer or tongs and drain on a cord rack.

five. position many of the jelly in a cookie press, pastry syringe, or a pastry bag geared up with a ¼-inch gap or nozzle tip. Insert the top right into a aspect of a doughnut and lightly fill with approximately 1 tablespoon jelly. Roll the doughnuts within the sugar. The more energizing the doughnut, the higher the flavour and texture.

adaptations: To make doughnuts with no cookie press or pastry bag: position 1 teaspoon of jelly within the heart of 1/2 the unrisen dough rounds. Brush the perimeters with egg white, saving a white from the eggs used to make the dough. best with a moment dough around and press the perimeters to seal.

Additional Recipe Excerpts:

Borscht--a soup made with beets

Foulare/Folar--a candy pastry enwrapping a difficult- boiled egg or a Sephardic long-cooked egg

Kouclas--a dumpling cooked in Sabbath stews

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The common rural kinfolk in Turkey and Kurdistan nonetheless purchases, towards the tip of the summer time, approximately fifty pounds of wheat to organize their very own bulgur and kashk. the placement was once really diverse in the US, the place bulgur used to be essentially unknown till good into the 20 th century. advertisement bulgur was once first brought in 1945 as a method of using a part of the country's wheat surplus, even though little used to be fed on regionally. To aid declining farm costs, the U. S. Congress enacted the rural Act of 1948, making surplus meals on hand to the needy in a foreign country via registered volunteer businesses (RVA). even if the nutrition provides have been unfastened, the voluntary organization needed to endure all transport and distribution expenditures. in an effort to set up for surplus American meals to visit the younger country of Israel, present process its rationing interval often called the tzena (austerity), Hadassah and its scientific association, identified for its humanitarian actions, registered in 1950 as an RVA with the nation division, which tried at each flip to avoid this improvement. however, after a number of months of wrangling, Hadassah received approval and, within the years till 1955, bins of dried skim milk, dried eggs, cheese, butter, and potatoes—the transport expenses lined by way of the Jewish enterprise for Israel—arrived in Israel marked "Donated by means of the folks of the USA" and "Not for Resale. " After the 1st yr, different items have been additional, together with rice, corn, and bulgur. The latter was once essentially as a result of the efforts of Senator Hubert Humphrey of Minnesota, who even learn a press release at the Senate ground calling consciousness to the dietary and monetary benefits of bulgur. while the Congressional checklist recorded the thing, it did so in Hebrew, definitely the 1st and doubtless in simple terms example of Hebrew within the respectable checklist of Congress, in addition to the 1st time bulgur was once pointed out within the Congressional list. accordingly, bulgur remained a standard meals in Israel, came upon packaged in supermarkets besides unprocessed wheat berries. the increase of the future health nutrition circulation ended in an elevated American curiosity in bulgur. Correspondingly, the surprising reputation in the US of the Lebanese herb salad tabbouleh resulted in the frequent discovery of bulgur. Bulgur served as a staple "poor person's dish" between heart japanese Jews, specially the very impoverished groups of Kurdistan and Yemen. It was once paired with different reasonably cheap goods, comparable to lentils, in dishes just like the extra upscale mengedarrah (rice with lentils). fantastic bulgur is mostly applied for cooked cereals, breads, and a few salads. Medium can be utilized for something and is most well-liked for kibbeh (ground meat dishes), tabbouleh, salads, and soups. positive- and medium-grain bulgur can ordinarily be substituted for every different and ready by way of easily soaking in liquid, even supposing a bit cooking improves the feel. In Israel, a bit soaked bulgur is usually further to falafel and meat loaf for texture and binding. The coarse kind of bulgur, requiring a quick cooking interval, is often used for pilafs, cooked salads, casseroles, stuffings, and stews.

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