Related Research Articles
Corned beef, or salt beef in some Commonwealth countries, is salt-cured brisket of beef. The term comes from the treatment of the meat with large-grained rock salt, also called "corns" of salt. Sometimes, sugar and spices are added to corned beef recipes. Corned beef is featured as an ingredient in many cuisines.
Shepherd's pie, cottage pie, or in its French version hachis Parmentier is a savoury dish of cooked minced meat topped with mashed potato and baked. The meat used may be either previously cooked or freshly minced. The usual meats are beef or lamb. The two English terms have been used interchangeably since they came into use in the late 18th and the early 19th century, although some writers insist that a shepherd's pie should contain lamb or mutton, and a cottage pie, beef.
A latke is a type of potato pancake or fritter in Ashkenazi Jewish cuisine that is traditionally prepared to celebrate Hanukkah. Latkes can be made with ingredients other than potatoes such as cheese, onion, and zucchini.
Biryani is a mixed rice dish originating among the Muslims of South Asia. It is made with spices, vegetables, rice, and usually some type of meat. In some cases without any meat, and sometimes with eggs and potatoes.
Kugel is a baked casserole, most commonly made from lokshen or potato. It is a traditional Ashkenazi Jewish dish, often served on Shabbat and Jewish holidays. American Jews also serve it for Thanksgiving dinner.
Jewish cuisine refers to the worldwide cooking traditions of the Jewish people. During its evolution over the course of many centuries, it has been shaped by Jewish dietary laws (kashrut), Jewish festivals and holidays, and traditions centred around Shabbat. Jewish cuisine is influenced by the economics, agriculture, and culinary traditions of the many countries where Jewish communities have settled and varies widely throughout the entire world.
Cholent or Schalet is a traditional slow-simmering Sabbath stew in Jewish cuisine that was developed by Ashkenazi Jews first in France and later Germany, and is first mentioned in the 12th century. It is related and is thought to derived from hamin, a similar Sabbath stew that emerged in Spain among Sephardic Jews and made its way to France by way of Provence.
Potato kugel is a potato-based kugel of Ashkenazi Jewish origin, made with grated or pureed potatoes, onions, eggs, flour or matzo meal, oil, salt and pepper.
Kishka or kishke refers to various types of sausage or stuffed intestine with a filling made from a combination of meat and meal, often grain or potato. The dish is popular across Eastern Europe as well as with immigrant communities from those areas. It is also eaten by Ashkenazi Jews who prepare their version according to kashrut dietary laws.
Kosher style refers to foods commonly associated with Jewish cuisine but which may or may not actually be kosher. It is a stylistic designation rather than one based on the laws of kashrut. Generally, kosher-style food does not include meat from forbidden animals, such as pigs and shellfish, and does not contain both meat and milk in the same dish; however if such dish includes meat, it may not be kosher slaughtered. In some U.S. states, the use of this term in advertising is illegal as a misleading term under consumer protection laws.
Ropa vieja is a dish with regional variations in Latin America, the Philippines, and Spain. It normally includes some form of stewed beef and tomatoes with a sofrito base. Originating in Spain, it is known today as one of the national dishes of Cuba. The name ropa vieja probably originates from the fact that it was often prepared using food left over from other meals.
Sephardic Jewish cuisine is an assortment of cooking traditions that developed among the Sephardi Jews.
Hamin or dafina is a Sabbath stew made from whole grains, cubes of meat, chickpeas or beans, onion and cumin that emerged in Iberia among Sephardic Jews. The dish was developed as Jewish chefs, perhaps first in Iberia, began adding chickpeas or fava beans and more water to harisa, a Middle Eastern porridge of cracked durum wheat berries and meat, to create a more liquidy bean stew. The similar stew Sabbath stew cholent was developed based on hamin by Ashkenazi Jews in Europe, first in France and later Germany.
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, rabbit, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature, allowing flavours to mingle.
American Jewish cuisine comprises the food, cooking, and dining customs associated with American Jews. It was heavily influenced by the cuisine of Jewish immigrants who came to the United States from Eastern Europe around the turn of the 20th century. It was further developed in unique ways by the immigrants and their descendants, especially in New York City and other large metropolitan areas of the northeastern U.S.
Brisket is a popular Ashkenazi Jewish dish of braised beef brisket, served hot and traditionally accompanied by potato kugel, latkes, and/or matzo ball soup. It is commonly served for Jewish holidays such as Hanukkah, Passover, Rosh Hashanah, and Shabbat. It is commonly found in Jewish communities worldwide, though it is most commonly associated with Jews in the United States, where it has been considered the most important and iconic Jewish main course since the early 20th century.
Ashkenazi Jewish cuisine is an assortment of cooking traditions that was developed by the Ashkenazi Jews of Central, Eastern and Northern Europe, and their descendants, particularly in the United States and other Western countries.
Shabbat meals or Shabbos meals are the three meals eaten by Shabbat-observant Jews, the first on Friday night, the second on Saturday day, and the third late on Saturday afternoon. The Hebrew word for meal is seudah, with the plural version being seudos or seudot, thus the Friday night and Saturday day meals are often called seudot or seudos. The third meal, held on Saturday afternoon is called either shalosh seudos, seudah shlishit, or shaleshudus.
Noodle kugel, also known as lokshen kugel or kigel, is an Ashkenazi Jewish casserole that is traditionally served as a side dish and popular variety of kugel made with lokshen noodles and either a variety of dairy or pareve ingredients, often served on Shabbat and Jewish holidays.
References
- 1 2 Jamie, Geller. "Yapchik". Jamie Geller. Retrieved 8 September 2021.
- ↑ "Yapchik". We Are Ta'am. Retrieved 8 September 2021.
- ↑ "Yapchik". Between Carpools. Retrieved 8 September 2021.
- ↑ Encyclopedia of Jewish Food, by Gil Marks, pg. 408.
- ↑ "Yapchik Done Right". Mishpacha Magazine. Retrieved 8 September 2021.
- ↑ "Homepage". Yapchik. Retrieved 8 September 2021.
