Next Stop: Ashkenazi (or Yiddish) Cuisine


The Ashkenazi Jews are descended from the medieval Jewish communities of the Rhineland (“Ashkenaz” being the Medieval Hebrew name for Germany). Later migration (due to being expelled from many countries), largely eastward, resulted in the formation of communities in Germany, Hungary, Poland, Russia, Lithuania, Ukraine, Moldavia, Austria, Hungary, Czech Republic, Slovakia and Romania between the 10th and 19th centuries. Most modern-day Ashkenazi Jews live in America and Israel, fleeing European persecution, which culminated in the Holocaust (however, there are communities found in many Western countries, including large ones in Melbourne and Sydney). From medieval times until the mid-20th century, the lingua franca among Ashkenazi Jews was Yiddish.

Except for a few traditional dishes that date from before the Roman expulsion of the Jews from the Land of Israel (such as matzah, which may be served in any Jewish household worldwide), Jewish cuisine often reflects the general style and practices of the local cuisine, adding unique recipes and cultural infusions, along with adaptations to the rules of kashrut.

The hearty cuisine of Ashkenazi Jews, for example, reflects their centuries of residence in the cold climate of central and Eastern Europe. Thus, a traditional Sabbath meal for Ashkenazi Jews might include roast chicken, carrot tzimmes and potatoes.

Each Jewish community has its traditional dishes, often revolving around specialities from their home country. In Germany, stews were popular, while in Poland, Jews made lokshen (noodle) or frimsel soup (cooked with goose fat) and various kinds of stuffed and stewed fish.

Below is a list of some tradition Ashkenazi dishes:

Gefilte Fish – poached fish patties or balls made from a mixture of ground deboned fish, most commonly carp.

Chicken Soup – the soup is often associated with European Jewish cuisine, often served with kneidlach (or matzah balls; dumplings made from matzah meal) or lokshen.

Kugel (pronounced koogel) – any one of a wide variety of traditional baked Jewish side dishes or desserts. Kugels may be sweet or savory (salty). The most common types are made from egg noodles or potatoes and often contain eggs, but there are recipes of kugels made with different vegetables, fruit, batters, cheese, and other flavorings and toppings.

Kishke – traditionally made from a kosher beef intestine stuffed with matzah meal, rendered fat (schmaltz) and spices.

Cholent – consists, generally, of meat with potatoes and beans, placed in a slow oven before Sabbath and left to simmer unattended until it is wanted for the Sabbath meal.

For more information see:
http://en.wikipedia.org/wiki/Jewish_cuisine