Jewish cuisine is diverse, with different groups cooking different foods based on regional traditions. All Jewish cuisine is kosher, but can include anything from Apfelstrudel to Vorschmack. Jewish cuisine does not include pork or shellfish and dairy and meats are traditionally prepared and served separately. Jewish cuisine has religious symbolism, and at certain times of the year, observers of the Jewish faith may eat similar meals. Bread and wine are important in the Jewish tradition, and many Jewish foods have interesting histories.
Much like the Jewish people, Jewish cuisine is incredibly diverse, and it’s hard to single out a specific culinary tradition as particularly “Jewish.” Different Jewish groups such as the Ashkenazi and Sephardi people cook very different foods, incorporating locally available ingredients and regional traditions. All Jewish cuisine shares the common trait of being kosher, meaning it is made in accordance with Jewish dietary laws, but it can include anything from Apfelstrudel to Vorschmack.
In accordance with Jewish dietary law, Jewish cuisine does not include pork or shellfish. Dairy products and meats are also traditionally prepared and served separately. Many Jewish dishes also have religious symbolism, especially breads and cakes. Challah, for example, is woven together to represent manna, or woven like a ladder leading to heaven. Bread may also be baked into shapes such as doves and keys to represent various symbolic events in Jewish history, and sweet desserts are also considered to be symbolically important, as they imply wishes for good luck.
In many regions, Jewish cuisine is very similar to Mediterranean cuisine. Sephardi Jews, for example, prepare many dishes with olives, whole grains, and fresh vegetables, as do Israeli Jews. Falafel, hummus, couscous and many fish are common in Mediterranean Jewish cuisine. Eastern European Ashkenazi Jews tend to prepare heavier soups and stews, with dishes such as blintzes, borscht, goulash, and kugel. Jewish cuisine also has a long history of pickling and smoking, so it’s common to find lax dishes and other foods preserved on the plate at Jewish meals.
At certain times of the year, observers of the Jewish faith may eat remarkably similar meals no matter where they are. For example, during Hanukkah it is traditional to eat deep-fried foods, commemorating the miracle of Hanukkah lights. The Passover meal is also very traditional, including things like bitter herbs, salt, unleavened bread, and charoset to symbolize various aspects of the Passover story. On Rosh Hashanah, the Jewish New Year, people eat a lot of sweet foods, pomegranates and fish for luck in the new year.
Bread and wine are especially important in the Jewish tradition, which is why these foods are blessed before the Sabbath meal. Traditionally, the bread is covered during the blessings of the Sabbath and uncovered for one’s own blessing. Many of the foods and traditions associated with Jewish cuisine have long and interesting histories, and guests of a Jewish meal are encouraged to ask questions to learn more about Jewish history.
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