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Essential Kitchen Utensils |
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Popular Jewish & E. Europe Gastronomy Traditions
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Jewish & E. Europe. Cuisine and Food Culture
Jewish Cuisine: The Jewish cuisine Kosher food is the type of food prepared in accordance with Jewish dietary laws. Jewish cuisine is a unique synthesis of foods from around the world that have been adapted to meet the constraints of Jewish religious law and/or developed to fulfill Jewish cultural needs. This popular cuisine is the result of Jewish dietary laws, Jewish Sabbath laws, Jewish holiday rituals, and the local food and cooking customs of the many lands in which Jews have lived over the centuries. The style of Jewish Cooking reflects the many places these people have lived throughout the centuries. The Jewish cooking style has an influence of Middle Eastern, Mediterranean, Spanish, German and Eastern European styles of cooking.
Jewish people consist of the two major cultural groups of Ashkenazim and Sephardim hence the Jewish cuisine is broken up into Ashkenazic cuisine (Central and Eastern European in origin) and Sephardic cuisine (Mediterranean and Middle Eastern in origin). In the Ashkenazic cuisine, use of oil, potatoes, less expensive cuts of meat and straightforward seasonings can be seen. With the Jewish Sephardic Cuisine, which is more healthful, tends to use rice, legumes, dried fruits, fish, pastry and exotic spices. The Ashkenazic cuisine was based on centuries of living in the cold climate of central and Eastern Europe. And the cuisine of Sephardic Jews was affected by life in the Mediterranean region.
| Main Dishes Seafood |
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| Appetizers and Snacks |
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Eastern European Cuisine: The Eastern European countries comprises of Ukraine, Slovakia, Russia, Romania, Poland, Moldova, Hungary, Czech Republic, Bulgaria and Belarus. The Cuisine of Eastern Europe is influenced majorly by its climate. The climatic conditions affect the food here but the Eastern Europe is proud of its traditional foods. Each Eastern European countries have their own national dishes for travelers to enjoy. Eastern European Traditional Foods are one of the best parts of travel to any beautiful and exotic locations here. The natural resources of this region have helped in a great deal as the fish and the seafood is in abundance here which comes from the Black Sea.
The cuisine of Eastern Europe is a blend of hearty peasant dishes and the land is full of the unique flavor of native juniper wood lends itself to smoking hams and sausages. The regions here also have abundance of sour cream and cream cheese is a natural byproduct of the thriving dairy industry. The fertile farmland of Eastern Europe also produces best quality grains which are further used to create fresh breads, noodles and dumplings. The home gardens of Eastern Europe yield up harvests of potatoes, cucumbers, kohlrabi, sweet and hot peppers, and dill. Eastern Europe altogether has a lot to offer from its varied countries.
| Main Dishes Meats |
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| Side Dishes |
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Jewish & E.Europe. Spices & Special Ingredients
Jewish & E.Europe Spices & Special Ingredients: Here is the list of popular spices and ingredients used in the Jewish & E.Europe Cooking: Acacia Seeds, Ajwain, Amchur, Anise, Annatto, Asafoetida, Barberry, Bay leaves, Black cardamom, Black cumin, Black limes, Bush tomato, Calamus, Candle nut, Capers, Caraway Seeds, Cardamom, Celery seed, Chicory, Chile pepper, Cinnamon, Cloves, Coriander, Costmary, Cumin, Curry leaf, Dill seed, Elderberry, Fennel, Fenugreek, Filé powder, Galangal, Garlic, Ginger root, Grains of paradise, Horseradish, Kokam, Juniper, Licorice, Mahlab, Mastic, Mustard seed, Nigella, Nutmeg, Orris root, Paprika, Pepper, Pomegranate seeds, Poppy Seed, Safflower, Saffron, Sesame seed, Sorrel, Star anise, Sumac, Szechuan pepper, Tamarind, Turmeric, Vanilla, Wasabi, Wattleseed and Zahtar.
| Soups and Stews |
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| Main Dishes Poultry |
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| Potato and Noodle Dishes |
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| Vegetable Dishes |
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| Matzos, Dumplings, and Breads |
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| Fritters, Pastries, and Blintzes |
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| Sauces and Condiments |
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| Desserts |
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| Chanukah Recipes |
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INFORMATION ON APPLIANCES |
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