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Babka, or bobka, also known as baba, is a sweet yeast cake.
Example of Babka recipe.
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Mofletta is a traditional north african-jewish sweet food that is usually eaten during the mimouna celebration, the day after passover.
Example of Mofletta recipe.
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Lox is salmon fillet that has been cured.
Example of Lox recipe.
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Matzah brei or fried matzo is a dish of ashkenazi jewish origins made from matzo fried with eggs.
Example of Matzah brei recipe. |
Pastrami is a popular delicatessen meat made principally from red meat, chiefly brisket.
Example of Pastrami recipe.
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Charoset, haroset, or charoses is a sweet, dark-colored, lumpy paste made of fruits and nuts served primarily during the passover seder.
Example of Charoset recipe.
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A Gogl-Mogl is an egg-based homemade dessert popular in eastern europe made from egg yolks, sugar, and flavourings such as chocolate or vodka.
Example of Gogl-Mogl recipe.
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Cholent or hamin is a traditional jewish stew simmered overnight, for 12 hours or more, and eaten for lunch on the Sabbath.
Example of Cholent recipe.
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Tzimmes or tsimmes is a traditional ashkenazi jewish dish in which the principal ingredient is diced or sliced carrots, sometimes combined with dried fruits like prunes or raisins, or chunks of meat.
Example of Tzimmes recipe.
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A hamantash is a pastry in ashkenazi jewish cuisine recognizable for its three-cornered shape.
Example of Hamantash receipe.
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Matzah balls are a traditional ashkenazi dumpling made from matzah meal (ground matzo).
Example of Matzah balls recipe.
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Kreplach are small dumplings filled with ground meat, mashed potatoes or another filling, usually boiled and served in chicken soup.
Example of Kreplach recipe.
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