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Recipes

Eating Jewish: Mufleta - Breaking Passover the Moroccan way

The way in which people choose to break Passover varies enormously and that first taste of chametz can be the non-traditional, but ever popular sushi, or something more rooted in Jewish culinary history like bagels. However, the Moroccan Jewish community ends Passover with a distinctive celebration known as the Mimouna.

Matzah Toffee Bark

So you've spent a week eating matzah with anything you can think of (I have personally eaten it so far with various nut butters, tuna salad, charoset, and jam).

Eating Jewish: Scacchi (Italian Matzah Pie)

When Passover rolls around, many people bemoan having to eat matzah with only a minority of people actually professing to liking it.

Eating Jewish: A new twist on Gefilte Fish: Halibut and Salmon Terrine

Gefilte fish, these two words make a lot of people turn their noses up in disgust while it can make others salivate.

Gluten-free Lemon Passover Cupcakes with Blackberry Jam and Lemon Glaze

This cake is not just for Passover, friends. And it's not even just for the Jews. I'm convinced that this is one that everyone will like.

Eating Jewish: Charoset medley

Although most, if not all, Jewish holiday meals use certain foods and dishes to symbolize various elements of the celebration, the seder meal does so in a way that is integral to the ritual of the meal itself. From the maror to the zeroah, each has its place in the structure of the seder. Of all these symbolic foods, charoset is definitely my favorite and I have to agree with Gil Marks when he says in the Encyclopedia of Jewish Food that it “is unquestionably the most flavorful and arguably everyone’s favorite of the seder foods.”

Eating Jewish: Aranygaluska, or "Hungarian monkey bread"

Earlier this month, The Jew and the Carrot published an article by Leah Koenig entitled “Jewish Dishes We Miss: A Top-10 List of Ashkenazi Foods To Bring Back.” Prior to publishing this list, readers were asked to write in with their own suggestions as to which dishes should go on this list and in the end it was made up of the following ten dishes: schmaltz (rendered poultry fat), gribenes (poultry skin cracklings), schav (sorrel and sorrel soup), tongue, mamaliga (cornmeal porridge), russel (fermented beets), eyerlekh (unhatched eggs), belly lox, p’tcha (jellied calf’s foot), and aranygaluska (pull apart cake). I could write blog posts about each of these dishes (admittedly some are more appealing than others) but the one that caught my attention was aranygaluska. The name wasn’t familiar but as soon as I started reading its description I immediately realized that I knew this dessert of cinnamon and sugar covered yeast dough balls, under the guise of monkey bread. This revelation immediately sent me to my stacks of cookbooks and to the Internet to find out why I knew this Hungarian Jewish dessert under another name.

Eating Jewish: Oznei Haman (Haman’s Ears)

There are many Purim sweets that are modeled after Haman's anatomy or clothing.

Eating Jewish: Iraqi Purim Delicacies

With preparation for Purim in full swing, there is no doubt that many people are thinking about Hamantaschen, which has become synonymous with this holiday in North America.

Gluten-free bakery style hamantaschen

These were my first Hamantaschen. What is a Hamantaschen, you might wonder? These cookies are little three-cornered wonders that puff up into bite-size pastries filled with any number of things, including jam, chocolate hazelnut spread, nuts, dates, and perhaps most commonly, poppy seed filling or prunes. Their triangular shape is sometimes called evocative of the ears of the villain of the holiday of Purim - you guessed it - Haman, who is defeated in the story as told in the Book of Esther.

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How to cite this page

Jewish Women's Archive. "Recipes." (Viewed on September 1, 2014) <http://jwa.org/topics/recipes>.

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