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Food

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.

Rolling in Dough

My congregation is having a big Purim Party on Sunday. They will need about 300 hamantaschen and I am bringing enough dough to make 2/3 of them.

Eating Jewish: Gâteau à l’Orange (Orange Cake)

I think it’s safe to say that most of us are pretty sick of winter at this point and if you’re lucky enough to live in a place where you don’t really experience winter, I envy you. This time of year is the one I like the least because despite knowing that spring is almost here, it just can’t come soon enough. We got a small taste of spring in Montreal last week but that was just a tease and we have since fallen back into cold winter weather. Yet, the one good thing about this time of year is the abundance of citrus that’s available.

Eating Jewish: Montreal Smoked Meat

The debate over the smoked meat of Montreal and the pastrami of New York continues to elicit strong opinions, with ardent supporters on each side. A quick search on Google reveals numerous magazine articles and blog posts comparing the two. However, I should mention from the outset that I’m not here to do that or say which one is better. I’ve never eaten pastrami (I do intend to rectify that on my next visit to New York) so a comparison of the two isn’t possible.

From Mashgiachs to the new Jewish food movement: "Kosher Nation" by Sue Fishkoff

When you choose to purchase a jar of peanut butter with a hecksher on it or kosher chicken, you become one of the final elements in the long journey that the particular foodstuff undertook in order to be certified as kosher. It can be easy to take this process for granted when you are receiving these things in their final form, yet Kosher Nation by Sue Fishkoff highlights this process and provides an in depth look at the modern kosher food industry in the United States.

Eating Jewish: Recipes for a tasty Tu B’Shevat table

Although there are no specific dishes that have traditionally been prepared for Tu B’Shevat, the custom of serving dishes that contain fruits and nuts has emerged.

Eating Jewish: Moroccan chicken with olives and lemons

My inspiration for the dishes I write about on Eating Jewish come from a variety of places that range from the numerous cookbooks that I have around my apartment, articles concerning Jewish food in newspapers and magazines, or simply the ingredients that I happen to have on hand at the moment. However, for this dish my inspiration came from my own academic work concerning the Moroccan Jewish community of Montreal.

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How to cite this page

Jewish Women's Archive. "Food." (Viewed on September 22, 2018) <https://jwa.org/topics/food>.

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