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Farfel
Farfel (Yiddish: פֿאַרפֿל, ''farfl''; from Middle High German ''varveln'') is small pellet- or flake-shaped pasta used in Ashkenazi Jewish cuisine. It is made from a Jewish egg noodle dough and is frequently toasted before being cooked. It can be served in soups or as a side dish. In the United States, it can also be found pre-packaged as egg barley. During the Jewish holiday of Passover, when dietary laws pertaining to grains are observed, "matzah farfel" takes the place of the egg noodle version. Matzah farfel is simply matzah broken into small pieces. The Baal Shem Tov, founder of the Hasidic movement, is said to have eaten farfel every Friday night because the word was similar to the word ''farfaln'' which means "wiped out, over and finished". He considered the noodles symbolic of the end of the old week.Jewish Soul Food: Traditional Fare and What it Means, Carol Ungar, Brandeis University Press, 2005, pg 25 See also *Ptitim (Israeli couscous) *Lokshen *Çorbalık ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jewish Cuisine
Jewish cuisine refers to the worldwide cooking traditions of the Jewish people. During its evolution over the course of many centuries, it has been shaped by Jewish dietary laws (''kashrut''), Jewish festivals and holidays, and traditions centred around Shabbat. Jewish cuisine is influenced by the economics, agriculture, and culinary traditions of the many countries where Jewish communities have settled and varies widely throughout the entire world. The history of Jewish cuisine begins with the cuisine of the ancient Israelites. As the Jewish diaspora grew, different styles of Jewish cooking developed. The distinctive styles in Jewish cuisine vary by each community across the Ashkenazi, Sephardi, and Mizrahi diaspora groupings; there are also notable dishes within the culinary traditions of the stand-alone significant Jewish diaspora communities from Greece, Iran, and Yemen. Since the establishment of the State of Israel in 1948, and particularly since the late 1970s, a na ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Passover
Passover, also called Pesach (; ), is a major Jewish holiday that celebrates the Biblical story of the Israelites escape from slavery in Egypt, which occurs on the 15th day of the Hebrew month of Nisan, the first month of Aviv, or spring. The word ''Pesach'' or ''Passover'' can also refer to the Korban Pesach, the paschal lamb that was offered when the Temple in Jerusalem stood; to the Passover Seder, the ritual meal on Passover night; or to the Feast of Unleavened Bread. One of the biblically ordained Three Pilgrimage Festivals, Passover is traditionally celebrated in the Land of Israel for seven days and for eight days among many Jews in the Diaspora, based on the concept of . In the Bible, the seven-day holiday is known as Chag HaMatzot, the feast of unleavened bread ( matzo). According to the Book of Exodus, God commanded Moses to tell the Israelites to mark a lamb's blood above their doors in order that the Angel of Death would pass over them (i.e., that they ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Matzah
Matzah or matzo ( he, מַצָּה, translit=maṣṣā'','' pl. matzot or Ashk. matzos) is an unleavened flatbread that is part of Jewish cuisine and forms an integral element of the Passover festival, during which ''chametz'' ( leaven and five grains that, per Jewish Law, are self-leavening) is forbidden. As the Torah recounts, God commanded the Israelites (modernly, Jews and Samaritans) to eat only unleavened bread during the seven day Passover festival. Matzah can be either soft like a pita loaf or crispy. Only the crispy variety is produced commercially because soft matzah has a very short shelf life. Matzah meal is crispy matzah that has been ground to a flour-like consistency. Matzah meal is used to make matzah balls, the principal ingredient of matzah ball soup. Sephardic Jews typically cook with matzah itself rather than matzah meal. Matzah that is kosher for Passover is limited in Ashkenazi tradition to plain matzah made from flour and water. The flour may be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ptitim
Israeli couscous ( he, פתיתים, , ), is toasted pasta in tiny balls, developed in Israel in the 1950s when rice was scarce due to austerity in Israel. Despite the name in English, it is not a type of couscous. History Ptitim was created in 1953, during the austerity period in Israel. Israel's first prime minister, David Ben-Gurion, asked Eugen Proper, one of the founders of the Osem food company, to devise a wheat-based substitute for rice. The company took up the challenge and developed ptitim, which is made of hard wheat flour and toasted in an oven. Ptitim was initially produced with a rice-shape, but after its success Osem also began to produce a ball-shaped variety inspired by couscous. Consequently, ptitim is sometimes called "Ben-Gurion rice". Preparation Ptitim is made by extruding dough through a round mold, before it is cut and toasted, giving it the uniform natural-grain-like shape and its unique nutty flavor. Unlike common types of pasta and couscous, ptitim w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baal Shem Tov
Israel ben Eliezer (1698 – 22 May 1760), known as the Baal Shem Tov ( he, בעל שם טוב, ) or as the Besht, was a Jewish mystic and healer who is regarded as the founder of Hasidic Judaism. "Besht" is the acronym for Baal Shem Tov, which means "Master of the Good Name," a term for a magician who wields the secret name of God. The little biographical information about the Besht comes from oral traditions handed down by his students ( Jacob Joseph of Polonne and others) and from the legendary tales about his life and behavior collected in ''Shivḥei ha-Besht'' (''In Praise of the Ba'al Shem Tov''; Kapust and Berdychiv, 1814–15). A central tenet in the Baal Shem Tov's teaching is the direct connection with the divine, "dvekut", which is infused in every human activity and every waking hour. Prayer is of supreme importance, along with the mystical significance of Hebrew letters and words. His innovation lies in "encouraging worshippers to follow their distracting thoug ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jewish Noodle Dishes
Jews ( he, יְהוּדִים, , ) or Jewish people are an ethnoreligious group and nation originating from the Israelites Israelite origins and kingdom: "The first act in the long drama of Jewish history is the age of the Israelites""The people of the Kingdom of Israel and the ethnic and religious group known as the Jewish people that descended from them have been subjected to a number of forced migrations in their history" and Hebrews of historical Israel and Judah. Jewish ethnicity, nationhood, and religion are strongly interrelated, "Historically, the religious and ethnic dimensions of Jewish identity have been closely interwoven. In fact, so closely bound are they, that the traditional Jewish lexicon hardly distinguishes between the two concepts. Jewish religious practice, by definition, was observed exclusively by the Jewish people, and notions of Jewish peoplehood, nation, and community were suffused with faith in the Jewish God, the practice of Jewish (religious) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ashkenazi Jewish Cuisine
Ashkenazi Jewish cuisine is an assortment of cooking traditions that was developed by the Ashkenazi Jews of Eastern, Central, Western, Northern, and Southern Europe, and their descendants, particularly in the United States and other Western countries. Ashkenazi Jewish foods have frequently been unique to Ashkenazi Jewish communities, and they frequently consist of local ingredients (such as beets, cabbage, and potato), all of which are generally prepared in accordance with the laws of ''kashrut''. Some of these ingredients have not been popular in local or neighbouring non-Jewish communities due to a history of limited interaction between Ashkenazi Jews and non-Jews. The cuisine is largely based on ingredients that were affordable to the historically poor Ashkenazi Jewish community of Europe, and it is frequently composed of ingredients that were readily available and affordable in the regions and communities of Europe in which Ashkenazi Jews lived. Some ingredients were consi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tarhonya
''Tarhonya'' in Hungarian or ''tarhoňa'' in Slovak, is an egg-based noodle, often found in Hungary and Central Europe. It probably originates from the influence of the Ottoman empire and Turkish cuisine and the term likely comes from '' tarhana'' or of Persian origin, similar to the Persian ''tarkhane''. The "barley" moniker is derived from its superficial resemblance to cooked pearl barley. Because of the relatively large size of the flakes, it is sometimes considered a type of small dumpling. ''Tarhonya'' already appears in 16th-century handwritten Hungarian cookbooks. It is a simple product made of water, wheat flour, and whole eggs, that is formed into barley-sized "grains" by hand, or by cutting or grating, which makes it similar in appearance to large couscous. The grains, once dried and stored, can be roasted and then boiled before being used in a variety of dishes. They are served with meat or vegetable stews, egg dishes, roasted poultry, fried sausages, or in sal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Çorbalık Kesme
Çorbalık kesme, corbalık kesme erişte or kare erişte are a traditional Turkish pasta made from flour, eggs, milk, and salt. They take the form of small squares or, in some regions, long thin strips (usually called by different names) similar to kesme. Some common dishes made with çorbalık kesme are chicken noodle soups, kayseri kesme çorbası, baked chicken with red sauce, or simple boiled pasta dish with oil and cheese. See also *Kesme *Farfel Farfel (Yiddish: פֿאַרפֿל, ''farfl''; from Middle High German ''varveln'') is small pellet- or flake-shaped pasta used in Ashkenazi Jewish cuisine. It is made from a Jewish egg noodle dough and is frequently toasted before being cooked. ... Notes Turkish cuisine Turkish pasta Types of pasta Noodles {{Turkey-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lokshen
Lokshen ( yi, לאָקשן ), also known as ( he, איטריות), locshen, lockshen, or Jewish egg noodles, is the common name of a range of Ashkenazi Jewish egg noodles that are commonly used in a variety of Jewish dishes including chicken soup, kugel, kasha varnishkes, lokshen mit kaese, and as a side dish to Jewish brisket, sweet and sour meat balls, apricot chicken, and many other dishes. They may also be served with melted butter or a simple tomato sauce. In the United States, lokshen are also used as the basis for various casseroles and baked dishes including tuna noodle casserole, and both sweet and savory lokshen kugels. Etymology History Origins Noodles were mentioned in the Bible by the term "itriyot". Noodles are again mentioned in the Jerusalem Talmud (Hallah 57d, Beitza 60d), which was published circa 350 CE, these were the first clear mentions of boiled noodles in general outside China according to food historian Charles Perry. Chinese noodles spread via th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hasidic Movement
Hasidism, sometimes spelled Chassidism, and also known as Hasidic Judaism (Ashkenazi Hebrew: חסידות ''Ḥăsīdus'', ; originally, "piety"), is a Jewish religious group that arose as a spiritual revival movement in the territory of contemporary Western Ukraine during the 18th century, and spread rapidly throughout Eastern Europe. Today, most affiliates reside in Israel and the United States. Israel Ben Eliezer, the "Baal Shem Tov", is regarded as its founding father, and his disciples developed and disseminated it. Present-day Hasidism is a sub-group within Haredi Judaism and is noted for its religious conservatism and social seclusion. Its members adhere closely both to Orthodox Jewish practice – with the movement's own unique emphases – and the traditions of Eastern European Jews. Many of the latter, including various special styles of dress and the use of the Yiddish language, are nowadays associated almost exclusively with Hasidism. Hasidic thought draws h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasta
Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are sometimes used in place of wheat flour to yield a different taste and texture, or as a gluten-free alternative. Pasta is a staple food of Italian cuisine. Pastas are divided into two broad categories: dried () and fresh (). Most dried pasta is produced commercially via an extrusion process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines.Hazan, Marcella (1992) ''Essentials of Classic Italian Cooking'', Knopf, Fresh pastas available in grocery stores are produced commercially by large-scale machines. Both dried and fresh pastas come in a number of shapes and varieties, with 310 specific forms known by over 1,300 documented names.Zanini De Vita, Oretta, ''Enc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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