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Latkas
A latke ( ''latke''; sometimes romanized ''latka'', lit. "pancake") is a type of potato pancake or fritter in Ashkenazi Jewish cuisine that is traditionally prepared to celebrate Hanukkah. It is commonly eaten in Israel and the Jewish diaspora where it is known as (romanized ''levivot'', lit. "little hearts") and has many variations. Etymology The word comes from the Yiddish ', itself from the East Slavic language, East Slavic ', a diminutive of ' 'small fried pancake', which in turn is from Hellenistic Greek ἐλάδιον ''eládion'', '(olive) oil', diminutive of Ancient Greek ἔλαιον ''élaion'', 'oil'.''Oxford English Dictionary'', 3rd edition, December 2019, [''s.v.'' https://www.oed.com/view/Entry/106171] Its Modern Hebrew name, ' ( ''levivá''), plural ''levivot'', is a revival of a word used in the Book of Samuel to describe a dumpling made from kneaded dough, part of the story of Amnon and Tamar (daughter of David), Tamar. Some interpreters have noted that t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potato Pancake
Potato pancakes are shallow-fried pancakes consisting of grated or ground potato, matzo meal or flour and a binding ingredient such as egg or apple sauce, often flavored with grated garlic or onion and seasonings. They may be topped with a variety of condiments, ranging from the savory (such as sour cream or cottage cheese), to the sweet (such as apple sauce or sugar), or they may be served plain. The dish is sometimes made from mashed potatoes to make pancake-shaped croquettes. Some variations are made with sweet potatoes. In different cultures Potato pancakes are associated with various European cuisines, including Irish (as boxty), German and Austrian (as '' Kartoffelpuffer'', ', ', ' and '), Dutch (as ', ', '), Belarusian (as '), Bulgarian (as '), Czech (as '','' ' or ''vošouch''), Hungarian (as ', and other names), Jewish (as ', , ', plural '), Latvian (as '), Lithuanian (as '), Luxembourg ('), Polish (as '), Romanian (as ''tocini'' or ''tocinei''), Russi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Applesauce
Apple sauce is a purée (not necessarily served as a true sauce) made of apples. It can be made with peeled or unpeeled apples and can be spiced or sweetened. Apple sauce is inexpensive and is widely consumed in North America and some parts of Europe. A wide range of apple varieties are used to make apple sauce, depending on the preference for sweetness or tartness. Formerly, sour apples were usually used to make savory apple sauce. Commercial versions of apple sauce are readily available at supermarkets and other retail outlets. Preparation Apple sauce is made by cooking apples with water or apple cider (fresh apple juice). More acidic apples will render a finer purée; the highly acidic Bramley apple creates a very fine purée. The apples may or may not be peeled. If they are not peeled, the peels and seeds are typically separated in a food mill. Sugar and spices such as cinnamon, allspice, and even Red Hots, Red Hot candies may be added for flavor. Lemon juice, citric acid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Latkas
A latke ( ''latke''; sometimes romanized ''latka'', lit. "pancake") is a type of potato pancake or fritter in Ashkenazi Jewish cuisine that is traditionally prepared to celebrate Hanukkah. It is commonly eaten in Israel and the Jewish diaspora where it is known as (romanized ''levivot'', lit. "little hearts") and has many variations. Etymology The word comes from the Yiddish ', itself from the East Slavic language, East Slavic ', a diminutive of ' 'small fried pancake', which in turn is from Hellenistic Greek ἐλάδιον ''eládion'', '(olive) oil', diminutive of Ancient Greek ἔλαιον ''élaion'', 'oil'.''Oxford English Dictionary'', 3rd edition, December 2019, [''s.v.'' https://www.oed.com/view/Entry/106171] Its Modern Hebrew name, ' ( ''levivá''), plural ''levivot'', is a revival of a word used in the Book of Samuel to describe a dumpling made from kneaded dough, part of the story of Amnon and Tamar (daughter of David), Tamar. Some interpreters have noted that t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fritter
A fritter is a portion of meat, seafood, fruit, vegetables, or other ingredients which have been Batter (cooking), battered or breading, breaded, or just a portion of dough without further ingredients, that is deep-frying, deep-fried. Fritters are prepared in both sweet and savory varieties. Definition The 1854 edition of Webster's Dictionary, ''An American Dictionary of the English Language'' by Noah Webster defines fritter as a transitive verb meaning "to cut meat into small pieces to be fried". Another definition from 1861 is given as "a pancake cont. chopped fruit, poultry, fish; also a small piece of meat fried". Varieties Africa West African countries have many variations similar to fritters. The most common process includes the blending of peeled black-eyed peas with peppers and spices to leave a thick texture. A Yoruba version, akara, is a popular street snack and side dish in Nigerian culture. Another popular fritter made by Nigerians is 'puff-puff'. Typically made ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oxford English Dictionary
The ''Oxford English Dictionary'' (''OED'') is the principal historical dictionary of the English language, published by Oxford University Press (OUP), a University of Oxford publishing house. The dictionary, which published its first edition in 1884, traces the historical development of the English language, providing a comprehensive resource to scholars and academic researchers, and provides ongoing descriptions of English language usage in its variations around the world. In 1857, work first began on the dictionary, though the first edition was not published until 1884. It began to be published in unbound Serial (literature), fascicles as work continued on the project, under the name of ''A New English Dictionary on Historical Principles; Founded Mainly on the Materials Collected by The Philological Society''. In 1895, the title ''The Oxford English Dictionary'' was first used unofficially on the covers of the series, and in 1928 the full dictionary was republished in 10 b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Schmaltz
Schmaltz (also spelled schmalz or shmalz) is rendered (clarified) chicken or goose fat. It is an integral part of traditional Ashkenazi Jewish cuisine, where it has been used for centuries in a wide array of dishes, such as chicken soup, latkes, matzah brei, chopped liver, matzah balls, fried chicken, and many others, as a cooking fat, spread, or flavor enhancer. Etymology The noun ''Schmaltz'' is derived from the German verb 'to melt', from the West Germanic root , modern English ''to smelt''. It entered English through Yiddish-speaking Ashkenazi Jews who used to refer to kosher poultry fat; the Yiddish word refers to rendered chicken fat. The English term ''schmaltz'' is derived from Yiddish and is cognate with the German term , which can refer to any rendered fat of animal origin, including lard (more precisely ) and clarified butter (); though according to German law, must exclusively refer to a lard-based product in a commercial context. English use ten ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese Latkes
Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist, produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurised, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. Other added ingredients may include black pepper, garlic, chives or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Quark (dairy Product)
Quark or quarg is a type of fresh dairy product made from milk. The milk is souring, soured, usually by adding lactic acid bacteria cultures, and strained once the desired curdling is achieved. It can be classified as Fresh cheese, fresh Sour milk cheese, acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged, and usually has no salt added. Quark and its dryer variant Tvorog is traditional in the cuisines of Baltic states, Baltic, Germanic peoples, Germanic and Slavic languages, Slavic-speaking countries as well as amongst Ashkenazi Jews and various Turkic peoples. Dictionaries sometimes translate it as curd cheese, cottage cheese, farmer cheese or junket (dessert), junket. In Germany, quark and cottage cheese are considered different types of fresh cheese and quark is often not considered cheese at all, while in Eastern Europe cottage cheese is usually viewed as a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ricotta
Ricotta () is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin. Ricotta () protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to flocculate, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind. Ricotta curds are creamy white in appearance, and slightly sweet in taste. The fat content varies depending on the milk used. In this form, it is somewhat similar in texture to some fresh cheese variants, though considerably lighter. It is hi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
History Of Ancient Israel And Judah
The history of ancient Israel and Judah spans from the early appearance of the Israelites in Canaan's hill country during the late second millennium BCE, to the establishment and subsequent downfall of the two Israelite kingdoms in the mid-first millennium BCE. This history unfolds within the Southern Levant during the Iron Age. The earliest documented mention of "Israel" as a people appears on the Merneptah Stele, an ancient Egyptian inscription dating back to around 1208 BCE. Archaeological evidence suggests that ancient Israelite culture evolved from the pre-existing Canaanite civilization. During the Iron Age II period, two Israelite kingdoms emerged, covering much of Canaan: the Kingdom of Israel in the north and the Kingdom of Judah in the south. According to the Hebrew Bible, a " United Monarchy" consisting of Israel and Judah existed as early as the 11th century BCE, under the reigns of Saul, David, and Solomon; the great kingdom later was separated into tw ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Land Of Israel
The Land of Israel () is the traditional Jewish name for an area of the Southern Levant. Related biblical, religious and historical English terms include the Land of Canaan, the Promised Land, the Holy Land, and Palestine. The definitions of the limits of this territory vary between passages in the Hebrew Bible, with specific mentions in , , and . Nine times elsewhere in the Bible, the settled land is referred as " from Dan to Beersheba", and three times it is referred as "from the entrance of Hamath unto the brook of Egypt" (, and ). These biblical limits for the land differ from the borders of established historical Israelite and later Jewish kingdoms, including the United Kingdom of Israel, the two kingdoms of Israel (Samaria) and Judah, the Hasmonean kingdom, and the Herodian kingdom. At their heights, these realms ruled lands with similar but not identical boundaries. Jewish religious belief defines the land as where Jewish religious law prevailed and ex ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Song Of Songs
The Song of Songs (), also called the Canticle of Canticles or the Song of Solomon, is a Biblical poetry, biblical poem, one of the five ("scrolls") in the ('writings'), the last section of the Tanakh. Unlike other books in the Hebrew Bible, it is erotic poetry; lovers express passionate desire, exchange compliments, and invite one another to enjoy. The poem narrates an intense, poetic love story between a woman and her lover through a series of sensual dialogues, Dream, dreams, Metaphor, metaphors, and warnings to the “daughters of Jerusalem” not to awaken love before its time. Modern scholarship tends to hold that the lovers in the Song are unmarried, which accords with its ancient Near East context. The women of Jerusalem form a Greek chorus, chorus to the lovers, functioning as an audience whose participation in the lovers' erotic encounters facilitates the participation of the reader. Most scholars view the Song of Songs as erotic poetry celebrating human love, not di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
