![]() Gefilte Fish: Ground fish mixed with matzah meal and other ingredients and rolled into balls or cylinders, which are then poached or boiled. ![]() Find scores of challah recipes here.Ĭholent: A slow-cooked stew, traditionally served for Shabbat lunch.Ĭhrain: A spicy horseradish sauce used for topping gefilte fish.Įgg Cream: A sweet drink made with seltzer, chocolate syrup and milk.įalafel: Fried chickpea fritters served throughout the Middle East and considered Israel’s national dish. There are hot and cold versions.Ĭhallah: A braided bread traditionally served on Shabbat. Or check out our list of 16 blintz recipes.īoureka: A savory serving-sized Middle Eastern pastry wrapped in fillo dough.īorscht: An Eastern European soup containing beets and other vegetables. Watch our video showing how to make them. Try a low-carb bialy here.īlintz: A thin, crepe-like pancake usually rolled up around fruit or sweet cheese. Try these 12 recipes for using up stale bagels.īialy: A bagel-like roll, but with a matted finish, no hole and almost always stuffed with cooked onions. Pessadik or Pesachdik: (Yiddish) An adjective meaning kosher for Passover.īabka: A dense bread that’s swirled with chocolate or cinnamon and often topped with nuggets of cinnamon-sugar streusel.īagel: On the off chance you’ve been living under a rock for the past 50 years and never saw a bagel, it’s a delicious boiled-then-baked roll with a hole, perfect topped with cream cheese and lox. Pareve: (Hebrew) An adjective to describe food that is neither meat nor dairy and that can be served with either. Milchig: (Yiddish) Dairy, as an adjective to describe food containing dairy, or dishes used for foods containing dairy. Jewish dietary laws prohibit combining meat and dairy foods. Mashgiach: (Hebrew) A kashrut supervisor, someone who ensures that a product or restaurant can be certified as kosher. Kosher: (Hebrew) Adhering to kashrut, the traditional Jewish dietary laws. Kasher: (Hebrew) To make something kosher, usually referring to dishes, cookware or a kitchen. Hechsher: (Hebrew) Kosher certification for foods, and some other items, a label that identifies a product as complying with Jewish law. Glatt: (Yiddish) A type of kosher meat, whereby the lungs of the animal were smooth, without any adhesions that could potentially prohibit the animal as unkosher, an issue only applicable to animals, not fowl or non-meat products. Jewish dietary laws prohibit combining meat and dairy foods. Some ultra-Orthodox Jews will only eat kosher dairy products that are also cholov yisroel, while others eat any dairy products that are certified kosher.įleishig: (Yiddish) Meaty, an adjective to identify foods containing meat or dishes/utensils that are used for meat. Words Related to Jewish Dietary Laws (Kashrut)Ĭholov Yisroel: (Hebrew, also spelled Halav Yisrael) Dairy products produced by Jewish farmers. Zemirot: (Hebrew) Songs sung at the Shabbat table. ![]() Schmear: (Yiddish) A generous spread, usually used to refer to an ample portion of cream cheese applied to a bagel. Potchke: (Yiddish) To fuss, or mess around, as in “I was potchke-ing around in the kitchen, when I came up with this recipe.” On Shabbat, Hamotzi is usually said over challah. Hamotzi: (Hebrew) Blessing said over bread. Bentsching: (Yiddish) Reciting Grace after Meals, or Birkat Hamazon.ī’tayavon: (Hebrew) Literally “in appetite,” used to convey “bon appetit.”įress: (Yiddish) To eat copiously and without restraint.
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