List of Jewish Cuisine Dishes - Traditional Ashkenazi Dishes

Traditional Ashkenazi Dishes

Ashkenazi Jews are the Jews descended from the medieval Jewish communities of the Rhineland in the west of Germany. Ashkenazim or Ashkenazi Jews are literally referring to "German Jews." Many Ashkenazi Jews later migrated, largely eastward, forming communities in non German-speaking areas, including Hungary, Poland, Lithuania, Russia, Ukraine, Romania, Belarus, and elsewhere between the 10th and 19th centuries. As most of these countries share a similar cuisine, and where occupied by the Russian and Austro-Hungarian Empires until the end of World War One, the place where the dish was originated is quite uncertain.

Name Image Origin Description
Babka Russia, Poland, Belarus Chocolate-filled challah (egg) bread
Bagel Poland Boiled and baked yeast bread
Bialy Poland, Belarus Similar to the bagel, filled with onions and other ingredients before baking
Borscht Ukraine Clear beetroot soup, usually served cold with sour cream
Blintz Russia Egg pancakes stuffed with sweet or savoury ingredients, similar to a crêpe
Brisket Braised meat from the chest area of a cow
Challah Braided egg bread
Charoset Apple and nut dish generally served at Passover
Chicken soup
Cholent/Chamin A slow-cooked stew of meat, potatoes, beans and barley
Chopped liver
Chrain Pickled horseradish
Eyerlekh Unhatched eggs found inside just-slaughtered chickens, typically cooked in soup
Farfel Small pellet-shaped egg pasta, used in dishes like kugel
Gefilte fish Poached fish cakes, sometimes made with matzah meal
Goulash Hungary Meat stew
Gribenes Chicken or goose skin cracklings with fried onions, a kosher food somewhat similar to pork rinds. A byproduct of the preparation of schmaltz by rendering chicken or goose fat.
Hamantashen Triangular pastry filled with poppy seeds or other jams, eaten during Purim
Holishkes
Huluptzes
Stuffed cabbage or cabbage roll: cabbage leaves rolled around a mixture of rice and meat in varying proportions
Kasha Buckwheat groats cooked in water (like rice) and mixed with oil and sometimes fried onions and mushrooms
Kasha varnishkas Russia A combined dish of kasha with noodles, typically farfalle.
Kichel A cookie commonly made with egg and sugar rolled out flat and cut into large diamond shapes. Although sweet they are typically eaten with a savoury dip or topping.
Kishke Sausage-type dish made with beef intestines, matzah meal, spices and shmaltz.
Kneidlach Usually known as matzah balls, these are dumplings made from matzah meal and shmaltz, generally boiled and served in a chicken soup stock.
Knish Russia A filling of mashed potato, ground meat, sauerkraut, onions, kasha (buckwheat groats) or cheese, covered in dough and baked or deep fried.
Kreplach Boiled dumpling similar to pierogi or gyoza, filled with meat or mashed potatoes and served in chicken broth
Kugel Sweet baked noodle casserole
Latkes
(Potato pancake)
Fried potato pancakes, usually eaten at Hanukkah with sour cream or apple sauce
Lekach
Honey cake
Sponge cake with honey, cinnamon and tea.
Lokshen kugel Poland A baked noodle dish made with broad noodles, cheese, raisins, egg, salt, cinnamon, sugar, sour cream, and butter.
Lox Thin slices of cured salmon fillet
Macaroons Sweet egg and almond/coconut cookies
Mandelbrodt Russia, Ukraine
Mandlach Home-made "soup almonds" (soup mandel)
Matzah brei A Passover breakfast dish made of roughly broken pieces of matzah soaked in beaten eggs and fried as a thick pancake
Onion rolls
Pastrami Romania Smoked spiced deli meat
Pickled herring Pickled deboned herring fish
Pletzel Unrisen flatbread with sparse savoury toppings like onion
P'tcha Calves foot jelly
Rugelach Sweet cookie rolls usually filled with chocolate similar in construction to a croissant
Shlishkes
Schmaltz Rendered goose or chicken fat
Schnitzel Austria
Soup mandel See also mandelach
Sufganiot Fried doughnuts, generally eaten at Hanukkah
Teiglach

Lithuania

Small sweet boiled pastries
Tzimmes Sweet chopped carrot and raisin dish
Vareniki Ukraine
Vorschmack

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