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s jewish cuisines vary widely depending on their regions of origin but they tend to be broadly categorized into sephardic iberian anatolian and north african mizrahi middle eastern caucasian and central asian and ashkenazi eastern western and central european families still there is significant overlap between the different cuisines as jews have often migrated great distances and as different regions where jews have settled e g southeastern europe have been influenced by different cultures over time for example balkan jewish cuisine contains both ashkenazi european and sephardic turkish influences as this part of europe up to the borders of present day austria czech republic and poland was for a time part of the ottoman empire since the rise of ashkenazi jewish migration to 19th century palestine and the establishment of the state of israel increased contact between ashkenazi sephardi and mizrahi jews has led to a rising importance of middle eastern and mediterranean cuisine amongst jews of all backgrounds ashkenazi edit main article ashkenazi jewish cuisine fish edit gefilte fish with carrot and chrain horseradish with kosher meat not always available fish became an important staple of the jewish diet in eastern europe it was sometimes especially reserved for shabbat as fish is not considered meat by the culinary definition nor in the judaic context it is consumed by many observant jews who consider to be permissible to eat fish with milk and other dairy products however within various jewish communities there are different rules regarding fish and dairy 65 for instance many sephardim do not mix fish with milk or any other kind of dairy product 66 67 similarly the chabad hasidic custom is not to consume fish together with specifically milk however it is permissible to eat fish and other dairy products ex butter cheese cream at the same time 68 though the combination of dairy and fish is generally acceptable fish is the only parve food that the talmud places restrictions on when it is being baked eaten alongside meat talmudic reasoning for not eating meat and fish together originates from health and sanitary concerns rather than holy obligations 68 69 unlike with milk and meat it is kosher to eat fish and meat at the same meal as long as they re baked separately they re served on separate plates as separate courses the same utensils aren t shared and between courses the mouth is thoroughly cleansed with a beverage and the palate is neutralized with a different food 65 69 gefilte fish from yiddish געפֿילטע פֿיש gefilte fish stuffed fish was traditionally made by skinning the fish steaks usually german or french carp de boning the flesh mincing it and sometimes mixing with finely chopped browned onions 3 1 eggs salt or pepper and vegetable oil the fish skin and head were then stuffed with the mixture and poached 70 vorschmack herring spread a more common commercially packaged product found today is the polish gefilte fish patties or balls similar to quenelles where sugar is added to the broth resulting in a slightly sweet taste 71 strictly speaking they are the fish filling rather than the complete filled fish 72 this method of serving evolved from the tradition of removing the stuffing from the skin 73 bread and cake edit challah bread the dough of challah called barkhes in western yiddish is often shaped into forms having symbolical meanings thus on rosh hashanah rings and coins are imitated indicating may the new year be as round and complete as these for hosha na rabbah bread is baked in the form of a key meaning may the door of heaven open to admit our prayers challah bread is most commonly braided or made in round roll shapes 74 the hamentash a triangular cookie or turnover filled with fruit preserves lekvar or honey and black poppy seed paste is eaten on the feast of purim it is said to be shaped like the ears of haman the tyrant the mohn kihel is a circular or rectangular wafer sprinkled with poppy seed pirushkes or turnovers are little cakes fried in honey or dipped in molasses after they are baked strudel is served for dessert kugels are prepared from rice noodles or mashed potatoes in eastern europe the jews baked black proster or ordinary bread white bread and challah the most common form is the twist koilitch or kidke from the romanian word încolăci which means to twist the koilitch is oval in form and about one and a half feet in length on special occasions such as weddings the koilitch is increased to a length of about two and a half feet the bagel which originated in poland is a popular ashkenazi food and became widespread in the united states 75 76 meat and fats edit gebratenes roasted meat chopped meat and essig fleisch vinegar meat are favorite meat recipes the essig or as it is sometimes called honig or sauerbraten is made by adding to meat which has been partially roasted with some sugar bay leaves pepper raisins salt and a little vinegar knish is a snack food consisting of a meat or potato filling covered with dough that is either baked or grilled a popular dish among ashkenazim as amongst most eastern europeans is pierogi which are related to but distinct from kreplach often filled with minced beef kishka is a popular ashkenazi dish traditionally made of stuffing of flour or matza meal schmaltz and spices the rendered fat of chickens known as schmaltz is sometimes kept in readiness for cooking use when needed gribenes or scraps also called griven the cracklings left from the rendering process were one of the favorite foods in eastern europe schmaltz is eaten spread on bread a spread of chopped liver prepared with onions and often including gribenes is a popular appetizer side dish or snack especially among jews on the eastern coast of north america it is usually served with rye bread or crackers brisket is also a popular ashkenazi dish of braised beef brisket holishkes stuffed cabbage also known as the cabbage roll is also a european jewish dish that emerged from more impoverished times for jews because having a live cow was more valuable than to eat meat in the middle ages jews used fillers such as breadcrumbs and vegetables to mix with ground beef this gave the effect of more meat being stuffed into the cabbage leaves sweets and confections edit because it was easy to prepare made from inexpensive ingredients and contained no dairy products compote became a staple dessert in jewish households throughout europe and was considered part of jewish cuisine 77 side dishes edit carrot tzimmes tzimmes consists generally of cooked vegetables or fruits sometimes with meat added the most popular vegetable is the carrot mehren tzimmes which is sliced turnips were also used for tzimmes particularly in lithuania in southern russia galicia and romania tzimmes was made of pears apples figs prunes or plums floymn tzimmes kreplach similar to russian pelmeni are ravioli like dumplings made from flour and eggs mixed into a dough rolled into sheets cut into squares and then filled with finely chopped seasoned meat or cheese they are most often served in soup but may be fried kreplech are eaten on various holidays among them purim and hosha na rabbah sephardic and mizrahi jewish cuisine edit main articles mizrahi jewish cuisine and sephardic jewish cuisine this section may contain original research please improve it by verifying the claims made and adding inline citations statements consisting only of original research should be removed june 2026 learn how and when to remove this message stuffed peppers the exact distinction between traditional sephardic and mizrahi cuisines can be difficult to make due to the intermingling of the sephardi diaspora and the mizrahi jews with whom they came in contact as a general rule however both types reflect the food of the local non jewish population that each group lived amongst the need to preserve kashrut does lead to a few significant changes most notably the use of olive oil instead of animal fat is often considered to be a legacy of jewish residency in an area due to the fact that olive oil may be eaten with milk unlike animal fat despite this sephardic and ashkenazic concepts of kosher differ perhaps the most notable difference being that rice a major staple of the sephardic diet is considered kosher for passover among sephardim but it is forbidden as kitniyot by most ashkenazim sephardi cuisine emphasizes salads stuffed vegetables and vine leaves olive oil lentils fresh and dried fruits herbs and nuts and chickpeas meat dishes often make use of lamb or ground beef fresh lemon juice is added to many soups and sauces many meat and rice dishes incorporate dried fruits such as apricots prunes and raisins pine nuts are used as a garnish mizrahi cuisine is based largely on fresh ingredients as marketing was done in the local souq meat is ritually slaughtered in the shechita process and is soaked and salted meat dishes are a prominent feature of shabbat festival and celebratory meals cooked stuffed and baked vegetables are central to the cuisine as are various kinds of beans chickpeas lentils and burghul cracked wheat rice takes the place of potatoes coming from the mediterranean and sunny climes mizrahi cuisine is often light with an emphasis on salads stuffed vegetables and vine leaves olive oil lentils fresh and dried fruits herbs and nuts and chickpeas meat dishes often make use of lamb or ground beef fresh lemon juice is added to many soups and sauces jerusalem mixed grill many meat and rice dishes incorporate dried fruits such as apricots prunes and raisins pine nuts are used as a garnish pomegranate juice is a staple of persian jewish cooking kubbeh a meat stuffed bulgur dumpling features in the cooking of many mizrahi communities it is served in the cooking broth as a kind of soup bourekas sephardic cuisine in particular is known for its considerable use of vegetables unavailable to the ashkenazim of europe including spinach artichokes pine nuts and in more modern times squash jachnun the cooking style is largely middle eastern with significant admixtures of spanish italian and north african flavors the most popular sephardic and mizrahi dishes include malawach jachnun sabich mofletta meorav yerushalmi and kubaneh popular condiments include skhug and amba mizrahi jewish cuisine has many unique dishes that were eaten by jews in iraq eastern turkey iran and yemen shabbat and holiday dishes edit shabbat edit chamin good food is an important part of the mitzvah of oneg shabbat enjoying shabbat hence much of jewish cuisine revolves around shabbat traditionally observant jews do not cook on shabbat so a hot meal can be provided by cholent or chamin a slow cooked meat stew with many variations the ingredients are placed in a pot and put up to boil before lighting the candles on friday evening then the pot is placed on a hotplate traditional blech thin tin sheet used to cover the flames and on which the pot is placed or in a slow oven and left to simmer until the following day 78 rosh hashanah edit on rosh hashanah the jewish new year several symbolic foods called simanim are prepared and eaten for a variety of different reasons each unique to the dish all of the ingredients within the dishes are kosher which means they follow the laws of kashrut the hebrew word for correct 79 the majority of the dishes are sweetened to represent a prayer for a sweet pleasant new year such sweet dishes include apples that are either baked or covered in honey lekach 80 honey cake and makroudh a pastry that is filled with dates and covered with honey dates symbolizing the end 81 can also be eaten by themselves to encourage the enemies to meet their end the value of the date can be traced back to biblical times when the palm date is mentioned multiple times within the bible itself but also with how valuable dates were as an export 82 pomegranate seeds are eaten for a year of many blessings because there are many seeds inside of a single pomegranate specifically there are thought to be 613 seeds inside of a pomegranate each one representing one of the torah s 613 commandments 83 the traditional value placed on pomegranates and their consumption is derived from their mention in the bible when its discovery by one of moses s spies concluded that there was fertility in the land of the unknown 84 challah bread is baked into a round circular shape that is meant to represent the cyclical nature of life and the crown 85 it is also sweetened with either honey or a combination of cinnamon and sugar instead of being dipped into the usual kosher salt 86 tzimmes a side dish composed traditionally of sweetened carrots or yams are served to symbolize prosperity because of the double meaning of yiddish word meren which represents to multiply and carrot 87 additional symbolic foods include teiglach knotted pastries boiled in a honeyed syrup for ashkenazi jews head of a fish or a ram for a successful year in which we are the head not the tail because rosh hashanah begins the year it is referred to as the head 88 fried leek cutlets called karteh for sephardic jews fried chard cutlets called salkeh for sephardic jews local type of zucchini called qara a made into sweet confiture for sephardic jews makroudh algerian jews serve a honey dipped date pastry called makroudh 89 yom kippur edit yom kippur is a fast day sukkot edit latkes with smetana on sukkot meals are eaten outside in the sukkah a thatched hut built specially for the holiday often fresh fruits are eaten also which are woven into the roof of the thatched hut hanukkah edit sufganiyot it is customary to eat foods fried in oil to celebrate hanukkah eating dairy products was a custom in medieval times latkes potato pancakes may be topped with sour cream or applesauce ashkenazi food sufganiyot jam doughnuts ashkenazi popular in israel fried doughnuts with grounded sugar sprinkled on top called sfinge mainly by north african jews or zalabiyeh rugelach filled pastry purim edit main article purim hamantaschen hamantaschen triangular pastries traditionally filled with poppy seeds or prunes couscous a berber dish of small steamed balls of crushed durum wheat semolina traditionally served with a stew spooned on top fazuelos sephardic pastries of thin fried dough ma amoul shortbread pastries filled with dates or nuts passover edit passover celebrates the exodus from egypt where it is said the jewish people left so quickly there was no time for their bread to rise 90 commemorating this event jews eat matza and abstain from bread cakes and other foods made with yeast and leavening agents in modern times rabbinical authorities permit the use of chemical leavening such as baking powder citation needed matza is a staple food during the holiday and used as an ingredient of many passover dishes kneidlach matza ball soup is traditional fish is coated with matza meal before frying and cakes and puddings are made with potato starch and matza meal jewish cooks use both matza...