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  2. Carciofi alla giudia - Wikipedia

    en.wikipedia.org/wiki/Carciofi_alla_giudia

    Carciofi alla giudia. Artichokes of the Romanesco variety are commonly used for this dish. [1] They are cleaned with a sharp knife to eliminate the hard external leaves, beaten to open them, left for some minutes in water with lemon juice to prevent discolouration, then seasoned with salt and pepper and deep fried in olive oil. [1]

  3. Jerusalem artichoke - Wikipedia

    en.wikipedia.org/wiki/Jerusalem_artichoke

    The Jerusalem artichoke was titled 'best soup vegetable' in the 2002 Nice Festival for the Heritage of French Cuisine. The French explorer and Acadia's first historian Marc Lescarbot described Jerusalem artichokes as being "as big as turnips or truffles," suitable for eating and taste "like chards, but more pleasant."

  4. The 11 Quick and Easy Homemade Bread Bowl Soup Recipes - AOL

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    Related: 100+ Best Soup Recipes: Easy, Simple Ideas for Winter. How to Make a Bread Bowl for Soup. To make a bread bowl soup just like Panera's famous sourdough version, ...

  5. Ashkenazi Jewish cuisine - Wikipedia

    en.wikipedia.org/wiki/Ashkenazi_Jewish_cuisine

    Shtshav, a soup made with sorrel, was often referred to as "green borscht" or "sour grass". [24] Soups like krupnik were made of barley, potatoes and fat. This was the staple food of the poor students of the yeshivot; in richer families, meat was added to this soup. At weddings, "golden" chicken soup was often served.

  6. Cuisine of Jerusalem - Wikipedia

    en.wikipedia.org/wiki/Cuisine_of_Jerusalem

    Kubbeh, a dumpling soup of Iraqi Jewish origin, is an iconic dish of Jerusalem cuisine, often enjoyed as a pre-Shabbat meal during Friday lunch. Starting in the 1980s, this dish, which had been mostly eaten within the small Kurdish Jewish community, began appearing in simple eateries around Mahane Yehuda market , and gradually became popular ...

  7. How to stuff an artichoke the easy way — an ode to ... - AOL

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  8. Sephardic Jewish cuisine - Wikipedia

    en.wikipedia.org/wiki/Sephardic_Jewish_cuisine

    Boyoz pastry, a regional specialty of İzmir, Turkey introduced to Ottoman cuisine by the Sephardim [1]. Sephardic Jewish cuisine, belonging to the Sephardic Jews—descendants of the Jewish population of the Iberian Peninsula until their expulsion in 1492—encompassing traditional dishes developed as they resettled in the Ottoman Empire, North Africa, and the Mediterranean, including Jewish ...

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