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  2. List of Jewish cuisine dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_Jewish_cuisine_dishes

    Spicy 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 seed or prune paste, or fruit jams, eaten during Purim Helzel: Stuffed poultry neck skin.

  3. Category:Kosher meat - Wikipedia

    en.wikipedia.org/wiki/Category:Kosher_meat

    Pages in category "Kosher meat" ... This list may not reflect recent changes. 0–9. 1893 Swiss animal protection referendum; 1902 kosher meat boycott; B.

  4. Category:Kosher food - Wikipedia

    en.wikipedia.org/wiki/Category:Kosher_food

    Kosher meat (3 C, 17 P) M. Matzo (16 P) P. Passover foods (1 C, 28 P) Purim foods (12 P) R. Kosher restaurants (2 C, 13 P) S. Kosher supermarkets (2 P) Pages in ...

  5. List of Jewish delis - Wikipedia

    en.wikipedia.org/wiki/List_of_Jewish_delis

    This is a list of notable Jewish delis. A Jewish deli is a type of restaurant serving pastrami on rye , corned beef sandwiches , and other sandwiches as well as various salads such as tuna salad and potato salad , side dishes such as latkes and kugel , and desserts such as black and white cookies and rugelach , as well as other dishes found in ...

  6. Ashkenazi Jewish cuisine - Wikipedia

    en.wikipedia.org/wiki/Ashkenazi_Jewish_cuisine

    While non-Jewish recipes for krupnik often involve meat (beef, chicken, pork or a mixture) and dairy (sour cream) in the same recipe, Jewish recipes for meat-based krupnik generally use chicken or (more rarely) beef broth; if made without meat, sour cream may be added. [26]

  7. Category:Jewish cuisine - Wikipedia

    en.wikipedia.org/wiki/Category:Jewish_cuisine

    العربية; Asturianu; Azərbaycanca; বাংলা; Беларуская; Беларуская (тарашкевіца) Български; Brezhoneg

  8. Jewish deli - Wikipedia

    en.wikipedia.org/wiki/Jewish_deli

    The emergence of the Jewish deli developed in accordance with local culture. Jewish delis differed from their German deli counterparts mostly by being Kosher. [2] These days, while some delis have full kosher-certification, others operate in a kosher-style, refraining from mixing meat and dairy in the same dish.

  9. Mizrahi Jewish cuisine - Wikipedia

    en.wikipedia.org/wiki/Mizrahi_Jewish_cuisine

    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. 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 ...