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The Jewish cookbook international cooking according to the Jewish dietary laws. New York Bloch. ISBN 978-0-8197-0058-2. OCLC 614538635. Klein, Ernest David (1987). A Comprehensive Etymological Dictionary of the Hebrew Language (in Hebrew). Macmillan. ISBN 978-0-02-917431-9. OCLC 462199426. Aish HaTorah Women's Organization (1988).
Bourekas or burekas (Hebrew: בורקס),(Ladino: Burekas) are a popular baked pastry in Sephardic Jewish cuisine and Israeli cuisine.A variation of the burek, a popular pastry throughout southern Europe, northern Africa and the Middle East, Israeli bourekas are made in a wide variety of shapes and a vast selection of fillings, and are typically made with either puff pastry, filo dough, or ...
This is a list of notable cookies (American English), also called biscuits (British English). Cookies are typically made with flour, egg, sugar, and some type of shortening such as butter or cooking oil, and baked into a small, flat shape.
The most well-known brand is Glacé. Rugelach: Jewish A Jewish pastry of Ashkenazic origin. A more probable origin is that of its Eastern European traditional pastry counterpart called Cornulete. [citation needed] Traditional rugelach are made in the form of a crescent by rolling a triangle of dough around a filling.
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Teiglach / ˈ t eɪ ɡ l ə x /, also spelled taiglach or teglach (Yiddish: טייגלעך, singular teigel, literally "little dough") are small, knotted pastries boiled in a honeyed syrup. [1] They are a traditional Ashkenazi Jewish treat for Rosh Hashana , [ 2 ] Sukkot , Simchat Torah , and Purim .