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Dietary staples among the Israelites were bread, wine, and olive oil; also included were legumes, fruits and vegetables, dairy products, fish, and meat. Israelite cuisine was adherent to the dietary restrictions and guidelines of Yahwism and its later-developed forms: Judaism and Samaritanism.
Mizrahi Jewish cuisine is an assortment of cooking traditions that developed among the Mizrahi Jewish communities of the Middle East, North Africa and Central Asia. Influenced by the diverse local culinary practices of countries such as Morocco, Libya, Egypt, Iraq, Iran, Yemen, and Syria, Mizrahi cuisine prominently features rice, legumes ...
Lahoh is a spongy, pancake-like bread made of fermented flour and water, and fried in a pan. Jews from Ethiopia make a similar bread called injera from millet flour. [76] Pita bread is a double-layered flat or pocket bread traditional in many Middle Eastern and Mediterranean cuisines. It is baked plain, or with a topping of sesame or nigella ...
Matzah plate with an inscription of the blessing over the matzah Handmade Shemurah Matzah Matzah Shemurah worked with machine for Passover. Matzah, matzo, or maẓẓah [1] (Hebrew: מַצָּה, romanized: maṣṣā, pl.: matzot or Ashk. matzos) is an unleavened flatbread that is part of Jewish cuisine and forms an integral element of the Passover festival, during which chametz (leaven and ...
The Mishna (Hallah 2:2) mentions bread dough made with fruit juice instead of water to sweeten the bread. The Israelites also sometimes added fennel and cumin to bread dough for flavor and dipped their bread in vinegar (Ruth 2:14), olive oil, or sesame oil for extra flavor. Vegetables played a smaller, but significant role in the diet.
To make enough starter for one loaf, combine 3 tablespoons (1/4 cup) pastry flour, bread flour or all-purpose flour and 3 tablespoons, plus 1 teaspoon of water in a dish that can be easily covered ...
t. e. Showbread (Hebrew: לחם הפנים Leḥem haPānīm, literally: "Bread of the Faces" [1]), in the King James Version shewbread, in a Biblical or Jewish context, refers to the cakes or loaves of bread which were always present, on a specially-dedicated table, in the Temple in Jerusalem as an offering to God. An alternative, and more ...
Kubaneh. Kubaneh (Hebrew: כֻּבַּאנֶה) is a traditional Yemenite Jewish yeast bread that is popular in Israel. It is traditionally baked overnight to be served for Shabbat breakfast. [1] The bread is often served alongside haminados (eggs that are baked in their shells along with the bread), and resek agvaniyot (grated tomato).