The jewish

National Jewish cuisine is one of the oldest cuisines in the world. Jewish cuisine recipes are carefully preserved and passed on to the younger generation. Thanks to the historical features of the life of the Jewish people, in particular, the fact that they turned out to be scattered around the globe, Jewish cuisine absorbed numerous culinary traditions of other countries. Currently, in the recipes of Jewish cuisine you can find such names as dumplings, galushki, borscht, cabbage rolls, zrazy.

A distinctive feature of Jewish cuisine is strict adherence to the laws of kashrut when preparing and using them. The laws of kashrut are a set of rules stipulated by the Torah - the holy book of the Jews. These laws define a special attitude towards food. Food is not simply satisfying a person's natural need, it is a spiritual beginning that can elevate a person.

Kashrut laws divide food into kosher (permitted) and non-kosher (prohibited by the Torah). Kosher food, in turn, is divided into three categories: dairy, meat and neutral. The main rule of kashrut is to completely separate meat and dairy food. Not only should they not be used together, but they should also be prepared in separate dishes. In addition, it is also forbidden to mix fish and meat products. Foods such as hare, pork, bird of prey and animal meat, as well as fish without scales and animal blood are completely excluded from the Jewish diet.

Of the meat products that are permitted by the Jewish culinary tradition, chicken and goose meat are the most popular. Jewish cuisine from beef and calf liver is surprisingly masterly prepared. From fish, Jews prefer pike. Many recipes for Jewish cuisine include these fish.

Allowed and therefore especially popular is plant and dairy food. Of the vegetables, Jewish cuisine mainly includes beets, carrots, cabbage, potatoes, radish and onions. The recipes of Jewish cuisine are abundant in the first course part. Broths with flour additives are especially common. All kinds of stuffed dishes are very popular, both meat and vegetable.

A characteristic feature of Jewish cuisine recipes is the huge variety of flour products. Traditional pastry masterpieces are such dishes as teiglah, homentashen, lekah. Very often, flour products include nuts, honey, poppy and raisins.

Spices are an integral part of Jewish cuisine, but their inclusion in food according to the rules of kashrut should be moderate, because food should not be very harsh and should preserve its natural taste. Of the most common spices, cinnamon, cloves, peppers, bay leaves, dill and ginger are worth noting.

The national drinks of Jewish cuisine are mostly made from fruit. In particular, all kinds of punches, compotes and honey drinks are very common.

Jewish cuisine retains many of the features associated with the religious worldview of its speakers. Food in the Jewish culinary tradition, as mentioned, has a special attitude. But despite this, it is very diverse, healthy and tasty.