Jewish Foods: A Cuisine of Cuisines

You'll see a central theme in these cuisines, adaptation.  Virtually all have a traditional geographic starting point. From there, migration patterns (forced and voluntary) and cultural assimilation influenced ingredients, seasonings, and cooking techniques.  I decided to categorize the cuisines. Traditional are those cuisines that are the most familiar and are the foundation of most other cuisines. Modern are those cuisines that while having Traditional roots, developed its own unique character. Re-emerging are cuisines that almost disappeared, but are starting to be seen again. Regional cuisines are cuisines that originated in a particular location and are now included in other cuisines, or have a few unique characteristics that are worth noting.

Ashkenazi Jewish cuisine is a combination of cooking traditions that developed among the Jews of Eastern Europe and proliferated in   their diaspora, mainly concentrated in North America and  a few other countries. The cuisine is based largely on ingredients that were affordable, readily available and were perceived to be less desirable, and rarely used.

As Ashkenazi Jews were typically forbidden to grow crops there are fewer vegetable-focused dishes in Ashkenazi Jewish cuisine compared to Sephardi and Mizrahi cuisines.  Protein is predominantly beef, lamb, fish and offal, and aside from salt and pepper, very few spices and herbs were used. It's usually the cuisine most associated with "Jewish Food". Pictured: Chicken Soup with Matzo Balls.

Sephardic Jewish cuisine developed among the Jews of Spain and Portugal and before they were expelled. Sephardic cuisine emphasizes salads, vegetables, olive oil, lentils, potatoes, fresh and dried fruits, herbs and nuts, and chickpeas. Meat is predominantly lamb or ground beef.

The cuisine is known for the addition of fresh lemon, soups, and sauces. Many meat dishes incorporate dried fruits, and Pine nuts are used as a garnish. Pictured:  Lamb meatballs with spiced chickpeas and sweet potatoes.

Mizrahi cuisine developed among the Jews of the Middle East, North Africa, Asia, and Arab countries. While similar to Saphardic cuisine, Mizrahi cuisine focuses on foods  from their home countries. Also, like Saphardic cuisine, the foods include fresh vegetables and fruits, beef and lamb. However, stuffed and baked vegetables are prominent, as are salt brined meats. Beans and rice are used liberally and there is a wider variety of herbs and spices.

Israeli cuisine comprises both local dishes and dishes brought to Israel from the diaspora.  Israeli cuisine essentially started with the establishment of the Jewish state in 1948. It blended elements of centuries old Jewish cuisine, diaspora cuisine, and foods from neighboring countries and regions. The neighboring countries have accused Israel of appropriation of many dishes, when actually the dishes have been adapted into a cohesive cuisine with more identity than ownership.

German-Jewish food is underrepresented in Ashkenazi Cuisine. Though the Jewish population of the world has grown strongly over the last 80 decades, it has still not reached pre-Holocaust  levels. In addition to familial and demographic damage, large decimated giant segments of Jewish culture were decimated. Among those was Jewish cuisine.  This cuisine is slowly being revived through a small number of pre-war cookbooks, surviving personal recipes , often secreted or smuggled, and, of course, the memories of Holocaust survivors.

When Iberian Jews were converted to Catholicism under duress during the Inquisition, many struggled to retain their Jewish identity in private while projecting Christianity. One way they used to remain "Jewish" was through subterfuge, food, and selectively adhering to Jewish Dietary Laws. This was carried through as they emigrated to Cuba and the Americas. While primarily Kosher and Saphardic, the cuisine adds unique ingredients such as vinegar, heavy spices, and often "disguised" foods to escape detection.

Roman - Many Saphardic Jews from Spain established communities in Rome during the Renaissance and have maintained a presence for centuries. in addition to incorporating Italian ingredients and techniques into the Sephardic cuisine they added some unique twists, most notably  being fried artichokes.

Yemenite - Yemenite Jewish cuisine dates back to the time of Babylon but was not well known until the mid twentieth century when  many Yemenites we're airlifted to Israel in the 1950s. Their cuisine is unusual in that it focuses on breads, sauces, and soups, most likely due to cultural and economic reasons and overall lack of ingredients. Israeli cuisine has embraced many of their dishes.

Canada - Canada has a thriving delicatessen business despite a small Jewish population. It's primarily Ashkenazi cuisine is highlighted by smoked meat and bagels. Montreal Smoked meat differs from traditional Pastrami based on the cut of meat (plate vs brisket) and cook (dry-cured, and salt removed before smoking) and Montreal Bagels, sweeter, denser, and only baked,  have almost a cult following.

America - Central and Eastern European Jews began arriving in America in the mid-1800's. American Jewish cuisine is characterized primarily by Ashkenazi food. There is no American-Jewish cuisine. Many Chinese restaurants serve Kosher (not Jewish) dishes using proper ingredients and preparation.  More recently Southern and Southwest cuisine have adapted local cuisine to use kosher ingredients, but not necessarily kosher preparation.

Mexico,Central and South America - Although the majority of the Jews are Saphardic, having come from Spain and Portugal, there are also many Ashkenazic Jews. Many came through the Caribbean as an intermediate destination. There is no single identifiable Jewish cuisine among the myriad countries. Each region adapted traditional dishes, exchanging and adding ingredients common to their region. Many melding Sephardic, Ashkenazi, and Latin flavors. Think Jalapeno Challah, Gefilte Fish with Pico de Gallo, or Smoked Salmon Quesadilla.

Turkish Jewish cooking is influenced not only by Turkish cuisine, but also by the cuisine of the Spanish Jews who settled in Turkey after the Spanish Inquisition. More importantly, many arrived by way of France and Italy bringing along techniques and flavors. Vegetables like aubergine (eggplant) and zucchini were added to poultry and fish kabobs or savory pies. Lamb and beef were often minced. Many dishes are eaten both hot and cold. Commonly, you'll find a tart or sour sauce, typical of Saphardic dishes.

Greek Jewish cooking is similar in many ways to Turkish cooking but with traditional Greek spices. Arriving in Greece prior 100 BCE, Greek Jews lived under many rulers in many countries and were sometimes known as Romaniote Jews in the Byzantine Empire. Very little is known about how they ate prior to the establishment of the Ottoman Empire. It wasn't until the Saphardic Jews from Spain and Portugal arrived in Greece did an identifiable cuisine begin to emerge. The cuisine is vegetable forward, mostly stewed or grilled and often served cold. Meat, mostly lamb, is often served grilled. Sweet dishes are served with the main meal.

Indian Jewish cooking is a bit more complex than Turkish and Greek. Some Indian Jews claim their ancestors came directly from Babylon. Over the centuries five enclaves of Jews developed their own culture, eventually winding up in three distinct groups, the Bagdadi, the Bene Israel, and the Black Jews. Each of the three cuisines; Calcutta(Bagdadi), Bombay(Bene Israel), and Cochin (Black Jews), have some common threads: no beef is used, coconut milk is used for both meat and dairy dishes, and grape sherbet is used in place of wine. Their cuisines follow Kashrut for the most part and are primarily Sephardic, but differ in the choice of protein, vegetables, and seasoning.

Russian

If you’re a North American Jew whose relatives came from Russia a century ago, Russian staples like borscht, herring, cabbage rolls, knishes, and rye bread are “Jewish food.” 

The Knish is a Yiddish word  derived from the Russian knysh, meaning “cake” or “dumpling”. A Knish is made of a stuffing wrapped with dough and baked or, more rarely, fried. The most traditional recipe is the potato knish recipe, with a stuffing consisting of mashed potatoes with fried onions, sauerkraut, kasha, minced meat, onions or cheese.

Ukrainian

Before the Holocaust, Ukraine was home to over 1.5 million Jews. Over 40,000 Jews still called Ukraine home, until Russia invaded Ukraine, sending civilians fleeing.

Some of the most beloved Jewish dishes have their roots in Ukraine, including Babka, the iconic chocolate or cinnamon cake; Kasha Varnishkes, bowtie pasta with buckwheat groats and caramelized onions; Potato Pancakes; Challah, the traditional Sabbath bread; and Borscht, first with cow parsnips and smetana (sour cream) and then with beets

Polish

Polish Jewish Cuisine is similar to Russian and Ukrainian, and as such it is part of the foundation of Ashkenazic food. There are however a few things that set it Apart:  more significant spice, and  sweet and sour flavors based on  the addition of vinegar, lemon, sugar, and onion, a flavor profile not found in many cuisines.

Some culinary archaeologists  (yes, that's an occupation!), claim that Polish Jewish Cuisine may be the origin of such iconic Jewish food like bagels, pickles, honey cake and gefilte fish.

Austrian

Austrian Jewish Cuisine is also known as Viennese Jewish Cuisine. It dates from Medieval times and most dishes were no different than similar non-Jewish, except for the Jewish dietary laws. 

In some cases, Austrian Jews were less strict regarding food compared to Jews from Germany, they ate bread and sauerkraut prepared by non-Jews and although wine was plentiful, Jews only used it for religious reasons. 

Cakes and pastries served in Austro-Hungarian cafés were very popular. Austrian-Jewish refugees brought the Viennese coffee culture, along with its pastries, around the world as they fled Europe during World War II.

Ethiopian

Many Jewish Ethiopians kept "Kosher" simply because traditional food was close to Kashrut, except possibly for mixing meat and dairy. As they became Beta Israel the cuisine adapted to Sephardic and Mizrahi and taken on many accepted laws of kashrut.

Much of the cuisine of the Beta Israel mirrors the food eaten by Ethiopians at large, with a hint of Indian. Injera is a sour flat bread made from teff flour and used as a plate and utensil as well as food! The main spice is Berbere, a mix of spices and chilies. A dish called Wot is similar to a cholent.

Persian 

The origins of Persian cuisine date back to the sixth century B.C.E., when Cyrus the Great led his Pars tribe (the Persians) in conquering a vast territory stretching from India to Greece. Persian Jewish cuisine is influenced primarily by Indian spices and Mediterranean ingredients. Onions are important, but garlic is limited. Many Ashkenazi and Sephardic foods may owe their origin to Persian cuisine.