A FOOD TRADITION
Ashkenazi Jewish Cuisine
Ashkenazi Jewish cuisine represents Jewish cooking traditions from Central and Eastern Europe that were carried to Israel by immigrant communities and remain present in homes, holiday practice, and cultural institutions. Its foundations include potatoes, cabbage, onions, beets, grains, freshwater fish, chicken, beef, dairy, and preserved foods. Characteristic techniques include braising, baking, pickling, slow cooking, and preparing food ahead for the Sabbath. Familiar examples include gefilte fish, cholent, kugel, and kreplach. This is a transnational cultural tradition rather than an Israeli-origin cuisine, and it has also interacted with local ingredients and broader Israeli culinary practice.
Dishes linked to this cuisine
1–5 of 5
Cholent
A hot overnight-cooked Jewish stew of beans, barley, beef, potatoes, onion, and often eggs.
Gefilte Fish
Gefilte fish is a poached or baked preparation of seasoned ground fish formed into loaves or patties and traditionally served chilled or at room temperature.
Jewish American matzo ball soup
Chicken broth served with tender dumplings made from matzo meal, egg and traditionally schmaltz.
Kugel
Kugel is a baked Jewish casserole, commonly made as a sweet or savory dish with noodles or potatoes, eggs, and sometimes dairy.
Latkes
Crisp pan-fried potato pancakes typically made with grated potato, onion, egg, and flour and served warm.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.