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The Book of Jewish Food: An Odyssey from Samarkand to New York

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Sample recipes from The Book of Jewish Food: An Odyssey from Samarkand to New York

Potato Fritters

This is one of the most famous of Jewish foods and a specialty of Hanukah. The latkes are served as an appetizer, as a side dish, and eve...

(1 Votes)

Pasta Stuffed with Meat or Chicken

These dumplings of stuffed pasta in chicken soup—they are likened to Chinese wonton, Turkish manti, and Italian cappelletti—have a prest...

(1 Votes)

Pasta Dough

Pasta in the old Ashkenazi as in the Sephardi world used to be a combination of flour and eggs with water. Nowadays as in Italy, it is si...

(1 Votes)

Bagels

When I phoned around for tips to improve my bagels, I found that most people now use an egg in the dough, which makes the bread lighter, ...

(1 Votes)

Pot Roast

The Jewish pot-au-feu of boiled beef and vegetables, a Friday-night alternative to chicken soup and roast chicken, makes a deliciously he...

(1 Votes)

Noodle Pudding with Apple

This traditional Sabbath pudding has been made by Jews in Germany since the Middle Ages. It came from their Italian brethren before Germa...

(1 Votes)

Honey Cake

Honey cake and the related ginger cake have been favorite Jewish cakes since the early Middle Ages in Germany. Although the earliest reco...

(1 Votes)

Sponge Cake

A sponge cake without butter or any other fat is the all-purpose Jewish cake, made every week to be eaten for tea or after supper with fr...

(1 Votes)

Moroccan Ratatouille

Notice the name's similarity to “caponata.” Variants of the famous ratatouille of Nice are cooked by Sephardi communities around the Medi...

(1 Votes)

Individual Chicken Pies

There is a belief among the Jews of Morocco that their ancestors were responsible for bringing the country”s great festive pie from Andal...

(1 Votes)

Pumpkin Flan

This creamy specialty of the Veneto is my favorite Italian pumpkin dish. Everyone marvels at how good it is.

(1 Votes)

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