Traditional Ashkenazi Dishes
Ashkenazi Jews are the Jews descended from the medieval Jewish communities of the Rhineland in the west of Germany. Ashkenazim or Ashkenazi Jews are literally referring to "German Jews." Many Ashkenazi Jews later migrated, largely eastward, forming communities in non German-speaking areas, including Hungary, Poland, Lithuania, Russia, Ukraine, Romania, Belarus, and elsewhere between the 10th and 19th centuries. As most of these countries share a similar cuisine, and where occupied by the Russian and Austro-Hungarian Empires until the end of World War One, the place where the dish was originated is quite uncertain.
| Name | Image | Origin | Description |
|---|---|---|---|
| Babka | Russia, Poland, Belarus | Chocolate-filled challah (egg) bread | |
| Bagel | Poland | Boiled and baked yeast bread | |
| Bialy | Poland, Belarus | Similar to the bagel, filled with onions and other ingredients before baking | |
| Borscht | Ukraine | Clear beetroot soup, usually served cold with sour cream | |
| Blintz | Russia | Egg pancakes stuffed with sweet or savoury ingredients, similar to a crêpe | |
| Brisket | Braised meat from the chest area of a cow | ||
| Challah | Braided egg bread | ||
| Charoset | Apple and nut dish generally served at Passover | ||
| Chicken soup | |||
| Cholent/Chamin | A slow-cooked stew of meat, potatoes, beans and barley | ||
| Chopped liver | |||
| Chrain | Pickled horseradish | ||
| Eyerlekh | Unhatched eggs found inside just-slaughtered chickens, typically cooked in soup | ||
| Farfel | Small pellet-shaped egg pasta, used in dishes like kugel | ||
| Gefilte fish | Poached fish cakes, sometimes made with matzah meal | ||
| Goulash | Hungary | Meat stew | |
| Gribenes | Chicken or goose skin cracklings with fried onions, a kosher food somewhat similar to pork rinds. A byproduct of the preparation of schmaltz by rendering chicken or goose fat. | ||
| Hamantashen | Triangular pastry filled with poppy seeds or other jams, eaten during Purim | ||
| Holishkes Huluptzes |
Stuffed cabbage or cabbage roll: cabbage leaves rolled around a mixture of rice and meat in varying proportions | ||
| Kasha | Buckwheat groats cooked in water (like rice) and mixed with oil and sometimes fried onions and mushrooms | ||
| Kasha varnishkas | Russia | A combined dish of kasha with noodles, typically farfalle. | |
| Kichel | A cookie commonly made with egg and sugar rolled out flat and cut into large diamond shapes. Although sweet they are typically eaten with a savoury dip or topping. | ||
| Kishke | Sausage-type dish made with beef intestines, matzah meal, spices and shmaltz. | ||
| Kneidlach | Usually known as matzah balls, these are dumplings made from matzah meal and shmaltz, generally boiled and served in a chicken soup stock. | ||
| Knish | Russia | A filling of mashed potato, ground meat, sauerkraut, onions, kasha (buckwheat groats) or cheese, covered in dough and baked or deep fried. | |
| Kreplach | Boiled dumpling similar to pierogi or gyoza, filled with meat or mashed potatoes and served in chicken broth | ||
| Kugel | Sweet baked noodle casserole | ||
| Latkes (Potato pancake) |
Fried potato pancakes, usually eaten at Hanukkah with sour cream or apple sauce | ||
| Lekach Honey cake |
Sponge cake with honey, cinnamon and tea. | ||
| Lokshen kugel | Poland | A baked noodle dish made with broad noodles, cheese, raisins, egg, salt, cinnamon, sugar, sour cream, and butter. | |
| Lox | Thin slices of cured salmon fillet | ||
| Macaroons | Sweet egg and almond/coconut cookies | ||
| Mandelbrodt | Russia, Ukraine | ||
| Mandlach | Home-made "soup almonds" (soup mandel) | ||
| Matzah brei | A Passover breakfast dish made of roughly broken pieces of matzah soaked in beaten eggs and fried as a thick pancake | ||
| Onion rolls | |||
| Pastrami | Romania | Smoked spiced deli meat | |
| Pickled herring | Pickled deboned herring fish | ||
| Pletzel | Unrisen flatbread with sparse savoury toppings like onion | ||
| P'tcha | Calves foot jelly | ||
| Rugelach | Sweet cookie rolls usually filled with chocolate similar in construction to a croissant | ||
| Shlishkes | |||
| Schmaltz | Rendered goose or chicken fat | ||
| Schnitzel | Austria | ||
| Soup mandel | See also mandelach | ||
| Sufganiot | Fried doughnuts, generally eaten at Hanukkah | ||
| Teiglach |
Lithuania |
Small sweet boiled pastries | |
| Tzimmes | Sweet chopped carrot and raisin dish | ||
| Vareniki | Ukraine | ||
| Vorschmack |
Read more about this topic: List Of Jewish Cuisine Dishes
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