Judaism has special nutritional requirements for its adherents. All food of a believing Jew must comply with kashrut - the rules for eating food established in the Torah. These requirements are very strict and relate to both methods of food production and their combination in dishes.
Kashrut eating
Kosher food in some ways, such as the consumption and production of meat, is similar to the rules of Islamic nutrition. For authentic Jewish cuisine, cooked according to religious canons, special meat is required, slaughtered according to religious requirements by a Jewish butcher who follows the prescribed technologies. When processed, all blood is removed from the meat, which eliminates the consumption of foods such as blood sausage in kosher cuisine.
Not all animals are suitable for kosher food. Only meat from herbivores with cloven hooves is allowed. Thus, beef and venison are considered kosher, while pork and rabbit are not allowed. Restrictions also apply to fish. It should be scaled; therefore, eel, sturgeon and other types of fish without scales are excluded from use. You can eat caviar only if it comes from kosher fish. Also under the ban are crayfish, shrimp, shellfish and more exotic foods, such as insects.
Kosher cuisine allows milk and dairy products to be consumed, but separate from meat. Most religious Jews even use separate utensils for preparing milk and meat. Most often, milk and meat dishes are not only not mixed, but also not consumed during the same lunch.
Restrictions in kosher cuisine also apply to alcoholic beverages. Wine is allowed only if it is produced according to Jewish traditions. However, beverages such as whiskey or vodka are allowed, as they are made from cereals.
Products for Jewish dishes are best purchased at specialty kosher stores.
Various kosher dishes
All these religious requirements, together with the culinary traditions of the areas where Jews lived, influenced the formation of the original kosher cuisine. The specificity of these dishes depends on the place where a particular Jewish community lived. In Russia, the cuisine of Eastern European Jews is known and widespread. One of the most famous Jewish appetizers is forshmak, which is made from herring, and Jewish stuffed fish is also widely known. Also, hummus is often referred to Jewish cuisine - mashed potatoes from boiled chickpeas with spices. This recipe originated in Jewish communities in Arab countries.
Kosher meals can be prepared at home or tasted at special kosher restaurants.
Among the soups in Jewish cuisine, chicken broth with dumplings is popular. Also known are recipes for cold soups, such as sorrel. The specificity of Jewish soups is that sour cream is not added to soup with meat broth. Jewish second courses are most often stews and casseroles. A recipe like beef stew with prunes reflects the specifics of Jewish cooking - complex combinations of flavors, spices, the addition of sweet ingredients to salty ones.
There are also special kosher baked goods. On Jewish Passover, matzah is served on the table - a product made from flour without the addition of yeast. The rest of the time, challah is very popular - a rich wicker loaf.
