Definitions:
“Albondigas” – Sephardic meatballs or meat patties, typically stretched via the addition of vegetables, and/or breadcrumbs or matzo meal. The name derives from the Arabic
al bundaq, or “round.”
“Almodrote” – A Sephardic casserole or souffle of sorts, combining mashed vegetables (most commonly eggplant) with eggs and cheese, sometimes with added bread.
“Gefilte fish” – An Ashkenazi dish that combines ground fish with onions, some basic spices, and typically flour or some other starch. Originally it was stuffed back into the skin of the fish; the name literally translates to “stuffed fish.” It may be poached, baked, or even fried.
“Knish” – Ashkenazi snack food encasing a filling (common examples include potato, kasha/buckwheat, or meat) in a fresh, soft dough that is then baked, or occasionally fried.
“Mezze” – An appetizer course of numerous, generally simple salads served together. A tradition across the Mediterranean and Middle East regions.
Sources and links:
Isaiah 42:6, 49:6, 60:3
About the concept of bal tashchit.
Kashkarikas recipe
Action: Kashkarikas organization
On watermelon rind preserves
Pepitada
Chefte, Georgian meatballs
About testine di spinaci
Shamburak
Sibel Pinto
