Category: Cooking Jewish Culture
Cooking Jewish Culture: Dabo – Ethiopian Jewish Bread
Here in Israel we have many Jews of Ethiopian background, commonly known as Beta Israel. One of the foods this community eats for special occasions, including Shabbat, is called dabo. So I wanted to make it for the next installment of Cooking Jewish Culture. I had actually planned this post a long time ago, but my first attempt at baking […]
Cooking Jewish Culture: Passover Onion Rolls
Every year my mom used to make her Passover rolls, and over time I’ve seen many people use a generally similar recipe. Not sure when this was started or by whom (though I’m guessing it is Ashkenazi, as others would eat kitniyot, more than relying on matzoh meal), but it became very popular. I’ve tweaked it a bit, improving it […]
Cooking Jewish Culture: Schmaltz
Schmaltz, aka “Liquid Gold,” is the not-so secret ingredient in the classic Ashkenazi kitchen. So while last week I wrote about some truly beloved Sephardic baked goods (and a big shout out to all of the new followers to my blog, who came via that popular post), I felt this week I should go to my own heritage. After all, […]
Cooking Jewish Culture: Choucroute Garnie
Welcome to the newest recurring feature on my blog: Cooking Jewish Culture. While this site is not a “cooking blog” per se, and it remains focused on my primary topic of Jewish Food History, I am going to incorporate periodic cooking posts. One of the things I’ve noticed as I research Jewish Food culture is that you can sometimes tell […]
