List of Jewish cuisine dishes

Below is a list of dishes found in Jewish cuisine.

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 many of these countries share similar dishes, and were occupied by the Russian and Austro-Hungarian Empires until the end of World War I, the place where the dish originated is uncertain.

Name Image Origin Description
Babka Russia, Poland, Belarus Cinammon and chopped nuts or Chocolate swirled into a challah (egg) bread/cake.
Bagel Poland Circle of boiled and baked yeast bread
Bialy Poland, Belarus Similar to the bagel, but without the hole, filled with onions and other ingredients before baking
Borscht Ukraine Beetroot soup, usually served with sour cream
Blintz Russia Thin egg pancake wrapped around a sweet mixture of farmer's cheese, potato, or fruit pie filling, similar to a crêpe, but with the ends tucked in and fried again in butter; often served with sour cream.
Brisket Braised meat from the chest area of a cow
Bublitchki Russia, Ukraine Mini hard bagel-shaped sweet breads, commonly eaten with tea or coffee.
Challah Braided egg bread
Charoset Apple and nut dish generally served at Passover
Chicken soup A traditional soup for the Sabbath evening dinner, usually spiced with parsley and/or dill, and served with kneidlach or kreplach and vegetables.
Cholent/Chamin A slow-cooked stew of meat, potatoes, beans and barley
Chopped liver Chopped or minced beef or chicken liver, mixed with hard boiled eggs, onions, and spices.
Chrain Belarus, Poland, Ukraine Pickled chopped horseradish, sometimes with beets.
Eyerlekh Unhatched eggs found inside just-slaughtered chickens, typically cooked in soup
Farfel Small pellet-shaped egg pasta. A Passover version made from matzo is called matzo farfel.
Gedempte Fleisch Ashkenazic pot roast, traditionally made with beef, various vegetables, tomato paste, and spices.
Gefilte fish Originally a stuffed fish, filled with a mixture of chopped fish, eggs, onions, matzo meal or crumbs, and spices. Nowadays, it usually refers to poached fish cakes or a fish loaf, sometimes made with matzo 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 seed or prune paste, or fruit jams, eaten during Purim
Helzel Stuffed chicken neck skin. Stuffing typically includes matzah meal or bread crumbs, schmaltz, and spices.
Stuffed cabbage or cabbage roll: cabbage leaves rolled around a mixture of rice and meat, baked with tomatoes
Kasha Russia, Ukraine Buckwheat groats cooked in water (like rice) and mixed with oil and sometimes fried onions and mushrooms
Kasha varnishkas Russia, Ukraine 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 Beef intestines, stuffed with a mixture of matzah meal, spices and shmaltz, and boiled (like a sausage).
Kneidlach, matzah ball Dumpling made of matzah meal, eggs, and traditionally schmaltz, generally boiled and served in a chicken soup stock.
Knish Belarus, Poland A kind of turnover, filled with one or more of the following: mashed potato, ground meat, sauerkraut, onions, kasha (buckwheat groats) or cheese, 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 Baked sweet or savory casserole made of noodles or potatoes with vegetables, fruits, fresh cheese, or other items
(Potato pancake)
Fried potato pancakes, usually eaten at Hanukkah with sour cream or apple sauce.
Honey cake
Sponge cake with honey, cinnamon and tea.
Lokshen kugel Poland A sweet baked noodle dish often made with egg noodles, curd cheese, raisins, egg, salt, cinnamon, sugar, sour cream, and butter. Other versions are made without dairy ingredients and with other fruits such as apples.
Lox Thin slices of cured salmon fillet
Macaroons Sweet egg and almond/coconut cookies
Mandelbrodt Russia, Ukraine Hard, baked almond bread like Italian biscotti. (Also called mandel bread.)
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.
Miltz Spleen, often stuffed with matzah meal, onions, and spices.
Onion rolls (Pletzlach)
Pastrami Romania Smoked spiced deli meat used in sandwiches, e.g. "pastrami on rye".
Pickled herring (Silodka) Russia, Ukraine Pickled deboned herring with onions; also mixed with sour cream.
Pletzel Unrisen flatbread with sparse savoury toppings like onion
P'tcha Calves foot jelly
Rugelach Flaky pastry spread with cinammon sugar and chocolate chips or jam, rolled, and baked.
Shlishkes A twisted dumpling made with a potato dough (similar to gnocchi but for the shape) and covered with butter and breadcrumbs.
Schmaltz Rendered goose or chicken fat (grease)
Schnitzel Austria Pounded cutlets of meat dipped in egg and crumbs or matzo meal and fried. Traditionally made with veal, it is nowadays usually made with boneless chicken breast.
Soup mandel See also mandelach
Sufganiot Fried doughnuts, generally eaten at Hanukkah in Israel


Small sweet boiled pastries
Tzimmes Sweet stew of carrots and yams, sometimes with raisins or other dried fruit such as prunes or apricots. It is usually vegetarian but can also be made with beef.
Vareniki Ukraine
Vorschmack Russia, Ukraine Also known as gehakte herring, chopped herring or herring butter. Strong tasting creamy herring spread, served on crackers or bread. Commonly used as a spread.

Sephardi and Mizrahi dishes

This section makes reference to the cuisine of the Jews from the Mediterranean and the Middle East.

Sephardim are a subgroup of Jews originating in the Iberian Peninsula (modern Spain and Portugal). Ladino speaking Sephardim make the bulk of the Jewish communities originated in Bulgaria, Turkey and Greece, and were also present in Morocco and Algeria.

Mizrahim is an umbrella term for the Judeo-Arabic and Judeo-Persian speaking Jewish communities from the Middle East and North Africa. It would also include several smaller congregations from elsewhere in Asia, such as India, Pakistan and the Caucasus. In modern times, they are also called Sephardi to contrast them to the European Ashkenazim culture and religious rites.

As in the case of Ashkenazi cuisine, the place of birth of each recipe is generally uncertain.

Name Image Origin Description
Adafina Spain a version of hamin popular among Spanish Jews
Baba ghanoush The Levant (Syria, Lebanon, Middle East, Jordan) Broiled eggplant mixed with garlic, lemon, tahini, and spices. Israeli Baba Ganouj is made with mayonnaise instead of tahini and is sometimes called salat hatzilim (eggplant salad).
Baklava The Levant (Syria, Lebanon, Israel, Middle East, Jordan), Turkey, Greece
Bourekas Turkey, Greece, Algeria, Tunisia
Carciofi alla giudia Italy a deeply fried artichoke
Couscous Algeria, Morocco, Tunisia
Falafel Lebanon, Israel, Middle East, Egypt[1] Deep fried chickpea balls.
Fazuelos Morocco
Gondi dumpling Iran
Halva Sweet brick of ground sesame, sometimes with embedded pistachios or other nuts
Hamin a Sephardi or Israeli version of cholent
Israeli salad Arab salad (mostly popular in the Levant (Syria, Lebanon, Middle East, Jordan) Chopped cucumber and tomato cold dish, often served for breakfast
Jachnun Yemen
Ma'amoul The Levant (Syria, Lebanon, Middle East, Jordan)
Malawach Yemen A flaky fried bread, similar to puff pastry, made by folding multiple layers of thin dough with butter, then cooking in a hot skillet.
Mofletta Morocco
Oshi sabo/Oshi savo Uzbekistan the hamin of Bukharan Jews
Sabich Iraq A sandwich of spiced eggplant with hard boiled egg and pickles.
Kubba Bamia Iraq A stew made of semolina kubba, okra cooked in tomato souce.
Kubba Shwandar Iraq A stew of semolina kubba cooked with beet
Kubba Matfuniya Iraqi Kurdistan
Kubba Hamusta Iraqi Kurdistan
Sambusac The Levant (Syria, Lebanon, Middle East, Jordan), Turkey, Egypt A flaky filled pastry.
Tabouleh Lebanon Bulghur wheat mixed with parsley and other vegetables in a cold salad.
Tebit Iraq the hamin of Iraqi Jews

See also


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