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Jewish cuisine

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+#REDIRECT [[Jewish cuisine]] {{R from merge}}
-==Passover==
-Passover is a [[Jewish]] holiday, celebrating their exiting [[Egypt]], and becoming free people in the [[Promised Land]]. To get there, they had to pass through the [[desert]], in which they wandered for 40 years. unfortunately, because they wanted to flee [[Egypt]] fast, they didn't bake the [[bread]] long wnough for it to rise. This new bread was called "[[Matza]]". And so, it became a tradition that Jews do not eat anything that is related to bread during Passover.
-Passover foods vary in Sephardi and [[Ashkenazi Jews|Ashkenazi]] communities. Ashkenazim exclude rice, while it is served by Sephardim. Most Ashkenazim avoid the use of pepper because it is sometimes mixed with flour and crumbs by traders. [[Hasidic Judaism|Hasidim]] do not eat soaked ''[[Matzo|Matzot]]'' on passover except on the last day (in the [[Diaspora]]).
-The several verieties of Matzot include [[Matzo Shemurah]], [http://en.wikipedia.org/wiki/Matzo#Matzo_ashirah_.28egg_matzo.29 Matzo ashirah (egg matzo)], and sugar matzo. The exclusion of leaven from the home has resulted in a rich menu of matzo meal and [[potato]] foods for Passover, such as ''kneydl'' (Ashkenazi) of various types made from either matzo meal or broken up matzo. Some are filled with meat or liver or fruits, used for soups or side diahes or desserts. Potato flour is largely used in cakes along with finely ground matzo meal and nuts.
-Popular Ashkenazi dishes are ''[[matzo brie]]'' (fried crumbled matzo with grated onion), ''matzo latkes'' ([[pancakes]]) and ''khremzlakh'' (also called ''crimsel'' or ''gresjelies''; matzo meal fritters). Wined ''matzo kugels'' ([[pudding]]) have been introduced into modern Jewish cooking. For thickenink soups and sauces at Passover fine matzo meal or potato flour is used instead of flour: for frying fish or cutlets, a coating of matzo meal and egg, and for stuffing, potatoes instead of soaked bread.
-"[[Noodles]]" may be made by making pancakes with beaten eggs and matzo meal which, when cooked, are rooled up and cut into strips. They may be dropped into [[soup]] before serving. ''matzo kleys'' - dumplings - are small balls made from suet mixed with chopped fried onions, chopped parsley, beaten egg, and seasonings, dropped into soup and cooked.
-In oriental countries and in old [[Jerusalem]] sheep-tail fat was prepared for Passover. Oriental Passover dishes are ''fahthūt'' (Yemenite) - a soup stew made with matzo meal - and [[Turky|Turkiah]] ''minas'' and ''mahmuras'' - layers of matzo with fillings of [[cheese]], [[vegetables]] or [[meat]]. In Sephardi homes ''haroset'' is served as a treat and not just as a tasye. The ''khryn'' (horseradish relish) originating as an Ashkenazi Passover dish, is popular all the year round.
-{{Jewish-hist-stub}}
-[[Category:Judaism]]
-[[Category:Foods]]