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Traditionally, bagels were flavored with onions, garlic or seeds on the outside of the bread. Many North American Jews have a tradition of eating bagels on Sunday mornings as part of brunch. You can eat them when you'd have a bagel or any bread. Unlike Russian blini, Jewish blintzes are not usually made with yeast. Because they are fried, some Jews like to eat them on Hanukkah. Deli is short for delicatessen, which comes from German words meaning yummy food. That's not because iodine isn't kosher; it's because there's no need to iodize salt that's going to be used to draw the blood from meat. In Jewish cooking, kosher salt is used to draw the blood from meat, to "kasher" it (make it kosher.) When I was a child, my grandmother used to put a brisket on a tilted board and salt it all over so that the blood would run out. These days, most kosher butchers will kasher the meat as a service to the consumer. A lot of chefs who aren't preparing kosher food like to use kosher salt because the big crystals are fun to pick up and throw on food. Some claim to be able to taste differences in mined and sea salt, iodized and uniodized salt. I agree with the people who like the texture of kosher salt crystals. There's a tradition of eating them on Purim for the same reason as people eat hamantashen--because Purim is the holiday of hiddenness, and kreplach have a filling hidden inside. Like wontons--indeed, some believe that all filled pasta dumplings originated in China. Ancient or Classical Hebrew is the language of Jewish prayer or study. Reform synagogues are often called "temple." "The Temple" refers to either the First Temple, built by King Solomon in 957 BCE in Jerusalem, or the Second Temple, which replaced the First Temple and stood on the Temple Mount in Jerusalem from 516 BCE to 70 CE. To get them properly hard and chewy, bakers make them with high-gluten wheat flour and boil them in water before baking. A soft yeasted bread dough similar to pizza, baked in small rolls with onion and poppy seeds in the center. Not associated with any holiday, bialys are a special regional bread. The Yiddish word blintzeh comes from a Slavic word (in Russian, Polish, Lithuanian, etc.) for a thin pancake. Blintzes are usually thin pancakes made with wheat flour, eggs and milk that are fried on one side, filled with fruit, cheese or potato filling, and then fried again once filled. They usually have a meat filling, but they may also be made with potato. These are a special-occasion food, probably because when people made everything from scratch, these took a lot of work. In my family growing up, we had schnaps with canned peaches and herring to break the fast on Yom Kippur. It's a little strange to serve hard liquor after services, especially since Jewish culture is pretty negative about excessive drunkenness. A language of West Semitic origins, culturally considered to be the language of the Jewish people.

Looking for interesting recipes to add to your table? For a short explanation of why Jewish food is the way it is, read Understanding Jewish Food Traditions. Unlike Russian versions of beet borscht, Jewish versions usually aren't made with meat, because Eastern European Jews like their borscht with sour cream and kosher laws prohibit eating dairy and meat foods together. (But it's better if you make your own.) What's it like? Brisket, contrary to what my sister thinks, is not a Yiddish word. Many Ashkenazi Jews can recall having bits of gribenes as a snack during pre-Passover cooking when a lot of chicken schmaltz was prepared for use in cooking. Some write it "challah" to represent the heavy inital h sound, like the J in José. The braided or round bread that Ashkenazi Jews call hallah is a white bread, often enriched with egg and sweetened. If you hang out in Jewish communities, you'll hear a lot of small children asking for more hallah. The singular is hamantash, though you might not get to use that knowledge outside of a crossword puzzle. A pastry made of cookie or yeasted dough, filled with jam and folded in triangles. Interfaith Family is the premier resource supporting interfaith couples exploring Jewish life and inclusive Jewish communities.A B C D E F G H I J K L M N O P Q R S T U V W X Y Z What's that mean? Beets have a faintly sweet flavor that some people love and some don't. It's an English name for the part of the cow that's right above the front leg. Brisket is the cut of beef that many Jewish families prepare for holidays. Usually fresh water fish like carp, whitefish and pike are the main ingredients in gefilte fish. Sometimes raisins are added, in particular on Rosh Ha Shanah. One traditional filling is made out of poppy seeds, which can be a little strange when you first try it. Hamantashen are a Purim treat, often included in mishloah manot, the goody bags for friends and family that are part of the celebration. Some are more like thumbprint cookies, some more like Danish pastries. If Purim didn't seduce people with the joking, costumes and revelry, the hamantashen might do it. In Slavic languages, including Russian, it means cereal. Buckwheat is eaten like a grain, but it's called a pseudo-cereal because it's not related to any of the grasses like other grains are. It has a nutty flavor and a texture like other cooked grains. We offer educational content; connections to welcoming organizations, professionals and programs; resources and trainings for organizations, clergy and other program providers; and our new Interfaith Family/Your Community initiative providing coordinated comprehensive offerings in local communities.It is one of the biggest dating sites with over 90 million registered users across the globe. Mingle2 is a membership service of which users pay to be a part.It was originally a service called Just Say Hi, but the site transitioned to Mingle2 in 2008 and now works with many populations of singles.Online dating isn't a mortgage application like some other sites make it out to be. Good honest simple dating with minimal complications.

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Because they are yummy, you can have them any time! Usually served hot, knishes are savory, with a flaky exterior and a soft, toothsome filling. Some "kosher deli" restaurants are "kosher style" and not actually kosher--they feature kosher meats in unkosher preparations, like a Reuben sandwich that contains kosher pastrami and Swiss cheese. (In fact, most flavored salts are, too--including, bizarrely, this new product called bacon salt.) Kosher salt should be called "kashering salt" because it refers to the big salt crystals used to make meat kosher. Hebrew for "instruction" or "learning," a central text of Judaism, recording the rabbinic discussions pertaining to Jewish law, ethics, philosophy, customs and history. It is customary to being Sabbath and holiday meals by saying blessings and eating challah.

The raisin, blueberry and (horrors) chocolate chip versions may be tasty, but they are not traditional. A bagel with a schmear is a bagel with cream cheese. Because they are usually dairy, some eat them on Shavuot. Just to be confusing, sometimes food combinations that aren't actually kosher are part of kosher deli food--because the term refers to Eastern European Jewish food in general. Kosher deli includes the meat sandwiches on rye bread and hard rolls, the sour pickled cucumbers, tomatoes and sauerkraut, the potato salads and coleslaws that North American Jews like to eat in delicatessens. Modern Hebrew was developed in the late-19th and early 20th centuries as a revival language; today it is spoken by most Israelis. A bread that comes in a few different varieties; its most common variation is a braided egg bread, though there are water challahs that don't have eggs, and there are whole-wheat challahs which sometimes also don't have eggs.

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