Jewish Foods

Apfelstrudel	Baba Ganoush	Bagels
Blintz	Citrus	Challah
Charoset	Cheeses	Cholent
Kosher Eggs	Etrog	Farfel
Falafel	Gefilte Fish	Hanukkah Gelt
Hamantaschen	Hummus	Latkes
Honey	Fruits	Kosher Beer
Knishe	Kosher Fish	Kosher Wine
Kosher Tea	Kugel	Lox (salmon)
Matzah	Meat and Poultry	Pita
Pomegranate	Sufganiya	Tzimmes
Jewish Cuisine
Bialy Brisket Cel-Ray Chametz Chamin Corned beef Dondurma Halva Jaffa Orange Karpas Kishka Krembo Kreplach Lokshen Soup Macaroon Matzah balls Nunt Pastrami Schmaltz Sladko Smoked Meat
The roots of Jewish cooking, however, are in the Middle East, where the Jews came from, and it was heavily influenced by the cuisine of Ancient Egypt and the Byzantine Empire. It has been suggested, for example, that the major role played by garlic, leek and onions in Jewish cooking is due to these influences. Arab and Moorish cooking had an equal influence on the Jewish cuisine. At the same time, aspects of Jewish cooking were often adopted by the cultures in which they lived. The rose jam which is typical of Russian and Galician cookery, for example, may have originally been imported by Jews during the golden age of Jewish culture in Spain. As other Semitic peoples, the Jews have dietary laws; the basic laws of kashrut are in the Biblical book of Leviticus. Food not in accord with Jewish law is termed treifah or treif (טרפה) ("torn"); according to Orthodox and Conservative Judaism, Jews are only allowed to eat kosher.