Ashkenazic Israeli Cuisine
Thu, Jan 17th 2008, 00:00
In Israel, Ashkenazic Cuisine is the cooking traditions and favoured ingredients from Jews who once settled in eastern or western Europe.
The biblical Ashkenaz is believed to be the ancestor of the Germanic and Scandinavian peoples. From the Middle Ages, Jews began to settle in western Europe, particularly Germany. Ashkenazic Cuisine has strong German influences, evident in the popularity of ingredients like horseradish, cabbage, rye bread, and pickles.
After the Middle Ages, Germany became less accommodating of her Jewish residents and many relocated to eastern Europe, particularly Poland and Russia. Here Ashkenazic Cuisine inherited new dishes. Bagels, which today are one of the most distinctive foods of Israel, originated in Poland. Bagels are traditionally served with cream cheese and lox (smoked salmon) or other fish spreads
The Polish Jews were known for their affinity for sugar and added it to their vegetable and fish dishes, for recipes like sweet gefilte fish (a loaf of chopped up fish boiled in a broth) accompanied by beet-sweetened horseradish. By contrast, Russian Jews preferred spicy or sour flavours.
Ashkenazic food originated in the harsh cold climates of Europe. Hence the extensive use of grains and root vegetables, particularly in stews. A popular staple was kugel (meaning “ball” in German) – this potato pudding is best crispy on the outside, with a moist savoury or sweet filling on the inside.
Cholent is a popular meal for Sabbath lunch. It is a stew of beans, barley, and sometimes potatoes (with or without meat) traditionally slow cooked. This is done so that the dish can be prepared before the Sabbath begins and slowly simmered until it is required.
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