by Gil Marks
Encyclopedia of Jewish Food
Table of Contents
Introduction
Timeline of Jewish History
A
Adafina
Adzhapsandali
Afikomen (Tzafun)
Agraz
Agristada
Ahilado
Ajada
Ajin (Middle Eastern Dough)
Ajin Taimani
Ajlouk
Ajvar
Ajwain
Albondiga
Alboronia
Alicha
Allspice
Almodrote
Almond
Almond Milk
Almond Paste
Almonds, Candied
Aloo Makalla
Amba
Anise
Anisplätzchen
Appam
Apio
Apple
Apricot
Arak
Aranygaluska
Argan Oil
Arook
Arrope
Arroz
Artichoke
Arugula
Asabia
Asafetida
Ash
Ashisha
Ashure
Atar
Atayef
Auflauf
Aufruf/Arus
Aufschnitz
Avgolemono
Avicas
Avocado
B
Baba Ghanouj
Babanatza
Babka
Bachsh
Bagaleh
Bagel
Baharat
Baklava
Banana
Barley
Bar Mitzvah/Bat Mitzvah
Bazargan
Bazha
Beans
Beef
Beer
Beet
Beleela
Berbere
Bhaji
Bialy
Bichak
Bimuelo
Bird
Birkhat Hamazon (Grace after Meals)
Biryani
Biscocho
Black-Eyed Pea
Blehat
Blini
Blintz
Bodek
Bola
Bollo
Bomba
Bonda
Borani
Boreka
Borscht
Borscht Belt
Boterkoeke
Bougatsa
Boyo
Brain
Bread
Brik
Brinza
Brisket
Brit Milah
Budino
Bulema
Bulgur
Bundt Cake
Burag
Buricche
Butter
C
Cabbage
Cabbage, Stuffed
Calsones
Caper
Caponata
Caraway
Cardamom
Cardoon
Carob
Carp
Carrot
Cauliflower
Celery
Challah
Chambaliya
Chametz
Chard
Charoset
Cheese
Cheese, Cream
Cheesecake
Cheilev (Forbidden Fat)
Chelow/Polow
Chermoula
Cherry
Chestnut
Chicken
Chicken Soup
Chickpea
Chicory/Endive
Chili
Chizhipizhi
Chocolate
Cholent/Schalet
Cholent Kugel (Shabbos Ganif)
Choucroute Garnie
Chremsel
Cilantro
Cinnamon/Cassia
Citrus
Coconut
Cod
Coffee
Collard
Compote
Cookbook
Coriander
Corn/Cornmeal
Corned Beef
Couscous
Crostata
Csipetke
Cucumber
Cumin
D
Dabo
Dal
Dandelion
Danish
Date
Date Honey (Devash)
Deckel
Delicatessen
Delkel
Desayuno
Dill
Dimlama
Dobos Torte
Dolma
Doughnut
Duck
Dukkah
Dulce
Dumpling
E
Egg
Egg Cream
Eggplant
Einbren
Eingemacht
Einlauf
Emmer
Empanada
Essig Fleisch
Etrog (Citron)
F
Falafel
Falsche Fish
Faludeh
Farfel
Fasírozott
Fasoulia
Fatoot/Ftut
Fava Bean
Fennel
Fenugreek
Fesenjan
Feta
Fidello
Fig
Filling/Fullung (Ashkenazic Pastry Fillings)
Fish
Flammekueche
Flan
Flanken
Fleishig
Fluden
Forshmak
Forspeis/Forspeizen
Foulare/Folar
Fourma
Fress
Fricassee
Frimsel
Fritada
Fritter
Ful Medames
G
Galaktoboureko
Galuska
Garlic
Gebrochts
Gedempte Fleisch
Gefilte Fish
Gevina Levana
Ghraybeh
Ginger
Glatt
Gnocchi
Goat
Gogol Mogol
Gombóc
Gomo (Sephardic Pastry Fillings)
Goose
Goulash
Gozinaki
Grain
Grape
Grape Leaves, Stuffed
Gribenes
Gruenkern (Green Kern)
Gulab Jamun
Gundi
Gutman
Guvetch/Ghiveci
H
Hadgi Badah
Haimish
Halke
Halva/Halvah
Haman's Ear (Oznei Haman)
Hamantasch
Hamin
Haminado/Huevos Haminados
Hamotzi
Hamud
Hanukkah
Harira
Harisa
Harissa
Hawaij
Heart
Helzel
Herring
Hilbeh
Hilu
Honey
Horseradish
Hoshanah Rabbah
Hoska
Hot Dog
H'Raimi
Hummus
I
Iab
Ijeh
Ikre
Impade
Inchusa
Injera
Israel
Israeli Salad (Salat Katzutz)
J
Jaaleh
Jachnun
K
Kaab El Ghazal
Kaak
Kada
Kaletzin
Kanafeh/Kadayif
Káposzta
Karnatzel/Karnatzlach
Karpas
Kasha
Kasha Varnishkes
Kashk/Kutach
Kebab
Kefir
Keftaji
Kefte
Keskasune
Khachapuri
Khalia
Kharcho
Khobz
Kheer
Khenaghi
Khoresh
Kibbeh
Kibbeh Mahshi
Kichel
Kiddush
Kimochdun
Kindli
Kipfel
Kirsch
Kishke
Kissel
Kitniyot
Klaicha
Klop
Knaidel/Kneydl
Knedlíky
Knish
Kolach
Kolichel
Koraik (Wrap)
Kosher
Kouclas
Kreplach/Krepl
Krupnik
Krushka
Kubaneh
Kubbeh
Kuchen
Kufta
Kugel
Kugelhopf
Kuku
L
Labaneh
Lablabi
Laffa
Lag B'Omer
Lagman
Lahmajin
Lahm Lhalou
Lahuh
Lamb
Lángos
Latke
Lavash
Leben
Lebkuchen
Lecsó
Leek
Lekach/Honig Lekach
Lekvar
Lemon, Preserved
Lentil
Libatoportyu Pastetom
Liver
Lobio
Lokma
Lokshen
Loof
Loquat
Lox
Lungen
M
Ma'amoul
Macaroon
Mafrum
Mahlab
Mahmoosa
Makagigi
Makosh/Mákos Beigli
Makoud
Makroud
Malabi
Malai
Malida
Malpua
Malsouka
Mamaliga
Mandelbrot
Mandlen
Manti
Marble Cake
Maror
Masa (Sephardic Dough)
Masconod
Mashgiach
Mastic
Matbucha
Matza
Matza Brei
Mchadi
Mechouiya
Melaveh Malkah
Melawah
Melicha
Melokhia
Melon
Me'orav Yerushalmi
Meshwi
Mezze
Milchig
Milk
Millet
Miltz
Mimouna
Mina
Minestra
Mint
Mishloach Manot
Mufleta
Muhammara
Mujaddara
Mulberry
Mushroom
Mustard
N
Naan
Naa-Naa
Nan
Nargesi
Nigella
Non
Nosh
Nusstorte
Nut
O
Offal
Oil
Ojaldre
Okra
Olive
Olive Oil
Onion
Orange
Orange-Blossom Water
P
Padhar
Palacsinta
Palau
Pálenka/Pálinka
Pandericas
Panir
Pannekoek
Papanash
Paprika
Paprikás
Pareve
Parsley
Parsnip
Passover (Pesach)
Pasta/Noodle
Pastelito
Pasticcio
Pastida
Pastilla
Pastrami
Patsas
Pepitada
Pepper, Sweet
Peppercorn
Persimmon
Peshkado Frito
Pfefferkuchen
Phyllo/Fila
Pickle
Pidyon Haben
Pigeon
Pilau/Pilaf
Pine Nut
Pinzette
Pirog
Piroshke
Pistachio
Pita
Pite
Pizzarelle
Pkhali
Pletzl
Pletzlach
Plov
Plum
Plumba
Pogaca
Pogácsa
Polpetta
Polsterzipfel
Pomegranate
Pomegranate Molasses
Poppy Seed
Potato
Potatonik
P'tcha
Pumpernickel
Pumpkin
Pupik
Puri
Purim
Purim Katan
Q
Quadrucci
Quail
Quajado
Quince
R
Radish
Rahat Lokum
Raisin
Raricha
Ras el Hanout
Regel
Reshinke
Revanada de Parida
Rice
Rice Pudding
Risotto
Rosca
Rose Water
Rosh Hashanah
Rosl
Rugelach
Rye
S
Sabbath/Shabbat
Sabich
Sabra
Sabzi
Sachlav
Saffron
Salade Russe (Russian Salad)
Salami
Salt
Sambusak
Samsa
Sardine
Sauerbraten
Sauerkraut
Sausage
Scacchi
Scallion
Schalet
Scharfe Fish
Schav
Schmaltz
Schnapps
Schnecken
Schnitzel
S'chug
Sebit
Seder
Seltzer
Semolina
Seor (Starter Dough)
Sesame
Seudah
Seudat Havra'ah
Sfenj
Sfoungato
Sfratto
Shalom Zakhar/Ben Zakhar
Shakshuka
Shank
Sharbat
Shavuot
Shawarma
Shechita
Shirini
Shkanah
Shlishkes
Sigd
Simchat Torah
Singara
Siyyum
Sofrito
Sohan Asali
Sour Cream
Sour Salt
Spaetzle
Spice
Spinach
Sponge Cake
Strudel
Subya
Sufganiyah
Sugar
Sukkot
Sumac
Sutlach
Swanne
Sweetbread
T
Tabbouleh
Tabil
Tabyeet
Tachin
Tagine
Tahini
Tamarind
Taramasalata
Tarator
Tea
Teig/Teyg (Ashkenazic Pastry Dough)
Teiglach
T'fina
Tiganite
Timman
Tish
Tisha B'av
Tishpishti
Tkemali
Tomato<
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Tongue
Tortelli
Travado
Treibern
Treif
Tu B'Shevat
Turkey
Turmeric
Turnip
Turshi
Tzimmes
U
Udder
V
Vanilla
Varenik/Varenikes
Vinegar
Vishniak
W
Walnut
Warka
Water
Watercress
Watermelon
Wedding
Wheat
Whitefish
Wine
Wot
Y
Yahrzeit
Yakhna
Yeast
Yogurt
Yom Ha'stzmaut
Yom Kippur
Yoyo
Z
Za'atar (Hyssop)
Zaban
Zalabia
Zemmel
Zimtstern
Zvingous
Zwetschgenkuchen
Bibliography
Encyclopedia of Jewish Food
Gil Marks
John Wiley & Sons, Inc.
This book is printed on acid-free paper. ∞
Copyright © 2010 by Gil Marks. All rights reserved
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Published simultaneously in Canada
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Library of Congress Cataloging-in-Publication Data:
Marks, Gil.
Encyclopedia of Jewish food / Gil Marks.
p. cm.
Includes bibliographical references and index.
ISBN 978-0-470-39130-3 (cloth)
1. Jewish cookery. 2. Cookery, International. I. Title.
TX724.M31947 2010
641.5'676—dc22 2010000112
Printed in the United States of America
10 9 8 7 6 5 4 3 2 1
To my parents, Beverly and Harold Marks for their love and support
Acknowledgments
This book owes an enormous debt to many people, both in America and abroad. Among those who shared their recipes, ideas, comments, and time with me are Adam Anik and Annie Wright, Stephen Anchin, Dalia Carmel and Hebert Goldstein, Michelle Comet, Lillian Cooper, Rae Dayan, Louise Defez, Poopa Dweck, Diane Feldman, Sharon First, Israel Fridman, Julie Goell, Yochanan and Janet Gool, Liselotte Gorlin, Sheilah Kaufman, Sol Kirschenbaum, Phyllis Koegel, Emile de Vidas Levy, Lily Weiss Levinson, Barry List, Menachem Lubinsky, Paranavithana Ruwan Manjula, Faye Reichwald, Aaron and Laya Scholar, Stanley Allan Sherman, Mathilde Turiel, Eva Weiss, Stan Zimmerman, and David and Dr. Cynthia Zimm.
