Generally, one can distinguish between an Ashkenazi Jewish cuisine and a Sephardic-Oriental cuisine. Regarding both kitchen styles, the dietary laws are based on the Torah and the Jewish doctrine. For example, Jews eat no dairy products along with meat-containing foods. Fish is only supplemented with dairy products or plant-based foods, but it is not combined with meat. Furthermore, the consumption of many animals is forbidden in Jewish cuisine, as they are not kosher. Only animals that are ruminants and have quite cloven hoofs apply as kosher. Moreover, out of the sea only should only eat, what has fins and scales - such as salmon or tuna. Poultry is allowed. Traditional spices in both cuisine styles are cumin, mint, cardamom, mustard, salt and garlic.
The Ashkenazi cuisine is influenced by the cuisine of Austria and the Eastern European countries. Specialties here for example are - as seen above in the picture - gefilte fish. Chopped liver, kichlach, lochs or hamantash are also popular dishes of this ancient culinary art style.
The Sephardic-Oriental cuisine is inspired by the cuisines of the Middle East, particularly by the Arab and Turkish one, as well as by the Spanish and Portuguese cuisine. Many dishes that are very well-known in Europe such as the falafel or humus come from here. Even in Israel, many Ashkenazi Jews cannot warm up themselves for Sephardic and Oriental cuisine specialties, or they heat and cook according to their own specifications.
Since Israel is considered as a country of immigration in which many people from many nations live together, a variety and a special cultural imprint characterize the Jewish cuisine. The culinary exchange in Israel takes place very quickly. Some chefs even consider Israel as the epitome of a nascent world cuisine.
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