The Jews of Turkey and Greece ate foods inspired by Ottoman cuisine.
Small Russian pies, made with a variety of fillings.
India's three Jewish communities have unique histories and unique cuisines.
An egg in the dough makes this lighter, softer and less chewy.
Like their non-Jewish neighbors, the Jews of Baghdad and Persia cooked great rice dishes, flavored with herbs.
For the Jews of North Africa couscous is as homey as apple pie.
The famous fish dish eaten along the Tigris.
Jewish foods of Yemen, Ethiopia, and Egypt.