Jewish Food Quiz

Question 1 of 10

Which culture did NOT contribute to the formulation of Tunisian cuisine?

Question 2 of 10

The Jews of Poland and Russia shared many of the same ingredients and preferences, including

Question 3 of 10

What product is popularly used in Moroccan cooking?

Question 4 of 10

What dish is also known as "Jewish Penicillin"?

Question 5 of 10

The ingredient most commonly associated with Moroccan Jewish food is

Question 6 of 10

How was the term "fressfroemingkeit," or "culinary Jew," used in the 19th century?

To describe assimilated Jews whose devoutness found expression only in eating the traditional dishes on Jewish holidays
To describe Jews who turned their backs on the typical Eastern European foods and instead ate Sephardic cuisine
To describe the Jews who preferred a rich and refined cosmopolitan cuisine shared by the Austrian-Hungarian Empire
To describe the Jews that stopped keeping kosher strictly

Question 7 of 10

Sabich, a popular Israeli food made with eggplant, egg, and hummus, originated in

Question 8 of 10

For Turkish Jews, new recipes were developed around ingredients that were available and inexpensive, such as

Question 9 of 10

Leeks and fennel

Question 10 of 10

Jewish style fried artichokes originate from

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