Jewish Food Quiz

Question 1 of 10

The Torah mentions seven special species of food native to the Land of Israel. Which of the following is not one of the seven?

Question 2 of 10

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

Question 3 of 10

The main ingredients of hummus are

Question 4 of 10

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

Question 5 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 6 of 10

Chicken fat, formerly a staple of Ashkenazic cuisine, is also known as

Question 7 of 10

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

Question 8 of 10

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

Question 9 of 10

What dish is also known as "Jewish Penicillin"?

Question 10 of 10

Which food became a staple of German Jewish cooking after merchants traveled to Italy?

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