One thing that makes Jewish food so delicious (and endlessly fascinating for us food nerds!) is that it’s truly a global cuisine. Considering the many places where Jewish families have lived and currently live–and the myriad of stand-out ingredients that they cook with–Jewish food is easily one of the most multi-faceted cuisines out there.
From bagels to babka, pomegranates to tahini, there’s really so much to work with.
Every meal represents an opportunity to cook something new. This free e-book, from our friends at JTA, walks you through the Jewish flavors of Sephardic Jeweled Rice, Hanukkah Tostones, Rosewater and Pistachio Hamantaschen, and more.
Download JTA’s free e-book: 10 Jewish Recipes from Around the World, and enjoy it as a PDF that you can save and share with others.
Pronounced: KHAH-nuh-kah, also ha-new-KAH, an eight-day festival commemorating the Maccabees’ victory over the Greeks and subsequent rededication of the temple. Falls in the Hebrew month of Kislev, which usually corresponds with December.
Pronounced: seh-FAR-dik, Origin: Hebrew, describing Jews descending from the Jews of Spain.