page_title: American Jewish cuisine
section_title: Popular dishes and foods
hierarchical_section_title: American Jewish cuisine / Popular dishes and foods
caption_attribution_description: עברית: פרוסות גפילטע פיש עם גזר English: Gefilte fish topped with slices of carrot
context_page_description: American Jewish cuisine comprises the food, cooking, and dining customs associated with American Jews. It was heavily influenced by the cuisine of Jewish immigrants who came to the United States from Eastern Europe around the turn of the 20th century. It was further developed in unique ways by the immigrants and their descendants, especially in New York City and other large metropolitan areas of the northeastern U.S.
context_section_description: Popular dishes in American Jewish cuisine include:
  Bagel – A doughnut-shaped bread roll.  The dough is first boiled and then baked, resulting in a dense, chewy interior with a browned exterior.
  A bagel and cream cheese is a popular pairing.
  Bialy – A bread roll similar to a bagel, but without a hole, and somewhat less chewy as the dough is not boiled before being baked.
  Blintz – A fried crêpe, usually filled with farmer cheese and served with various toppings.
  Brisket – An inexpensive cut of beef that is braised as a pot roast.
  Challah – A light bread made with eggs, used as regular food, and on ritual or holiday occasions.
  Chicken soup – Chicken broth with herbs like parsley, dill, or thyme, and often with egg noodles added.
  Matzah balls are sometimes added to the soup instead of, or in addition to, noodles.
  Kreplach are small dumplings that are another common addition to chicken soup.
  Chopped liver – A liver pâté made with hard-boiled eggs, salt, and pepper. Served as a side dish, hence the expression, "What am I, chopped liver?"
  Corned beef – Beef brisket that has been cured with brine and spices and then sliced.
  Corned beef sandwich – A common use of corned beef.
  Gefilte fish – Ground fish – often a combination of carp, pike, and whitefish – that is mixed with other ingredients, formed into patties or balls, and poached; usually served as an appetizer.
  Kishke – A large, starchy sausage made with grain, vegetables, beef or chicken fat, and spices.
  Knish – A type of savory baked turnover; various fillings are used, such as potatoes or ground beef.
  Kugel – A baked casserole made with egg noodles or potatoes.
  Latke – A pancake made with grated potatoes and other ingredients, fried in oil.
  Lox – A sliced fillet of cured salmon.  Belly lox is cured with brine and is therefore rather salty. Nova lox is cold-smoked.  Lox is often eaten as a sandwich, on a bagel with cream cheese.
  Mandelbrot – A crunchy cookie, sometimes made with almonds, formed by baking a loaf which is then cut into small slabs and twice-baked.
  Pastrami – Beef brisket that has been cured with brine, rubbed with pepper, garlic, and other spices, smoked, and then sliced.  Like corned beef it is usually served as a sandwich.
  Pastrami on rye – Pastrami on rye bread topped with spicy brown mustard.
  Rugelach – Small baked pastries made by wrapping dough around a filling.
  Whitefish – Smoked freshwater whitefish, either filleted or made into whitefish salad.
caption: Gefilte fish is made with fish that has been minced and then poached.
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