page_title: Jewish cuisine
section_title: Shabbat
hierarchical_section_title: Jewish cuisine / Shabbat and holiday dishes / Shabbat
caption_attribution_description: English: Cholent, slow-cooked Shabbat stew
context_page_description: Jewish cuisine refers to the cooking traditions of the Jewish people worldwide. It has evolved over many centuries, shaped by Jewish dietary laws, Jewish festival and Shabbat traditions. Jewish cuisine is influenced by the economics, agriculture and culinary traditions of the many countries where Jewish communities have settled and varies widely throughout the whole world.
  The distinctive styles in Jewish cuisine are Ashkenazi, Sephardi, Mizrahi, Persian, Yemenite, Indian and Latin-American. There are also dishes from Jewish communities from Ethiopia to Central Asia.
  Since the establishment of the State of Israel in 1948 and particularly since the late 1970s, a nascent Israeli "fusion cuisine" has developed. Jewish Israeli cuisine has especially adapted a multitude of elements, overlapping techniques and ingredients from many diaspora Jewish culinary traditions.
context_section_description: Good food is an important part of the mitzvah of "oneg Shabbat" ("enjoying Shabbat"), hence much of Jewish cuisine revolves around Shabbat.
  As observant Jews do not cook on Shabbat, various techniques were developed to provide for a hot meal on Shabbat day. One such dish is "cholent" or "chamin", a slow-cooked meat stew with many variations. The ingredients are placed in a pot and put up to boil before lighting the candles on Friday evening. Then the pot is placed on a hotplate, traditional "blech" (thin tin sheet used to cover the flames and on which the pot is placed), or in a slow oven and left to simmer until the following day.
  A prominent feature of Shabbat cookery is the preparation of twists of bread, known as "challot" or (in southern Germany, Austria and Hungary) "barches". They are often covered with seeds to represent manna, which fell in a double portion on the sixth day.
  Another Shabbat dish is calf's foot jelly, called p'tsha or šaltiena in Lithuania and galarita, galer, galleh, or fisnoge in Poland. Beef or calf bones are put up to boil with water, seasonings, garlic and onions for a long time. It is then allowed to cool. The broth then jells into a semi-solid mass, which is served in cubes. Drelies, a similar dish originating in south Russia and Galicia is mixed with soft-boiled eggs and vinegar when removed from the oven and served hot. In Romania it is called piftie, in Serbia pihtije; it is served cold, with garlic, hard boiled eggs and vinegar sauce or mustard creme and considered a traditional dish in the winter season.
  Kugel is another Shabbat favorite, particularly lokshen kugel, a sweet baked noodle pudding, often with raisins and spices. Non-sweet kugels may be made of potatoes, carrots or a combination of vegetables.
  Traditional noodles—lokshen—are made from a dough of flour and eggs rolled into sheets and then cut into long strips. If the dough is cut into small squares, it becomes farfel. Both lokshen and farfel are usually boiled and served with soup.
caption: Chamin/Cholent
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