Jewish Food: More Than Just Matzo Ball Soup | Unpacked

Recipes and sources can be found here: unpacked.media/explains/jewish-food/ A special thanks to Tablet Magazine for letting us use their images from 100 most Jewish foods: 100jewishfoods.tabletmag.com/

Let's not forget North Africa. Sechina, the Moroccan version of cholent; many varieties of couscous; a number of fish dishes; sweet onions for Shavuot, moufleta for the Mimouna holiday, different kinds of donuts for Hanukkah.....And note about the Italian cooking, that the pasta we usually call bow-ties is farfalla......our origin for the word farfel.

Kids in Jamaica also fight over the brown part of the rice and peas in the country side ❤️

In Poland a lot of these are foods we kind of consider a part of general Polish cuisine at this point. You can just buy a Challah at any bakery, latkes are similar to placki ziemniaczane we just eat whenever, kogel mogel is a popular childhood snack, etc. Curiously bagels are relatively uncommon here, until fairly recently they were pretty hard to buy (and still kind of are) despite being invented here.

Hilariously, my grandma, an Ashkenazi Jew, used to use the word P'tcha as jabbering! LOL She made fabulous Matzo Ball Soup, Cabbage Soup, Gefilte Fish, Blintzes, Flanken, Corned Beef!

I've noticed that this channel doesn't really talk to much about central Asian and caucus Jews. They a very rich food history that tastes amazing, yet didn't get a shout out in the video.

Borscht, Beet Salad, Smoked Whitefish salad, Brisket with Horse radish sauce, Lox and bagels, Chicken Kasha soup, Rugelach, Pflaum Compote. Those are my fave Ashkenazi cuisine foods. Not really familiar w/ Sephahrdi or Mizrahi cuisine, so it's nice to learn more.

Growing up in Brooklyn off of Eastern Pkwy, I was Blessed with most of this Jewish cuisine. I live in NM now and trying to get a good bagel is an act of God

I'm not Jewish but I've definitely fallen in love with Jewish culture, specially language, music and food, my mom often jokes about us becoming culturally Jewish, we even "observe" the Shabbat, non religiously, of course, but we make dinner on Friday afternoon and eat it at night and we cook something that can be eaten the next day, se we don't cook from Friday night to Saturday night. We often order Chinese for Shabbat lunch if we didn't make something that can be eaten from one day to the other and now we order Chinese on Christmas also hahaha And I'm seriously thinking about conversion

Shalom from Israel. I just recently came across your channel and I am SO impressed by the production value! The camera, sound, design, and graphics are all top-notch. great work!

The crisp bottom of cooked rice is called "O-koge (お焦げ)" in Japan and we are fond of it very much, too.

Its really great knowing judaism is so vast in people and culture. Can't wait to make some t'bit myself!

I stumbled upon a recipe of a Tunisian Chicken, made with stir fried Onion, Carrots, garlic and lemon slices, and seasoned with turmeric, paprika, cinnamon, Cilantro seeds, Curmin, cayenne, saffron and olives, then slow cooked for 25 minutes. You can too it with cilantro right before serving over a bed of rice, ptitim or even quinoa!

Kasha is awesome! Most people are familiar with it from kashka varnishes (eaten with bowtie pasta), but, in my family, my Grandmother used to make it as part of chicken soup. I'm afraid that this spoiled me for chicken soup for life. It's never the same.

I remember a few years ago, my grandfather wanted me to try a few of his favourite dishes growing up. I was lucky enough to experience parts of my rich cultural heritage so he made p’tcha (we call it fis), tzimmes, cholent, and chicken fricasee. It was all well worth trying and makes me wish more restaurants sold that food.

I wish I could find a certian recipe for a Beef brisket. The wife of the Jewish owner of the market my family used to shop at when I was a child gave my mom a brisket recipe. All I remember is you had to marinate the brisket overnight before cooking. The only marinade ingredients I remember was soy sauce and raisins, but there were others as well. The brisket was covered in foil while in the refrigerator. The next day it was cooked in the oven for a few hours. I remember it being tender and delicious.

I love Jewish food. I love food in general.

I’ve never had any Israeli food but would like to try . I love eating so I’ll try most foods once

An extremely famous Shabbat Jewish food created by the Jewish Yemenite community is "Jachnun" it's a slow cooked dish and is celebrated across the Jewish diaspora and in Israel today.

I grew up in a culturally Jewish household in Utah. We were the only Jewish family anywhere around. My grandmother made a dish called "Fazdas Eggs." She told us it was a traditional jewish recipe that her mother had learned in either Malaysia or Japan before WWII. My grandmother passed away about 4 years ago, and no one in the family knew how to make Fazdas Eggs. We looked all over the internet and couldn't find anything about it. Eventually I searched asian spiced eggs and found, along with Thousand Year old egg and balut, a recipe for something called Muttachar. It was exactly my grandmothers Fazdas Eggs. Except it wasn't Jewish or traditional. It was a recipe from a British cooking show from the 90s. It turns out, she didnt like the food she had actually been raised on, so just claimed the foods she did like cause there were no other Jews for us to ask.