Jewish recipes

Jewish cuisine is shaped by kashrut — the ancient dietary laws that separate meat from dairy and exclude pork and shellfish — and by a holiday calendar that drives the kitchen as much as any recipe. Ashkenazi kitchens from Eastern Europe gave the world brisket, matzo ball soup, golden latkes, and pillowy challah; Sephardic cooks from the Mediterranean contributed bourekas, kibbeh, and fragrant rice dishes; Mizrahi Jews from the Middle East brought hummus, schug, and spiced lamb. Every Jewish table is a palimpsest of the diaspora — centuries of adaptation turned into comfort, celebration, and memory.