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The Short Book of Jewish Recipes: Soups and Stews by Elie Chocron and Steffani Chocron

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  • ISBN 10 1105044572
  • ISBN 13 9781105044571
  • Published Sep 20 2011
  • Format eBook
  • Page Count 81
  • Language English
  • Countries United States

Publishers Text

Jewish cooking spans the globe and anywhere Jews live or have lived they have adapted local dishes to suit their own styles, tastes and dietary laws. In this recipe book, you’ll find a variety of kosher recipes that reflect the global nature of Jewish cooking.

Of course, we have what many people, especially those in the U.S. and Canada, associate with Jewish cooking - dishes like borscht, chicken soup with matzah balls, or cabbage stew. But we also have soups and stews from places like Morocco, Rhodes, Ethiopia, Iran, Italy, Ghana, Israel, Yemen, Hungary, Bulgaria and more. Use this book to explore interesting recipes, but also to explore Jewish history and customs. Some examples:

• Sephardic Style Matzah Ball Soup for Passover. This recipe includes vegetarian Albondigas (meatballs) made with matzah meal and walnuts. To American and Ashkenazi Jews, this is both familiar and distinct.

• Beef Goulash With Couscous. Is it Hungarian with a Moroccan influence or Moroccan with a Hungarian influence?

• Beef Stew with Green Herbs. This was originally a Persian-Jewish dish, but was prepared by Italian Jews for Passover using Sephardic Passover customs. One can almost imagine this stew traveling from Persia, to Spain to Rome.

We hope you enjoy our 36 (double-chai) recipes and the brief history associated with many of the dishes.


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