Jewish Blogs

Eating Jewish: ‘The Encyclopedia of Jewish Food’

As an academic of Jewish food, I’m always on the lookout for new publications on the topic. It is a burgeoning area in which new research is being done all the time and a multitude of books and cookbooks are consistently being published. Despite wanting to buy all these books (especially the cookbooks), it is simply impossible, both financially and ...

Eating Jewish: Sutlach (Aromatic Milk Pudding)

It was a busy weekend here for me in Montreal. I participated in the first LeMood event held in the city (related to the Jewish learning Limmud events held all over the world) at which I gave a workshop about Sephardic Shavuot foods. I also got to meet Gil Marks whom I often quote in my blog posts and whose Encyclopedia of ...

Eating Jewish: Sephardic Leek Patties

Once you’ve read this post, get to the kitchen and make this recipe because these leek patties are delicious. I even think that these might be one of my favorite recipes I’ve made for the blog so far. They’re satisfying and comforting, in the way that dishes with potatoes in them usually are, and the perfect thing to eat at ...

Eating Jewish: Salade Cuite (Moroccan Matbucha)

I remember being enamored by the various small salads that were placed on the table to begin the meal at the first Shabbat dinner I attended that was hosted by my friend’s parents, of whom her father is Moroccan. The salads, of which there was, among others, corn salad, avocado salad, roasted red peppers, beets, radishes, and of course salade ...

Eating Jewish: Recipes for a tasty Tu B’Shevat table

Although there are no specific dishes that have traditionally been prepared for Tu B’Shevat, the custom of serving dishes that contain fruits and nuts has emerged. There is also the custom of consuming the Shevah Minim or “Seven Species,” the five fruits and two grains found in the land of Israel.According to Gil Marks in the Encyclopedia of Jewish Food, the seven species ...

Eating Jewish: Plum Kuchen

As I walked through the fruit and vegetable section of my local grocery store, I couldn’t help but notice the pile of oval shaped, deep purple Italian plums that were for sale. For weeks I had been buying deliciously juicy peaches and nectarines (of which every bite evoked summer), but it was impossible to ignore the dark color of these ...

Eating Jewish: Orange Salad with Olives

After having spent an entire day in the library, the thought of cooking anything when I got home seemed impossible to fathom. On my way home I tried to think of something simple that I could throw together with a few of the ingredients I had lying around my kitchen. I remembered that I had bought three oranges the day ...

Eating Jewish: Not your Bubbe’s Compote

You’re probably thinking that prunes don’t belong in the same sentence as dessert, let alone anywhere near the sweet finish of a meal. I completely understand, because I felt the same way before I tried this new twist on the traditional compote. But let me tell you, this dessert will rock your world (or maybe your tastebuds?!) and change the ...

Eating Jewish: Muhammara

Hosting dinners, whether it is for Shabbat or any other occasion, is something I truly enjoy because I love cooking for other people and it also gives me a chance to try out new dishes. However, despite the fact that I enjoy trying new recipes, there are certain standbys that I know I can rely on to be crowd pleasers. ...

Eating Jewish: Mufleta – Breaking Passover the Moroccan way

The way in which people choose to break Passover varies enormously and that first taste of chametz can be the non-traditional, but ever popular sushi, or something more rooted in Jewish culinary history like bagels. However, the Moroccan Jewish community ends Passover with a distinctive celebration known as the Mimouna.This is a tradition that developed in Morocco, where on the ...

Eating Jewish: Moroccan chicken with olives and lemons

My inspiration for the dishes I write about on Eating Jewish come from a variety of places that range from the numerous cookbooks that I have around my apartment, articles concerning Jewish food in newspapers and magazines, or simply the ingredients that I happen to have on hand at the moment. However, for this dish my inspiration came from my ...

Eating Jewish: Montreal Smoked Meat

The debate over the smoked meat of Montreal and the pastrami of New York continues to elicit strong opinions, with ardent supporters on each side. A quick search on Google reveals numerous magazine articles and blog posts comparing the two.However, I should mention from the outset that I’m not here to do that or say which one is better. I’ve ...