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Kosher Food
Kosher food is food that meets Jewish dietary laws. Any food can be called kosher food if it adheres to Jewish law. Foods that are considered Jewish aren't necessarily kosher. Kosher food laws are rather extensive, some are derived from the bible and others through rabbinic interpretations over the years.
1,170 Questions
People still do the sabbath so the question really is: "What food IS at the sabbath.
There is Chala bread (a sweet bread) and wine. Sometimes there might be honey or horse radish.
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Challah is a braided egg bread and although it can be sweet, it isn't necessarily. There is no specific tradition of eating honey during Shabbat, that is associated with Rosh Hashana (Jewish new year). Nor is there a tradition of horse radish during Shabbat.
There is a tradition of having at least two types of meat during Shabbat dinner. Otherwise, it really depends on where the person originated, the one requirement, lots of good food.
What would be appropriate to serve for a business lunch during Passover?
Depends on how strict you wish to be, but really anything you'd serve any other time of year but without foods that are not to be eaten during the Passover observance. But if you're looking for some menu thoughts, here are some I can think of:
"Caesar" type salad with grilled or poached salmon or chicken;
Lamb chops (grilled and chilled) with a taboule or other green salad;
Roulettes of chicken breast stuffed with herbed matza meal;
A diet plate of cottage cheese & fresh fruit (just don't serve this to anyone having any of the other dishes!!!);
Steak with a side of mushrooms & greenbeans.
No, sword fish is not kosher as it does not have the easily removed scales required by the laws of kashrut.
Can the Passover diet make you sick?
You can make yourself sick on any diet if you ignore balance and moderation.
There is nothing about the food laws practiced during Passover ... nothing added or prohibited ...
that is necessarily stressful or harmful to any aspect of good health.
Answer:
The main thing you will want to bear in mind during Passover is to have enough fruits and vegetables along with the matzoh and meat. Other than that, there are no issues.
Do Conservative Jews keep kosher?
Not all.
Why not?
Every religion has its non-observant members.1) Non-observant Jews may be under peer influence. In high school, for example, the one student in a class who brought a kosher lunch may be subject to ridicule. This may have led him/her to become slack.
2) Convenience; desires. No one wants "bothersome" rules, or limitations to their personal pleasure.
3a) Lack of proper information. People have inaccurate notions about their religion. They've picked up tidbits, jokes, and "sound-bites," and on such solid authority they dismiss the entire topic.
3b) Lack of Jewish education.
4) Unfortunate experiences. Someone who had a harsh religious upbringing or parent, may retain an unhappy feeling towards Judaism.
5) Many think that science, and specifically Evolution, have proved that there is no need for religion.
6) Intellectual laziness. Many people have simply never delved into the subject, to see if the truth and/or value of the Torah can be convincingly demonstrated.
See also: How do you keep kosher?
The chicken is a kosher species of bird. When slaughtered, inspected, drained,
soaked, salted, prepared, and served properly, it's permissible to be included in
a kosher meal.
It's possible that you may perhaps have heard of "chicken soup" in connection with
assorted alleged items of Jewish culture and society ?
Many Sephardi dishes use ground mutton or beef. Cooked, stuffed and baked vegetables are central to the cuisine, as are salads, various kinds of beans, chickpeas, lentils and burghul (cracked wheat). Rice takes the place of potatoes.
Also served are: vine leaves, olive oil, lentils, fresh and dried fruits, herbs and nuts, and chickpeas. Fresh lemon juice is added to many soups and sauces. Many meat and rice dishes incorporate dried fruits such as apricots, prunes and raisins. Pine nuts are used as a garnish.
Herbs and spicesCumin, cilantro, and turmeric are very common in Sephardi cooking. Caraway and capers are used. Cardamom ("hel") is used to flavor coffee. Chopped fresh cilantro and parsley are popular garnishes. Chopped mint is added to salads and cooked dishes, and fresh mint leaves ("nana") are served in tea. Cinnamon is sometimes used as a meat seasoning, especially in dishes made with ground meat. Saffron is used in many varieties of Sephardic cooking, as well as spices found in the areas where they have settled. Desserts and beveragesTiny cups of Turkish coffee, sometimes spiced with cardamom, are often served at the end of a festive meal, accompanied by small portions of baklava or other pastries dipped in syrup or honey. Hot sahlab, a liquidy cornstarch pudding originally flavored with orchid powder, is served in cups as a winter drink, garnished with cinnamon, nuts, coconut and raisins. Arak is the preferred alcoholic beverage. Rosewater is a common ingredient in cakes and desserts. Malabi, a cold cornstarch pudding, is sprinkled with rosewater and red syrup.
Pickles and condimentsOlives and pickled vegetables, such as cucumbers, carrots, cabbage, cauliflower, are a standard accompaniment to meals. Amba is a pickled mango sauce. Small pickled lemons are a Moroccan delicacy.Shabbat and holiday dishes
On Shabbat, the Jews of North Africa serve chreime, fish in a spicy tomato sauce. As cooking on Shabbat is prohibited, Sephardi Jews, like their Ashkenazi counterparts, developed slow-cooked foods that would simmer on a low flame overnight and be ready for eating the next day. The oldest name of the dish is "chamin" ("hot"), but there are several other names. Its Ashkenazi counterpart is called cholent. Shavfka is another Sephardi dish that has an Ashkenazi counterpart, namely kugel. Bourekas are often served on Shabbat morning. Pestelas, sesame-seed topped pastry filled with pine nuts, meat and onion, are also traditional.
Here are the names of popular Sephardi dishes:
- Albondigas
- Baba ghanoush
- Baklawa
- Bourekas
- Chamin
- Chreime
- Couscous
- Falafel
- Fazuelos
- Ful
- Haminados
- Halva
- Hummus
- Kibbeh
- Kubbana
- Kubbeh
- Lahoh
- Malabi
- Ma'amoul
- Matbucha
- Moroccan cigars
- Moussaka
- Mofletta
- Pescado frito
- Sabich
- Sahlab
- Sambusak
- Shakshuka
- Skhug
- Sofrito
- Stuffed cabbage
- Tabbouleh
- Tagine
- Yaprah
Why is it difficult to follow the kosher code?
It is difficult to keep kosher because it involves many restrictions (both dietary and non-dietary) that are very easy to break. It is like being on a diet or controlling food intake in the presence of diabetes: there are many ways to stop, and it takes a lot of effort and cooperation from other people.
What does rabbinical law for kosher mean?
Kosher means fit. The set of laws about what makes food kosher is called 'kashrut'. These laws specify what foods religiously observant Jews can and cannot eat.
What parts of an animal are not kosher?
If it's a kosher animal slaughtered according to Halakha (Torah-law), then what remains forbidden are the sciatic nerve, certain lumps of fat in the abdomen, and the blood.
Can you name three kosher food laws?
1. Can't mix meat and milk together.
2. Need to wait from 1-6 hours between eating meat and dairy ( depending on the tradition you have)
3. Need to have meat dishes and milk dishes.
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Really, the above three points are all related to one rule.
1. Animals must have split hooves and chew their cud.
2. Fish must have fins and scales.
3. Consumption of blood is forbidden.
Kashrut refers to the rules of food preparation and consumption, any food that is produced according to these rules is kosher. Kosher is not a style of cooking.
Gluten per se is not non-kosher. The only question is where the gluten came from. Unprocessed wheat kernels (for example) are not non-kosher; but processed foods containing gluten, such as cookies, crackers, pastas, breads etc., need a certification of kosher-supervision if they are to be eaten by Jews who keep kosher. This need stems not from the wheat or the gluten, but from other ingredients which may have either kosher or non-kosher sources.
There is no single most reliable kosher symbol.
In Israel the top symbols generally carry the word "mehadrin" מהדרין on them. (The best include Eidah Chareidis and Agudas Yisroel of Jerusalem, Rabbi Landau, Chasam Sofer, Rechovot and Tzfat mehadrin).
In the USA, the best are U inside a circle, K inside a circle, K in a star, CRC, CHK and "Chof" K.
COR of Canada is a reliable kosher certification, as well as Kedassia or KLBD of London , BD of South Africa and KA in Australia.
What white kosher wine can be used for a wedding ceremony?
Manischewitz has a number of different kosher wines to choose from.
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Any kosher wine can be used, although, most people do not use bubbly for the shevah brochot.
Does a rabbi bless every chicken in a kosher meat plant?
However, that is not part of the process, nor is it what makes a certain kind of
food (in this case, chicken) kosher. The rabbi might be inspecting the plant for
cleanliness; making sure the chicken was raised in a humane fashion; and ensuring
that the laws for kosher slaughter of an animal were observed, so that the animal
did not suffer needless pain. But saying a prayer occurs just before a Jewish person
eats something (similar to Christians saying "grace" before meals). I enclose a link
to a site that gives an understandable explanation of how (and why) food is koshered.
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Addendum, intended to clarify:
-- A blessing by a rabbi is not a part of the ritual slaughter of a kosher chicken.
If a chicken is defective, or deformed, or ill, or not properly slaughtered, then
all the blessings by all the rabbis in town wouldn't make it kosher.
-- The slaughter is performed by an individual educated and trained in the procedure
and its laws, who may also be an ordained rabbi but is not required to be.
-- Each and every chicken in a kosher meat plant is slaughtered by one of those
individuals, according to the same meticulous procedure and its laws.
