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Any of a variety of foods that have been prepared, grown, and processed in accordance with Jewish laws.

A type of Jewish pastry or cookie that is filled with a wide range fillings (usually sweet), such as apricots, dates, prunes, poppy seeds, or a mixture of poppy seeds and honey.

Similar to other kosher foods, making a wine kosher involves processes and procedures that follow specific guidelines and laws established by the Jewish community.

A coarse grained salt that has been prepared according to Jewish laws and procedures, thus keeping it "kosher." Free of additives combined with the salt particles, the grains have been compressed, creating a flatter, yet coarsed grain with a lighter weight that sticks better to food and dissolves easily.

A Jewish specialty dish that is basically a type of stuffed cabbage roll. Various mixtures of savory ingredients are placed onto large cabbage leaves, which are then rolled and cooked, either by baking or simmering on the stovetop.

A type of Jewish dish that can be served as a dessert when prepared with sweet ingredients or can be served as a side dish or entrée when prepared with savory ingredients.

Common in Jewish kitchens, this type of soup consists of a broth that contains several round, soft dumplings known as Matzo Balls.

A Jewish term used in reference to food that is made without animal or dairy products. Kosher diet does not allow animal foods and dairy foods to be eaten together at the same meal.

Jewish unleavened bread that is ground into a fine or medium-textured meal to be used for baking, breading fried foods and for thickening soups, stews and other food dishes.

A type of Jewish pastry, or cookie, in which the dough is cooked by boiling it in a syrup flavored with honey.

A type of soup in which the herb sorrel is the primary flavoring. The soup is a specialty of Jewish cooking and is prepared with water or broth, egg yolks, salt, and sorrel.

A type of Jewish cookie most often made with a delicious cream cheese dough; however, the dough is also prepared with nondairy ingredients so that the cookie can be consumed during or after a meal of meat and still be kosher.

A type of Jewish cracker with a light, crispy texture. The cracker usually has a cheese flavor and is most often enjoyed with tea or for snacks.

A common Jewish food, Gefilte fish is made from bits of fish that are formed into either a fish cake or a fish ball to be served as a hot or cold food dish.

A common Jewish dish, from France, which is made with kosher meats. Translated, the term refers to a dish garnished (garni) with sauerkraut (choucroutte).

A traditional Jewish breakfast or brunch food that is made by moistening broken pieces of matzo with hot water and then drying the Matzo before dipping it in egg batter.

A traditional Jewish bread made from an egg enriched yeast dough that is baked into a slightly sweet tasting and soft-textured bread to be served for the Sabbat and holidays.

A type of sweet treat, or sweetmeat (a small piece of something sweet), popular among the Jewish populations of Middle Eastern and Balkan countries.

A Yiddish term that means “cheese.” When a Jewish dish has “kaes” attached to its’ name, it is an indictor that cheese is one of the ingredients of the dish.

A type of stew that is a specialty of the Jewish population in Morocco. It is prepared with beef, traditionally the cow’s foot, but today is more often prepared with brisket, short ribs, or chuck roast.