What many consider as “Jewish food” in the western part of the world are mainly Ashkenazi recipes from Europe, mostly Eastern Europe. Chopped herring or gefilte fish – just to mention two – are originated from this part of the Globe. During mass emigrations in the last thousand years Jews from these countries (from Germany to Russia, Ukraine, Latvia, Poland and Austro-Hungary) shared those mostly kosher recipes across the world, from the USA till Australia. These Jewish recipes are mainly the recipes of the poor, peasant people, however with French and Italian influence, some are considered as the meal of the high(er) society.
Amazing enough, most Jewish recipes have German origins, as this was the area where Jews were living in Europe from the earliest times. Later on – in fear of crusades - a migration started towards the East, so German taste mixed with Eastern European traditions, mostly Slavic influence.
In the coming weeks we will focus more on this era, sharing recipes and running articles on the life of these Jewish communities, back then and today.