Jewish Food and Traditions from Ashkenazi to Mizrahi
When travelling for food, we often come across dishes that trace their origins to Jewish culinary traditions. These recipes, passed down for centuries, became intertwined with the cultures in which Jewish people settled. My own Jewish ancestry traces back to Eastern Europe, where my grandfathers family lived before emigrating to the UK.
During the 1800s, the United Kingdom experienced a wave of Jewish immigration, largely from Eastern Europe which at the time was part of the Austro-Hungarian Empire. Many Jewish families fled the pogroms and harsh living conditions of the Russian Empire, seeking safety and opportunity. (You can also explore our Global Food Guide).
Defining Jewish food is not straightforward. The Jewish diaspora—shaped by migration, displacement, and adaptation—meant that Jewish communities used whatever ingredients were available, while still adhering to the dietary laws of kashrut (kosher). Religious observances, such as Shabbat (the Sabbath), also shaped Jewish cooking. Because creating fire is prohibited during Shabbat, many traditional dishes were designed to be prepared in advance and to cook slowly over many hours.
Jewish cuisine reflects these migratory patterns as well as socio-economic conditions, availability of ingredients, and local cultural exchange. Today, Jewish food traditions can be found across the globe, from Kraków and London to Spain, Turkey, Canada, Italy, Cyprus, and beyond.
This is part of a much bigger story see the full Global Food Guide for how food traditions like these connect across cultures worldwide.
- Jewish Food and Traditions from Ashkenazi to Mizrahi
A Brief History of Jewish Food
There are three primary traditions of Jewish cuisine: Ashkenazi, Sephardic, and Mizrahi. In addition, Jewish communities have developed distinctive culinary traditions in places such as Persia (Iran), Yemen, India, Ethiopia, and Latin America.
What is Traditional Jewish Food?
Modern interest in Jewish and Israeli food has been boosted by chefs such as Yotam Ottolenghi, Michael Solomonov, and Eyal Shani, who have showcased Levantine and Middle Eastern flavours to global audiences. Ingredients such as za’atar, sumac, tahini, and pomegranate molasses are now widely recognised.
Israeli cuisine, often described as a fusion of Jewish diaspora traditions with Middle Eastern influences, is best experienced in the bustling food markets (shukim) of Jerusalem and Tel Aviv. However, it should be understood as a modern national cuisine, distinct from—though deeply informed by—diaspora Jewish food traditions.
The foundation of all Jewish cuisine lies in kashrut (kosher dietary law), derived from the Torah and detailed in the Talmud. These laws govern what may be eaten, how animals are slaughtered, and how foods may be combined, particularly around festivals and life-cycle events.
Jewish Food: The Diaspora Cuisine
Jewish food is the global cuisine of the Jewish diaspora, defined by religious dietary laws and traditions. Israeli food is the national cuisine of the State of Israel, defined by geography and the fusion of immigrant cultures.
Think of it like this:
- Jewish Food: A global, ethnic/religious cuisine. (Like “Italian food” or “Chinese food”)
- Israeli Food: A national, regional cuisine. (Like “American food”—a fusion of many influences)
Jewish food is what was created by Jewish communities as they lived for centuries scattered across the globe (the diaspora). It is deeply tied to kashrut (Jewish dietary laws) and the Jewish holiday cycle.
Jewish Food Traditions: Keeping Kosher
Kashrut (from the Hebrew “fit” or “proper”) dictates the categories of food, preparation rules, and prohibitions that shape Jewish cuisine.
Three categories of kosher food:
Meat (fleishig): This includes beef, lamb, and poultry, provided they come from kosher species and are slaughtered properly. Cuts from the hindquarters are avoided, meaning brisket is one of the most classic Jewish cuts for stews like cholent, often reserved for a special occasion such as Shabbat. Unlike many Jewish recipes, these slow-cooked dishes emphasise making the most of limited cuts.
Dairy (milchig): Kosher dairy includes milk, cream cheese, butter, yoghurt, and other milk-based products, but only from kosher animals. Classic Jewish pairings, such as bagels with cream cheese and smoked salmon, are a staple of Jewish delicatessens worldwide. Dairy foods often appear on special occasions like Shavuot, when cheesecake and blintzes are served with sour cream.
Pareve: N Foods that are neither meat nor dairy, such as vegetables, grains, fish with fins and scales, and eggs, fall into this neutral category. Israeli salad (finely chopped cucumber and tomato with olive oil and lemon) is a classic pareve dish that can accompany either meat or dairy meals. Pareve foods are especially important at special occasions where variety is needed to balance festive menus.
Other kosher principles include:
Fish is permitted only if it has fins and scales, making tuna, salmon, and halibut acceptable. Pairings like smoked salmon with bagels and cream cheese have become classic Jewish brunch staples, especially at festive gatherings.
Eggs from kosher birds and fish are acceptable, provided no blood is found inside. Hard-boiled eggs dipped in saltwater are a symbolic dish eaten at Passover, while sweetened egg dishes appear at special occasions like a wedding or New Year celebration.
Meat preparation requires ritual slaughter by a shochet, with the meat salted and rinsed to remove blood. Brisket, corned beef, and pastrami are examples of classic Jewish meats often cooked ahead for holidays or other special occasions.
No mixing meat and dairy is permitted. This restriction led to innovations such as using oil or sour cream alternatives in festive Jewish recipes. Schmaltz (rendered chicken fat) remains a classic Jewish cooking fat, especially for matzah balls and kugel.
The Three Major Jewish Cuisines
Ashkenazi
Originating in Central and Eastern Europe—particularly Poland, Ukraine, Lithuania, Russia, and Germany—Ashkenazi Jewish food reflects the colder climates and the historic poverty faced by Jewish communities in these regions. Many dishes are based on root vegetables, preserved foods, and affordable grains. Ashkenazi cooking is also associated with special occasions such as Shabbat and the High Holidays. Staples include:
Bagels – Developed by Jewish bakers in Poland in the 17th century, bagels are now a global staple, often paired with cream cheese and smoked salmon. History of Bagels.
Latkes (potato pancakes) – A Hanukkah classic, adapted from Eastern European potato fritters and usually served with sour cream or applesauce.
Cholent (slow-cooked stew for Shabbat) – A hearty stew of beans, barley, potatoes, and beef, slow-cooked overnight to respect Shabbat restrictions. Popular in Poland and Hungary.
Gefilte fish – Ground fish patties or loaves, originating in medieval Germany and widely adopted in Poland and Ukraine, often served as a Sabbath or special occasion dish.
Chicken soup with matzo balls – Nicknamed “Jewish penicillin,” this dish is rooted in Eastern Europe and remains a comfort food across Jewish communities.
Sephardic
Sephardic Jews are descendants of those expelled from Spain and Portugal in 1492, many of whom resettled in North Africa, Italy, Greece, and the Ottoman Empire (Turkey, the Balkans, and the Middle East). Their cuisine features olive oil, legumes, rice, and an abundance of spices, reflecting Mediterranean influences. Typical dishes include:
Stuffed vine leaves (dolmas) – Common across Turkey, Greece, and the Balkans, these grape leaves are filled with rice, herbs, and sometimes meat.
Bourekas (filled pastries) – Originating in the Ottoman Empire, these flaky pastries stuffed with cheese, spinach, or potatoes remain a popular Sephardic snack. Bourekas Recipe
Lentil and chickpea stews – Inspired by North African and Iberian cooking, these hearty stews often feature saffron, cumin, and garlic.
Fried artichokes (carciofi alla giudia) – A Roman-Jewish specialty dating back to the 16th century, showcasing Jewish influence on Italian cuisine.
Fish and chips – Surprisingly, this classic British dish was introduced by Sephardic Jews in the 16th century, adapting fried fish traditions brought from Iberia. BBC on Jewish Food and Fish & Chips.
Mizrahi
Mizrahi Jews, hailing from the Middle East, North Africa, and Central Asia (Iraq, Iran, Yemen, Morocco, Syria, and beyond), developed cuisines that emphasise fresh herbs, grains, and bold spices. Their cooking reflects the agricultural abundance of these regions, making it vibrant and aromatic. Common dishes include:
Shakshuka – A North African dish of eggs poached in spicy tomato sauce, now a beloved breakfast staple in Israel and beyond. Shakshuka History
Kibbeh – A Levantine specialty of bulgur and minced meat or vegetables, especially popular in Iraq, Syria, and Lebanon. Served fried, baked, or raw.
Zhug (schug) – A fiery Yemeni hot sauce made with fresh herbs, garlic, and green or red chili peppers, commonly served with bread or falafel.
Hilbeh (fenugreek-based condiment) – A Yemenite sauce made from fenugreek seeds, lemon, and chili, often eaten with soups or breads.
Israeli salad – While widely associated with Israel, its roots come from Mizrahi and Palestinian traditions. A simple dish of cucumber, tomato, onion, lemon, and olive oil, it complements both meat and dairy meals and is popular at special occasions.
Jewish Food in America
Jewish immigrants to the United States—primarily from Eastern Europe during the late 19th and early 20th centuries—brought their culinary traditions with them. Arriving in New York, Philadelphia, Chicago, and other urban centers, these communities adapted recipes to the ingredients they found in America while also creating new dishes that blended Old World flavors with New World abundance.
Bagels with lox and cream cheese – Perhaps the most classic Jewish American food, this pairing combines the Polish bagel with American cream cheese and Scandinavian-inspired smoked salmon. It became a Sunday brunch staple, especially in New York.
Pastrami on rye – Adapted from Romanian spiced beef, pastrami became the signature sandwich of New York Jewish delis like Katz’s. Today, it remains a culinary symbol of Jewish-American culture.
Matzo ball soup – Known as “Jewish penicillin,” this Ashkenazi comfort dish gained a new life in America as a go-to for diners and delis. Each family’s recipe varies, with debates over whether the dumplings should be fluffy or dense.
Bagel rivalries – Both New York and Montreal developed distinct bagel styles. New York bagels are larger, softer, and often topped with poppy or sesame seeds, while Montreal bagels are smaller, denser, boiled in honey water, and baked in wood-fired ovens. Each city claims to be the home of the “authentic” bagel tradition.
This melding of Old World traditions and New World innovation helped establish Jewish food as a cornerstone of American cuisine, especially around special occasions like family gatherings, holidays, and even brunch culture.
Popular Jewish Dishes
These beloved foods are eaten across Jewish communities worldwide and often appear during holidays or special occasions. Each dish has a story tied to its origins:
Babka – A sweet, yeasted, braided bread filled with chocolate, cinnamon, or fruit. Originating in Eastern Europe, babka has become a popular special occasion treat in both American and Israeli bakeries. Babka History
Rugelach – Small crescent-shaped pastries filled with nuts, chocolate, jam, or poppy seeds. A classic Jewish pastry from Poland, rugelach remains a popular holiday dessert.
Kugel – A baked casserole, traditionally made with noodles (lokshen kugel) or potatoes. Originating in Germany, kugel is served at Shabbat meals and Jewish new year celebrations. Variations include sweet kugels with raisins or savory versions with onions.
Challah – A rich, braided egg bread eaten on Shabbat and holidays. Its golden crust comes from an egg wash, and its braids symbolize unity. Some families dip it in honey during Rosh Hashanah to signify a sweet new year.
Hamantaschen – Triangular pastries eaten at Purim, filled with poppy seed, prune, or modern fillings like chocolate. Their shape recalls the hat of Haman, the villain in the Purim story.
Sufganiyot – Jam-filled doughnuts fried in oil, eaten at Hanukkah. Originating in Israel, these doughnuts symbolize the miracle of the oil that burned for eight days. Hanukkah Foods.
Chopped liver – A pâté of chicken livers, onions, and hard-boiled eggs, often served with rye bread or crackers. This dish has roots in Eastern Europe but became iconic in Jewish-American delis.
Tzimmes – A slow-cooked stew of carrots, dried fruit, and sometimes sweet potatoes or beef, traditionally eaten at Rosh Hashanah to symbolize a sweet year ahead.
Old World vs. Jewish American Dishes
| Dish | Old World Origins | Jewish American Adaptation |
| Bagels | Originated in Poland in the 17th century, smaller and denser, often plain or topped with seeds. | Became larger and softer in New York; Montreal bagels developed a denser, sweeter version boiled in honey water and baked in wood-fired ovens. Often paired with cream cheese and smoked salmon. |
| Pastrami | Based on Romanian cured meats such as pastrama, usually made with goose or mutton. | Transformed into beef pastrami in New York delis, served on rye bread with mustard as the iconic deli sandwich. |
| Matzo Ball Soup | Traditional Ashkenazi Passover soup, with dumplings made from matzo meal and chicken broth. | Became a staple in American diners and Jewish delis, enjoyed year-round, often referred to as “Jewish penicillin.” |
| Kugel | Originated in Germany as a savory baked pudding of bread and flour. Later adapted in Eastern Europe with potatoes or noodles. | American kugels often lean sweet, made with egg noodles, raisins, sugar, and cinnamon, especially popular at special occasions like new year meals. |
| Challah | Traditional braided egg bread from Eastern Europe, eaten on Shabbat and holidays. | In America, often dipped in honey for Rosh Hashanah. Sweet challahs (with raisins or chocolate) became common in bakeries. |
| Babka | A sweet bread from Poland and Ukraine, filled with fruit preserves or poppy seeds. | American Jewish bakeries popularized chocolate babka and cinnamon versions, making it a modern classic Jewish dessert. |
| Rugelach | Eastern European pastry filled with fruit preserves or nuts. | In America, fillings expanded to include chocolate and cream cheese, making it a popular café pastry. |
FAQs on Jewish Food
Q: What is the difference between kosher food and Jewish food?
A: Kosher refers to food that meets religious dietary laws. Jewish food refers more broadly to the culinary traditions of Jewish communities, which may or may not be strictly kosher.
Q: Is Israeli food the same as Jewish food?
A: Israeli cuisine draws from Jewish diaspora traditions as well as Middle Eastern and Mediterranean influences. It is a modern national cuisine, distinct from (but informed by) Jewish culinary heritage.
Q: Why are dairy and meat separated in Jewish cooking?
A: The Torah forbids cooking a kid (young goat) in its mother’s milk. Rabbinic law extended this prohibition to all combinations of meat and dairy.
Q: What are the three main types of Jewish cuisine?
A: Ashkenazi (Eastern European), Sephardic (Iberian/Mediterranean), and Mizrahi (Middle Eastern/North African).
Q: Which Jewish foods are most associated with holidays?
Rosh Hashanah: Apples with honey, carrot tzimmes, challah.
Hanukkah: Latkes, sufganiyot.
Passover: Matzo, charoset, brisket.
Purim: Hamantaschen.
Jewish food is a tapestry woven from migration, resilience, and faith. From hearty Ashkenazi stews to fragrant Sephardic and Mizrahi dishes, these culinary traditions reflect centuries of adaptation to new lands and the observance of religious laws. Today, Jewish cuisine is both a marker of identity and a global favourite—bridging history, culture, and community around the table.
References & Further Reading
My Jewish Learning: Kosher Food
YIVO Encyclopedia: Jewish Food
[Claudia Roden, The Book of Jewish Food (1996)]
[Joan Nathan, Jewish Cooking in America (1994)]
Jewish Food Society