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A Lacrymatory, at the Beja museum in Portugal.. A lacrymatory, lachrymatory or lacrimarium (from the Latin lacrima, 'tear') is a small vessel of terracotta or, more frequently, of glass, found in Roman and late Greek tombs, and formerly supposed to have been bottles into which mourners dropped their tears.
Teiglach date back to the times of the Romans [3] who made strips of fried dough in honey called vermiculi. [4] Italian Jews adopted the dish but it disappeared from their repertoire in the Middle Ages.
P'tcha, fisnoga or galareta (also known as "calves' foot jelly") is a traditional Ashkenazi Jewish dish. It is a kind of aspic prepared from calves' feet. [ 1 ] The name appears to derive from the Turkish words paça çorbası , or "leg soup".
If you’re craving something traditional for Hanukkah (like drool-worthy potato latkes), seeking a modernized twist on a classic for Passover (hi, miso matzo ball soup) or in need of a little ...
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Chemical analysis of red and pink substances in two glass unguentaria from the Ebro valley in Spain showed that they were likely cosmetics, but similar ingredients are found in therapeutic recipes. [32] The name "unguentarium" may be misleading, as solid unguents, or ointments, would be difficult to remove through the narrow neck. [33]
Yapchik is a potato-based Ashkenazi Jewish meat dish similar to both cholent and kugel, and of Hungarian Jewish and Polish Jewish origin. It is considered a comfort food, and yapchik has increased in popularity over the past decade, especially among members of the Orthodox Jewish community in North America.
The jar-oven was a large pottery container, narrowing into an opening toward the top; fuel was burned on the inside to heat it and the dough was pressed against the outside to bake. The pit-oven was a clay-lined excavation in the ground in which the fuel was burned and then pushed aside before the loaves were baked on the heated surface.