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Carciofi alla giudìa (Italian: [karˈtʃɔːfi alla dʒuˈdiːa]; lit. ' Jewish-style artichokes ') is among the best-known dishes of Roman Jewish cuisine. [1] The recipe is essentially a deep-fried artichoke, and originated in the Jewish community of Rome, giudìo being the term for Jew in the Romanesco language.
Title page of Machzor Shadal, and Italian Machzor from the mid-19th century (סידור איטליני). The Italian Nusach [a] [b] is the ancient prayer rite of the long-standing Italian Jewish (Italkim) community on the Italian Peninsula, used by Jews who are not of Ashkenazi or Sephardic origin.
Simcha is also the name of a kosher beer from Saxony, Germany. [2] It was also a slang term used in Jewish-American organized crime circles to refer to a pimp. [3] Members of the Chabad movement sometimes use the word Simcha (abbreviated as "S.") when referring to place names that begin with the word "Saint" in order to avoid what they believe is idolatry.
As the Jewish Festival of Lights, or Hanukkah, is fast approaching (December 25, 2024 to January 2, 2025), we’re looking forward to playing dreidel (and winning gelt!), lighting the menorah with ...
Challah is another ceremonial Jewish food, and on Rosh Hashanah, it’s traditional to bake a simple one into a circle to represent the cyclical nature of life (though we won’t judge if you ...
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 ...
Sweet egg and almond/coconut cookies usually made Kosher for Passover. Mandelbrot (cookie) Russia, Ukraine: Hard, baked almond bread like Italian biscotti. (Also called mandel bread.) Mandlach: Home-made "soup almonds" (soup mandel, soup nuts) Matzah brei: A Passover breakfast dish made of roughly broken pieces of matzah soaked in beaten eggs ...
Italian Jews adopted the dish but it disappeared from their repertoire in the Middle Ages. In the 12th century Franco-German rabbis mentioned eating a dish of fried or baked strips of dough covered in honey called vermesel or verimlish at the beginning of the Sabbath meal .