Ashkenazi Traditional Dishes

The word ‘sfinge’ comes from the Arabic word for sponge, reflecting the doughnut’s soft, spongy texture. These treats are especially popular among Moroccan and Algerian Jews, often prepared during Hanukkah. Their golden crust and tender interior make them a beloved dessert, symbolizing joy and celebration. Jewish families in North Africa would gather to make sfinge together, shaping the dough by hand and frying it in hot oil. The process was a communal event, filled with laughter, stories, and the aroma of sweet dough frying to perfection. It was more than just cooking—it was a cherished tradition. Over time, sfinge became...

Cholent has been a staple of Ashkenazi Jewish cuisine for centuries, especially as a beloved Shabbat dish. Its origins trace back to medieval Europe, where Jewish communities developed this slow-cooked stew to comply with Sabbath cooking restrictions. Because cooking is not permitted on Shabbat, cholent was prepared before sundown on Friday and left to cook overnight, ready to be enjoyed for Saturday lunch. The ingredients in cholent reflect both necessity and creativity. Common components include beans, barley, potatoes, and meat—ingredients that were affordable and accessible. Over time, families personalized their recipes, adding spices or unique touches passed down through generations....

Originating in Eastern Europe, kugel began as a savory dish made with bread and flour. Over time, Jewish communities adapted the recipe using locally available ingredients like noodles or potatoes. It became a versatile dish, served both sweet and savory, depending on the region and occasion. In many Ashkenazi homes, kugel was a highlight of Shabbat and holiday meals. Families would prepare it on Fridays and let it bake slowly, filling the home with a warm, inviting aroma. The dish symbolized comfort, tradition, and the joy of gathering together. As Jewish families emigrated from Europe to places like the United...