영어이름, 모델이름, 자동차이름, 음식이름, 남자 이름, 여자 이름, 유명인사이름

Bialy, a Yiddish word short for bialystoker kuchen, from Białystok, a city in Poland, is a small roll that is a traditional dish in Polish Ashkenazi cuisine. A traditional bialy has a diameter of up to 15 cm (6 inches) and is a chewy yeast roll similar to a bagel. Unlike a bagel, which is boiled before baking, a bialy is simply baked, and instead of a hole in the middle it has a depression. Before baking, this depression is filled with diced onions and other ingredients, including (depending on the recipe) garlic, poppy seeds, or bread crumbs.In 2002, former New York Times food writer Mimi Sheraton wrote a book dedicated to the bialy, called The Bialy Eaters: The Story of a Bread and a Lost World.1Bell Bialy Bakery10013 Foster Avenue, Brooklyn, NY 11236-2117(718) 272-2780 ‎[mappress mapid="233"]http://cooksns.com/?p=3143

Cholent (Yiddish: טשאָלנט, tsholnt or tshoolnt) or Hamin (Hebrew: חמין‎) is a traditional Jewish stew. It is usually simmered overnight for 12 hours or more, and eaten for lunch on Shabbat (the Sabbath). Cholent was developed over the centuries to conform with Jewish religious laws that prohibit cooking on the Sabbath. The pot is brought to boil on Friday before the Sabbath begins, and kept on a blech or hotplate, or placed in a slow oven or electric slow cooker until the following day.There are many variations of the dish, which is standard in both the Ashkenazi and Sephardi kitchens. The basic ingredients of cholent are meat, potatoes, beans and barley. Sephardi-style hamin uses rice instead of beans and barley, and chicken instead of beef. A traditional Sephardi addition is whole eggs in the shell (haminados), which turn brown overnight. Ashkenazi cholent often contains kishke or helzel – a sausage casing or a chicken neck skin stuffed with a flour-based mixture. Slow overnight cooking allows the flavors of the various ingredients to permeate and produces the characteristic taste of cholent.Hamin (חמין) (pronounced ḥamin), the Sephardi version of cholent popular also in Israel, derives from the Hebrew word חם – "hot", as it is always served fresh off the stove, oven, or slow cooker. The origin of this name is the Mishnaic phrase tomnim et ha’chamim (Hebrew for "bury the hot"), which essentially provides the Rabbinical prescription for keeping food hot for the Sabbath without lighting a fire.In Germany, Holland, and European countries the special hot dish for the Sabbath lunch is known as schalet, shalent, or shalet.  These western Yiddish words are straight synonyms of the eastern Yiddish cholent. In Morocco, the hot dish eaten by Jews on the Sabbath is traditionally called s’hina or skhina (Arabic for "the warm dish"In Spain and the Maghreb a similar dish is called adafina or dafina, from the Arabic d’fina or t’fina for "buried" (which echoes the Mishnaic phrase "bury the hot food"). Adafina was popular in Medieval Judeo-Iberian cuisine, but today it is mainly found as dafina in Jewish communities in North Africa.In Bukharan Jewish cuisine, a hot Shabbat dish with meat, rice, and fruit added for a unique sweet and sour taste is called oshi sabo (or osh savo). The name of the dish in Persian or Bukharian Jewish dialect means "hot food [oshi or osh] for Shabbat [sabo or savo]", reminiscent of both hamin and s'hina.Among Iraqi Jews, the hot Shabbat meal is called tebit and it consists of whole chicken skin filled with a mixture of rice, chopped chicken meats, and herbs. The stuffed chicken skin in tebit recalls to mind the Ashkenazi helzel, chicken neck skin stuffed with a flour and onion mixture that often replaces (or supplements) the kishke in East European cholent recipes.Gemstone Kosher Catering, New York / NJ311 Central Park Avenue, NY 10704(917) 584-2310 ‎[mappress mapid="238"]http://cooksns.com/?p=3152

Chopped liver is a spread popular in Jewish cuisine.It is often made by sauteeing or broiling liver and onions in schmaltz; adding hard-boiled eggs, salt and pepper, and grinding that mixture. However, other methods and materials exist, and the exact process and ingredients may vary from chef to chef.Chopped liver is a common menu item in kosher delicatessens in Britain, Canada, and the U.S.A. Chopped liver is often served with rye bread as sandwiches.The liver used is generally calf, beef, or chicken. Shortening or oil is often substituted for the schmaltz.Chopped liver is high in protein but also high in fat and cholesterol. Thus, low fat, mock, and vegetarian versions of chopped liver exist that are frequently made of a combination or base of peas, string beans, eggplant, or mushrooms.Since eating chopped liver may not be appreciated by everyone, the Jewish English expression "What am I, chopped liver?", signifies frustration or anger at being ignored on a social level.An alternate explanation for the etymology of the "What am I, chopped liver?" expression is that chopped liver was traditionally served as a side dish rather than a main course. The phrase, therefore may have originally meant to express a feeling of being overlooked, as a "side dish."Sammy's Restaurant 157 Chrystie Street, New York, NY 10002 (212) 673-0330[mappress mapid="237"]http://cooksns.com/?p=3156

Gefilte fish (/ɡəˈfɪltə fɪʃ/, from Yiddish: געפֿילטע פֿיש, german: gefullter Fisch "stuffed fish") is a poached fish mince stuffed into the fish skin.More common since the Second World War are the Polish patties similar to quenelles or fish balls made from a mixture of ground deboned fish, mostly carp or pike. They are popular in the Ashkenazi Jewish community and are typically eaten on Shabbat and Holidays such as Passover, although it can be consumed throughout the year.

A hamantash (also spelled hamentasch, homentash, homentasch, (h)umentash, pluralized with -en or -n {sometimes singular is spelled this way also}; Yiddish המן־טאַש) is a pastry in Ashkenazi Jewish cuisine recognizable for its three-cornered shape. The shape is achieved by folding in the sides of a circular piece of dough, with a filling placed in the center. It is traditionally eaten during the Jewish holiday of Purim. While occasionally seen other times of year in secular contexts, this is not traditional. Hamantashen are made with many different fillings, including poppy seed (the oldest and most traditional variety), prunes, nut, date, apricot, apple, fruit preserves, cherry, chocolate, dulce de leche, halva, or even caramel or cheese. Their formation varies from hard pastry to soft doughy casings.The name hamantash (המן־טאַש), is commonly known as a reference to Haman, the villain of Purim, as described in the Book of Esther. The pastries are supposed to symbolize the defeated enemy of the Jewish people, and thus resemble the "ears of Haman".Another possible source of the name is a folk etymology: the original Yiddish word מאָן־טאַשן (montashn) or German word mohntaschen, both meaning poppyseed-filled pouches, was transformed to Hamantaschen, likely by association with Haman. In Israel, they are called Oznei Haman (Hebrew: אוזני המן‎), Hebrew for "Haman's ears" in reference to their defeated enemy's ears. Hamantashen can cause drug tests for opiates to show up positive if eaten in large amounts due to the amount of poppy seeds in them.William Greenberg Jr. Desserts1100 Madison Avenue, New York, NY 10028-0327(212) 861-1340 ‎wmgreenbergdesserts.com[mappress mapid="235"]http://cooksns.com/?p=3166

Pescado frito (literally, "fried fish"), or Pescaito frito, is a traditional Shabbat fish dish (usually cod) originating amongst the 16th century Andalusian Jews of Spain and Portugal. The deep-frying of the fish in vegetable oil makes it crisp and light even when eaten cold, and it is a favourite dish of the late breakfast or lunch after synagogue services on Saturday morning.There is a general belief that pescado frito was possibly an inspiration for the English fish and chips.La Isla Restaurant1883 3rd Avenue, New York, NY 10029-4906(212) 534-0002[mappress mapid="239"]http://cooksns.com/?p=3181