Israeli Cuisine ... Dumplings, dough and Pancakes from Israel

Tue, Jan 22nd 2008, 00:00

Dumplings and Latkes are a favourite in Israel.


Knaydelach: Israeli dumplings, also known as matzah balls. Usually 3 ping-pong ball sized dumplings are served in a thin chicken broth fondly dubbed Jewish penicillin! This dish is particularly served during Passover. Baking powder is not used during Passover, so the matzah balls tend to be heavier.

Latkes: Shallow fried potato pancakes which originated in Eastern Europe. They can be served with a variety of toppings, usually soured cream or apple sauce for a sweeter dish. Latkes are traditionally eaten during the festivals of Hanukkah when fried food is favoured to commemorate the miracle of the olive oil which lasted for 8 days in the ancient temple of Israel.

Malawach: A fried bread which resembles a pancake of many layers of thin pastry similar to phyllo. Malawach can be served with a variety of toppings, but tomato sauce or sour cream is popular. The dish was brought to Israel by the Jews from Yemen.

Rugelach: A rolled pastry filled with a jam and cocoa mixture. Rugelach is the diminutive form of the Hebrew roglìt, meaning creeping vine. The rolls of the pastry resemble the twirls of new shoots on a creeper. Fillings are sweet, anything from raisins or cinnamon, to chocolate or apricot preserve.

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