Wed, Jan 16th 2008, 00:00
Jewish dietary laws, or kashrut, have had a strong influence on traditional Israeli Cuisine.
The basic laws of kashrut are contained in the Torah, the five books of Moses: Genesis, Exodus, Leviticus, Numbers and Deuteronomy. The practical details were set down in oral law and later codified by rabbinical authorities. Many varied reasons have been offered for these laws, ranging from philosophical and ritualistic, to practical and hygienic.
Kashrut covers both the ingredients and the preparation of food. Food prepared according to the guidelines is called kosher food. Kosher food must be prepared with kosher equipment.
According to the dietary laws, milk and meat cannot be served together. Eggs, fruits and vegetables are neutral (or parve) foods which may be eaten with either meat or milk.
Families should use 2 separate sets of cooking utensils, pots and pans etc, one set for poultry / meat and the other for everything else. These utensils must not be mixed or washed up together.
According to the Torah, cloven hoofed, cud-chewing mammals are kosher. There are strict guidelines for the slaughter of animals. These rules, called shechita, means the animals are slaughtered without pain by those who are specially trained. Processed food must be prepared in the presence of a rabbi.
According to the traditional laws, cooking is not permitted on the Sabbath, the day of rest. Foods were generally prepared in advance to simmer for a long time over a low flame.
Kosher Food and Jewish Dietary Laws reviews
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