This documentry shows the making of traditional jewish recipes.
Lokshen soup is a dish made primarily from chicken and noodles. It is a traditional jewish dish.
- 2-3 pounds chicken parts (thighs, breasts, legs)
- 5 large carrots, divided
- 5 stalks of celery, divided
- 1 large onion, chopped and divided
- 4 cloves garlic
- 1 Tbsp. dried thyme leaves
- 1 Tbsp. peppercorns
- 3 quarts (12 cups) water
- 12 oz. egg noodles
- 1 Tbsp. kosher salt (or more as needed)
1. Place chicken pieces in a large soup pot or dutch oven.
2. Wash and trim the ends off of 3 carrots and 3 stalks of celery. Cut into large chunks and add to the pot.
3. Add half of the onion, all of the garlic, the thyme, the peppercorns and the water to the pot.
4. Bring to a boil, then turn heat down to medium low. Simmer for 1 to 2 hours, until the chicken is fully cooked and falling off the bone.
5. Remove chicken pieces from the stock and set aside to cool.
6. Drain the stock (set a large colander over another soup pot or large bowl and pour the soup over — you want to keep the stock and throw out the vegetables). Return the stock to the original pot.
7. When the chicken is cool enough to handle, shred it, and add it to the stock. Discard the bones.
8. Wash, peel and chop the remaining carrots into bite-sized pieces. Add to the soup.
9. Wash and chop the remaining celery into bite-sized pieces. Add to the soup. Add the remaining onion to the soup.
10. Turn heat to medium and let the soup cook about 5 minutes.
11. Add the noodles to the soup. Continue cooking until the vegetables are tender and the noodles are done, 10 to 12 minutes.
Following the Jewish dietary laws of kashrut (keeping kosher) is a way to elevate the act of eating from mundance to holy, follow the Torah, lead a Jewish lifestyle, identify with the Jewish People, and pass on Jewish traditions to the next generation. Find articles about keeping kosher, Jewish dietary law, Jewish cooking, Israeli cuisine, kosher food recipes, and menus for Jewish holiday meals.
Passover is the spring festival which celebrates the Exodus of the Israelites from bondage under the Pharoahs in Egypt. During the 8 days of this holiday no bread or other leavened baked goods may be eaten. This is a reminder of the haste with which these ancient people fled their homes and their privations during their sojourn in the wilderness.
Passover starts with a special ceremonial meal known as a seder. The story of Exodus is read and explained. Food symbols are tasted by everyone at the table.
Three matzos – symbolizing the three groups into which each Jewish community was divided.
Roasted lamb or chicken bone – represents the sacrificial lamb offered on the eve of the Exodus.
Bitter herbs – horseradish root and watercress, a reminder of the bitterness of slavery.
Hard cooked egg – representing the individual offering at the Temple; also a symbol of life.
Green vegetable – usually parsley or celery tops, suggestion of springs rebirth.
Salt water – greens are dipped as a token of the tears shed for suffering and persecution.
A mixture of chopped apple, nuts, and wine called charoses – represents the bricks made without straw when Israelites were slaves in Egypt.
Wine served in goblets 4 times during the ceremony – to symbolize the promise of redemption made 4 times in the Bible.
In addition, a large goblet of wine is placed on the table for the prophet Elijah, for whom the door is left ajar. Legend has it that this messenger of the Messiah may arrive at anyone’s table during the Passover seder as a harbinger of peace and freedom throughout the world. Special Passover dishes are fried matzoes and nut cakes.