Judaism has a country, kind of – there are slightly more Jews living outside of Israel than in there – but Israeli cuisine is not the same as Jewish cuisine. The latter of course has geographical differences and some Jewish specialties only exist in one area. Judaism is considered a religion, but it’s also heavily an ancestry/ethnicity/culture (and many people consider themselves atheist or secular Jews). Hence this entry. There used to be about 17 million Jews before WWII, but 6 million were killed in the holocaust. Almost half of the remaining ones live in the U.S. There are both ethnic and religious differences inside the Jewish population, the main ethnic groups being Ashkenazi and Sephardic Jews. These are different from the different religious movements, such as Orthodox Jews. There is also Zionism (supporting Israel); not all Jews are Zionists and not all Zionists are Jewish.
The Jewish cuisine is probably best known for rich baked goods and some greasy dishes eaten on Hanukkah, like latkes, fried potato pancakes. The oil is not just for flavour, it has religious symbolism. Jewish cuisine is limited by kashrut (purity) rules. Pork is unclean, but so are several other food products. Some food products prepared by non-foods can also be considered unclean.. There are some additional rules on Passover. This has resulted in some well-known specialty foods, like the unleavened matzo bread, also used as a substitute for pasta and grains in some dishes. Most vegan ingredients are kosher, but not all. Apparently some tofu, for example, may not be. For more information on kosher in general, check Wikipedia.
Kugel is usually a sweet, bland noodle casserole, though it may be also made with matzo, potatoes and some other things instead of pasta. Savory versions exist, as well. Sweet kugel is a traditional Hanukkah food. The raisins, cinnamon and curd cheese apparently originate from Poland. Some people also vary the seasonings, e.g. using fruit or dried fruit in it. This much-praised American-style recipe comes from Food Network. It can, of course, be made gluten-free by using gluten-free noodles. Low-carb noodles should work too, as long as they aren’t too slimy or otherwise weird. The cherries in the photo are Rainier cherries, so they’re supposed to be partially yellow.
1/2 lb/225 g wide noodles
1 lb/450 g firm tofu
3 tbsp (coconut) oil
1 1/2 cup/3.6 dl soy yoghurt
1/2 cup/1.2 dl cashew butter or almond butter
1/2 cup/1.2 dl sugar
1.8 dl/3/4 cup soy milk
1 tbsp corn starch (or equivalent amount of other starch)
1 teaspoon ground cinnamon
1/2 cup raisins
Preheat the oven to 375F/190C. Cook the noodles according to the package directions. Mash the tofu by squishing with your hands (not with a blender) until it resembles cottage cheese. Mix together all the ingredients except for noodles. Add the noodles and mix. Pour into a greased baking dish or individual ramekins (6-10 ramekins, depending on their size). Bake until set and slightly golden at the top. For my ramekins it took some 35 minutes, but for a large dish it could take an hour. Serve hot, warm, at room temperature or cold.