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Jewish cuisine refers to the cooking traditions of the
Since the establishment of the State of
Using agricultural products from dishes of one Jewish culinary tradition in the elaboration of dishes of other Jewish culinary traditions, as well as incorporating and adapting various other Middle Eastern dishes from the local non-Jewish population of the Land of Israel (which had not already been introduced via the culinary traditions of Jews which arrived to Israel from the various other Arab countries), Israeli Jewish cuisine is both authentically Jewish (and most often kosher) and distinctively local "Israeli", yet thoroughly hybridised from its multicultural diasporas Jewish origins.
The laws of keeping kosher (kashrut) have influenced Jewish cooking by prescribing what foods are permitted and how food must be prepared. The word kosher is usually translated as "proper".
Observant Jews will eat only meat or poultry that is certified
According to kashrut, meat and poultry may not be combined with dairy products, nor may they touch plates or utensils that have been touched by dairy products. Therefore, Jews who strictly observe kashrut divide their kitchens into different sections for meat and for dairy, with separate ovens, plates and utensils (or as much as is reasonable, given financial and space constraints; there are procedures to kasher utensils that have touched dairy to allow their use for meat).
As a result, butter, milk and cream are not used in preparing dishes made with meat or intended to be served together with meat. Oil,
Despite religious prohibitions, some foods not generally considered kosher have made their way into traditional Jewish cuisine;
The hearty cuisine of
Each Jewish community has its traditional dishes, often revolving around specialties from their home country. In
Thus, a traditional Shabbat meal for Ashkenazi Jews might include stuffed vine leaves, roast beef, pot roast, or chicken, carrots