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Gastronomía judía

De Wikipedia, la enciclopedia libre

Jalá (Pan trenzado)

La gastronomía judía es un reflejo de la cocina de los distintos países donde los judíos han habitado, siempre y cuando respeten las normas del kashrut. Estas últimas prohíben consumir cerdo y mariscos, así como mezclar carnes con lácteos.

Los platos que son en gran parte comunes a los de otros pueblos de Europa Central y Oriental, en el caso de la cocina askenazi, o del Mediterráneo y Medio Oriente en la gastronomía sefardí.

YouTube Encyclopedic

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  • Comida Judía en Moisés Ville - Parte del Plato I
  • Guefilte Fish

Transcription

Lista de platos

Véase también

Esta página se editó por última vez el 13 mar 2024 a las 01:21.
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