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Other Jewish Cooking Controversies


General Discussion 29

Other Jewish Cooking Controversies

sivyaleah | Jul 2, 2006 10:25 PM

The thread about latkes vs hamentaschen got me thinking about other differences between jewish ways of cooking.

In my family, when we make latkes, or matzo-bri, blintzes, matzo meal pancakes, etc. it was always considered a savory dish and was served with sourcream, or nothing at all - just salted (such as the matzo-bri). Maybe applesauce in a pinch of there was no sourcream in the house (which I bet never happened).

But, I know other jewish families serve these items with sweet things, such as applesauce or jam. I know people who put cottage cheese in their kugels, which is just odd to me - a kugel to me is a fried noodle pie, with eggs and onions, not a baked casserole with cheese.

Or, there are different preparation methods such as matzo-bri. I personally make it into 1 large omelet like shape, where others keep the matzo in broken up pieces and scramble it up in the pan so the pieces are kept separate, more or less. Also, with kugels, we always fried ours in a pan, again, like a large omelet (for lack of a better way to describe it) but other families would put it into a baking pan and do it in an oven. Then of course you have the noodle kugel vs. the potato kugel.

Does this have to do maybe with the origins of various families, perhaps where they came from in Europe, or what foods were available in the areas they were from? Or, is the serving of sweets or the combining of sweet items in these foods a bastardization of the foods themselves once immigrants came to the states?

Any thoughts?


And just to vent: There's a restaurant in NYC that charges like $8 for matzo-bri with a tablespoon of their "homemade confiture" at passover which freaking galls me to no end. $8. for a matzo-bri! What does a piece of matzo actually cost? #.10 cents? Unbelievable.

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