Category: K

Food that adheres to the religious dietary laws of the Jewish community and is prepared in accordance with their specific requirements.  

Knishes, a baked pastry commonly found in Jewish cuisine, is typically filled with a savory stuffing, such as potatoes, cheese, meat, or chicken. This dish may be served as a main course or, in a smaller size, as a delectable cocktail appetizer. Knishes may be filled in a manner similar to turnovers or can be…

The process of manually blending and manipulating dough by hand is a crucial step in achieving the desired texture and consistency. This involves stretching and folding the dough on a floured surface, a particularly vital step in the breadmaking process. If an electric mixer with a dough hook attachment is available, this process can also…

This particular sausage has a reddish-brown hue and is most commonly recognized when sold in a circular shape. When preparing fresh variants of this sausage, it is necessary to cook them for an extended period compared to cured varieties.  

The consumption of kidneys from various animals is a common practice, ranging from the diminutive organs of rabbits and hares to the substantial kidneys of beef. Like other meat products, kidneys are a notable source of protein and contain substantial amounts of iron, as well as a plethora of other minerals, vitamin A, and niacin.…

The consumption of juvenile goats, commonly referred to as “kid,” is a rarity in the United States, whereas in select Mediterranean locales, it is a popular delicacy. Although the flesh possesses a sweet and delicate nature when cooked correctly, it may tend to be parched and slightly insipid. As such, it is advisable to marinate…

Buckwheat groats, a staple ingredient in Russian and Jewish gastronomy, feature prominently in the preparation of kasha, a grain dish traditionally included in the composition of cholent, a bean-based stew commenced prior to nightfall on Fridays to ensure it can be consumed piping hot on the Sabbath. Additionally, kasha is frequently presented as the primary…

Ribbons of pastry prepared with flour, sugar, water, and rum or vodka, immersed in hot oil until deep-fried to crispy perfection.  

A refreshing beer, frequently brewed at home, using a blend of rye flour, malt, and mint, resulting in a light and invigorating brew. A home-brewed drink made from rye, malt, and yeast and often flavored with mint. It is made in the Soviet Union.

A Chinese term denoting a “golden orange” fruit, akin to a small plum in size and oblong in shape, exhibiting an orange hue and flavor, albeit considerably more tangy. Both the skin and pulp of this fruit are consumable in its raw state, while preserved kumquats are deemed a prized culinary delicacy.