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Bread flavored with dry onions
Onion rolls are a roll of Ashkenazi Jewish origin similar to a bun, that is made of a soft, slightly sweet dough similar to challah, containing dried onions
Onion_roll
Dish of cabbage leaves with a filling
cabbage roll, can be made from sweet or sauerkraut cabbage leaves filled with a mixture of minced pork meat (or sometimes turkey), eggs, onions, and rice
Cabbage_roll
Type of sandwich with meat and sauerkraut
sandwich filling of corned beef, sauerkraut, and cheese inside a deep-fried egg roll wrapper. Typically served with Thousand Island dressing (instead of Russian
Reuben_sandwich
Maghrebi dish of eggs poached in a sauce
Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and garlic, commonly spiced with cumin, paprika, and cayenne pepper. Shakshouka
Shakshouka
Small pickled and fermented cucumber
vegetables will be described using the adjective "pickled", such as "pickled onion", "pickled beets", etc.). In the UK pickle generally refers to a style of
Pickled_cucumber
Meat preserved by partial drying, seasoning, smoking, and steaming
Showbread Sufganiyah Teiglach Zeroa Breads Ashkenazi breads Bagel Bialy Onion roll Pletzel Pumpernickel Rye bread Sephardic/Mizrahi breads Jachnun Kubaneh
Pastrami
Bagel with a wide range of toppings
toppings. The exact ingredients vary, but recipes often include garlic flakes, onion flakes, poppy seeds, sesame seeds and kosher salt. The bagels are made with
Everything_bagel
Type of rye bread
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Pumpernickel
Herring dish in Jewish cuisine
appetizer made primarily from chopped salted herring, hard-boiled eggs, onions, apples or potatoes, and bread or soaked matzah, often seasoned with vinegar
Forshmak
Yeasted bread roll
Bialy is a type of bread roll, in which the center is indented and is traditionally covered with chopped onion and sprinkled with poppy seeds. The bialy
Bialy_(bread)
Brined salmon
frequently served on a bagel with cream cheese, and often garnished with tomato, onion, cucumber, and capers. The American English word lox is borrowed from Yiddish
Lox
Type of cheese
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Cottage_cheese
Snack food
The fig roll or fig bar is a biscuit or cookie consisting of a rolled cake or pastry filled with fig paste. Figs have been a popular food since ancient
Fig_roll
Stuffed Polish dumplings
berries. Savory pierogi are often served with a topping of sour cream, fried onions, or both. Dumplings under the name pierogi are a traditional Polish dish
Pierogi
Toasted pasta in tiny balls
ptitim is popular among children, who eat it plain, or mixed with fried onion and tomato paste. Ptitim is now produced in ring, star, and heart shapes
Israeli_couscous
Type of porridge
(каша). As an Ashkenazi Jewish comfort food, kasha is often served with onions and brown gravy on top of farfalle, known as kasha varnishkes. Kasha is
Kasha
Ring-shaped bread product
romanized: beygl; Polish: bajgiel [ˈbajɡʲɛl] ; also spelled beigel) is a bread roll originating in the Jewish communities of Poland. Bagels are traditionally
Bagel
Classic American deli sandwich
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Pastrami_on_rye
Cold beverage
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Egg_cream
Jewish potato pancake dish
often call for the addition of onions and carrots. Other versions include zucchini, sweet onion, gruyere (for french onion flavor), and sweet potatoes.
Latke
Libyan Jewish stuffed vegetable dish
vegetable typically used, certain recipes employ eggplants, zucchinis, onions and/or bell peppers. Mafrum is traditionally served with couscous and eaten
Mafrum
Delicatessen serving Jewish cuisine
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Jewish_deli
Special bread in Jewish cuisine and religion
also contains raisins and/or saffron. After the first rising, the dough is rolled into rope-shaped pieces which are braided, though local (hands in Lithuania
Challah
Fried-dough pastry
patonggo. Churros in American theme parks and street fairs are most often rolled in cinnamon sugar or other flavored sugars.[citation needed] Look up كرابيج
Churro
Stuffed phyllo pastry
pastries". In Algeria, this dish is called bourek, a roll of pastry sheet stuffed with meat, onions, and spice, is one of the main appetizers of Algerian
Börek
Traditional Ashkenazi Jewish casserole
kugel of Ashkenazi Jewish origin, made with grated or pureed potatoes, onions, eggs, flour or matzo meal, oil, salt and pepper. A Hungarian sweet dish
Kugel
Jewish unleavened bread used in Passover
tradition, requires that matzah made with the addition of wine, fruit juice, onion, garlic, etc., may not be used during the Passover festival except by the
Matzah
Type of cake
turn-of-the-20th-century cookbooks to make Swiss rolls more pliable and easier to roll. For some cakes, such as the Victoria sponge, fat and sugar are creamed before
Sponge_cake
Eastern European sweet yeast viennoiserie cake or bread
It is prepared with a yeast-leavened dough that is rolled out and spread with a filling, then rolled up and braided before baking. Traditionally fillings
Babka
Celery-flavored soft drink
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Cel-Ray
Rendered poultry fat
a storage container. The remaining dark brown, crispy bits of skin and onion are known in Yiddish as gribenes. Another simple method is as a by-product
Schmaltz
Ashkenazi buckwheat and noodle dish
prepared separately from, and then fried together with, lokshen and tsibelach (onions) in schmaltz (poultry fat). Sometimes briye (chicken or beef stock) is used
Kasha_varnishkes
Cheese-based dessert
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Cheesecake
Israeli Street Food sandwich
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Sabich
Confections often made from nut butters or flours
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Halva
Israeli peanut snack
blue package, named "Bissli-Bamba Mix", another edition of "Mix" included onion-flavor Bissli, packaged in a green pack. In 2015, 60g bags of Bamba bomba
Bamba_(snack)
Sour cream from Central and Eastern Europe, Central Asia
blended to a Liptauer-like cheese spread with quark or cottage cheese, onions, paprika and other spices, and eaten with bread. Smetana is often used in
Smetana_(dairy_product)
Condiment made from mustard seeds
caraway, lovage, grilled coriander seeds, dill, celery, thyme, oregano, onion, honey, vinegar, fish sauce, and oil, and was intended as a glaze for spit-roasted
Mustard_(condiment)
Smoked style of corned beef created by Jewish immigrants in Montreal, Quebec
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Montreal-style_smoked_meat
North African pie made from meat and layered pastry dough
Gaul's words, calls for "cooking pigeon with cinnamon, almonds, saffron, onion, and eggs, as well as a double-cooking process similar to today's conventional
Pastilla
Red pepper dip from Syrian cuisine
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Muhammara
Filled turnover in Sephardic Jewish cuisine
To make homemade filo for bourekas, a simple flour and water dough is rolled out like thin flatbreads. They are brushed with oil then layered until the
Bourekas
Egg-based homemade dessert
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Kogel_mogel
Rice dish in which grains do not stick
Pilaf can be cooked in water or stock. Common additions include fried onions and fragrant spices like cardamom, bay leaves and cinnamon. Pilaf is usually
Pilaf
German and Austrian yeast dough dumpling
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Germknödel
Australian savoury snack
Hawaiian and Supreme pizza subs, Spudsters, onion rings, fish cakes, and vegetable nuggets. The Chiko Roll was developed by Frank McEncroe, a boilermaker
Chiko_Roll
Type of Jewish flatbread
pletzl (Yiddish: פלעצל), also known as onion board or onion flat, is a type of Jewish flatbread or flat roll similar to focaccia. In Białystok, Poland
Pletzel
Ashkenazi Jewish dish
such as chili sauce or ketchup, or even Coca-Cola, and vegetables such as onions, garlic, potatoes and carrots are added and the brisket is then cooked for
Brisket_(Jewish_dish)
Moroccan Jewish alcoholic beverage
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Mahia_(drink)
Common food pairing in American cuisine
consisted of a bagel topped with lox, cream cheese, capers, tomato, and red onion. The combination of a bagel with cream cheese has been promoted to American
Bagel_and_cream_cheese
Variety of bagel created by Jewish immigrants in Quebec
Ruth (October 17, 2006). "The Hole Truth: Vermont's bagel bakers answer the roll call". Seven Days. Retrieved June 9, 2011. CTV.ca, "Montreal-born astronaut
Montreal-style_bagel
Traditional Austrian pastry
and a new batch is started. After kneading, the dough is rested, then rolled out on a wide surface, and stretched until the dough reaches a thickness
Apple_strudel
Traditional Jewish pancake
A cheese blintzes or blintz (Hebrew: חֲבִיתִית; Yiddish: בלינצע) is a rolled filled pancake in Ashkenazi Jewish cuisine, in essence a wrap based on a crêpe
Blintz
Staple food made from unleavened dough, commonly long and thin
Noodles are a type of food typically made from unleavened dough which is rolled flat and cut, stretched, or extruded into long strips or strings. Noodles
Noodle
Traditional Jewish dumplings
The dough is traditionally made of flour, water and eggs, kneaded and rolled out into thin sheets. Some modern-day cooks use frozen dough sheets or wonton
Kreplach
Fried dough ball
simple, wheat-based yeast dough, often flavored with anise, that is thinly rolled, cut or shaped into individual pieces, then fried and finished off with
Buñuelo
Middle Eastern flatbread with minced meat
is rolled up and filled with salad, sambal and garlic sauce, often with added döner meat and/or cheese. Antep, includes garlic Urfa, includes onion Aleppo
Lahmacun
Traditional Jewish cabbage roll dish
golubtsi or голубцы or huluptzes or prokes or gefilte kroit) is cabbage roll dish in Eastern European Jewish cuisine. Holishkes are prepared from blanched
Holishkes
Spice blend
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Montreal_steak_seasoning
Bread commonly used in Jewish deli sandwiches
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Jewish_rye_bread
Semi-hard cheese from the Balkans
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Kashkaval
Pastry in Ashkenazi Jewish cuisine
alternative form is constructed much like a strudel or nut roll, but unlike those, the rolled dough and filling are cut into slices before baking. The Yiddish
Rugelach
Type of cookie
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Macaroon
Sandwich with hot meat and cheese
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Sailor_sandwich
Ashkenazi Jewish dish made from ground fish
(some recipes exclude eggs), breadcrumbs or matza crumbs, spices, salt, onions, carrots, and sometimes potatoes, to produce a paste or dough which is then
Gefilte_fish
Ashkenazi Jewish and Eastern European baked or fried snack food
edge, lined with fried onions in the center. Karłowicz speculates that the word comes from the German name for the Königsberg roll, knist, and the word
Knish
Bagel with pizza toppings
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Pizza_bagel
Type of meat sandwich
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Corned_beef_sandwich
Type of sausage from Eastern Europe
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Kishka_(food)
Vegetable salad made in Israel
'Israeli vegetable salad') is a chopped salad of finely diced tomato, onion, cucumber, and bell or chili peppers. It has been described as the "most
Israeli_salad
Type of layered pastry
for a savoury strudel. The cabbage is braised or caramelized with sliced onions and caraway seeds, sometimes with added sugar. Recipes may include chopped
Strudel
Small pellet-shaped or flake-shaped pasta
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Farfel
Cold vegetable soup of Eastern Europe
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Sorrel_soup
Type of doughnut
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Jelly_doughnut
Type of retail establishment
breads and rolls, including bialys, challah, corn rye bread, Jewish rye, onion rolls, Russian health bread, and seeded hard rolls. The Village Voice described
Appetizing_store
Assortment of cooking traditions of Mizrahi Jews
to coffee and baked goods. The other, a blend of turmeric, black pepper, onion, cumin, cardamom and cloves, is added to soup. Pastes and sauces are very
Mizrahi_Jewish_cuisine
Fried/baked filled bun common in Eastern European cuisine
simply pīrāgi or pīrādziņi) are traditionally filled with smoked fatback and onion. Other fillings are also possible. However the name pīrāgi is not exclusive
Pirozhki
hand-sized, which is first boiled for a short time in water and then baked. Bread roll – a small, often round loaf of bread served as a meal accompaniment (eaten
List_of_baked_goods
Ashkenazi Jewish stew
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Tzimmes
of beefsteak mixed with cheese on a hoagie roll, with additional toppings often including peppers, onions, and mushrooms Chicken sandwich Nationwide A
List_of_American_sandwiches
Traditional Ashkenazi Jewish noodle casserole
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Noodle_kugel
American Chinese appetizer
The egg roll is a variety of a deep-fried appetizer served in American Chinese restaurants. It is a cylindrical, savory roll with shredded cabbage, chopped
Egg_roll
Italian-American cookie
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Rainbow_cookie
Spongy bread originating from Somalia and Yemen.
butter/ghee), olive oil, sesame oil, and sugar or honey or "beer" (liver and onions), "suqaar" (stir-fry meat), or with "odkac/muqmad". Occasionally, it is
Lahoh
Chocolate custard cake
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Flourless_chocolate_cake
Braided bread of Moroccan Jewish origin
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Pain_petri
Yemenite Jewish flatbread
layers, similar to a croissant. The dough is divided into balls, and is rolled out, and then commonly placed between wax paper and placed in the freezer
Malawach
Iraqi flatbread
laffa (Mesopotamian Arabic: لفة) is of Arabic origin, meaning "wrap" or "roll". Laffa is prepared by creating a dough typically made up of flour, water
Laffa
Red lentil pancake dish of Ancient Israelite origin
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Ashishim
Chocolate covered marshmallow snack
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Krembo
Food
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Sesame_seed_candy
Type of dumpling popular in Central and West Asia
pumpkin In Afghan cuisine, the thinly rolled out dough of the mantu is filled with beef or lamb mixed with minced onions and spices, steamed and then topped
Manti_(food)
Cooking traditions among Ashkenazi Jews
Vegetable kugels (bulbenikes) are made from chopped or shredded vegetables, onions, salt, and eggs, with oil or schmaltz. The most prominent variation of kugel
Ashkenazi_Jewish_cuisine
Minced raw pork
popular in Germany. It is frequently spread on halves of a bread roll, with raw onion optionally on top. Since the 1950s mett has also been offered as
Mett
Money given as presents during Hanukkah
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Hanukkah_gelt
Sweet dessert made with carrots
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Carrot_pudding
Kugel of Ashkenazi Jewish origin
kugel of Ashkenazi Jewish origin, made with grated or pureed potatoes, onions, eggs, flour or matzo meal, oil, salt and pepper. It is commonly served
Potato_kugel
Round jelly-filled doughnut served at Hanukkah
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Sufganiyah
Jewish potato and beef casserole
of a mixture similar to a potato kugel, containing shredded potatoes and onions, along with beaten eggs, spices, and matzo meal, and then left to slow-cook
Yapchik
English suet turnover
Roll out and spread with seasoned chopped liver and onion, roll and tie up in a cloth, boil until cooked. Time depends on size. 'alf an' 'alf: Roll out
Bedfordshire_clanger
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ONION ROLL
ONION ROLL
ONION ROLL
ONION ROLL
ONION ROLL
ONION ROLL
ONION ROLL
ONION ROLL
ONION ROLL
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