The most significant traditions are considered to be those of the Ashkenazi (representatives of the European part) and Sephardic (the population of the Mediterranean and the Middle East) peoples.
The Ashkenazi always lived poorly and modestly, so their diet isn't distinguished by refined dishes; nevertheless, any gourmet will find something tasty on this ethnic group's menu. The Sephardim have more expensive products: fish, beans, salt, lentils, olive oil.
It's worth noting the restrictions and prohibitions on a number of ingredients. For example, combining meat and milk is inadmissible, pork cannot be cooked in any form, and the amount of spices should be moderate. These delicacies are always distinguished by a large amount of vitamins and proteins, and on top of that, they're very easily absorbed by the body.
The favorite appetizer of this ancient Semitic people is herring forshmak. Israeli cooks adopted and partly changed the recipe for this dish from the peoples of East Prussia. The variety of the menu is rounded out by muhammara (a purée of baked peppers and walnuts) and hummus (a paste of boiled chickpeas seasoned with spices).
Among the first courses, vegetable soups and broths are served; among the second courses – stuffed fish and kreplach (dumplings with a filling of cheese or dried fruit).
And, of course, everyone has heard of matzo – a practical flour product that can be stored for a long time and doesn't mold or spoil in the process.
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