Corned Beef; deli meat cured from beef brisket and seasoned with pickling spices, garlic, and dry mustard.

Bureka: light, flaky pastry dough stuffed with filling of mashed potato and sautéed onions.

Falafel: fried vegetarian mixture made of chick peas and served in pita bread with lettuce, tomatoes and tahini.

Israeli Salad: finely diced tomato and cucumber with fresh lemon juice and olive oil dressing. Parsley and spring onions are sometimes added, but not lettuce. Black and White Cookie:

plain shortbread cookie with chocolate and vanilla icing.

Matzah Ball Soup: chicken soup with carrots, celery and matzah balls (Yiddish for dumpling) made from matzoh bread crumbs (unleavened bread/cracker), egg, and spices.

Stuffed Cabbage; cabbage leaves stuffed with ground meat and rice in a tomato-based sweet-and-sour sauce.

Brisket : roast best suited for cook-ing at a low temperature for a long time. Seasonings vary, but are simi-lar to American roast recipes.

Kugel: baked noodle casserole that can be made sweet or savory. Ours is sweet with raisins, brown sugar, butter, and chopped apple.

Smoked Whitefish Salad: dry, white fish, smoked whole and made into a salad or spread with mayo and celery or minced onions and a bit of herbs.

Israeli “pearl” Couscous: grain made from semolina wheat and toasted. Ours is prepared with peppers, olives and spices.

Bialy is similar to a bagel. Instead of a hole it has a depression filled with diced onions and other ingredients such as gar-lic, poppy seeds, or bread crumbs..

Jewish Food Festival

8th Annual Friedman Family LJCC

Rugelach: pastry dough filled with golden raisins, nuts, cinnamon, and sugar.