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Jewish cuisine has influences from the cuisines of the
Balkans, Galicia, Russia, Spain, Portugal and the
Middle East. For example, there are a number of cold
starters which originate in the Middle East and which
were brought by the Turks to the Balkans. The roots of Jewish cooking, however, are in the
Middle East, where the Jews came from, and it was
heavily influenced by the cuisine of Ancient Egypt and
the Byzantine Empire. It has been suggested, for
example, that the major role played by
garlic, leek and onions in Jewish cooking is due
to these influences. Arab and Moorish cooking had an
equal influence on the Jewish cuisine. |
