How to Make Kneidlach - subtitles @smadarifrach
How to Make Kneidlach
Subtitles in all kinds of languages
Start: 00:00
Ingredients: 00:31
Measuring cup: 00:57
Preparation: 01:14
Soup: 03:14
Bullets: 04:02
Finish: 06:22
In this episode of - From My Kitchen With Love, I'll show you How To Make Kneidlach - Subtitles.
Ingredients:
4 eggs
1.1/2 cups matzah flour
3/4 cup oil
1/2 cup soda water
1/4 teaspoon salt
1/4 teaspoon black pepper
YouTube
Click on the link - my videos on YouTube, my Facebook page, my books on Amazon and more and more…
Eggplant fan and minced meat
An apple cake that always ends
Banana cake that always ends
Excellent dessert, coconut balls in 3 ingredients
How to make potato slices with minced meat
How to make Turkish pita
Poppy Cake - Fur
Gluten-free almond and coconut cookies
Gluten-free almond and coconut cake
Baked cheesecake
Butter cookies filled with jam
#YouTube
#Google
#recipe
#soup
#Meal
#Passover
#Kneidlech
Video information:
Upload Date: March 19, 2021
Duration: 07:21
How_to_Make_Kneidlach_Subtitles_tutorial.mov
Taste of Israel: Matbucha
Simple ingredients ????, delicious taste.
Here's how to make one of our favorite Israeli (tomato-based) dishes, Matbucha.
Sephardic Jewish cuisine | Wikipedia audio article
This is an audio version of the Wikipedia Article:
Sephardic Jewish cuisine
00:02:02 1 History
00:03:34 2 Cuisine basics
00:04:09 2.1 Herbs and spices
00:05:12 2.2 Desserts and beverages
00:06:04 2.3 Pickles and condiments
00:06:28 3 Shabbat and holiday dishes
00:06:38 3.1 Shabbat
00:08:17 3.2 Passover
00:09:02 3.3 Rosh Hashana
00:10:23 3.4 Yom Kippur
00:10:53 3.5 Hanukkah
00:11:16 4 Other specialities
00:11:50 5 See also
Listening is a more natural way of learning, when compared to reading. Written language only began at around 3200 BC, but spoken language has existed long ago.
Learning by listening is a great way to:
- increases imagination and understanding
- improves your listening skills
- improves your own spoken accent
- learn while on the move
- reduce eye strain
Now learn the vast amount of general knowledge available on Wikipedia through audio (audio article). You could even learn subconsciously by playing the audio while you are sleeping! If you are planning to listen a lot, you could try using a bone conduction headphone, or a standard speaker instead of an earphone.
You can find other Wikipedia audio articles too at:
You can upload your own Wikipedia articles through:
The only true wisdom is in knowing you know nothing.
- Socrates
SUMMARY
=======
The cuisine of the Sephardi Jews is an assortment of cooking traditions that developed among the Sephardi Jews – the Jews of Spain and Portugal, and those of this Iberian origin who were dispersed in the Sephardic Diaspora, and ultimately became the Eastern Sephardim and North African Sephardim as they settled throughout the Mediterranean in places such as Turkey, Greece, the Balkans, as well as the Arab countries of West Asia and North Africa. Cuisine of the Sephardi Jews also includes the cuisine of those who became the Western Sephardim who settled in Holland, England, and from these places elsewhere.
Although Mizrahi Jews, being the pre-existing Jews of the Greater Middle East (who are of non-Spanish and non-Portuguese origins), are sometimes called Sephardim in a broader sense due to their style of liturgy, and although there is some overlap in populations due to the Sephardic Diaspora, the Sephardic Jews also settled in many other countries outside the Greater Middle East as well. As such, this article deals only with the cuisine of the Jewish populations with ancestral origins in the Iberian Peninsula, in whichever regions they settled, not just the Greater Middle East. For Cuisine of the Mizrahi Jews, please see that article.
As with other Jewish ethnic divisions composing the Jewish Diaspora, Sephardim cooked foods that were popular in their countries of residence, adapting them to Jewish religious dietary requirements. known as kashrut. Their choice of foods was also determined by economic factors, with many of the dishes based on inexpensive and readily available ingredients.
Animals deemed permissible as a source of meat had to be slaughtered in keeping with shechita, or Jewish ritual slaughter, which further involved its soaking and salting to remove blood. Hence, meat was often reserved for holidays and special occasions. Many Sephardi dishes use ground meat. Milk and meat products could not be mixed or served at the same meal. Cooked, stuffed and baked vegetables are central to the cuisine, as are various kinds of beans, chickpeas, lentils and bulgur/burghul (cracked wheat). Rice takes the place of potatoes.