Los Angeles Kosher Restaurants

A hamantash (also spelled hamentasch, homentash, homentasch, (h) umentash, pluralized with -en or -n {sometimes singular is spelled this way also}; Yiddish המן־טאַש) is a pastry in Ashkenazi Jewish cuisine recognizable for its three-cornered shape. The shape is achieved by folding in the sides of a circular piece of dough, with a filling placed in the center. It is traditionally eaten during the Jewish holiday of Purim. Hamantaschen are made with many different fillings, including prunes, nut, poppy, date, apricot, apple, fruit preserves, cherry, chocolate, dulce de leche, Halva, or even caramel or cheese. In the US solofoods.com sells ready to use poppy seed filling and on its label shows a recipe for Hamantaschen (German: Tasche = English pocket).

A sufganiyah (Hebrew: סופגנייה‎; plural, sufganiyot: סופגניות) is a ball-shaped doughnut that is first fried, pierced and injected with jelly or custard, and then topped with powdered sugar, similar to the German Berliner, the Polish pączki, or the Russian ponchik. In Yiddish, they are known as ponchkes. They are usually eaten warm.

The Hebrew word sufganiyah derives from the Hebrew word for sponge (sfog, Hebrew: ספוג‎). This is supposed to describe the texture of a sufganiyah, which is somewhat similar to a sponge. The sufganiyah was originally made from two circles of dough surrounding a jam filling, stuck together and fried in one piece. Although this method is still practiced, an easier technique commonly used today is to deep-fry whole balls of dough and then inject them with a filling through a baker’s syringe (or a special industrial machine).

A kosher restaurant is an establishment that serves food that complies with Jewish dietary laws. These businesses, which also include diners, cafes, pizzarias, fast food, and cafeterias, and are frequently in listings together with kosher bakeries, butchers, caterers, and other similar places, differ from kosher style establishments in that they operate under rabbinical supervision, which requires that the laws of kashrut, as well as certain other Jewish laws, must be observed. Such locations must be closed during Shabbat and Jewish holidays if under Jewish ownership. In most cases, the location is limited to serving exclusively either dairy or meat foods. But some types of establishments, such as delicatessens, frequently serve both, kept in separate areas.

The Jewish love of fish goes back to ancient times. With kosher meat not always available, fish became an important staple of the Jewish diet. In Eastern Europe it was a luxury reserved for Shabbat. As fish is not considered meat, it can also be eaten with dairy products (although some Sefardim do not mix fish and dairy). Even though fish is intrinsically parve (neither meat nor dairy), when fish and meat are served at the same meal, Orthodox Jews will eat them during separate courses, and wash (or replace) the dishes in between. Gefilte fish and lox are popular in Jewish cuisine. Gefilte fish (filled fish) was traditionally made by cutting fish into parts. The bones were taken out, the skin removed, and the flesh chopped fine and mixed with eggs, salt, pepper, and onions. This mass is then replaced in the skin, dropped into fish broth and simmered. Modern preparations omit the skin, making quenelles. While traditionally made with carp, gefilte fish is made in other countries according to what sort of fish is available, including cod, haddock, or hake in the United Kingdom, carp or pike in France, or whitefish in the United States. Polish gefilte fish is particularly noted for being sweetened, an unusual flavoring in other eastern European Jewish communities.

Latkes are traditionally eaten by Ashkenazi Jews during the Jewish Hanukkah festival. The oil for cooking the latkes is reminiscent of the oil from the Hanukkah story that kept the Second Temple of ancient Israel lit with a long-lasting flame that is celebrated as a miracle.

The word leviva, the Hebrew name for latke, has its origins in the Book of Samuel’s description of the story of Amnon and Tamar.. Some interpreters have noted that the homonym levav means “heart,” and the verbal form of l-v-v occurs in the Song of Songs as well.

On Rosh Hashana, the Jewish New Year, a variety of symbolic foods are eaten:

    * Apples and honey – for a sweet year

    * Round Challah

    * Tzimmes

    * Teiglach

    * Honey cake

    * Pomegranates – for a year of many blessings (as many as there are seeds in a pomegranate). Also pomegranates are popular on this holiday because the number of seeds in the fruit – 613 – is the number of mitzvot in the Torah.

    * Fish, with head – for a successful year in which we are the “head,” not the “tail.”

The basic laws of kosher food are in the Biblical book of Leviticus, their details explicated in the oral law (the Mishnah and the Talmud) and codified by the later rabbinical authorities. There are actually varying degrees of Kashrut, with the ultimate degree shading into behavior more than just the food itself. For instance, meat which is not Kosher may be sold to the general public or used for pet food however, milk and meat may not be combined together, even if the resulting mixture is to be discarded, let alone sold or fed to a pet. Foods are kosher when they meet all criteria that Jewish law applies to food. Invalidating characteristics may range from the presence of a mixture of meat and milk, to the use of produce from Israel that has not been tithed properly, or even the use of cooking utensils which had previously been used for non-kosher food. All food derived from non-kosher animals as enumerated in the Bible is not allowed according to the laws of kashrut.

Mashu Mashu Restaurant is what you are looking for if you like a scrumptious spread of your favorite Chinese food. People love Mashu Mashu for the delicious recipes like Hunana and Szechian. Once you taste the delectable Chinese cuisine made by them, it’s guaranteed that you will want to come here again and again. They specialize in serving only authentic Chinese food which is rarely found these days. The ambiance here is quiet and the crowd is decent. They prefer keeping their décor simple still sophisticated. Whether it is noodles or soup, every preparation is painstakingly prepared by their expert chefs to give you a gastronomic experience par excellence, which will make your taste buds tingle with delight! Your privacy is valued; hence each table is slightly away from the others. People love Mashu Mashu for the delicious dishes like Hunana and Szechian.
Their menu is wide and reasonably priced since they cater to all types of people. Their food is reasonably priced and is well-known for its quality. You will find most anything to meet your appetite from the Mashu Mashu Menu and it is Kosher under strict supervision of the RCC such as:

• Appetizers
• Cold Dishes
• Soup
• Poultry
• Beef
• Vegetables
• Noodle & Vermicelli Soup
• Fried Rice & Noodles

So next time your stomach urges you for some scrumptious, mouth watering Chinese spread, then just don’t hesitate. Just visit Mashu Mashu once and you will love to come here again! They are located at 12510 Burbank Blvd., North Hollywood, CA 91607
Their hours of operation is Sunday –Thursday 11:30AM -9PM & Friday 11:00AM – 2:30PM Call (818) 752-2742 for Delivery and (818) 262-0660 for Catering Services

Wherever Jews have lived, from the ancient Middle East to the modern Americas, they have eaten the local foods. So what are Jewish foods? They are those local foods which are allowed by halakha and, in some cases, developed or adapted to meet Jewish needs. Jewish cuisine is not only East-European food. Every Jewish community — Ashkenazic, Sephardic, Yemenite, Italian and others — has met the requirements of Judaism in its own way and with its own cuisine.

Reasons, other than kashruth, for Jewish cuisine include:

1. Shabbat: Two Shabbat rules, in particular, have influenced the development of Jewish food. One is the prohibition against removing the unwanted parts of a mixture, such as the bones from fish. This resulted in the development of gefilte fish, which (at least in theory) has no bones.

Better known is the rule against putting things up to cook on Shabbat. Since stews, and other long cooking items may be put up before Shabbat, a range of such dishes was developed. The most well known of these is “cholent” (called “hamin” by Sephardic Jews).

2. Holidays: The effect of the Passover on Jewish food may ultimately have a FAQ of its own, but other holidays have had their effects as well.

Rosh Hashanah, with its emphasis on sweet things, has led to honey cake and “taigelech.” A pun on the Yiddish word for carrots — “mehren” — which can also mean “to increase”, has led to carrot tzimmes. Shavuot, characterized by dairy foods, has led to blintzes and cheesecakes.

The Jewish love of fish goes back to ancient times. With kosher meat not always available, fish became an important staple of the Jewish diet. In Eastern Europe it was a luxury reserved for the Sabbath. As fish is not considered meat, it can also be eaten with dairy products (although some Sefardim do not mix fish and dairy). Even though fish is intrinsically parve (neither meat nor dairy), when fish and meat are served at the same meal, Orthodox Jews will eat them during separate courses, and wash (or replace) the dishes in between. Gefilte fish and lox are popular in Jewish cuisine.

Gefilte fish (filled fish) was traditionally made by cutting fish into parts. The bones were taken out, the skin removed, and the flesh chopped fine and mixed with eggs, salt, pepper, and onions. This mass is then replaced in the skin, dropped into fish broth and simmered. Modern preparations omit the skin, making quenelles. While traditionally made with carp, gefilte fish is made in other countries according to what sort of fish is available, including cod, haddock, or hake in the United Kingdom, carp or pike in France, or whitefish in the United States. Polish gefilte fish is particularly noted for being sweetened, an unusual flavoring in other eastern European Jewish communities.