Mizrahi Jewish cuisine is an assortment of cooking traditions that developed among the Jews of the Middle East, North Africa, Asia, and Arab countries. Mizrahi Jews have also been known as Oriental Jews (Mizrahi is Hebrew: Eastern or Oriental).
Jews of the Mizrahi communities cook foods that were and are popular in their host countries, while following the laws of kashrut. Many dishes are borrowed from their host countries and/or altered to varying degrees. While some academics maintain that this is appropriation, in the case of for example hummus, for Mizrahi Jews it is more a reflection of honor and remembrance. The cuisine is based largely on fresh ingredients, as marketing was done in the local souq.
Meat is ritually slaughtered in the shechita process, and is soaked and salted. Meat dishes are a prominent feature of Shabbat, festival, and celebratory meals.
Cooked, stuffed and baked vegetables are central to the cuisine, as are various kinds of beans, chickpeas, lentils and burghul (cracked wheat). Rice takes the place of potatoes.
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