In an obsessive ode to a traditional Jewish food, Naomi Major decided to explore whether kreplach had gone the way of the bagel — bastardized beyond recognition.
Nosh Berlin united Jews and non-Jews around Jewish foods and traditions, while giving the cuisine its rightful place in the city’s culture.
Kreplach dumplings are famously hard to make. But with wonton wrappers available in every Asian grocery store, a Jewish twist on Vietnamese soup is too tempting to give up.
Masquerades, double identities, and hidden truths are the very essence of Purim, the story, the parties, the carnivals, and as it turns out the food too. Traditionally, across the Jewish landscape, food was as integral to Purim celebrations as it was to Passover or Rosh Hashana. In addition to gifts of food, there is the mandatory celebratory meal, the Purim Se’udah or feast. The menu of this meal historically varied by community with local tastes and traditions. But common across the landscape were “hidden foods,” which looked like one thing on the outside, but like the story of Ester revealed secrets below the surface. Folding, rolling, stuffing and cramming away from rabbinic view, Jewish women through the generations created culinary complements to hidden motifs of the Purim story.