Cooking Kosher: Matzah ball soup

The preparation for my matzah cooking brought me to Shaw’s supermarket’s ‘international’ aisle. A small section of this aisle was dedicated to kosher cuisines and it was there that I found my ingredients for the matzah balls. Matzah is an Ashkenzai Jewish dumpling originating from Central and Eastern Europe.

The recipe that I chose to follow is from an Jewish informational website called Judaism 101 and I decided to make a dish that is highly recognizable. The ingredients and recipe for the Matzah is as followed:

• 2 cup matzah meal
• 2 eggs
• 2 tbsp. oil or schmaltz (melted chicken fat)
• 2 tbsp. water or chicken broth
• 2 tbsp. fresh chopped parsley
• a little black pepper
• 2 quarts thin chicken broth or consommé
• A handful of baby carrots or regular carrots cut into large chunks (optional)
• a few stalks of celery cut into large chunks (optional)

A UVM student’s take on keeping kosher

In order to better understand the means by which Burlington and UVM as a community addresses the specific religious needs of a kosher diet, I spoke to a UVM junior that practices Judaism and follows a kosher-style diet. In doing so, I was able to better understand the particular obstacles faced by the Jewish community here in following their food tradition. Currently, students at our University that practice kosher are given options  at one dining hall (Simpson) and 6 ‘points’ dining options (Marche, Marketplace, Redstone Market, Northside Cafe, Waterman, and Given Atrium.)

 

(Courtesy of Jonathon Polson)

My informant for this interview was Jonathon Polson. A junior at the University of Vermont majoring in Film and minoring in Holocaust studies.

Kashrut

Courtesy of freelogovector.com

Judaism as a religious belief follows a set of dietary laws known as kashrut. The term “kashrut” comes from the Hebrew root Kaf-Shin-Reish that translates to meaning fit, proper, or correct. Food must be consumed according to Jewish law; which is more commonly known as, keeping kosher. The origin of the main laws and beliefs related to suitable and prohibited food comes from the religious text of Leviticus. Accordingly, Kosher animals are those that must have cloven hooves and chew the cud. Their slaughter must be done by the humane method known as shechita. The Book of Leviticus also highlights various birds of prey and seafood that is kosher for consumption. Duck, chicken, goose and turkey are suitable for consumption, but only fish with fins and scales are considered kosher. Along those lines, meat and milk are never eaten together. This rule derives meaning from the Torah in the line that one should not, “boil a kid in its mother’s milk.” (Ex. 23: 19; Ex. 34:26; Deut. 14:21)

INTRODUCTION

courtesy of wikispace

On Thursday, September 26, Professor Paul Kindstedt spoke to University of Vermont students and the Burlington community in “Cheese and God: How Spirituality and Religion Shaped the History of Cheese”. While at first glance these subjects seem to be two divergent interests, in actuality, Professor Kindstedt’s talk proved they are intricately connected, shedding light on the undeniable connection between food and religion.

On an everyday basis for many members of the UVM and Burlington communities, a balance between food needs and religious beliefs is a fundamental lifestyle choice. This blog, Foodie Faith, was created by four UVM Anthropology students to explore these food experiences, from celebrations to challenges.