Jewish cuisine

This topic was very interesting for us, we have got a lot of information about cooking traditions of Jewish people and we would like to try some traditional meals from Jewish cuisine.
Jewish Cuisine is the collection of cooking traditions of the Jewish people. It is a diverse cuisine that has evolved over many centuries, shaped by Jewish dietary laws (kashrut) and Jewish Festival and Sabbath traditions. Jewish cooking has also been influenced by the economics, agriculture, and culinary traditions of the many countries where Jewish communities have existed since Late Antiquity. Kashrut and holiday traditions provide unifying elements in the cuisine, while geographic dispersion has led to a diversity of styles.
Jewish cooking varies widely throughout the world due to the use of local ingredients, and local cultural influences have made their mark on Jewish cuisine, and in turn, Jewish cuisine has also influenced other cuisines as well, with several dishes commonly eaten by non-Jewish people throughout the world.
-Kashrut - Jewish dietary laws
-The laws of keeping kosher (kashrut) have influenced Jewish cooking in two primary ways: by prescribing what foods are permitted and how food must be prepared.
-Certain foods, notably pork and shellfish, are forbidden; meat and dairy may not be combined, and meat must be ritually slaughtered and salted to remove all traces of blood.
-Matzah Ball Soup - Also known as Jewish penicillin. Matzah balls are more traditionally known as knaydelach. Matzah ball soup is generally a very thin chicken broth with two or three ping-pong-ball sized matzah balls in it. Sometimes, a few large pieces of carrot or celery are added. Matzah balls can be very soft and light or firm and heavy. Matzah ball soup is commonly served at the Passover seder, but is also eaten all year round.
-A knish is a sort of potato and flour dumpling stuffed with various things. It is baked until browned and a little crisp on the outside. They are commonly filled with mashed potato and onion, chopped liver, kasha (buckwheat) or cheese. They are good for a snack, an appetizer or a side dish. The word "knish" is Ukrainian for "dumpling."
-Gefilte fish is a cake or ball of chopped up fish. It is usually made with white-fleshed freshwater fish, such as carp or pike. The fish is chopped into small pieces, mixed with onions and some other vegetables . The mixture is held together with eggs and matzah meal. It is then boiled in broth for a while. It can be served warm or cold, though it is usually served cold with red horseradish and garnished with carrot shavings.
-Tzimmes is any kind of sweet stew. It usually is orange in color, and includes carrots, sweet potatoes or prunes. A wide variety of dishes fall under the heading "tzimmes." On Passover, tzimmes is commonly made of carrots and pineapple chunks boiled in pineapple juice. On Thanksgiving, tzimmes is made of sweet potatoes, white potatoes, carrots, and stewing beef. It is commonly eaten on Rosh Hashanah
-Blintzes are basically Jewish crepes. A blintz is a thin, flat pancake rolled around a filling. It looks a little like an egg roll. As a main dish or side dish, blintzes can be filled with sweetened cottage cheese or mashed potatoes and onion; as a dessert, they can be filled with fruit, such as apple, cherry or blueberry. They are usually pan fried in oil.They are generally served with sour cream or applesauce.
-Kugel can be either a side dish or a dessert. As a side dish, it is a casserole of potatoes, eggs and onions. As a desert, it is usually made with noodles and various fruits and nuts in an egg-based pudding. Kugel made with noodles is called lokshen kugel.