Jewish cuisine is a little like Jewish history itself: a mix of migration, adaptation, arguments, and occasional genius in the kitchen.

Many of the foods people associate with Jewish culture today did not start in one place or even in one century. They evolved as Jewish communities moved across Europe, the Middle East, and North Africa, bringing recipes with them and adapting them to local ingredients.

Along the way, someone asked important questions like:

• Why should bread just be round when it could be braided?

• Why bake dough when you could boil it first?

• And what if unleavened bread… became soup dumplings?

Let’s explore some of the most famous Jewish foods and the surprisingly fascinating stories behind them.

Why Do Bagels Have Holes (And Why Are They Boiled)?

The bagel likely originated in Poland in the 16th or 17th century, where Jewish bakers were famous for boiled breads.

The hole was not just a stylistic choice. It served several practical purposes:

1. Easy transportation
Bagels were often sold on wooden dowels or strings. The hole made it easy to stack and carry dozens at once, like edible bracelets.

2. Even cooking
The ring shape ensures the dough cooks evenly after boiling and baking.

3. Faster baking
More surface area means quicker baking in crowded bakery ovens.

But the real secret of a bagel is the boiling step.

Before baking, bagels are briefly boiled in water, sometimes with barley malt or baking soda. This does three things:

• Creates the bagel’s famous chewy texture

• Forms a slightly glossy crust

• Helps toppings like sesame or poppy seeds stick

Without the boil, a bagel would just be… round bread.

And nobody lines up at delis for that.

 

Why Is Challah Braided?

Challah is the bread of Shabbat and Jewish holidays, but the iconic braided shape did not always exist.

The word challah originally referred to a portion of dough set aside as an offering in the Temple. In biblical times, families would separate a small piece of dough before baking bread and dedicate it to the priests. Over time, the word came to refer to the bread itself.

The braided loaf developed later in medieval Ashkenazi communities in Europe, where Jewish bakers began shaping their Shabbat bread into elaborate braids. Several explanations exist for the braiding tradition.

Symbolism

The braids are often said to represent:

• Unity and togetherness

• Love and truth intertwined

• The manna that fell from heaven during the Exodus

Some holiday challahs have six strands, which some interpret as representing the six days of creation before Shabbat. Others braid six strands simply because it looks impressive and earns admiration from dinner guests.

Why challah is sweet

Traditional challah contains eggs, oil, and often sugar or honey, which makes it softer and richer than ordinary bread. That richness was intentional.

In medieval Europe, everyday bread eaten during the week was typically dark rye or coarse grain bread, often dense and sour. White wheat flour was expensive and sometimes restricted by local authorities or guild systems, making it more of a luxury.

Shabbat, however, is meant to feel different from the rest of the week.

Jewish law encourages people to honor Shabbat with better food than they would normally eat, and that included bread made from finer flour with eggs and sweetness added. The richer dough symbolized celebration, abundance, and rest after a week of labor.

So while weekday meals might have involved sturdy rye loaves, the Shabbat table was graced with soft, golden challah. Honey or sugar reflects the hope that the coming week will be sweet and blessed.

Not every Jewish community eats challah

While braided challah became iconic in Ashkenazi communities, Jewish communities around the world developed their own Shabbat breads and traditions.

For example:

• Ethiopian Jews traditionally eat dabo, a spiced round bread baked for Shabbat and holidays.

• Indian Jewish communities, including the Bene Israel and Cochin Jews, may serve breads similar to soft coconut-based loaves or festive flatbreads alongside their Shabbat meals.

• Mizrachi and Middle Eastern Jewish communities often serve breads such as pita, laffa, or Yemenite jachnun and kubaneh, depending on regional traditions.

Kubaneh, for example, is a slow-baked Yemenite Shabbat bread cooked overnight, filling the house with a buttery aroma by morning.

In other words, the bread may change from community to community, but the idea stays the same: Shabbat deserves the best bread you can make.

Is Falafel Israeli, Lebanese, Egyptian… or Something Else?

Falafel might be the most hotly debated food in the Middle East. Ask three people where falafel came from and you might get four answers.

The most likely origin: Egypt

Many historians believe falafel originated in Egypt, where Coptic Christians created a fried bean patty called ta'amiya, made from fava beans.

Spread through the Middle East

Over time the dish spread throughout the region:

• Egypt used fava beans

• Levant countries like Lebanon and Syria used chickpeas

• Israel adopted chickpea falafel as a popular street food

Jewish immigrants arriving in Israel in the mid-20th century embraced falafel quickly. It was cheap, vegetarian, and easy to eat on the go.

Soon it became a national symbol. So is falafel Israeli? 

It depends how you define food identity. Falafel is best understood as a regional dish with many cultural homes, embraced and adapted by different communities over centuries.

Which is honestly the most Middle Eastern answer possible.

Who Invented Matzo Ball Soup?

Somewhere along the timeline of Jewish history, someone looked at a piece of dry matzah and thought:

“What if this became a dumpling?”

The matzo ball likely evolved from Central European dumplings, particularly German knödel. Ashkenazi Jews adapted the recipe during Passover by replacing flour or bread with ground matzah meal. The result was a dumpling that could be eaten during the holiday while still feeling like comfort food.

Matzo balls are traditionally served in chicken soup, creating one of the most beloved dishes in Jewish cooking.

The great debate is not where matzo balls came from. The debate is texture.

There are two schools of thought:

• Floaters – light and fluffy

• Sinkers – dense and hearty

Families have been arguing about this for generations. And no one is winning.

What Does “Shakshuka” Mean?

Shakshuka is the vibrant dish of eggs poached in a tomato and pepper sauce, often served bubbling hot in a skillet.

The name comes from Arabic and likely means “a mixture” or “all mixed together.”

Which is exactly what the dish is.

Shakshuka probably originated in North Africa, particularly Tunisia, and spread through Jewish communities across the region.

Jewish immigrants from North Africa and the Middle East later brought shakshuka to Israel, where it became a staple breakfast dish.

Today it appears everywhere from street cafés to high-end restaurants.

And like many great dishes, its ingredients are simple:

• Tomatoes
• Peppers
• Garlic
• Olive oil
• Eggs
• Spices like cumin or paprika

Proof that sometimes the best meals come from just throwing good things into one pan and seeing what happens.

 

Food, History, and Identity

Jewish food tells the story of a people who traveled widely but carried traditions with them.

Bagels came from Eastern Europe.
Falafel came through the Middle East.
Shakshuka traveled from North Africa.
Matzo ball soup adapted European dumplings.

Each dish reflects centuries of migration, creativity, and adaptation.

Which might explain why Jewish cuisine feels both ancient and constantly evolving.

And also why every Jewish grandmother insists her version is the correct one.