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| | Jewish cuisine - Enpsychlopedia |
 | | The roots of Jewish cooking, however, are in the Middle East, where the Jews came from, and it was heavily influenced by the cuisine of Ancient Egypt and the Byzantine Empire. |
 | | Jewish cooks are debarred from using butter in pastries, which are to be eaten in conjunction with meats, and from using milk or cream under the same circumstances. |
 | | Smoked salmon is another Jewish delicacy, and this, together with pickled herrings, pickled (yellow) cucumbers, and olives, is often to be seen on Jewish tables as appetizing adjuncts to fried fish. |
| www.grohol.com /wiki/Jewish_cuisine |
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