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Belarusian Jewish Foodways

Religious

These lands were the heart of Litvak Jewry: Minsk, Pinsk, Grodno, Brest, Vitebsk and hundreds of shtetls where Jews were often the majority. Dark rye and herring, tsimmes, kugel, cholent, gefilte fish. โš  The communities were annihilated in the Holocaust; this is recorded as heritage and diaspora, and its influence on the general kitchen โ€” the herring, the dark bread, the baked kugel โ€” is part of the record rather than separate from it.

Atlas โ€” where and when

Communities and languages

  • Litvaks community documented

Languages: Yiddish

What is recorded

  • Before 1941 Jews were a majority in many Belarusian towns and this was the heartland of Litvak Jewry. The communities were annihilated in the Holocaust. What is recorded is heritage and diaspora, and the influence on the wider kitchen โ€” herring, dark rye, baked kugel โ€” belongs in the record. documented

Related foodways

This foodway relates to

  • related to Ashkenazi Foodways documented

    Litvak cooking is a branch of Ashkenazi foodways with its own character.

Recipes

No recipes are filed under this cuisine yet.