How to Say Food in Hebrew

If you’ve ever been curious about what the word for food means, this article is for you! Read on to learn how to say food in Hebrew. There are hundreds of words you’ll have no problem remembering, including names and ingredients for favorite foods such as Latkes, Bruh-khuh, Shawarma, Matza, and more! You’ll be amazed at how quickly you learn! Whether you’re looking for a unique gift or just want to impress your friends and family, these simple words will help you translate a variety of foods, both familiar and exotic.


Bruh-khuh is a delicious sweet stew that has religious significance in Hebrew culture. The word is derived from the Hebrew words barukh-kah, which means “blessed art Thou.” This prayer is also commonly used as a way of saying goodbye or greeting friends. Bruh-khuh is a Hebrew food that originated in ancient Israel. It is made from meat and is cooked until it is very tender. It is sometimes made sweet, or sour. The word “challah” is derived from the Hebrew word for sacrifice, so the dough portion is meant to remind the baker of the ancient sacrifices that took place in Jerusalem. In fact, some people write challah as a word representing the heavy initial h sound.

While eating kosher meat is forbidden in most cases, it is allowed for some animal products. Generally, only those foods from animals with cloven hooves are kosher. Cattle, sheep, goats, and deer are considered kosher. Shellfish are forbidden in water, and the Torah lists a number of birds that are prohibited. However, some people are able to eat chicken, eggs, and beef without breaking any kosher laws.


If you’ve ever been curious as to what “latkes” mean in Hebrew, you’ve come to the right place. Known as knishes, these pancakes are a traditional Jewish dish, and the name derives from the word for “latch” in Hebrew. The basic preparation for latkes begins with a raw potato base, and a skillet with cold oil. Then, you add egg, salt, and pepper to the mixture, and cook it until the bottom is golden brown.

To prepare latkes, heat oil in a large skillet to a shimmering temperature. Pour a quarter cup of batter per latke into the hot oil and let them fry for about five minutes. After that, drain them on paper towels and serve warm. To serve, pair with applesauce and sour cream. Serve warm, and enjoy! Latkes are great appetizers or main courses. They go well with soup, salad, and meat.


“Shawarma” is the name of a dish made with meat, often lamb, stacked on an inverse cone spit. The spit rotates for several hours, and the meat is then sliced or shredded. Shawarma is typically served with pita bread, Israeli salad, hummus, and various sauces. Shawarma is also a popular fast food in Israel. You can make shawarma at home if you know how to marinate the meat and use fresh ingredients.

The meat is pulled from the spit with a knife or, more commonly, an electric saw. It looks like shaved meat, but it is not. In Israel, shawarma is served with amba sauce, a curried mango chutney with a bit of heat. This sauce originated in Iraq and was later introduced to the Jewish community there. Although shawarma is served on a spit, it is typically eaten in a pita-style sandwich.


The word “matza” is mentioned in the Bible 54 times, but its meaning is obscure. The term is usually translated as “unleavened bread,” although the word itself is not Hebrew. Regardless of its exact origin, the word means “a flat bread.” The root of matza is n-tz-y, with a diacritical dot in the second radical. The second radical has two meanings, haste and discord. Regardless of its origins, there is no obvious connection to baked goods.

While the word matza means “bread,” the opposite of matza means “leaven.” In Hebrew, chametz means “to ferment,” “leaven,” or “sour.” This term normally refers to grain products that are naturally fermenting. Wine from grapes or sugar is not chametz, though beer, which is made from barley, is likely chametz. So, when it comes to the word “matza,” what is it used for?


Tzimmes is a popular Jewish holiday dish. The word is pronounced “tsi-mesh,” which is a translation of the Yiddish word tzimes, which means “fuss.” Tzimmes is typically made with a variety of roasted root vegetables, which are then coated with a sauce made from brown sugar, butter, lemon juice, and lemon zest. Tzimmes is often served with a meat dish, such as roast lamb.

Tzimmes is traditionally served on the Jewish holiday of Rosh Hashanah, the first day of the new year. Carrots and other root vegetables are commonly used, and they are often paired with dried fruit and served warm. Many people who make tzimmes prefer a vegetable version, but there are also other versions of this dish. The recipe below includes a number of variations. You can even use other types of vegetables, like radishes, as long as they are sweet.

In addition to carrots, tzimmes is a great source of beta carotene, which helps the body absorb vitamin A. Vitamin A helps the immune system, vision, and skin, among other benefits. Dried fruits also contain many vitamins and minerals. Tzimmes is a delicious way to celebrate Passover. Its name also refers to mess. Despite its name, the term Tzimmes in Hebrew is a slang word for mess.

Tzimmes with apples

Tzimmes is a Jewish dish, which has a gooey, sticky texture and a sweet flavor. Tzimmes is made with vegetables and fruit, and the ingredients include apples, honey, salt, and tarragon. This roasted dish is often served on Passover and Hanukkah. This dish is delicious and is a traditional part of Jewish holiday meals. For more information about the dish, see Tzimmes with apples in Hebrew.

Tzimmes is a traditional Jewish food that may include a variety of fruits, spices, or even a single fruit. Traditionally, tzimmes originated in Eastern Europe, where honey-sweetened foods were a staple of the Jewish New Year. In those cold regions, dried fruit and winter root vegetables were readily available. While they are not traditional today, tzimmes are a traditional part of Jewish holiday celebrations.

This dish is senior-friendly. It contains little sugar and salt, but is still fresh and delicious. The Rapaport family makes it using their own recipe for more traditional Passover meals. It also tastes great with traditional Passover recipes, such as matzo ball soup. Three-quarters of a cup of Tzimmes contains 309 calories, 10mg of cholesterol, and 99mg of sodium. It contains 66g of carbohydrate and 36g of sugar. It contains 4g of protein and is low in fat.

Tzimmes with sour cream

Tzimmes with sour cream is a Jewish dish traditionally served during the holiday season. The dish combines dried fruit and carrots with sugar. The dish is traditionally sweet, and some recipes add orange peel, marmalade, and even meat. Tzimmes is one of the most popular Jewish foods, and many people enjoy eating it. Tzimmes has a high Ashkenazi bonazi heritage, and is considered a delicious and traditional holiday meal.

In Hebrew, tzimmes means “casserole”. It is made from unleavened bread and is traditionally prepared with sour cream. In English, the word challah means “offering,” so the name challah evokes the sacrifices offered by the Jewish people in Jerusalem. The word challah also means “wafer,” and some people write it knael to represent the heavy initial h sound.

Shawarma with apples

You can learn how to say shawarma with apples in Hebrew from a local restaurant or your mother’s grandmother’s recipes. The dish is a staple of the Middle East, North Africa, and South America, but the name has a unique twist. The word “shawarma” means “to turn” and it’s also related to the Greek delicacy gyro. In fact, Elvis Presley sang a song about re-gyroing his mail.

Although shawarma is an authentic dish made on a spit, it’s also served with salads. Traditionally, Israeli shawarma is made with dark turkey meat and lamb fat, but some Israeli shawarma restaurants swear by the dark meat of female turkey. Israeli shawarma does not include yogurt sauce because of kashrut regulations. Instead, tahini sauce is used. You can also find this dish in Israeli supermarkets.

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