Olah-olahan Yahudi
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Olah-olahan Yahudi nuduhake tradhisi masak masarakat Yahudi ing saindenging jagad. Wis suwe saya maju wiwit pirang-pirang abad, awangun ukum panganan ( kashrut ), festival Yahudi lan tradhisi Shabbat (Sabat). Masakan Yahudi dipengaruhi dening ekonomi, pertanian lan tradhisi kuliner ing pirang-pirang negara ing endi komunitas Yahudi wis mapan lan beda-beda tlatah gumantung ing saindenging jagad.
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Lelewa kang khas masakan Asia yaiku Ashkenazi, Sephardi, Mizrahi, Persia, Yemen, India lan Latin-Amerika . Uga ana masakan saka komunitas Yahudi saka Ethiopia nganti Asia Tengah .
Wiwit madeg Negara Israel ing taun 1948 lan utamane wiwit pungkasan taun 1970-an, " masakan fusi " Israel anyar ngrembaka . Masakan Israel Yahudi utamane wis nyesuekake pirang-pirang elemen, teknik tumpang tindih lan bahan-bahan saka pirang-pirang tradhisi kuliner Yahudi diaspora.
Nggunakake produk tetanen saka salah sawijining tradhisi kuliner Yahudi ing njlimet sajian tradhisi kuliner Yahudi liyane, uga nggabungake lan adaptasi maneka masakan Timur Tengah liyane saka pedunung non-Yahudi lokal ing Tanah Israel (sing durung ana dikenalake liwat tradhisi kuliner wong-wong Yahudi sing teka ing Israel saka macem-macem negara Arab liyane), masakan Yahudi Israel sejatine asli Yahudi (lan asring kosher) lan khas "Israel" sing khas lokal, nanging pancen hibrida saka asal-usul Yahudi sing beda-beda budaya.
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