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Non-kosher in a mouth not luggage

Non-kosher in a mouth not luggage

Kazakhstan and Karaganda, in particular, are famous for abundance of national kitchens. On the central city street it is possible to try the Ukrainian, Korean, Georgian, Uigur dishes. And how many such national cafes across all Karaganda!

But that is interesting, among this set you hardly will find though one point of a public catering in which to you would offer dishes of the Jewish kitchen. Enterprise to representatives of the Jewish nationality not to occupy, the range of ethnic cuisine is wide also. What is it? Partly clears up this question acquaintance to kashrut - a set of rules which concern the resolved and forbidden products. But for Jews it not simply ruled. Kashrut for many of them is a way of life, the hidden thread connecting Jews together. As well as observance shabbat. Laws of kashrut are dictated by a bible ban which aren't accompanied by any explanations. Simply it is impossible to eat, for example, meat of animals which don't ruminate and which have no doubled hoof, - and a point. Sea inhabitants get to the category of the non-kosher, in particular also what have no fins and scales (is the catfish and delicacies popular nowadays: crabs, mollusks, shrimps), and also birds of prey and all reptiles. But can safely eat fruit, vegetables, nuts and grain, to drink coffee and tea.

Lamb and beef - please, but animals still it is necessary to hammer mutton and beef as appropriate and to process so that blood was removed. It is clear that from ink it is impossible to clean all blood, but all arterial blood and a part of the capillary is subject to removal. Blood for Jews is a symbol of life. And consequently its use is forbidden in any kind. Unsuitable to the use eggs if in them there was a blood speck are considered even.

Laws of kashrut demand complete division of meat and dairy products. In the house at the Jews observing kashrut, happens on six table services: for meat, dairy, festive - for meat and dairy, easter. Two sinks - for meat and dairy ware are whenever possible used also. And by itself in kitchen use of different sponges, supports and towels is provided.

But if to ware there is a casual confusion, in some cases it can be corrected. It is considered that the surface of ware absorbs aroma of meat or dairy products only when products are in the warmed-up look, and at contact in a cold condition of it doesn't occur. So if the dairy product got; on a meat plate, it is enough to wash out of it in cold water. Well and if by mistake a dairy product warmed up not in "the" ware, meat to cook in it is impossible more.

Besides, the meat and dairy food should be divided not only in the course of preparation, but also at the use. After porridge on milk it is necessary to wait half an hour before undertaking the meat. With meat products - it is more difficult. The majority of the Jews adhering to traditions, maintain an interval at six o'clock before dare to eat something prepared of milk.

Presently purchase of kosher products - the whole art. The matter is that practically all products contain these or those additives and preserving substances. And they are made on the basis of the meat or dairy products received by the most part from non-kosher animals. In Israel, America with it problems aren't present. There kosher production is marked with the special emblem designating inspection and supervision of the rabbinate. There are even kosher restaurants and pizzerias.


Agree, taking into account all these conventions opening of the Jewish restaurant or cafe in our region is represented business difficult. Certainly, it would be possible to renounce any principles kosher-non-kosher, but in that case the ethnic Jewish cuisine would lose that originality which awakens to it such genuine interest.