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Kosher laws are rules that satisfy the requirements of Jewish law when pertaining to food. (below are examples of kosher symbols, these symbols are on boxed foods that have been approved by a Rabbi for jewish people to consume)

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Matzah brei, sometimes spelled matzah brie or matzo brei, is a dish of Ashkenazi Jewish origin made from matzo fried with eggs. There are many recipes for the dish.

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A bagel, also spelled beigel, is a bread product originating in the Jewish communities of Poland. It is traditionally shaped by hand into the form of a ring from yeasted wheat dough, and is roughly hand-sized.

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Potato pancakes, latkes or boxties are shallow-fried pancakes of grated or ground potato, flour and egg, and is often flavored with grated garlic or onion and seasoning. Ashkenazi Jews have been prepared this as part of the Hanukkah festival since the mid-1800s.

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Lox is a fillet of brined salmon. Traditionally, lox is served on a bagel with cream cheese, and is usually garnished with tomato, sliced red onion, cucumber and sometimes caper. Lox originated in the United States of America.

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Borekas, a popular Israeli street food, is a pastry pouch that can be filled , with spinach, cheese, and even potatoes. To add on, borekas were so good that they have been a thing since the 16th century Iberian Jews made them.

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Challah, an egg bread that can be cooked with many other things such as raisins and chocolate chips, is a bread that can be bought but also made at home.

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A falafel a deep-fried ball, doughnut or patty made from ground chickpeas, fava beans, or both. it is often served on pita bread and hummus, although sometimes it can be served alone.

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A kugel baked pudding or casserole, most commonly made from egg noodles or potato. it can either be a main course or a savory treat, all depends on how you make it and which ingredients you use.

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Matzoh Balls, a well liked food, are made of chicken fat and are drenched in chicken soup to increase a well full-filled flavor.

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Couscous is a maghrebi dish of small steamed balls of crushed durum wheat semolina. it can be a main course mixed with vegetables or meat/fish, but sometimes it can be served alone as a side or appitizer.

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Culinary SOS: Mendocino Farms' curried couscous with roasted cauliflower is colorful and refreshing.

Dear SOS: At Mendocino Farms, they make this incredible cold couscous salad that's out-of-this-world yummy. I don't usually like couscous, but there is something great about this cold yet tangy summer salad. If possible, could you track it down?

Doris Perl

Sherman Oaks

Dear Doris: Even if we haven't formally hit summer just yet, this brightly colorful and refreshing couscous salad from Mendocino Farms is a perfect way to celebrate the warmer weather we've been experiencing lately.
Mendocino Farms' curried couscous with roasted cauliflower
50 minutes. Serves 10

1 (1-pound) box Israeli couscous or orzo

1 head cauliflower, florets broken into pieces

1 tablespoon curry powder

1 tablespoon turmeric

1 tablespoon ground cumin

1 tablespoon ground coriander

1 1/2 teaspoons salt, more to taste

1 teaspoon cayenne pepper, more to taste

3 tablespoons light brown sugar, more to taste

3 tablespoons oil

2 small carrots, peeled, finely diced

1 cup vegan mayonnaise (or mayonnaise)

1/2 bunch cilantro, chopped

1/2 lime, juiced

1. Cook the couscous according to the instructions on the package. Rinse in cold water, drain well, put in a bowl and set aside. Heat the oven to 450 degrees.

2. In a separate bowl, toss the cauliflower with the curry powder, turmeric, cumin, coriander, salt, cayenne, brown sugar and oil. Spread out on a foil-lined rimmed baking sheet and roast in the oven until cauliflower is browned around the edges but still crunchy, about 10 minutes. Remove just the cauliflower and put it in the bowl with the pasta.

3. On the same rimmed baking sheet, place the carrots and, using a spatula, toss the carrots with the leftover spices and oil. Roast the carrots until brown around the edges but still crunchy, about 8 minutes. (If you find that the spices and oil are a little overly browned from roasting the cauliflower, toss the carrots using the same proportion of new spices, salt, sugar and oil.) Add to the couscous.

4. Fold in the vegan mayonnaise, cilantro and lime juice with the pasta. Taste, and adjust spices and seasoning if desired. Refrigerate, covered, until ready to serve.

EACH SERVING

Calories 390

Protein 7 grams

Carbohydrates 46 grams

Fiber 4 grams

Fat 19 grams

Saturated fat 3 grams

Cholesterol 0

Sugar 5 grams

Sodium 513 mg

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Recipe: Mendocino Farms' curried couscous with roasted cauliflower

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Culinary SOS: Mendocino Farms' curried couscous with roasted cauliflower is colorful and refreshing. Dear SOS: At Mendocino Farms, they make this incredible cold couscous salad that's out-of-this-world yummy. I don't usually like couscous, but there is something great about this cold yet tangy summer salad. If possible, could you track it down?

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Is a croissant like pastry that is usually filled with yogurt or cream cheese. These mostly originate from Jerusalem.

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Shakshuka is a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin. it is traditionally served for breakfast or brunch and is put on any bread of your choice.

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Kosher food, more than just jewish cuisine :)

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Kosher food, more than just jewish cuisine :)

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In the video below, an Ultra-Orthodox Jew is explaining kosher foods at the supermarkets and the types of foods jews can and cannot eat.

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Kosher Food - more than just Jewish cuisine

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Kosher Food is the fastest growing brand of quality right now - growing at a rate of about 20% per year, with most of its consumers being non-Jewish. If you're vegan, vegetarian, someone who wants clean, ethically processed meat and poultry, or looking for dairy or wheat free products, Kosher food is for you!