Lokshen
Alternative names | Jewish egg noodles, itriyot, lockshen, locshen, lokshyn, lockshen noodles |
---|---|
Type | matzo meal, rice flour, spelt flour |
Variations | Farfel |
Lokshen (
History
"Jews eat lots of lokshen on Shabbat because noodles are symbolic of the unity of the people of Israel: They are so tangled that they can never be separated."
—Rabbi Pinchas of Koretz[1]
Origins
Noodles are mentioned in the
Early history
The definitive Ashkenazi noodle, lokshen, was the confluence of both Central Asian and Provençal by way of Germany influences.[5] According to Jewish food historian Rabbi Gil Marks, lokshen noodles were first made sometime around the 13th century.[6]
Modern history
In
Overview
Brands
There are many brands of lokshen around the world. Common North American brands include Manischewitz, No Yolks, Gefen, Kemach,[8] Heimishe,[8] and Greenblatt's. Israeli brands of lokshen (more commonly known as itriyot) include Osem and Meshubach. British brands of lokshen include Kleinblatt's Pure Egg and Sova Foods. Some European brands of lokshen such as Sova Foods sell their lokshen noodles in a in individual "nests", similar to Chinese noodles.[9] There are also various private-label brands offering lokshen.
Types
Extra fine
Extra fine lokshen consist of very fine noodles similar in thickness to
Fine
Fine lokshen are similar to extra fine, however they are slightly thicker and are more similar in thickness to vermicelli or
Medium
Medium lokshen are much thicker than fine egg noodles, and are somewhat similar to pappardelle or Chinese egg noodles, though medium egg noodles have a somewhat richer flavor due to the liberal amount of egg yolks traditionally used in their production. When boiled, medium lokshen are flat and are not wavy or curly like the varieties mentioned below. Medium Jewish egg noodles are mainly used to serve on their own dressed with a simple sauce or butter as a side dish, or they are used in a lokshen kugel, often sweet but sometimes savory varieties use medium lokshen as well.
Wide
Wide lokshen are the most-commonly found variety of lokshen, and unlike the aforementioned varieties of lokshen; wide lokshen are somewhat curly and are not flat after cooking unlike medium lokshen. They are mainly used for
Extra-wide
Extra-wide lokshen are more curly than wide lokshen, and are somewhat wider as well. These are less popular for use in lokshen kugel due to their broad width and curly shape, however they are sometimes used in lokshen kugel. These are most commonly served as a side dish on their own or with a simple butter, margarine, or tomato-based sauce.
Broad
Broad lokshen are similar to extra-wide except they are even wider and curlier than extra-wide lokshen and as their name suggests are the broadest variety of lokshen.
Varnishkes
Varnishkes are a variety of lokshen that are similar in shape to
Passover version
Various
Square
In the Jewish diaspora this shape is often called "egg flakes" and is sold by brands such as Gefen and Kleinblatt's.[11] It is most often used for soup or served to children with butter. There is an Israeli variety of square lokshen sold by brands such Meshubach, consisting of small square shape lokshen that is popular with children and for use in soups.[12]
Farfel
Farfel (
In popular culture
- Lokshen became a slang term in Yiddish culture; the phrase "schtaffen mit lokchen" means "to stuff with noodles," that is, to feed someone an empty food, which was considered an offence in Israeli culture as a common Hebrew expression, as to feed someone "lokshim" means to give wrong information to intentionally confuse someone. The Hebrew phrase "ma'akhil lokshim" literally translates to "feeding lies", the expression persisted and was recently augmented with the variation, "to sell lokshim" or "limkor lokshim" with the same meaning.[7]
See also
- Lokshen kugel
- Jewish penicillin
- Kasha varnishkes
- Ashkenazi Jewish cuisine
- Kugel
- Kugel yerushalmi
- Shabbat meals
References
- ^ "The Tangled History of Noodle Kugel". My Jewish Learning. Retrieved 9 September 2021.
- ^ "Babylonian and Jerusalem Talmuds". British Library. Archived from the original on 23 December 2020. Retrieved 9 September 2021.
- ^ "Itriya". Balashon. Retrieved 9 September 2021.
- ^ "Pasta 101".
- ^ a b Katz, Jonathan (21 April 2017). "Five Myths About Medieval Cuisines – and Jewish Foods and Books to Unlearn Them". Flavors of Diaspora. Retrieved 9 September 2021.
- ^ Marks, Rabbi Gil. The Encyclopedia of Jewish Food.
- ^ a b Gilad, Elon. "Word of the Day / Lokshim". Ha'aretz. Ha'aretz. Retrieved 9 September 2021.
- ^ a b "Keimach Foods Catalog" (PDF). Keimach. Retrieved 9 September 2021.
- ^ "Wide Lokshen Nests". Sova Foods. Retrieved 9 September 2021.
- ^ Lawson, Nigella. "Lokshen Pudding". Nigella. Retrieved 9 September 2021.
- ^ "Gefen Egg Flakes". Kayco. Retrieved 9 September 2021.
- ^ "Square Lokshen". Sova Foods. Retrieved 9 September 2021.
- ^ Nathan, Joan. Jewish Cooking in America, Knopf: New York. 1994 (Pp. 286-87)