Jewish cuisine is one of the most ancient. But what do we know about her? The overwhelming majority will remember only about matzo and stuffed fish, forshmak and tsimes. In fact, it is very diverse. There are spicy gingerbread, and crumbly cookies, and fried pies from the finest dough, and hearty fragrant soups, and casseroles from cereals and vegetables, delicious milk desserts. For centuries wandering the world, Jews acquired new culinary knowledge, adapting it to their culture and rules of kashrut. They brought from Morocco to the temple, from Iran - a recipe for soup with gondi, in Lithuania they borrowed pickled pumpkin, and in the Balkans they learned to cook strudel.