Sephardic, Ashkenazic, Mizrahi and Ethiopian Jews | My Jewish Learning

Yapchik was born in the Jewish kitchens of Central Europe — where families had to prepare their Shabbos meals before sundown and let them cook slowly through the night. Potatoes, onions, and meat layered together so that when Jews came home from shul, something warm, nourishing, and waiting was already there. It’s not kugel. It’s not cholent. It’s both — in one pan. A dish created in the Diaspora, carried through Hungary, Romania, and Eastern Europe, and still showing up on Shabbos tables today.

The Shema | My Jewish Learning

Jewish festivals | Holidays, Major, Minor, & Importance | Britannica

What Is A Kippah? | My Jewish Learning

Who are Jews? An overview of Jewish history from ancient times on, and the origins of antisemitism - UW Stroum Center for Jewish Studies