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The laws of kashrut, also referred to as the Jewish dietary laws, are the basis for the kosher observance. These rules were set forth in the Torah and elucidated in the Talmud. Those who keep kosher follow Jewish dietary laws. Though the basic Talmudic kosher food laws rules are unchanging, rabbinic experts continue to consider and interpret the meaning and practical application of the Jewish dietary laws in response to the new developments in industrialized food processing. The Jewish dietary laws explain the rules for choosing kosher animal products, including the prohibition of what is considered “unclean” animals and the mixing of meat and dairy. The laws also outline what are considered to be “neutral” foods pareve.
When a restaurant calls itself “kosher-style,” it usually means that the restaurant serves these traditional Jewish foods, and it almost invariably means that the food is not actually kosher. Bitter herbs eaten at the Passover sacrifice with the unleavened bread, matza, were known as merorim. Teiglach, traditionally served on Rosh Hashanah, the Jewish New Year, consists of little balls of dough about the size of a marble drenched in a honey syrup. The exact distinction between traditional Sephardic and Mizrahi cuisines can be difficult to make, due to the intermingling of the Sephardi diaspora and the Mizrahi Jews who they came in contact with.