Cohen's. Jewish Restaurant in Munich.Was ist koscheres Essen?
What is kosher cooking? “Kosher” means “pure” or, according to religious law, “ritually suitable” and can refer to many aspects of daily and religious life. The opposite, “impure, ritually unsuitable”, is called “treve”.
Given below are the basic prerequisites for a kosher cuisine:
- All vegetable foodstuffs are allowed.
- All animal foodstuffs are subject to the following restrictions:
- The consumption of blood is forbidden (1st Book of Moses, 5th Book of Moses). The ban requires a mode of slaughter by which the blood runs out as completely and as quickly as possible. This method is called “Schächten”
- Animals you may eat must be pure; the ones you may not are creatures with cloven hooves that are ruminants, all crustaceans and any fish without scales.
- Strict separation of milky (halawi) and fleshy (basari) foodstuffs. In various passages of the Torah it is explicitly said: “Thou shalt not cook the young of a goat in the milk of its mother!” (Ex 23,19; 34, 26; Dt 14, 21). In practice that means: Whoever has eaten meat must as a rule wait one or two hours – depending on the tradition prevailing – before consuming any milk products; and going from milky foodstuffs to fleshy ones you must likewise be patient for a long time.
- The rabbinical wise men added a third concept : “Parve”, which means “neutral”, i.e. neither milky nor fleshy and thus usable at will. Parve are for example eggs, also in their various processed forms, as well as fish.
Our own orientation is not strictly kosher, but we can offer you kosher meals through our catering service and within our restaurant from 10 persons upwards. We run a kitchen along kosher-style lines, that is, we do not use any pork and we do not mix milky products with fleshy ones.
