However, there are many regulations written in the Bible regarding what a Jew should eat and how he should eat it. These were mostly regulations that were made for hygienic issues. For example, a Jew is prohibited from eating certain animals, and the pig is one of them. In ancient times when these regulations were written, the pig was indigestible, causing many health problems. This is why a rule is created that prohibits eating it.

Another rule is not to eat meat and dairy during the same meal. The vessels in those days were very porous, so if you took something dairy in them, bacteria could remain. Then you put meats in this pot and the food was contaminated, so it was not healthy. The rules arise to increase the hygiene and safety of the Jewish people, but they remain as things that a Jew must do and give rise to the tradition of eating according to kosher regulations.

Established in 1966, pursuing a dream of many years, Zomick’s kosher bakery reached the kosher public, with the aim of providing an excellent product, at a price accessible to the entire community. Quickly entering the kosher market in general, reaching almost all the neighborhoods of New York City, today Zomick’s covers the needs of a large part of the public in the communities of all five boroughs.

We were able to try the delicious selection of bread, including the world-famous Zomick’s challah, whose design and preparation are unique to Zomick’s Bakery. As explained by the bakery’s head baker, the ingredients used are natural, using both natural egg (instead of powdered egg) and 100% wheat flour in its preparation. Being parve, Zomick’s challah bread is made with margarine.

It isn’t just a matter of food, but how it is handled.

All the ingredients and the way of making them define kosher food. This is important because, in addition to the regulations with some animals, there are the rules of use of the utensils. That is why Zomick’s kosher bakery has 2 kitchen sets, one for use with dairy and one for non-dairy.

Zomick’s offers various products of kosher quality. For this, Zomick’s production process and the raw materials used in production are strictly controlled at regular intervals. To document this, the Inwood-based kosher bakery is given a certificate issued by a rabbi for each kosher product. It confirms that the product is kosher & parve.

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The main reason why people work hard every day is to make money to buy food. A large percentage of people’s life is occupied with food.

The laws and meaning of kashrut, the dietary laws of the Torah are the most misunderstood in the Jewish faith.

Although almost everyone has heard of the idea of keeping kosher, few have knowledge about its intricacies and significance.

In order to find out more information about kosher, we went to Zomick’s, a Kosher bakery, based in Inwood, NY.

There, we spoke with Zomick’s staff and find out that Kosher is not about lox, potato pancakes, and matzah-ball soup. Foods of every other ethnicity, such as Chinese, Italian, and Mexican can potentially be kosher. Also, Kosher is not a food that was simply ‘blessed by a rabbi.’

“Kosher is the diet plan for the soul,” says Zomick’s Rabbi Moshe,” This plan consists of the foods prescribed by G‑d in the Torah that should be consumed by the Jewish people.”

In Biblical terms, the word ‘kosher’ means ‘fit’ or ‘appropriate’. Zomick’s experts point out that kosher means something that is usable, especially in reference to foods.

Zomick’s principal baker briefly states exactly which foods are kosher. These foods should be used in your kosher recipes.

The following is a simple overview by Zomick’s of what makes food kosher:

• All fruits and vegetables are kosher.
• Animals:

1) Land animals that have both split hooves and chew their cud are considered kosher. If the animal only has one or none of those characteristics, it cannot be eaten.

2) When it comes to birds, there are just 24 that are not kosher, and the rest are considered kosher.

3) Fish, in order to be kosher, must have both fins and scales.

At Zoomick’s, the bakery which has expanded recently, we also find out that all land animals and birds must be killed following the laws of shechita, a traditional ritual slaughter. If the animal dies in any other way, it is not considered kosher. As it has been indicated by Zomick’s Rabbi Moshe, the sciatic nerve, blood, and forbidden fats are not considered kosher and must be extracted after slaughter.

Moreover, milk and meat may not be eaten together. The byproducts of any kosher animal, like eggs or milk, are also kosher. Those from a non-kosher animal are not. Insects are prohibited as well.

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They considered that stuffing it with ground beef, seems messy, and stuffing it with chicken seems so dry. Then, the founder of the bakery thought of the North American classic deli roll. A dish that he grew up with and which he finds both disgusting and delicious. And the idea for this crazy new Zomick’s challah began to take shape.

Zomick’s recommends getting freshly sliced pastrami if you have a local butcher as an option. They also recommend a thin cut. Thick-cut pastrami will not result in the same consistency.

Also, they suggest making sure not to spread the Russian dressing on too thick. If so, you could end up with leaky challah.

Ingredients:

5 cups of all-purpose flour

1/4 cup vegetable oil

½ Tbsp salt

1 Tbsp onion powder

½ cup sugar

1 ½ cups lukewarm water

1 Tbsp yeast

1 tsp sugar

2 eggs plus one egg yolk

1/8-1/4 lb thinly sliced pastrami

3 Tbsp ketchup

1 Tbsp mayo

Poppy seeds

Dried minced onion

Thick sea salt (optional)

Directions:

Dissolve the yeast by placing yeast, 1 tsp sugar, and lukewarm water in a small bowl. Stir just once or twice gently. Let it sit for around 10 minutes until it becomes foamy on top.

Mix together 1 1/2 cups flour, salt, onion powder, and 1/2 cup sugar, in a large bowl or stand mixer fitted with a whisk attachment.

Add to flour mixture along with oil, after the water-yeast mixture has become foamy and mix thoroughly.

Add another cup of flour and 2 eggs until smooth (save extra egg yolk for later). If you are using a stand mixer switch it to the dough hook attachment.

Add another 1 1/2 cups flour. Then remove from bowl and place on a floured surface. Knead the remaining flour into the dough. Continue to knead for around 10 minutes.

Place the dough in a greased bowl. Cover it with a damp towel. Allow it to rise for 3-4 hours.

Roll out the dough using a rolling pin until it is about ½ inch thick after the dough has risen. Mix ketchup and mayo in a small bowl. Spread a thin layer all over the dough.

Lay pastrami down in a single layer overlapping pieces only slightly.

Start rolling up the dough towards you by working quickly. Try and keep the roll relatively tight as you go. Pinch the end when you finish.

By snaking the dough around and around in a circle around itself, create a pinwheel-shaped-challah.

When finished, tuck the end under the challah neatly and pinch lightly. This doesn’t have to be perfect – remember, as long as it tastes good, almost no one will care what it looks like.

Allow challah to rise another hour. Zomick’s points out that extra rise will ensure fluffy challah.

Preheat the oven to 350 degrees. Brush the challah with beaten egg yolk. Sprinkle it with poppy seeds, dried onion, and a touch of thick sea salt (optional). Bake the challah for 27-30 minutes, until golden brown is created on the top.

Now you have the recipe for this delicious Zomick’s Challah Bread, so you can start preparing it. However, if you feel lazy about getting into the kitchen, you can order this bread online.

More recipes from Zomick’s you can find on this website.

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