What’s a Nosh?

nosh is a small bite to eat, or a snack. At the BIG NOSH™, you get the chance to sample these popular Jewish noshes:

  • Brisket was historically a popular meal among Ashkenazi Jews since it was both kosher and affordable. When braised as a pot roast, it is still found as a traditional centerpiece of many holiday meals like Rosh Hashanah and Passover. Our renowned BIG NOSH™ brisket is slow-cooked for hours to make it moist and flavorful.
  • Kasha (buckwheat groats) is one of the oldest known dishes in Eastern Jewish cuisine, at least a thousand years old. At the BIG NOSH™, you can try our kasha varnishkes: kasha served over bowtie pasta. This favorite side dish was brought to America by Jewish-American immigrants.
  • Chicken soup is a long-time staple of the Jewish kitchen, renowned for its healing qualities by the 12th century rabbi and physician Maimonides. We add delicious hand-crafted matzo balls for a satisfying meal full of flavor.
  • Latkes, or potato pancakes, are a familiar feature of Hanukkah dinners. Fried in oil, they commemorate the oil that miraculously provided light for eight days. Our Tree of Life Brotherhood fries hundreds of latkes for the BIG NOSH™ every year.
  • Kugel is a type of casserole that originated over 800 years ago in southern Germany, and became a staple in Ashkenazi Jewish households throughout Eastern Europe. Some are savory, with grated vegetables and cheese, but our BIG NOSH™ version is sweet, made from noodles, milk, cheese, sugar, and raisins.
  • Tzimmes  is an Ashkenazi Jewish sweet stew. It is made from dried fruits (prunes and raisins), carrots, and other root vegetables, sweetened and cooked slowly over low heat. Tzimmes is traditionally served at the Rosh Hashanah meal, and its round slices of carrots, resembling coins, symbolize prosperity for the new year.
  • Eastern European Jews brought potato knishes to North American in the early twentieth century. The Yiddish word “knish”, from the Russian “knysh”, means a dumpling or cake. The mashed potato filling is covered with dough and then baked or fried. This is a must-try Jewish deli classic!
  • Beef brisket is used to make two favorite deli staples. Corned beef is brisket that is cured or pickled in brine, and then baked. Pastrami (from the Romanian pastram?) is brisket cured in a mixture of garlic, peppercorns, sugar, coriander, and other spices, then smoked before cooking. Put either of these delicious meats on rye bread for an amazing sandwich experience, one of the most popular BIG NOSH™ staples!
  • Chopped liver is made by sautéing liver in schmaltz (kosher chicken fat), and grinding it with hard-boiled eggs, salt, and pepper. This popular savory spread is delicious, and you can give it a try at The BIG NOSH™!
  • Pickled Beets, as well as other pickled vegetables like cucumbers and cabbage, were staples for Jews in Eastern Europe. Particularly in the winter when fresh produce was scarce, pickles provided both flavor and nutrition.