Hummus Elite
Hummus Elite    /    Sunday - Thursday: 11:30 AM - 10:00 PM    /    Friday: 10:00 AM - 4:00 PM    /    Saturday: Closed    /    201.569.5600
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Glatt Kosher Middle Eastern / Mediterranean Cuisine
A Brief Overview of Kosher Food

Jewish laws called the Kashrut provide instructions regarding what foods are acceptable to include in a Jewish diet as well as how to prepare these foods according to the Kashrut. Food cannot be made kosher by having a rabbi simply bless the food. Instead, meats, fruits and vegetables have to be grown or prepared a certain way and remain clean of contaminating elements, such as insects and blood.

Some general instructions derived from the Kashrut concerning kosher and not kosher foods are:
Poultry and beef must have all blood broiled or drained out of the meat before being eaten
Fresh vegetables and fruits are acceptable but must be examined for insects, which are not kosher
Dairy products such as cheese and milk cannot be consumed with meat. However, eggs, grains, fruits and vegetables can be eaten with dairy or meat.
Animals providing beef and poultry must be slaughtered according to Jewish law before being consumed
According to passages in Deuteronomy and Leviticus, unclean animals that are not kosher include the camel, rabbit, pig and hyrax due to either lacking cloven hooves or being hoofed and even-toed without cloven hooves. In addition, the internal organs, milk or eggs of any of these animals cannot be eaten.
Any type of grape products prepared by non-Jewish individuals is not considered kosher
Cooking pots and pans as well as utensils that have touched meat cannot be used with dairy foods. However, this law applies only when the cookware made contact with hot, non-kosher food. Sterilization is required when utensils have been contaminated.

Kosher Meat
Slaughtering sheep and cattle is performed by the "shochet", a butcher who is trained to know all aspects of Jewish dietary laws. First, he must drain all of the blood from the animal before removing the arteries and veins. Next, the meat is placed in cold water, allowed to soak and then salted. The meat is not considered kosher until it has been washed every three days following the butchering. Meat that has not been made kosher after 13 days is technically and irreversibly non-kosher.

Certifying a Food as Kosher
Companies producing kosher food must receive certification from an organization like the Orthodox Union before its food is considered viably kosher. A Rabbinic Field Representative is assigned to investigate the company's processes in order to authenticate its procedural standards. Moreover, all ingredients used in the foods must be on a list of 200,000 pre-approved ingredients before the "OU" symbol is allowed to be stamped on the company's packages. This symbol indicates that the food has been certified "pareve" and does not contain any dairy or meat products. A symbol of "OU-D" means that the food contains dairy while an "OU-P" shows that the food remains kosher throughout the year as well as Passover.
Glatt Kosher
Kosher Food Delivery
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