African cuisine
Tihlo, prepared from roasted barley flour, is very popular in Amhara, Agame, and Awlaelo (Tigray). Traditional Ethiopian cuisine employs no pork or shellfish of any kind, as they are forbidden in the Jewish and Ethiopian Orthodox Christian faiths. It is also very common to eat from the same dish in the center of the table with a group of people.
Israeli cuisine
Fish, traditionally carp, but now other firm white fish too, are minced and shaped into loaves or balls and cooked in fish broth, such as the gefilte fish of the Ashkenazi Jews, who also brought pickled herring from Eastern Europe. Herring is often served at the kiddush that follows synagogue services on Shabbat, especially in Ashkenazi communities. In the Russian immigrant community it may be served as a light meal with boiled potatoes, sour cream, dark breads and schnapps or vodka.