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.
Kashrut
A 2013 survey found that 22% of American Jews surveyed claimed to keep kosher in the home.
Many Jews observe "kashrut" partially, by abstaining from pork or shellfish, or by not drinking milk with a meat dish. Some keep kosher at home but will eat in a non-kosher restaurant. In 2012, one analysis of the specialty food market in North America estimated that only 15% of kosher consumers were Jewish. Muslims, Hindus, and people with allergies to dairy foods often consider the "kosher-pareve" designation as an assurance that a food contains no animal-derived ingredients, including milk and all of its derivatives. However, since "kosher-pareve" foods may contain honey, eggs, or fish, strict vegetarians cannot rely on the certification.