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.
Sturgeon
The Jewish law of kashrut, which only permits the consumption of fish with scales, forbids sturgeon, as they have ganoid scales instead of the permitted ctenoid and cycloid scales. While all Orthodox groups forbid the consumption of sturgeon, some conservative groups do allow it. The theological debate over its kosher status can be traced back to such 19th-century reformers as Aron Chorin, though its consumption was already common in European Jewish communities.