Matzo (steamed) immediately after rice flour is mixed with water and they pierce it many times with handle of the spoon to let out steam so that the bread will not rise (this custom is called "juthante kannu kuthal" in the Malayalam language meaning "piercing the bread according to the custom of Jews"). This bread is cut by the head of the family and shared among the family members. In Israel, the Saint James Vicariate For Hebrew Speaking Catholics uses matzo as the host for the Eucharistic celebration in the Mass as a form of inculturation. At the end of World
Jewish cuisine that is either baked, grilled, or deep fried. A popular dish among Ashkenazim, as amongst most Eastern-Europeans, is pierogi (which are related to but distinct from kreplach), often filled with minced beef. Kishka is a popular Ashkenazi dish traditionally made from beef intestine (casing) stuffed with flour or matzo meal, schmaltz and spices. The rendered fat of geese and chickens, known as schmaltz, is kept in readiness for cooking use when needed. Geribenes or "scraps," also called "griven," the cracklings left from the rendering process were one of the favorite foods in Eastern Europe. "Geribenes" is eaten spread on bread.