Jewish ceremonial food and drink

right|thumb|Kiddush at the start of the Shabbat_meals#Friday_Night_Meal|Friday evening Sabbath meal as recited by the male head of the household in previous generations (Israel, 1963). right|thumb|Chaplain_Corps_(United_States_Army)|Chaplain [[Rabbi Abraham Dubin making the blessing over challah (India, 1944).]] Kiddush (; , , or ) is a blessing recited over wine or grape juice to sanctify Shabbat and Jewish holidays. Additionally, the word refers to a small repast called an oneg () held on Shabbat and holidays after the prayer services and before the meal.

Challah ( ; , ; [c]hallot, [c]halloth or [c]hallos, ), also known as berches in Central Europe, is a special bread in Jewish cuisine, usually braided and typically eaten on ceremonial occasions such as Shabbat and major Jewish holidays (other than Passover and Yom Kippur).

Showbread (), in the King James Version shewbread, in a Biblical or Jewish context, refers to the cakes or loaves of bread which were always present, on a specially-dedicated table, in the Temple in Jerusalem as an offering to God. An alternative, and more appropriate, translation would be presence bread, since the Bible requires that the bread be constantly in the presence of God (). The twelve loaves were ritually consumed in the presence of God each week by the Aaronic priesthood ().

thumb|Teff and sorghum, Tella grains Tella or talla (Amharic ጠላ; , ) is a traditional beer from Ethiopia. It is brewed from various grains, which can change depending on location. These typically include barley or teff. Depending on region, wheat, sorghum, or corn may be used; spices can also be added. Dried and ground shiny-leaf buckthorn leaves are used for fermentation. The drink is made in a clay pot. The pot is washed with a plant called grawa. After rinsing it is smoked with weyra or Abyssinian rose. The alcohol content of tella is usually around 2–4 volume percent.

thumb|Grated horseradish mixed with cooked beets (known as chrein), [[romaine lettuce, and horseradish root, which should be freshly grated]] thumb|Passover Seder plate, maror on the lowest plate Maror ( mārōr) are the bitter herbs eaten at the Passover Seder in keeping with the biblical commandment "with bitter herbs they shall eat it." (Exodus 12:8). The Maror is one of the symbolic foods placed on the Passover Seder plate.

wine produced per Jewish dietary law

plate of symbolic food for Passover

Afikoman or Afikomen (Mishnaic Hebrew: אֲפִיקִימוֹן ʾăpîqîmôn; Modern pronunciation: אֲפִיקוֹמָן ʾăpîqômān) based on Greek epikomon [ἐπὶ κῶμον] or epikomion [ἐπικώμιον], meaning "that which comes after" or "dessert"), a word originally having the connotation of "refreshments eaten after the meal", is now almost strictly associated with the half-piece of matzo which is broken in two during the early stages of the Passover Seder and set aside to be eaten as a dessert after the meal.

thumb|Karpas (here parsley), on a Seder table, along with Matzah|matzo (unleavened bread), [[maror (bitter herbs, here horseradish) and charoset]]

Meal customarily held by Jews after Shabbat

Obligatory festive meal

third meal eaten on the Shabbat