Mountain Jews - Economy



Subsistence and Commercial Activities. Most Mountain Jews were occupied, until the Revolution, with agriculture, particularly viticulture. Many were hereditary vintners. They also raised madder (organic dyestuff), tobacco, and rice. They sowed high-quality wheat in small quantities and raised sheep. The Mountain Jews did not engage in gardening in particular, but every vineyard was also planted with mulberry, fig, pomegranate, almond, apricot, and other fruit trees. Villagers kept livestock and raised large numbers of chickens. The Mountain Jews were renowned throughout the Caucasus for arts such as dyeing and tanning. Many were specialists in the processing of rawhide and the production of morocco leather. The more experienced Mountain Jewish women of Derbent and Kuba worked in wool and wove rugs. Small trade was well developed, carried out primarily by mendicant peddlers; there was also a widespread trade in manufactured goods, and Mountain Jewish merchants bought and retailed Persian and Caucasian carpets.

The economy and material culture of the Mountain Jews (dwelling, clothing, food) now differs little from that of the people among whom they live.


Clothing. Because of their urban life-style, the ethnic clothing of Mountain Jews has been particularly standardized: most wear contemporary clothing, footwear, and headgear. Only some elderly women still wear the head fillets covering the hair, various muslin and silk kerchiefs, and, instead of a coat, warm Caucasian shawls. Young women and adolescent girls wear various ornaments: gold earrings, rings, pendants, and, frequently, medallions with an engraved star of David. Men are accustomed to wearing fur caps and Caucasian boots along with their contemporary clothing.

Food. In contrast to the standardized clothing, the traditional ethnic foods have been retained. Of the common Caucasian dishes, the Mountain Jews prepare different kinds of khinkal (stuffed cabbage leaves), pilaf, shashlik, and the like. On the Sabbath, and particularly on holidays, the women of the house prepare ethnic dishes: roast beef, gefilte fish, pilaf with chicken, sauce from edible greens with grilled or fried pieces of fish, dishes with tomato stuffing, eggplant with peppers, etc. Before and after eating, Mountain Jews drink tea. In many houses there are special stoves for baking bread. At ceremonies and on holidays they serve wine, usually of their own making. In the homes of believers, Jewish food prohibitions and restrictions are observed. During Passover every family eats matzo ( gogol ).


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