A hallmark of Jewish gastronomy is the separation of meat and milk. This concept is based on a verse that appears three times in the Torah: You shall not boil a kid in its mother’s milk. The Talmud teaches that it was mentioned three times in order to teach three different prohibitions: cooking, eating and benefiting. The Rabbinic tradition records a lone opinion that chicken was not included in this prohibition and indeed Ethiopian Jews, who went into exile before the rabbinic period, did not avoid the mixing of chicken and milk. Today as their next generation is rejoining the Jewish people, they accept the standard Jewish practice of (also) separating chicken and milk.