Farshmak - what is it and how to cook it?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

According to culinary connoisseur Boris Burda, minced meat is the dish without which no Odessa citizen can imagine his childhood. Joking aside, a more delicate appetizer filled with a play of s alty and spicy notes is probably not to be found in Jewish cuisine.

Recipe from Odessa Jews

By the way, in cookbooks this dish is designated as “forshmak”. The difference, it would seem, is one letter, but nevertheless it is precisely this that determines the true purpose - “anticipation” in translation from German. Therefore, we will continue to designate forshmak as an appetizer.

Reasonably the question arises of how to cook minced meat? The answer is obvious: very simple. To do this, stock up on herring, preferably heavily s alted, milk, two onions, three eggs, mustard, wine or apple cider vinegar, a glass of vegetable oil, sugar, pepper, two hundred grams of bread, black fragrant bread, two sour apples.

Preparation of mincemeat is as follows: a fillet is cut from the herring, after which it is sent to soak in milk overnight. The next morning, the fillets are taken out and set aside.to the side. And in its place goes bread. While it is soaking, boil the eggs, cool and separate the whites from the yolks.

Yolks should be combined with both types of pepper, oil, two tablespoons of vinegar, a teaspoon of mustard and two of the same spoons of sugar. The resulting "vinaigrette" is thoroughly mixed and rubbed with a fork so that a uniform gruel is obtained.

The process of "assembly" of mincemeat is as follows. In a food processor (if not, then just in a meat grinder) grind herring fillets. Next, the yolk mixture is added, again passed through the cutting process. Then comes the turn of sour apples, bread squeezed from milk, most of the proteins and coarsely chopped onions. The result should be a uniform creamy paste. Here it is, and it is a ready-made farshmak. This creation is placed in a herring maker and sprinkled with chopped green onions and the remaining chopped egg whites.

Fan Made Variations

The classic version presented above is very often subjected to a wide variety of modifications. Often add walnuts to minced meat. This is done as follows.

Herring, eggs, onions and sour apples are left from the original list of products, but 100 grams of walnuts, one boiled potato, two tablespoons of mayonnaise and dill are added. Preparing such an appetizer is much easier. All ingredients, except mayonnaise and dill, are put in a combine, grind to a statecreamy mass. Then seasoned with mayonnaise and served on the table, sprinkled with dill and finely chopped boiled egg.

Another thing is to create minced meat with cottage cheese. This dish will decorate the festive table. To cook it, you need to grind the fillet of two herrings with 200 grams of cottage cheese. Instead of mayonnaise or vegetable oil, five tablespoons of sour cream are used here, and finely chopped green onions and dill, as well as s alt and pepper, will add piquancy to the whole mass. Such mincemeat should only be served chilled, and only in tandem with grated cheese.

Here are three recipes from which you can choose the one you like the most.