Jewish cuisine, traditional dishes: challah, tsimes, forshmak

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

National Jewish cuisine is one of the most ancient. There are many recipes that have been passed down from generation to generation for thousands of years. Due to the fact that Jews live all over the world, their cuisine has been greatly enriched. Dishes of different nations appeared in it, such as borscht, cabbage rolls, dumplings and dumplings.

Basic laws of kashrut

Despite all the diversity, Jewish cuisine brings together some enduring traditions. Many of them are primarily determined by the laws of kashrut.

One of his main postulates is the complete separation of dairy products from meat products. You need to cook them in different dishes. In general, there are a lot of kashrut rules. We will not describe everything, we will highlight a few more main ones.

It is still impossible to combine (neither in the menu nor in the dishes) milk and meat. Also, do not mix meat and fish. You can not eat Jewish dishes from milk and chicken in the same meal, even if they are on different plates.

Jews do not eat the following foods:

• meat of carnivores;
• pork;
• animal blood;
• wildfowl meat;
• hare meat;
• fish without scales.

Veal liver andbeef, poultry are the most commonly used meat products. Jews prefer goose fat to chicken fat. Fish is a traditional Jewish food. Pike dishes are especially popular. Jewish cuisine is dominated by vegetable and dairy foods. Favorite vegetables are potatoes, carrots, radishes, beets, onions and cabbage.

Jewish Cuisine: Popular Dishes and Commonly Used Ingredients

If we talk about first courses, Jews prefer broths with various flour additives. Stuffed Jewish dishes are most in demand. For example, it can be dishes from ground meat (rolls and more). Stuffed fish and vegetables are also popular.

Jewish cuisine has other characteristics as well. What exactly? For example, it has a lot of flour products and dishes. There are many flour preparations that can be stored for a long time, and then used for cooking. Lekakh, teiglakh, challah are national confectionery products. For the preparation of such delicacies, flour (wheat), honey, poppy seeds, nuts and raisins are used.

Spices (cinnamon, ginger, cloves, dill, bay leaf, etc.) are essential components of Jewish dishes. But they are used in limited quantities, since the taste of food should not be sharp. In the taste range, only semitones of spices should be felt. Therefore, they should be added in moderation if you want to follow the rules of Jewish cuisine.

Matzoh is an insipid product

Matza is unleavened bread. This dish is kosher. Forcooking required:

• half a liter of water;
• a kilo of flour.

How to cook such a bland product?

1. Sift the flour, pile it up.
2. Add water in a thin stream, stirring quickly to avoid lumps.
3. Next, roll out thin cakes (not thicker than 1.5 mm), prick them with a fork, bake on low heat. You can even cook in a waffle iron.

Stuffed chicken neck

This is a Jewish dish. How is it prepared? Let's talk about it now.

To prepare such a dish you will need:

• chicken necks with skin (one kilo);
• chicken fat (little, needed for frying);
• chicken liver (500 grams will be enough);
• s alt (to your liking;
• bulb;
• heaped flour (two tablespoons);
• spices, eg freshly ground black pepper, 1/3 teaspoon nutmeg (grated).

The procedure for preparing a delicious national dish is as follows:

1. First, rinse the necks, remove the bones. As a result, you should get solid tubes, hollow inside.
2. Next, make minced meat. To do this, lightly fry the flour in fat. Separately fry the onion (finely chopped) and chicken liver.
3. Next, pass the liver through a meat grinder.
4. After add to the onion and flour.
5. Fill pre-prepared necks with minced meat. Sew up and boil in the broth for about thirty minutes. The stuffed chicken neck is almost ready. It remains only to get out of the broth and fry in fat. After that, you can serve it to the table. Pick a good garnish for your neck.

Potato balls with onions

This dish is also easy to prepare. To create balloons you will need:

• one bulb:
• pepper (to taste);
• vegetable oil (required for frying);
• boiled potatoes (five pieces);
• s alt;
• one tablespoon of olive oil;
• half a cup of potato flour;
• 250 grams of mushrooms.

Cooking an interesting dish of boiled potatoes at home is described below.

1. Make mashed boiled potatoes, add olive oil, s alt and pepper. Stir further.
2. Then finely chop the onion, mushrooms.
3. Heat the oil in a frying pan. Next, fry the onion until golden brown over medium heat. Stir constantly during the process. Then add mushrooms, s alt and pepper to taste. Then fry them over high heat until they get a bright golden hue. Remove from heat and let cool slightly.
4. Combine the resulting mass with mashed potatoes, mix, pepper, s alt. Form balls with a diameter of five centimeters, roll in flour.
5. Heat the oil in a frying pan, fry the resulting balls on all sides.
6. Put the finished products on paper towels in order to degrease. Serve hot with salads and other side dishes.

Forshmak classic: what is this dish and how to cook it?

Describing Jewish recipes, one cannot but recallabout forshmak. The dish is easy to prepare. You don't even have to stand by the stove.

For cooking you will need:

• two onions;
• three slices of loaf;
• s alted herring;
• sour apple;
• greens (for decoration):
• a pinch of ground pepper, citric acid or lemon juice (to taste);
• glass of boiled water;
• half a teaspoon of sugar;
• one teaspoon each of vinegar and butter.

A step-by-step recipe for making a traditional Jewish dish at home:

1. How to cook classic mincemeat? First you need to prepare all the products. Start with herring. Clean the fish, wash. If the herring is very s alty, soak it in milk for three hours (on average). Next, the whole herring needs to be cleaned, washed again. After that, divide it into fillets, while separating the bones.
2. Cut the crust off the slices of bread.
3. Then break the crumb, put in a bowl, pour boiled water.
4. Peel one apple, then slice.
5. Cut the herring fillet into pieces too.
6. After do the same with the bow. Try to cut it as small as possible.
7. Next, combine all these chopped products. Then add bread, previously squeezed out.
8. Mind everything. Stir further.
9. After add oil, pepper, citric acid and sugar. Then mix well again. Decorate with greenery.

Duck withprunes

Duck with prunes is quite tasty and popular dish among Jews. It is easy to prepare. It turns out the food is very original in taste.

For cooking you will need:

• vegetable oil (for frying);
• duck (two wings, thighs and drumsticks, two fillets);
• pepper;
• s alt;
• two onions;
• 200 grams of pitted prunes.

Cooking:

1. Separate the duck first if you didn't buy the meat components separately. Make punctures with a knife, rub with pepper, s alt (carefully).

2. Fry the pieces in batches until well cooked in sunflower oil.

3. Next, put the meat in the brazier, increase the heat, add the prunes and onion quarters.

4. Then fill with boiling water. Let everything boil for a couple of minutes (two or three).

5. Then switch to the weakest fire and leave to languish without boiling for five hours.

6. After the specified time, you will get a fragrant dish with a beautiful, dark sauce. Note that the meat, of course, will easily come off the bones. It will literally melt in your mouth. Serve this duck with a delicious side dish or a light salad. Bon appetit.

Jewish tsimes with prunes and raisins

What is carrot cymes? This is a sweet, bright festive stew that is very easy to prepare. At the same time, the dish will be remembered not only by its appearance, but also by its excellent taste.

Forcooking required (for two persons):

• 50 grams of prunes, raisins;
• 5 carrots;
• teaspoon of lemon juice;
• a pinch of ground cinnamon;
• two art. spoons of olive oil;
• s alt;
• three art. spoons of honey and light brown sugar;
• ground black pepper.

Creating a dried fruit and carrot dish:

1. Wash and peel the carrots, cut into medium-thick circles. Fry over high heat in oil (olive) for about five to six minutes.
2. Rinse dried fruits thoroughly.
3. Next, add them to the carrots. Then add sugar, pour in honey, water (st. l.). Then stir. Bring to a boil, reduce heat to low, cover. Simmer for approximately 90 minutes.
4. Remove the lid, add lemon juice, s alt and pepper. Cook another ten to fifteen minutes.

Hala - Jewish pastries

This bread is very easy to make. For cooking you will need:

• two large eggs;
• egg yolk;
• half a glass of warm water (temperature - 55 degrees);
• three and a half cups of flour;
• 1, 25 tsp s alt;
• 1/5 cup sugar and vegetable oil;
• 2, 25 tsp dry yeast.

Icing required:

• one protein;
• poppy;
• two tablespoons of water.

The process of making delicious braided bread: step by step instructions

1. Mix water, yolk, whole egg, and oil in a small bowl. Next, mix well.
2. In another bowl, mix sugar, yeast, three cups flour, s alt and sugar. Next, make a well in the dry mixture, inject the liquid. Mix for two minutes with a mixer. If needed, add more flour. Next, knead the dough for eight minutes, until it becomes elastic.
3. Then transfer it to a dusted surface, shape into a ball, put in a lightly oiled container, cover, put in a warm place so that the dough rises. This process will take approximately one and a half hours.



4. Line a large baking sheet with parchment, set aside.
5. Put the dough on the work surface, divide into two parts (one is 2 times larger than the other).
6. Divide the big one by three more. Next, roll each into a bundle 40 cm long and 2.5 cm thick. Fold the bundles side by side. Next, connect the ends, fasten. Weave the braid. After fasten the ends.
7. From the smaller piece, also form three bundles of the same length and thickness. Next, weave the braid.
8. After prepare the icing. Whisk egg white with water. Transfer the braid to a baking sheet, brush with glaze.
9. Next, lay out a small braid, fasten the ends of both braids. Next, cover the products with cling film, put in a warm place to approach (about an hour).
10. Turn on the oven, preheat to 180 degrees. Glaze the challah again, sprinkle with poppy seeds, sprinkle with water.



11. Place the tray in the oven. Cook until golden brown. The creation process will take approximately forty minutes. So the braided challah bread is ready. Take it out of the oven, let it rest on the baking sheet. Then transfer to a wire rack. Let the braided bread lie there until it has completely cooled.

Small conclusion

Now you know the features of Jewish cuisine. Also in the article we looked at several popular recipes for dishes. We hope that you will be able to cook them at home in your kitchen. We wish you good luck and bon appetit!