Recipes Jewish cuisine

Starting a conversation about Jewish cuisine, it should be noted that the Jewish people for centuries renowned for the art of cooking. This applies to hot and cold dishes and, of course, sweet and pastry dough.

Recipes of the Jewish dishes tell about the way of life, national tastes, history and traditions of this nation. They are inextricably linked to their religious practices that put certain restrictions on the choice and mix of some types of products. For example, there is a strict ban on the use of Jewish pork, as well as a combination of milk and meat.

At the same time, Jewish cuisine contains elements of a balanced diet. Basically, its priorities are products with high nutritional and biological value, which have a large number of proteins, minerals and vitamins, it is easily absorbed by the body. These products are irreplaceable fish and poultry.

High biological value of food products is achieved by the skillful use of both plant and animal origin. An example is their national food - kugoly or stuffed with various dishes.

Jewish cuisine, recipes which limit the use of spices, seeks to preserve the natural taste of food. When cooking techniques used cooking products such as decoction, pripuskaniya, fire under the hood with the addition of water.

It should be noted that one of the features of this cuisine is the wide use of baked chicken or goose fat. It is used for frying onions and roots they fill with snacks, is added to the stuffing.

To finally understand what dishes prefer Jews call their favorite main dishes are: chicken and broth with croutons, Mandla, or noodles. In the summer, they use cold soups, especially they like beetroot.

From the main dishes are often on their table is tsimes, sweet and sour meat, mincemeat herring. Very fond of stuffed chicken, fish and chicken necks. A dough - a special song! They - varied in form, taste and filling. The favorite ingredients in cooking are baking poppy, honey and cinnamon.

But the most valuable thing in Jewish cuisine - is the simplicity of its dishes. It can feel any hostess who use the following recipe to taste the national cuisine of the ancient people.

Forshmak herring

Ingredients:

• slightly salted herring - 2 pcs.
• boiled eggs - 3 pcs.
• processed cheese - 2 pcs.
• boiled carrots - 1 pc,
• butter (softened) - 200 g

Preparation:

Clean herring, removing the skin and removing all the bones. Very finely chop it. The eggs, carrots and processed cheese mince. All together. Add soft butter. All thoroughly as to obtain homogeneous mass. Forshmak ready. You're beautiful to put it on a plate. Eat mincemeat, spreading on bread as a sandwich.

Tzimes

Ingredients:

• carrots - 600 g,
• sour apples - 300 g,
• raisins - a handful,
• meal - 2 table. spoons,
• sugar - 2 table. spoons,
• butter - 3 table. spoons,
• Salt - a pinch.

Preparation:

Carrots cut into strips. Sprinkle it with flour and frays hands. Clear the apples from the seeds and rind, cut into strips. Apples and carrots are put in a pot, add the raisins, salt, sugar and butter. Content to half fill with water and simmer over medium heat until cooked carrots.

Tzimes can have both heat and cold. You can submit as a separate dish, and as a side dish to meat.

Liver pate (Gehakte Leber)

Ingredients:

• beef liver - 250 g,
• white bread - 1 slice,
• Chicken (goose) oil - 2 table. spoons,
• Eggs - 2 pcs.
• Bow-turnip - 1 pcs.
• green onion - 30 g,
• salt pepper.

Preparation:

Liver clean from the films and ducts, cut into small pieces and fry, but it is better to boil for 7 minutes, stirring occasionally. Then the liver, along with pulp soaked bread, mince. Add fried onion, salt, pepper, melted goose (chicken) fat, all carefully Stir until smooth.

Transfer to a plate and garnish with slices of boiled eggs and green onions.

Note: Goose (chicken) fat can be replaced with butter.

Stuffed fish (gefilte fish) stew

Ingredients:

• fresh fish (carp, perch, pike and others.) - 1 kg
• Bow-turnip - 4 pcs.
• Salt - 1 tsp
• pepper - 1 tsp
• Eggs - 2 pcs.
• cold water - 1/3 cup,
• sugar - 1/3 tsp
• carrots - 3 pcs.
• white bread - 1 slice thickness of 2 cm

Preparation:

The fish is cleaned, gut, carefully remove the skin. The pulp is separated from the bones and mince. Add soaked in warm water and a loaf of bread, chopped onion, eggs, pepper, and salt. The resulting minced knead well, gradually adding water, and fill their fish skin.

At the bottom of the pan put the onion peel and cut carrots into slices, to them - the skin, filled with minced meat, and the head, giving the fish like a look. On each side of it should impose the remaining carrots and onion skins. The fish should be completely fill with water. Put on the fire, bring to a boil, and then simmer for two hours over low heat.

Stuffed neck (Helzl)

Ingredients:

• flour - 1, 5 cups,
• grated onion - 4 tablespoons,
• lard - 0, 5 cups,
• Salt - 1 tsp 25,
• black pepper - 0, 25 teaspoons,
• red pepper - 1 tsp
• goose neck - 1 pc. or neck chickens - 2-3 pcs.

Preparation:

With existing cervical carefully remove the skin. Sew one end. Mix the flour, lard, onions, peppers and salt. This mixture to stuff the skin of the neck. Then sew up the second end thereof. You can stuff the neck stew with chicken or cook in the broth separately. Before serving, remove strings and cut into slices and garnish.

This dish can be made a little differently: do not take shredded and chopped onions with a knife, and instead of lard - fat, finely chopped.

  Makovniki (Monel)

Ingredients:

• Poppy - 1 cup,
• nuts - 1 cup,
• honey - 150 g,
• Sugar - Article 5. spoons,
• vegetable oil - 1 tbsp. spoon,
• cinnamon - to taste.

Preparation:

Mac through a meat grinder and mix with chopped nuts. In a saucepan, melt the honey, add sugar, cook until sugar is dissolved. This syrup is put poppy and nuts. Cook for 15-20 crumple, stirring frequently. After that, the mass lay on a wooden board, greased and give a little cool, smooth the layer thickness of 2 cm. Sprinkle with ground cinnamon and cut into diamonds or squares.

Recipes of the Jewish dishes are designed to fully comply with all the laws of religion, the eating - Kashrut, which translates from Hebrew as "suitable".

Every nation has its own characteristics and traditions. And we must pay tribute to the respect of the Jewish kitchen, which by its taste is one of the best cuisines in the world.

We recommend that read: how to cook stuffed chicken