Jewish cuisine, traditional dishes: challah, tsimes, forshmak

Jewish national cuisine is one of the oldest. There are many recipes that have been passed down from generation to generation for many millennia. Thanks to the fact that Jews live all over the world, their cuisine has been greatly enriched. It appeared dishes of different nations, such as borscht, cabbage rolls, dumplings and dumplings.

The basic laws of kashrut

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

One of its main postulates is the complete separation of dairy from meat products. You need to cook them in different dishes. In general, there are a lot of rules of kashrut. 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. Jewish meals made from milk and chicken cannot be consumed in one meal, even if they are on different plates.

Jews do not consume the following foods:

• meat of predatory animals;
• pork
• animal blood;
• wild bird meat;
• hare;
• fish without scales.

Veal and beef liver, poultry are the most commonly used meat products. Jews prefer goose fat over chicken. Fish is traditionally Jewish food. Pike dishes are especially popular. Jewish food is dominated by plant foods and dairy. The most favorite vegetables are potatoes, carrots, radishes, beets, onions and cabbage.

Jewish cuisine: popular dishes and the most commonly used ingredients

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

Jewish cuisine has other unique features. Which ones? For example, it contains a lot of flour products and dishes. There are many flour preparations, which can be stored for a long time, and then used to prepare dishes. Lekah, teiglah, challah - national confectionery. For the preparation of such goodies use flour (wheat), honey, poppy seeds, nuts and raisins.

Spices (cinnamon, ginger, cloves, dill, bay leaves, etc.) are essential components of Jewish dishes. But they are used in limited quantities, since the taste of food does not have to be sharp. Only half a ton of spices should be felt in the taste scale. Therefore, you should add them in moderation if you want to follow the rules of Jewish cuisine.

Matza - unleavened item

Matza - unleavened bread. This dish is for kosher food. To prepare, you need:

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

How to cook such a fresh product?

1. Sift flour, pour a slide.
2. Pour water in a thin thin stream, stirring quickly, so that lumps do not form.
3. Next, roll thin cakes (no thicker than 1.5 mm), prick them with a fork, bake over low heat. You can even cook in a waffle iron.

Stuffed chicken neck

This is a dish of Jewish cuisine. How is it prepared? We will talk about this now.

To prepare such a meal you will need:

• chicken neck with skin (one kilogram);
• chicken fat (a little, is required for frying);
• chicken liver (500 grams will be enough);
• salt (to your liking;
• bulb;
• flour with a hill (two tablespoons);
• spices, for example, freshly ground black pepper, a third of a teaspoon of nutmeg (grated).

The order of preparation of a delicious national dish is as follows:

1. Rinse your neck first, remove the bones. As a result, you should get solid tubes, inside hollow.
2. Next, make stuffing. To do this, lightly fry the flour on the fat. Fry onion (finely chopped) and chicken liver separately.
3. Next, pass the liver through a meat grinder.
4. After add to the onion and flour.
5. Fill the prepared neck with the minced meat. Sew and cook 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 you can serve. Pick a good side dish to your neck.

Potato balls with onions

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

• one onion:
• pepper (to taste);
• vegetable oil (necessary for frying);
• boiled potatoes (about five things);
• salt;
• one tablespoon of olive oil;
• half a glass of potato flour;
• 250 grams of champignons.

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

1. Make mashed boiled potatoes, add olive oil, salt and pepper. Stir further.
2. Then finely chop the onion, mushrooms.
3. Heat oil in a pan. Next, fry until golden onion over medium heat. Stir constantly into the process. After add the mushrooms, salt and pepper to taste. Then fry them over high heat until they acquire a bright golden hue. After removing from heat, let cool slightly.
4. Combine the resulting mass with mashed potatoes, mix, pepper, salt. Form balls with a diameter of five centimeters, roll in flour.
5. Heat oil in a frying pan, fry the balls obtained from all sides.
6. Put 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?

When describing Jewish recipes, one cannot help but recall the forshmak. In the preparation of the dish is simple. You don’t even have to stand by the stove.

For cooking you will need:

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

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

1. How to cook forshmak classic? All products should be prepared first. Start with herring. Clean the fish, wash. If the herring is very salty, 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 separate the bones.
2. Cut the crust off the loaves of bread.
3. Then break the crumb, put in a bowl, pour boiled water.
4. Peel one apple, then chop.
5. Cut herring fillet into slices too.
6. Then do the same with the onion. Try to cut it as small as possible.
7. Next, combine all these crushed products. After add the bread, previously squeezed.
8. Pass everything through a meat grinder. Stir further.
9. Then add oil, pepper, citric acid and sugar. Then mix everything well again. Garnish with greens.

Duck with Prunes

Duck with prunes is a tasty and popular dish among Jews. It is preparing simply. It turns out the dish is very original in taste.

To prepare, you will need:

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

Cooking:

1. Initially separate the duck if you did not buy separately the meat components. Puncture with a knife, rub with pepper, salt (thoroughly).

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

3. Next, add the meat to the roasting pan, increase the heat, add the prunes and quarters of the onion.

4. Then pour boiling water. Let it boil for a couple of minutes (two to three).

5. Then switch to the weakest fire and let it simmer for five hours without boiling.

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

Jewish tsimès with prunes and raisins

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

For cooking you will need (for two persons):

• 50 grams of prunes, raisins;
• 5 pieces of carrots;
• a teaspoon of lemon juice;
• a pinch of ground cinnamon;
• two tbsp. tablespoons of olive oil;
• salt;
• three tbsp. tablespoons of honey and light brown sugar;
• ground black pepper.

Creating a dish of dried fruits and carrots:

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 fruit thoroughly.
3. Next, add them to the carrots. After pour sugar, pour honey, water (tbsp. L.). Then mix. Bring to a boil, reduce heat to low, cover. Simmer for approximately 90 minutes.
4. Remove the lid, add lemon juice, salt and pepper. Cook another ten to fifteen minutes.

Hala - Jewish Pastries

This bread is made very simply. 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 salts;
• 1/5 cup sugar and vegetable oil;
• 2.25 tsp dry yeast.

For glaze requires:

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

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

1. Combine water, yolk, a whole egg, and oil in a small bowl. Mix well next.
2. In another bowl, combine sugar, yeast, three cups of flour, salt and sugar. Next, make a deepening in the dry mixture, introduce the liquid. Stir for two minutes with a mixer. If necessary, add more flour. Then knead the dough for eight minutes, until it becomes elastic.
3. Then transfer it to a dusted surface, form a ball, put in a slightly oiled container, cover, put in a warm place so that the dough rises. This process will take about an hour and a half.
   
4. Cover a large baking sheet with parchment, set aside.
5. Put the dough on a work surface, divide into two parts (one 2 times larger than the other).
6. Divide the big one by three more. Next, roll each into a 40 cm long and 2.5 cm thick tourniquet. Fold the harnesses side by side. Next, connect the ends, fasten. Weave a braid. After fasten the ends.
7. From a smaller piece, also form three bundles of the same length and thickness. Next, weave the braid.
8. After prepare the icing. Beat egg white with water. Transfer the scythe 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 (about an hour) for approach.
10. Turn on the oven, preheat to 180 degrees. Lubricate challah with glaze again, sprinkle with poppy seeds, sprinkle with water.
    
11. Place the pan in the oven. Cook until golden brown. The creation process will take approximately forty minutes. So the wicker challah bread is ready. Remove it from the oven, let it rest on a baking sheet. Then shift to the grate. Let the wicker bread lie there until it is completely cooled.

Little conclusion

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