Starting a conversation about Jewish cuisine, one can notnoted that the Jewish people for centuries famous for the art of cooking. This includes cold and hot dishes and, of course, sweet and baking dough.
Recipes Jewish cuisine tell about the waylife, national tastes, history and traditions of this nation. They are inseparably connected with their religious customs, which put certain restrictions on the choice and mix of several types of products. For example, there is a strict prohibition on the use of Jewish pork as well as a combination of milk and meat.
At the same time, the Jewish kitchen containsnutrition elements. Basically, its priorities are products with high nutritional and biological value, which have a large number of proteins, minerals and vitamins that are easily absorbed by the body. These products are irreplaceable fish and poultry.
High biological value of the food is reachedskillful use of both products of plant and animal origin. An example of this is their national food - kugoly or different stuffed dishes.
Jewish cuisine, which limit the recipesthe use of spices, seeks to preserve the natural taste of food. When cooking use cooking techniques of products such as decoction, pripuskaniya, fire under the hood with the addition of water.
It should be noted that one of the features of thiscuisine is the wide use of baked chicken or goose fat. It is used for frying onions and roots, they fill with cold snacks, added to the stuffing.
To finally understand what dishesJews prefer to be called their favorite main dishes are: chicken and broth with croutons, Mandla, or noodles. In the summer time they consume cold soups, especially they like beetroot.
Of the main dishes are often on their table is tsimes,sweet and sour meat, mincemeat of 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 - it is the simplicity of its dishes. It can feel any hostess who use the following recipe to taste the dishes of the national cuisine of the ancient people.
- slightly salted herring - 2 pcs.
- boiled eggs - 3 units.
- melted cheese - 2 pcs.
- boiled carrots - 1 pc,
- butter (softened) - 200 g
Clean herring by removing the skin and removing all bones. Very finely chop it. The eggs, carrots and processed cheese through a meat grinder. All together. Add soft butter. All thoroughly as to obtain homogeneous mass. Forshmak ready. You're nice to put on his plate. Eat mincemeat, spreading on bread as a sandwich.
- carrot - 600 g,
- sour apples - 300 g,
- raisins - a handful,
- flour - 2 table. spoons,
- sugar - 2 table. spoons,
- butter - 3 table. spoons,
- Salt - a pinch.
Carrots cut into strips. Sprinkle it with flour and frays hands. Clear the apples from seeds and rind, cut into strips. Apples and carrots put in the pot, add the raisins, salt, sugar and butter. Content to half fill with water and simmer over medium heat until cooked carrots.
Tzimes can eat and warm, and cold. You can submit as a separate dish, and as a side dish to meat.
Liver pate (Gehakte Leber)
- beef liver - 250 g,
- white bread - 1 slice,
- chicken (goose) oil - 2 table. spoons,
- Eggs - 2 pcs.
- Bow-turnip - 1 units.
- green onions - 30 g,
- salt pepper.
Liver clean from the films and ducts, cut intosmall pieces and fry, but it is better to boil for 7 minutes, stirring occasionally. Then the liver, along with bread soaked pulp, 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 onion.
Note: goose (chicken) fat can replace butter.
Stuffed fish (gefilte fish) stew
- fresh fish (carp, perch, pike and others.) - 1 kg
- Bow-turnip - 4 units.
- Salt - 1 tsp,
- pepper - 1 tsp,
- Eggs - 2 pcs.
- cold water - 1/3 cup,
- sugar - 1/3 tsp
- carrots - 3 units.
- white bread - 1 slice thickness of 2 cm
The fish is cleaned, gut, remove the skin gently. 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 andsliced carrot slices on them - the skin, filled with minced meat, and the head, giving the fish as if a kind. 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 on low heat.
Stuffed neck (Helzl)
- Flour - 1.5 cups,
- grated onion - 4 tablespoons,
- lard - 0.5 cups,
- Salt - tsp 1.25,
- black pepper - tsp 0.25,
- red pepper - 1 tsp,
- goose neck - 1 pc. or neck chickens - 2-3 pcs.
With existing neck to skin care. 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. Stuff the neck can stew with chicken or separately boiled in broth. Before serving, remove strings and cut into slices and garnish.
This dish can be done a little differently: not to take the shredded and chopped onions with a knife, but instead of lard - fat, finely chopped.
- Poppy - 1 cup,
- walnuts - 1 cup,
- honey - 150 g,
- sugar - 5, Art. spoons,
- vegetable oil - 1 tbsp. a spoon,
- cinnamon - to taste.
Mac through a meat grinder and mix withchopped nuts. In a saucepan, melt the honey, add sugar, boil 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, oiled and give a little cool, smooth into the reservoir 2 cm thick. Sprinkle with ground cinnamon and cut into diamonds or squares.
Recipes Jewish cuisine are designed to fully comply with all the laws of religion, the eating - kashrut, which translates from Hebrew as "fit."
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.</ P>