Jewish cuisine originates in the depths of centuries. The traditions of this cuisine were formed under the influence of religious customs and a set of rules concerning nutrition, kashrut. It completely defines the menu: from foods that can be eaten, to the way they are cooked. In accordance with the rules of kashrut, the food is divided into meat, dairy and neutral "parve". It is strictly forbidden to store, prepare and consume dairy and meat food together. There is only meat of herbivores. Pork, hare, meat of predatory animals and birds, fish devoid of scales, and blood of animals are considered non-kosher food.We found out what kinds of meat are allowed to eat in Jewish cuisine and what national dishes are cooked from them.
Cholnt or Chult
According to linguists, the word "cholnt" came in Yiddish in the early Middle Ages from the Old French language. Traditionally cholnt is cooked in a pot. He is left to languish overnight over a slow fire. This way of cooking is associated with a religious ban on building fire on Saturday. Cholnt begin to cook on Friday evening, leaving to languish until the next day. Thus, when the family returns from the synagogue, hot food awaits it.
Ingredients:
1 kg. beef
One glass of white and red beans
0.5 glasses of pearl barley
3 onions
3-4 medium potatoes
2 tablespoons Flour
Vegetable oil
Salt, black pepper
Cooking method:
Beans and cereals soak in cold water. Leave for 6-12 hours. In the same water in which pearl barley was soaked, boil it for 15 minutes. Cut the meat into large pieces, roll in flour. In a saucepan, heat the oil and fry the meat in it. Cut the onion into thin half rings and fry until golden. Together with water, pearl barley is added to the onion. When the water boils, put the fried meat in the kettle. Add the beans and large chopped potatoes.Salt, pepper, reduce heat to a minimum and simmer on the stove or put the bowler overnight in a preheated oven to 90-100 ° C. Throw meat for 6-8 hours.
Cloops
A dish of people from Germany is a meatloaf. It is served usually in a cold form as a snack. Preparing a dish based on beef.
Ingredients:
700-800 gr. beef
50-70 gr. beef raw fat
5 tbsp. crushed biscuits
5-6 cloves of garlic
2 onions
3 raw eggs
3 boiled eggs
2-3 tablespoons vegetable oil
1/2 tsp. Soda
Salt, black ground pepper
Cooking method:
Meat cut into slices, pass through a meat grinder along with beef fat and onions. Add the garlic, raw eggs, biscuits, soda, salt and black pepper to the stuffing. Mix everything well, add 4-5 tablespoons of water, stir again and lay the mince on the gauze. Inside the stuffing place 3 hard-boiled eggs and use the cheesecloth to give the meat a shape.Roll the roll with oil and send it to the oven preheated to 160 ° C for one hour.
Meorav the Yerushalim
This is a traditional Israeli roast, which includes four different types of chicken: breast, spleen, heart and liver.
Ingredients:
300 gr. chicken hearts
300 gr. chicken spleen
300 gr. chicken liver
300 gr. chicken breast without bones
Chives of garlic
Red pepper, paprika, cumin, coriander
Salt, black pepper
Cooking method:
All meat and by-products should be peeled and cut into small pieces. Fry the onions, add hearts first, then breast and fry a bit. Then put the liver, spleen, spices in a frying pan and continue frying all over medium heat until cooked. Ready meat put in a warmed cake pita.
Esik-flush
The connection of Jewish cuisine with the culinary traditions of the east is reflected in the sweet and sour taste inherent in many dishes. A vivid example of such a dish is an exotic flax - beef, stewed in a sauce of prunes, honey, raisins, lemon juice and tomato paste.
Ingredients:
1 kg. beef or mutton
2 onions
50 gr. honey cake
50 gr. black bread without peel
150-200 gr. prunes
Sugar, salt, lemon juice, black pepper, bay leaves
Cooking method:
Cut the meat into portions, salt and fry until a crispy crust. Then put into a bowler, add pepper, bay leaf, finely chopped and fried onion oil. Pour the meat with water and simmer under the closed lid on a small fire for an hour. Gingerbread and bread crumbling and soak in cold water. Prunes wash, remove bones. To the ready-to-eat meat, add gingerbread, bread, lemon juice, a tablespoon of tomato paste and sugar to taste in the bowler. Cook a little, then add prunes and a bay leaf. Cook for 15-20 minutes, stirring. Ready sauce should have a consistency of sour cream and have a sweet and sour taste.
Mafrum
Another popular dish of Jewish cuisine is mafru. The dish comes from the northern part of the African continent made from potatoes, ground beef and tomato sauce.
Ingredients:
10 medium-sized potatoes
250 gr. minced meat from any kosher meat
1/2 bunch of parsley
1 bulb onion
1 piece of white bread
2 eggs
1 tbsp. paprika
2 tbsp. tomato paste
2 carrots
100 gr. flour
1 liter of water
50 ml. vegetable oil
Cinnamon on the tip of a knife
Salt, pepper
Cooking method:
Grate the onion and mix with the ground meat. Add 1 egg, salt, pepper, cinnamon and water soaked in water. Mix thoroughly. In the peeled potatoes, make a deep incision alongside, and put in it minced meat. Filled potatoes roll in flour and eggs. Fry from all sides in oil. Carrots clean and cut into slices. In a saucepan, put the carrots and pour the tomato paste diluted in water. Fried potatoes put in a pan with tomato paste, add salt and stew for 1-1.5 hours under the lid.
Helzl
Traditionally, the dish takes a goose or chicken neck, which is stuffed with various fillings.
Ingredients:
3 chicken or goose neck
50 gr. chicken or goose fat
150-300 gr. flour, based on the size of necks
50 gr. Squash
2 onions
4 cloves of garlic
Salt, black ground pepper
Cooking method:
Mix flour with melted fat, cracklings, salted onions and finely chopped garlic. Salt. The processed skin of the neck must be sewn from one end, then fill it with the prepared mixture and sew it from the other end. Sheika pour hot broth so that it barely covered the tightly packed neck. Cook until done. Serve hot.
Bracelets with chicken meat
Dumplings of triangular shape, symbolizing the three patriarchs - Abraham, Isaac and Jacob, are filled with a wide variety of ingredients. The most popular meat, which is used for cooking sticks, is a chicken.
Ingredients:
2 egg yolks
125 ml. water
300 gr. flour
Chicken broth
300 gr. boiled chicken meat
1 onion
Salt
Cooking method:
Sift the flour on a large board or a prepared table. In the center make a groove, add whipped with water yolks and salt. Knead the dough. Leave it for 30 minutes, covered with a napkin. Finely chop onions, save on hot oil. Meat skip through a meat grinder, mix with onions, salt and mix. Roll out the dough, cut into squares, put minced meat in the middle. Fix the corners so that triangles are obtained. Boil the braces in boiling broth.
