• hungarian-stuffed-cabbage
  • challah

Jewish Dining - Menu B

Bean Pate With Challah Jewish Eggs With Challah

 

Challah: It is a Jewish braided bread. There are longish and round versions, but the round ones are made for celebrations.  Some people prefer the salty one while others like the sweet one. On the top we could strew poppy-seed or sesame. The freshly baked Challah has a fine fragrance and it looks perfect.
Jewish eggs: Many houses, many customs – so the saying. And this is especially true for the Jewish egg. Everybody knows it, loves it and makes it in a different way. Great-grandma does not put either chicken or goose liver, the attraction of her version is its simplicity and the added spices.

 

 

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Meat Soup With Matzo Balls

 

Great-granny makes meat soup with chicken or beef and a lot of vegetables and cooks it very slowly. This dish requires time. Related to matzo balls let’s discuss matzo a little bit. Its origin is connected to the Jewish exodus from Egypt. The pharaoh gave the Jews permission to leave Egypt. They had to act fast and had no time to raise dough so they prepared bread without leaven. Today’s matzo is made in large amounts. Its ingredients are only flour, water without salt.

 

 

Jewish apple cake:

Roast Goose Leg With Sauted Cabbage

 

It is a festive food which is very tasty and filling. The meat is crispy outside, soft on the inside. In our family we really like dishes which mix salty and sweet tastes on the same plate and their contrast creates a real harmony. This dish is exactly like that.

 

 

 

 

 

 

Jewish apple cake:

Rugelach

 

Here is a great Jewish dessert. I think it is more delicious than Flodni. I did not learn this cake from the great-grandma, but in a cooking class with a famous gastro blogger. The Rugelach is a Polish Hanukkah dessert. The original recipe was more modest than today’s version because a long time ago some spoonfuls of sour cream or curd were used, rather than the cream cheese we use today. A lot of people are afraid to make it, although the secret is that you should let it rest overnight. You must taste it!

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