Source: Zoryanchik, AdobeStockThe traditions of Jewish cuisine have a very long and rich history. Key characteristics include the absence of pork, limited use of spices, many stewed dishes, and an abundance of vegetables, legumes, and fish in various forms. Jewish dishes have become popular worldwide, and we've compiled a selection of the best recipes for you!
1. Eggplant Baba Ghanoush
Source: turvopros.comAn Israeli variation of the popular Middle Eastern appetizer.
You will need: 1 kg eggplants, 3 tbsp tahini paste, 1/2 lemon, 4 cloves garlic, 2 tbsp olive oil, spices.
Preparation: Prick the eggplants and bake them in the oven for 35-40 minutes at 200 degrees Celsius. Afterward, place the baked eggplants in a bag, let them cool slightly, and peel off the skin. Finely chop the flesh with the garlic, add spices, oil, lemon juice, and tahini. Mix the appetizer and serve.
2. Shakshuka
Source: montisbar.ruShakshuka has long become one of the most famous egg breakfasts.
You will need: 5 eggs, 1 tbsp olive oil, parsley, 1/2 onion, 1 clove garlic, 1 bell pepper, 4 tomatoes, 2 tbsp tomato paste, 1 tsp cumin, 1 tsp paprika, salt, sugar, spices.
Preparation: Chop and lightly fry the onion and garlic in oil. Add the chopped bell pepper and fry for another 5 minutes. Add the tomatoes with tomato paste, season to taste, and simmer everything together for another 5-7 minutes. Make indentations in the mixture and crack the eggs into them. Cook the shakshuka for about 10 minutes covered, and finally, sprinkle with herbs.
3. Jewish Hummus
Source: pinterest.comHummus can be made from various legumes, but the classic recipe uses chickpeas.
You will need: 180 g chickpeas, 4 cloves garlic, 1 tsp cumin, 1 tsp paprika, spices, juice of 1/4 lemon, 1.5 tbsp tahini paste, 6 tbsp olive oil, 150 ml chickpea cooking liquid.
Preparation: Soak the chickpeas overnight, boil until tender, and reserve 150 ml of the cooking liquid. Place all ingredients in a blender and blend the hummus until smooth.
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4. Herring Forshmak
Source: AdobeStockAnother Jewish appetizer that has become beloved in many countries around the world.
You will need: 2 herrings, 2 onions, 1 apple, 4 eggs, 200 g white bread, 1 tbsp vinegar, 4 tbsp vegetable oil, spices.
Preparation: Soak the bread in water and then squeeze it out slightly. Boil the eggs, peel the apple, and fillet the herring. Place all ingredients in a blender and blend the forshmak until smooth.
5. Classic Falafel
Source: egypthome.orgFalafel can be served as a standalone appetizer or used in homemade shawarma.
You will need: 500 g chickpeas, 50 g parsley, 20 g cilantro, 30 g mint, 7 cloves garlic, 80 g onion, 10 g paprika, 20 g cumin, 20 g coriander, 10 g baking soda, 25 g sesame seeds, spices.
Preparation: Soak the chickpeas overnight, rinse them thoroughly, spread them in a single layer on a towel, and let them dry. Place all ingredients in a blender and blend the mixture until smooth. With wet hands, form falafel balls or patties. Fry them in small batches in a deep fryer with plenty of oil.
6. Jewish Tzimmes
Source: syl.ruAn unusual sweet treat for tea made from carrots and dried fruits.
You will need: 1 carrot, 50 g prunes, 50 g dried apricots, 50 g raisins, 1 tbsp olive oil, 1 tbsp honey, cinnamon.
Preparation: Soak the dried fruits in boiling water for 15 minutes, drain, and chop. Slice the carrot into rounds and fry it in oil until soft. Add honey and fry a little longer until caramelized. Add the dried fruits and a little water, and simmer everything over medium heat. Sprinkle the finished tzimmes with cinnamon.
7. Honey Tahini Sauce
Source: dompchel.ruA versatile Jewish sauce for a variety of dishes and appetizers.
You will need: 150 g tahini, juice of 2 lemons, 50 ml water, 2 cloves garlic, 5 sprigs parsley, salt, 2 tbsp honey.
Preparation: Mince the garlic, squeeze the juice from the lemons, and place everything except the parsley in a blender. Blend the sauce until smooth and sprinkle with chopped parsley.
8. Zemelach Cookies with Cinnamon
Source: passerovka.ruCrumbly, crispy, very aromatic – even children will love them.
You will need: 250 g flour, 125 g butter, 1 tbsp milk, 1 egg, 0.5 tsp baking powder, 120 g sugar, 1 tbsp cinnamon.
Preparation: Rub the soft butter, egg, and sugar until smooth. Add milk, then flour with baking powder. Knead the dough and refrigerate it for half an hour wrapped in cling film. Then, roll it out thinly on parchment paper and cut into diamonds. Mix another tablespoon of sugar with cinnamon and sprinkle over the dough. Bake the cookies for 15-20 minutes in the oven at 180 degrees Celsius.
9. Sufganiyot
Source: simplyrecipes.comClassic Jewish doughnuts, traditionally prepared for Hanukkah.
You will need: 2 tsp dry yeast, 120 ml water, 60 g sugar, 350 g flour, 2 eggs, 50 g butter, 0.5 tsp nutmeg, 400 g jam, powdered sugar, vegetable oil.
Preparation: Mix yeast, a tablespoon of sugar, and warm water, and let stand for 10 minutes. Pour the resulting sponge into sifted flour and add soft butter, eggs, nutmeg, and the remaining sugar. Knead the dough until smooth and let it rise in a warm place for 1 hour.
Roll out the dough to a thickness of 6-7 mm and cut into circles. Leave them covered with a towel for another 20-25 minutes. Fry the doughnuts in batches in a deep fryer with plenty of oil. Fill them with jam using a pastry bag and then sprinkle with powdered sugar.
10. Stuffed Fish
Source: botanichka.ruFor this recipe, a large carp, for example, would be ideal.
You will need: 3 carp, 3 eggs, 200 g white bread, 2 L water, 4 carrots, 4 onions, 1 beetroot, spices.
Preparation: Cut the fish into serving pieces and remove the flesh so that the skin remains intact. Remove bones from the flesh and set them aside. Pass the fish flesh, onion, and bread soaked in water through a meat grinder.
Season the stuffing, add eggs, and mix. Place the fish bones and coarsely chopped vegetables in a large pot. Fill the fish skin with the stuffing, but not too tightly. Place the pieces in the pot, and cover with water up to the level of the fish.
Bring to a boil and simmer for about 1 hour until cooked – approximately until half of the broth has evaporated. Arrange the cooked fish on a platter, pour strained broth over it, and refrigerate overnight.
11. Jewish Chicken Noodle Soup
Source: postila.ruA very hearty chicken soup made from readily available ingredients.
You will need: 1 chicken, 2 L water, 60 g noodles, 1 onion, 1 leek, 2 carrots, 1 turnip, 40 g celery, 10 g parsley, spices.
Preparation: Cover the chicken with water and bring to a boil. Add all vegetables, parsley stems, and spices for the broth. Simmer for 1 hour over low heat, remove the chicken, and debone it. Return the bones to the broth and simmer for another hour and a half. Strain the broth, bring it to a boil again, add the chicken and noodles, and cook until the noodles are done.
12. Latkes
Source: pinterest.comOriginal Jewish potato pancakes are served with sour cream and red caviar.
You will need: 1 kg potatoes, 80 g full-fat sour cream, 80 g flour, salt.
Preparation: Grate the potatoes on a medium grater, place them in a colander, and let them drain for half an hour. Add sour cream and flour. Fry the latkes like regular potato pancakes in a pan for 1-2 minutes on each side. Place them in a baking dish and bake for 7-10 minutes in the oven at 100 degrees Celsius.
13. Hamin
Source: vturs.ruClassic stew is cooked overnight, so we offer a slightly simplified recipe.
You will need: 1/2 cup chickpeas, 1/2 cup red beans, 1/2 cup lentils, 1/2 cup Basmati rice, 1-1.5 kg veal, 2 turnips, 1/2 pumpkin, 4 shallots, 1 head garlic, 30 g butter, spices.
Preparation: Soak chickpeas, beans, and lentils overnight. Coarsely chop the veal and fry it in butter. Season, pour in a little water, and simmer lightly. Halve the shallots, and dice the pumpkin. Separate the garlic into cloves, but do not peel them, just lightly crush them. Place the vegetables and legumes in a baking dish, add the meat on top, and another layer of legumes with vegetables. Cover with water and bake for 5-6 hours in the oven at 120 degrees Celsius. Half an hour before the end of cooking, add the rinsed rice.
14. Lekach
Source: koolinar.ruA Jewish variation of a delicious honey cake.
You will need: 200 g liquid honey, 70 g sugar, 170 g rye flour, 1 orange, 1 tsp cinnamon, 1 tsp baking soda, 0.5 tsp ground ginger, 2 eggs, 2 tbsp vegetable oil.
Preparation: Mix all dry ingredients. Separately mix eggs with oil, honey, orange juice, and zest. Combine both mixtures, pour the batter into a mold, and bake for 40 minutes in the oven at 180 degrees Celsius.
15. Stuffed Chicken Necks
Source: zdorovogotovim.ruA truly extraordinary dish that is worth trying.
You will need: 1 kg chicken necks, 500 g chicken liver, 2 tbsp flour, 1 onion, 30 g fat, 150 ml chicken broth, spices.
Preparation: Wash the chicken necks and carefully remove the bones. Lightly fry the flour in any fat. Separately fry the finely chopped onion and chicken liver, add the flour, mix the stuffing, season, and fill the necks with it. Sew them up on both sides and boil in chicken broth for 30-40 minutes.