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The dish is often made by sautéing or broiling liver and onions, adding hard-boiled eggs, salt and pepper, and grinding that mixture. The liver used is generally veal, beef, or chicken. [1] The quintessential fat used is schmaltz, but different methods and materials exist, and the exact process and ingredients may vary from chef to chef. [2]
Schmaltz (also spelled schmalz or shmalz) is rendered (clarified) chicken or goose fat.It is an integral part of traditional Ashkenazi Jewish cuisine, where it has been used for centuries in a wide array of dishes, such as chicken soup, latkes, matzah brei, chopped liver, matzah balls, fried chicken, and many others, as a cooking fat, spread, or flavor enhancer.
A spread of chopped liver, prepared with caramelized onions and often including gribenes, is a popular appetizer, side dish, or snack, especially among Jews on the east coast of North America. It is usually served with rye bread or crackers. Gebratenes (roasted meat), chopped meat and essig-fleisch (vinegar meat
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Also known as gehakte herring, chopped herring or herring butter. Strong tasting creamy herring spread, served on crackers or bread. Commonly used as a spread. Yapchik: Hungary, Poland: Yapchik is a potato-based Ashkenazi Jewish meat dish similar to both cholent and kugel, and of Hungarian Jewish and Polish Jewish origin.
Fatoot samneh drizzled with honey. Fatoot samneh consists of pita bread or some other flatbread such as saluf, laffa, or malawach, that was often leftover from another use or stale, and has been torn or cut into pieces and fried until crisp in a large amount of samneh (clarified butter), although butter or chicken schmaltz are also sometimes used.
Kishke, also known as stuffed derma (from German Darm, "intestine"), is a Jewish dish traditionally made from flour or matzo meal, schmaltz and spices. [5] [6] [7] In modern cooking, synthetic casings often replace the beef intestine. [8] Kishke is a common addition to Ashkenazi-style cholent. [9]
Schmaltz is eaten spread on bread. A spread of chopped liver, prepared with onions and often including gribenes, is a popular appetizer, side dish, or snack, especially among Jews on the eastern coast of North America. It is usually served with rye bread or crackers.