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  2. Chopped liver - Wikipedia

    en.wikipedia.org/wiki/Chopped_liver

    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] Chopped liver is often served on matzah, or with rye bread as sandwiches. [3]

  3. List of Jewish cuisine dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_Jewish_cuisine_dishes

    A traditional soup for the Sabbath evening dinner, usually spiced with parsley and/or dill, and served with kneidlach or kreplach and vegetables. Cholent/Chamin: A slow-cooked stew of meat, potatoes, beans and barley often served on the Sabbath Chopped liver: Chopped or minced roasted beef or chicken liver, mixed with hard boiled eggs, onions ...

  4. Ashkenazi Jewish cuisine - Wikipedia

    en.wikipedia.org/wiki/Ashkenazi_Jewish_cuisine

    The combination of smoked salmon, or whitefish with bagels and cream cheese is a traditional breakfast or brunch in American Jewish cuisine, made famous at New York City delicatessens. Vorschmack or gehakte hering (chopped herring), a popular appetizer on Shabbat, is made by chopping skinned, boned herrings with hard-boiled eggs , sometimes ...

  5. 28 Old-School Jewish Recipes Your Grandma Used to Make, from ...

    www.aol.com/20-old-school-recipes-jewish...

    If you’re craving something traditional for Hanukkah (like drool-worthy potato latkes), seeking a modernized twist on a classic for Passover (hi, miso matzo ball soup) or in need of a little ...

  6. The Best Traditional Hanukkah Foods, From Latkes to Donuts - AOL

    www.aol.com/best-traditional-hanukkah-foods...

    When partnered with other traditional Jewish American foods, a Hanukkah feast can be one worth looking forward to all year long. ... Search Recipes. Grilled Creamed Corn with Spinach and Parmesan ...

  7. Schmaltz - Wikipedia

    en.wikipedia.org/wiki/Schmaltz

    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.

  8. Mizrahi Jewish cuisine - Wikipedia

    en.wikipedia.org/wiki/Mizrahi_Jewish_cuisine

    Mizrahi Jewish cuisine is an assortment of cooking traditions that developed among the Mizrahi Jewish communities of the Middle East, North Africa and Central Asia. Influenced by the diverse local culinary practices of countries such as Morocco, Libya, Egypt, Iraq, Iran, Yemen, and Syria, Mizrahi cuisine prominently features rice, legumes ...

  9. Vorschmack - Wikipedia

    en.wikipedia.org/wiki/Vorschmack

    [1] [4] While the name forshmak became common in Ukraine (Yiddish: פֿאָרשמאַק, Ukrainian: форшмак), Polish and Lithuanian Jews usually called it gehakte herring ("chopped herring"). [1] Traditional recipes include chopped hard-boiled egg, onion and grated fresh apple. [5] Sometimes potatoes are also added. [1]