Category jewish

schmaltz

Schmaltz

1 pound fatty skin and chicken fat (from 3 pound chicken)
2 cup onions, peeled and chopped
1 potato, chopped and peeled

Cut fatty skin and yellow pieces of fat into small bits. Place in heavy pot; cover with cold water. Cook, uncovered, until almost all water has evaporated.

Lower heat; add onion and potato...

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sarmi

Sarmi

This is a favorite dish among Jews from Armenia, the Near East and Turkey.

8 grape leaves
Boiling water
4 large onions, diced
Vegetable shortening or vegetable oil
1 cup rice
1/3 cup chopped seedless raisins
Salt, to taste
Parsley

Wash grape leaves and cover with boiling water until the leaves are wilted. Drain well. Fry onions in shortening or vegetable oil until light brown and transparent...

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sfratti

Sfratti (Italian Nut-Filled "Sticks")

Source: The World of Jewish Desserts

Sfratti means "sticks" in Italian, as well as "evicted," for at one time landlords were allowed to persuade unwanted and delinquent tenants to leave by force of a rod. A similar practice was employed to chase away Jews during all-too-frequent periods of expulsion...

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north shore chicago hadassah’s lick-your-fingers kugel

North Shore Chicago Hadassah’s Lick-Your-Fingers Kugel

For those who observe the dietary laws of kashrut, this can be made with pareve margarine instead of butter for a meat meal and can be used either as a side noodle dish or a dessert.

3/4 cup (1 1/2 sticks) salted butter or margarine, melted
3/4 cup packed dark brown sugar
1 cup pecans, halved
1 pound wide noodles
4 large eggs, lightly beaten
1 teas...

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sabbath twists

Sabbath Twists (Challah)

3 packages active dry yeast
1 1/3 cups warm water
1 tablespoon granulated sugar
1 tablespoon salt
3 tablespoons shortening, softened
3 eggs
5 cups all-purpose flour
1 egg yolk
Poppy seed

Dissolve yeast in warm water. Add sugar, salt, shortening and eggs, stirring well. Gradually add flour. Knead on lightly floured board. Let rise in greased bowl until doubled in bulk.

Punch dough ...

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