Jewish cuisine Starting a conversation about Jewish cuisine, you can notTo note that the Jewish people have been famous for centuries in the art of cooking. This applies to cold and hot dishes and, of course, sweet and baked dough. Recipes of Jewish cuisine tell about the way of life, national tastes, history and traditions of this people. They are inseparably linked with their religious customs, which set certain limits on the choice and mixing of certain types of products. For example, there is a strict ban on the use of pork by a Jew, and also on the combination of milk and meat. At the same time, Jewish cuisine contains elements of rational nutrition. Basically, its priorities are products with high food and biological value, which have a large number of proteins, minerals and vitamins, are easily absorbed by the body. Such irreplaceable products include fish and poultry. High biological value of food is achieved by skilful use of products of both plant and animal origin. An example of this can serve as their national food - kugoly or various stuffed dishes. Jewish cuisine, whose recipes limit the use of spices, aims to preserve the natural taste of dishes. When cooking, cooking techniques are used such as boiling, pripuskanie, stewing under the lid with the addition of water. It should be noted that one of the features of this national cuisine is the widespread use of melted chicken or goose fat. It is used for frying onions and roots, they are seasoned with cold snacks, added to ground meat. To finally understand what kind of food the Jews prefer, let's name their favorite dishes, these are: chicken and meat broths with croutons, mandlene or homemade noodles. In the summer they use cold soups, especially they like beetroot. Of the second dishes, often on their table is cymes, sweet and sour meat, forshmak from herring. Very fond of stuffed chicken, fish and chicken neck. A piece of dough is a special song! They are diverse in form, taste and filling. Favorite ingredients in baking are poppy, honey and cinnamon. But the most valuable thing in Jewish cuisine is the simplicity of its dishes. It can be felt by any hostess who will use the recipes given below to taste the dishes of the national cuisine of the ancient people. recipes for Jewish cuisine

Forshmack from herring


  • herring slightly salty - 2 pcs.,
  • boiled eggs - 3 pieces,
  • curd cakes - 2 pieces,
  • carrots cooked - 1 piece,
  • butter (softened) - 200 g.

Preparation: Clean the herring, removing the skin and removing all the bones. Cut it very finely. Eggs, carrots and melted cheese curd through a meat grinder. All connect. Add soft butter. Mix thoroughly to obtain a homogeneous mass. Forshmak is ready. It remains to put it nicely on the plate. They eat forshmak, spreading bread, like a sandwich.



  • carrots - 600 grams,
  • sour apples - 300 grams,
  • raisins - a handful,
  • flour - 2 table. spoons,
  • sugar - 2 table. spoons,
  • butter - 3 table. spoons,
  • salt - pinch.

Preparation: Carrot cut into strips. Sprinkle it with flour and rub it with your hands. We clean apples from seeds and peel, cut into strips. Apples and carrots are put in a saucepan, adding raisins, salt, sugar and butter. Content to half filled with water and simmer on medium heat until the carrots are ready. Tseses can be eaten both warm and cold. It can be served as an independent dish, and as a side dish to meat. Jewish cuisine recipes

Liver Pate (Gehakte Leber)


  • beef liver - 250 g,
  • roll - 1 slice,
  • chicken (goose) fat - 2 table. spoons,
  • eggs - 2 pcs.,
  • onion-turnip - 1 pc.,
  • green onions - 30 g,
  • salt pepper.

Preparation: Liver clean from films and ducts, cut into small pieces and fry, but it is better to boil for 7 minutes, stirring. Next, the liver, along with the soaked pulp pulp, pass through a meat grinder. Add the fried onions, salt, pepper, melted goose (chicken) fat, all very thoroughly mix until smooth. Transfer to a plate, decorate with slices of boiled eggs and green onions. Note: goose (chicken) fat can be replaced with butter.

Stuffed fish (Gefilte fish) stewed


  • fresh fish (carp, pike perch, pike, etc.) - 1 kg,
  • onion-turnip - 4 pcs.,
  • salt - 1 teaspoon,
  • pepper - 1 tsp,
  • eggs - 2 pcs.,
  • cold water - 1/3 cup,
  • sugar - 1/3 tsp,
  • carrots - 3 pcs.,
  • roll - 1 slice 2 cm thick

Preparation: Fish to clean, gut, carefully remove the skin. Pull the meat away from the bones and pass through the meat grinder. Add a loaf, soaked in warm water, finely chopped onion, eggs, pepper and salt. The resulting stuffing is well kneaded, gradually pouring water, and fill them with fish skin. At the bottom of the pot, put the onion husks and carrots, cut into circles, on them - the skin, stuffed with minced meat, and the head, giving the fish an appearance, as it were. On the sides, it should be left over the remaining carrots and onion husks. Fish should be completely filled with water. Put on the fire, bring to a boil, and then simmer for two hours on a small fire. Jewish national cuisine

Stuffed neck (Helzl)


  • flour - 1.5 cups,
  • grated onion - 4 tablespoons,
  • smaltz - 0,5 glasses,
  • salt - 1,25 tsp,
  • pepper black - 0,25 tsp,
  • red pepper - 1 tsp,
  • goose neck - 1 pc. or cervix chicken - 2-3 pcs.

Preparation: With the existing neck carefully remove the skin. Sew one end. Mix flour, oil, onion, peppers and salt. With this mixture stuff the neck skin. Then sew the second end. The stuffed neck can be stewed with chicken or cooked separately in broth. Before serving, remove the thread and cut into slices, decorate. This dish can be done a little differently: take not grated, but chopped onions, and instead of smaltz - fat, finely chopped.

Makovniki (Monelah)


  • poppy - 1 glass,
  • nuts - 1 glass,
  • honey - 150 g,
  • sugar - 5 tbsp. spoons,
  • vegetable oil - 1 tbsp. a spoon,
  • cinnamon - to taste.

Preparation: Poppy through a meat grinder and mix with chopped nuts. In a saucepan, melt the honey, add sugar, cook until the sugar dissolves completely. Put poppy and nuts in this syrup. Cook 15-20 minutes, stirring frequently. After that, put a lot of weight on a wooden board, oiled and give a little chill, level into a layer 2 cm thick. Sprinkle with ground cinnamon and cut into diamonds or squares. The recipes of the Jewish cuisine are designed to fully comply with all the laws of the religion about eating - kashrut, which is translated from Hebrew as "fit." Each people has its own characteristics and traditions. And we must give due respect to the Jewish cuisine, which is among the best cuisines in the world. We advise you to read: