What is the best and tastiest Jewish dish to make?!
Yield: 8 servings
1 cup long grain rice
1 tablespoon vegetable oil
1 pound ground beef
1 onion finely chopped
1 head cabbage chopped
3 cups tomato sauce
2 cups water
1 teaspoon salt
1/4 teaspoon pepper
2 tbsp. brown sugar
1 tsp. vinegar
2 cloves garlic, minced
Place rice in small sauce pan, cover with water and bring to a boil. simmer 5 minutes and drain.
Heat oil in large saucepan,dutch-oven or skillet over medium high heat. Add ground beef and onion and cook until beef is no longer pink and onions are softened. Drain off excess fat.
Stir in rice, cabbage, tomato sauce, water, salt and pepper, brown sugar, vinegar and garlic. Pour into 4 litre casserole dish; cover and bake in 375 degree Fahrenheit oven about 1 hour. Stir and add 1/2 cup water if necessary.
Cook 1 hour longer or until cabbage very tender, about 30 minutes is usually enough.
Below is a great site for recipes.
Answers: CABBAGE ROLL CASSEROLE
Yield: 8 servings
1 cup long grain rice
1 tablespoon vegetable oil
1 pound ground beef
1 onion finely chopped
1 head cabbage chopped
3 cups tomato sauce
2 cups water
1 teaspoon salt
1/4 teaspoon pepper
2 tbsp. brown sugar
1 tsp. vinegar
2 cloves garlic, minced
Place rice in small sauce pan, cover with water and bring to a boil. simmer 5 minutes and drain.
Heat oil in large saucepan,dutch-oven or skillet over medium high heat. Add ground beef and onion and cook until beef is no longer pink and onions are softened. Drain off excess fat.
Stir in rice, cabbage, tomato sauce, water, salt and pepper, brown sugar, vinegar and garlic. Pour into 4 litre casserole dish; cover and bake in 375 degree Fahrenheit oven about 1 hour. Stir and add 1/2 cup water if necessary.
Cook 1 hour longer or until cabbage very tender, about 30 minutes is usually enough.
Below is a great site for recipes.
cheese blintzes
or maybe matzoh balls
or maybe challah
Potato Latkes...yummy!
gravlax
A Reuben...YUM
latke
knaidlach
Ingredients
2 tablespoons- ground almonds
250g (1 cup) fine matzah meal
250ml (1 cup) hot chicken soup
2 tablespoons chicken fat taken from the top of the chicken soup
1 egg
Salt and freshly ground black pepper
Method
1) Mix all the ingredients together.
2) Refrigerate for 30 minutes.
3) With wet hands, make small balls with the mixture. Cover and refrigerate until ready to cook. ( You can freeze them at this stage)
4) Cook in simmering chicken soup for approximately 15 minutes.
There aren't many, unfortunately. Ashkenazi Jewish cooking is heavily influenced by the religious principle that if food tastes too good, it distracts us from the main thing, which is worshipping god. This is why most traditional European Jewish dishes are severely bland and/or boring. The cabbage roll that someone offered up above sounds like it suffers from exactly what I'm talking about.
Fajitas, needless to say, are not Jewish, and neither is gravlax which is Scandinavian in origin.
Having said that, one of the best things I ever ate was stuffed goose neck in a Jewish restaurant in Krakow, Poland. It was rich, delicious, crispy and succulent. I had jellied carp for a starter, and while I didn't exactly like it (cold cooked fish in a sweet, carrot-flavoured jelly??? I mean, what???) I began to be nostalgic for it even while I was eating it. If I went back to the same restaurant tomorrow, I would order exactly the same things again.
The fact remains, though, that if you want to eat tasty Jewish food you have to go Mediterranean. For some reason, the Sephardi community had fewer inhibitions than their Eastern European cousins when it came to flavouring food. One of the most delicious of Middle Eastern Jewish dishes is kibbeh, which is common to both Jews and Arabs. It consists of hollow meatballs, made with a shell of combined minced lamb and bulgar (cracked wheat), with a delicious filling made of cooked minced lamb mixed with pine nuts, herbs, onion and sometimes raisins. I have made a very amateurish version of kibbeh myself, but the real thing is delectable. It's usually either deep-fried or baked.
I have also read about the 'Jerusalem grill', a delicious-sounding mixed grill of various bits of chicken innards, heavily spiced and fried and served as street food in flatbread. For that matter, the traditional falafel with hummus in pitta bread is very hard to beat as a lip-smacking vegetarian snack, and is another classically Israeli fast food. As is turkey schnitzel.
Cornbeef <~ baked with potatoes and carrots, matzah ball soup ... or latkes for a snack !! yum
Fajitas