What would you say is the best Jewish food?!
What would you say is the best Jewish food?
me
Answers:
Toss up between potato pancakes and fried matzoh, oh, or gefilte fish.
I love honey cake for Rosh Hashannah!
gefitle fish, kihel-hard to find in NYC, but totally worth flying to another state!, noodle pudding, brisket, tzmisses, latkaes, matzo ball soup
i love kishka, and pastrami on rye. i like knishes too and also kugle.
Wow, that's a tough one! Toss up between fried matzo, charoses (especially the Sephardic variety I make), kugel (the sweet variety), latkes...I also love gefilte fish, but it's not in the same class.
Oh, wait--my favorite would have to be matzo ball soup (from my grandmother's recipe, G-d rest her soul).
I love knishes, and my husband adores halvah.
I did not have much Jewish food, but what I have had I think the bagels are the best.
Real fresh baked pumpernickel bagel, toasted lightly, with cream cheese, top shellf smoked samon, very thinly sliced red onions, a thinly sliced really ripe tomato, and a couple of capers. On a Sunday- in central park, or the local eqivalent- with the Times crossword and a regular coffee.
Jewish food? Or, do you mean Kosher food?
BIG difference.
Many types of food that are JEWISH are normal, in a "layman's term".
Stop "labeling" food.
Flourless chocolate cake!
.
The best Jewish food is Jewish food made with love by your Jewish Mother. My favorite dish made by myu mother is as follows: Enjoy!
It is not lightly that I post this recipe. This is not a cookbook
or kicked around recipe. This is an authentic HEIRLOOM recipe that
has been passed down through my family for ages. Each generation
has improved and tweaked the recipe slightly (I suggested brown
sugar instead of white).
Let me know if you enjoy eating this as much as I do!
Best regards,
Peter White
* Exported from MasterCook *
Grandma Elaine's Unstuffed Sweet & Sour Cabbage
Recipe By :Peter White
Serving Size : 4 Preparation Time :0:00
Categories : Beef Ethnic
freezer friendly Ground Beef
Jewish Main Dishes
Meatballs Onions and Shallots
Soups and Stews Tried
Vegetable, Cabbage
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
2 lbs green cabbage
2 lb lean ground beef
4 Med. onions -- 1 finely chopped 3 sliced
3 tsp salt
1/2 tsp pepper
2 egg
2 Tbsp White rice
3 Tbsp water
28 oz canned tomatoes -- whole
15 oz tomato sauce
1/2 c brown or white sugar -- packed
1 lemon juice (Juicy)
1/3 c raisins -- (1/3 to 1/2)
1 Tbs. Honey -- (1 to 2)
1 TBS Veg. Oil
Use Large Stock Pot and wooden spoon
Wash cabbage, cut off core. Cut cabbage in half horizontally. Take
core out and cut
cabbage in 3 inch chunks. Cook sliced onions in oil until
translucent. Add can of whole tomatoes, stir and chop
slightly with spoon. Add tomato sauce, half of salt, half of pepper
and mix. Cover and simmer for 20 minutes, stir occasionally so it
doesn't burn. Then add cabbage and stir and push cabbage down into
the sauce. Cover pot and continue to simmer approx 1 hour till you
can mix cabbage around in the sauce.
In large bowl mix ground beef with chopped onion, 1 1/2 level tsp
salt, 1/4 tsp pepper, 2 eggs, rice, and water. Mix well with hands.
If too mushy, add a little more rice. Form golf ball size meat balls
and then store briefly in refrigerator to get firmer. Place
meatballs on top of cabbage on sauce. Cover and simmer approx 15
minutes till meatballs feel firm. Then gently mix meat balls into
sauce. Let pot simmer for approx 45 minutes, then add lemon. Taste
for lemon taste, if not add more lemon. Then add raisins, honey, and
then sugar a little at time to taste. Cook for another 15 minutes,
then mix gently, uncover and remove from heat.
Try not to eat right away so flavors can infuse. Tastes better when
eaten the second day, but don't over heat. Only reheat what you will
eat at that sitting.
This freezes well.
Description:
"This is the BEST unstuffed sweet and sour cabbage You'll ever eat.
From Sean & Erica's Grandma"
Source:
"Elaine Michael"
Copyright:
"Dawn of Civilization - Don't pass this off as your own....or the
GYPSIES will get ya...."
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 818 Calories; 50g Fat (54.6%
calories from fat); 48g Protein; 45g Carbohydrate; 6g Dietary Fiber;
264mg Cholesterol; 2726mg Sodium. Exchanges: 1/2 Grain(Starch); 6
1/2 Lean Meat; 4 1/2 Vegetable; 1/2 Fruit; 6 Fat; 1/2 Other
Carbohydrates.
Serving Ideas : Dip New York style Kaiser rolls in the tomato sauce
while eating....heaven!
NOTES : Not many people make sweet and sour unstuffed cabbage this
way. I don't know why, it's the best I've ever tasted. It's a recipe
handed down through the generations from Romania. Who knows...maybe
there's Jewish Gypsies in my roots?
Suggestion: After I add the can of whole tomatoes, I use the can to
chop one onion. I slice the onion and then I chop it in the can
using an electric hand blender/mixer. It's much easier, and it's one
less bowl to wash.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Matzoh ball soup. No, cheesecake. No, bagels and lox. No, Challah No........... Who can decide