The chicken is still a bird. Jewish

Jewish chicken is a delicious poultry option with minimal ingredients. Most often, for cooking, they take a cauldron or a pan with thick walls. So the dish turns out to be more saturated, the ingredients mix perfectly. It is also known that more than one dish is hidden under this name. However, they are all quite simple and tasty.

Easy way to cook

The recipe for this Jewish chicken is extremely simple. It is noteworthy that they take really the minimum amount of ingredients for it. Because of this, the dish got such an interesting name, that is, to cook deliciously, you do not need a lot of money.

For such a delicious dish, you need to take the following ingredients:

• chicken drumsticks - about ten pieces;
• three large onion heads;
• half a teaspoon of soda;
• a couple of tablespoons of vegetable oil;
• salt and pepper to taste.

As you can see from the list of ingredients, the dish turns out to be quite budgetary. And yes, it's easy to cook. Why is there soda in the recipe? This ingredient allows the onion to boil very strongly, so that the pieces will not be visible, and it will turn into an interesting sauce.

Cooking process

How to cook Jewish chicken with onions? First, peel the onion, finely chop it. It is better to stop at cutting into cubes or a small cube. Some people like to rub it on a grater, but this is superfluous. After all, as written above, it will disperse perfectly.

At the bottom of the pan, heat the vegetable oil. It is better to choose the odorless option. To make the meat get a delicate creamy taste, you can use a mixture of vegetable and butter oils. Place the onion and fry it over high heat for about a couple of minutes. It should change color.

After soda is introduced, the ingredients are thoroughly stirred, and then the fire is reduced. Simmer another five minutes. Place chicken thighs. Add spices, cover the pan with a lid and stew the Jewish chicken for another forty minutes. Juicy bird is served with any side dish to your taste.

Chicken with lemon

Such an interesting dish can be served on a large platter, garnished with lemon slices and fresh herbs. Fresh vegetables or cereals are also great as a side dish.

For such a simple but delicious Jewish chicken recipe, you need to prepare the following products:

• two kilograms of a bird;
• a third of a glass of lemon juice;
• a couple of cloves of garlic;
• 1.5 teaspoons of salt;
• a little ground cinnamon and nutmeg;
• a glass of flour;
• four eggs;
• vegetable oil;
• ground black pepper;
• lemon slices.

According to this recipe with a photo, Jewish chicken turns out juicy, with a delicious golden brown.

The process of cooking chicken meat

First you need to butcher the chicken. It is better to remove the meat from the bones, leaving them to prepare the broth. The legs and thighs are cut into three parts. The remaining parts of the chicken are cut in the same pieces.

They take a bag, put pieces of poultry in it, put spices and lemon juice. Add chopped garlic to this. Shake the bag thoroughly several times. Leave the Jewish chicken for an hour and a half in the cold. In the process, it is shaken several more times so that the spices are evenly distributed.

Eggs are broken into a bowl. Stir them with a fork until they are uniform. Put flour in a separate bowl. Take the chicken out of the marinade and let it drain. Roll each slice in flour, shake off, then dip in eggs.

Heat vegetable oil in a frying pan. Fry each slice until done. This version of Jewish chicken is only served hot, so it's best to cook it before eating it or re-fry it in oil afterwards. Served with sliced ​​lemon. Also, before serving, allow excess fat to drain. Paper napkins work well for this.

Dish in a slow cooker: what should I take?

It's no secret that many housewives actively use the slow cooker to prepare many dishes. Chicken with onions can also be cooked in it. For such a tasty and juicy dish, you need to take the following ingredients:

• 850 grams of meat;
• 400 grams of onions;
• seven tablespoons of vegetable oil;
• a little salt and black ground pepper;
• half a teaspoon of soda.

For this option, you need to take any parts of the chicken, the juicier they are, the better. However, you can take the breast, as onions release a lot of juice.

The process of cooking in a multicooker

There is nothing complicated in cooking Jewish chicken. Onions need to be peeled, then rinsed with cold water. Cut this vegetable into small pieces.

Salt and pepper each piece of chicken. You can remove the skin from the meat, or you can leave it. A lot here depends solely on taste preferences.

The oil is poured into the multicooker bowl. Set the mode "Frying". When the oil is hot, add the onion. Pour soda, then cover the bowl with a lid and hold for another five minutes. Stir several times so that the vegetable is fried evenly. Usually this time is enough for the onion to become ruddy and soft.

After the onion is mixed, pieces of chicken meat are placed on it. Put the slow cooker in the "Baking" mode for twenty minutes. After the pieces are turned over and cooked in the same mode for another fifteen minutes.

Then take out the dish. How can you serve chicken? With any side dish! For example, they lay chicken slices on pasta, and pour onion-based sauce on top. You can also decorate the plate with fresh herbs, such as parsley.

Jewish chicken recipes are a great combination of taste and simplicity. Whichever recipe is used, the dish is tender, tasty and inexpensive. It is enough to make a quick side dish, for example, rice or pasta, and dinner is ready.

Chopped roots, onions and cauliflower disassembled into stalks are boiled until cooked in milk or broth, washed raisins, salt, sugar or honey, crushed cinnamon, butter, browned flour are added and stewed for half an hour.

300 g carrots, 300 g cauliflower, 2 parsley, 2 celery, 1 onion, 150 g raisins, 200 g wheat flour, 1 g cinnamon, 50 g butter, 40 g sugar or 50 g honey .

Butter is dissolved in a saucepan, diced carrots are added and lightly fried, poured with hot water so that it covers the carrots a little, and stew until half cooked with the lid closed over low heat. Then washed raisins and prunes, salt, sugar are added. Put the "kneidlakh" and bring to readiness.Preparation of "kneidlakh" described earlier.

Carrots 1 kg, raisins 100 g, prunes 15-20 pieces, butter 50 g, granulated sugar 1 tbsp. spoon, salt,

Wash the carrots, peel and finely chop into strips, cubes or circles. Place in a saucepan, salt a little, add a spoonful of oil, a little water and put on fire. When the water boils, reduce the fire and simmer under the lid until soft.

Sort the raisins, rinse well, peel the apples and cut into small pieces and add to the carrots. Season by adding 2 tbsp. l. sugar and 2 l. butter. Stir and hold on fire for another 15 minutes. In a saucepan with carrots, the water should all evaporate.

Serve the dish hot. If desired, you can pour sour cream.

Carrots - 8-10 pieces; raisins (pitted) - 1 cup; sour apples - 2 pcs.; butter - 3 tbsp. l.; sugar - 2 tbsp. l.; salt - 1/3 tsp

Cut potatoes into small slices. Rinse the prunes and remove the seeds from it. Rinse raisins. Pour the potatoes with a small amount of warm water, bring to a boil over low heat and simmer covered over low heat. 10-15 minutes before the end, add prunes, raisins and flour, previously dried in a pan and diluted with a tablespoon of hot water. After 5 minutes, add sugar, butter, salt, cinnamon and mix everything. Hold the pot removed from the heat with the lid closed for 10-15 minutes. And tsimes is ready!

Potato - 200-225g; seedless raisins (cinnamon or raisins) - 20-25g; prunes - 15g; butter - 10g; wheat flour - 5g; sugar - 5g; cinnamon; salt

Tsimes is an old Jewish national dish. Prepared from carrots and other vegetables, fruits and berries. Dessert for all holiday meals

Wash the pears thoroughly, peel, divide into 4 parts, cut out the core. Put the pears in a saucepan, add water, add oil and honey and cook over low heat until tender.

1 kg fresh pears, 3 tbsp oil, 1/2 cup water, 1/2 cup honey.

A great dessert for any occasion. Baked stuffed apples filled with icing will impress any of your guests.

Cut off the tops of the apples. Remove the core with a teaspoon, fill with berries and cover with tops. Bake in oven over medium heat until soft but still firm. Take out and refrigerate. Whisk the eggs with sugar until stiff and pour over the apples.

10 apples, 1 tbsp jam berries, 2 egg whites, 3/4 tbsp sugar.

Kharoishes is a dish resembling clay. It symbolizes the heavy building work during the slavery of the Jewish people in Egypt.

Peel and grate the apples, finely grind the nut kernels with a rolling pin. Grind the lemon together with the zest, after removing the seeds. Add honey, cinnamon, sweet red wine. Mix everything well and put in a salad bowl.

2 tbsp honey, 2 apples, 1 cup walnuts, 1 lemon, 1 tsp cinnamon, 3 tbsp sweet red wine.

Peeled beets cut into four pieces are boiled and passed twice through a meat grinder, raw eggs, crushed crackers, sugar, butter, salt, pepper are added and everything is thoroughly mixed. Spread in a greased and sprinkled with breadcrumbs form, level the surface, pour over with melted butter and bake in the oven.

Beets 600 g, butter 2 tbsp. spoons, egg 1 pc., sugar 1 tbsp. spoon, wheat crackers 1 tbsp. spoon, pepper, salt.

The washed rice is boiled until half cooked, then it is put on a sieve and cooled. Raw eggs, sugar, salt, raisins, vanilla, cinnamon are added to the rice and everything is thoroughly mixed. The whole mass is transferred to a form greased with oil and sprinkled with breadcrumbs, the surface is leveled, smeared with an egg and brought to readiness in the oven, or the “coogol” is boiled on a stove with a closed lid. The prepared mass can also be baked in round portioned forms.

Rice 1 cup, butter 3 tbsp. spoons, egg 3 pcs., raisins 3 tbsp. spoons, crackers 1 tbsp. spoon, vanilla, cinnamon, salt to taste.

Fry flour in fat. Hold in water and squeeze the loaf. Dry the lemon zest and grate it. Sort, wash raisins. Peel the almonds and chop. Combine all this in a saucepan with flour in fat and mix. You left some of the fat to grease the inside of the pan in which you are going to bake the coogol. This is done in the evening from Friday to Saturday, i.e., for about a day, the preparation of the kugol is in a saucepan, and preferably in a clay pot greased with fat. And only then this original food is baked in a stove oven heated to 170-180 ° C.

Chicken fat (melted) - 100g; wheat flour - 100g; wheat loaf - 250g; raisins (pitted) - 75g; sweet almonds - 50g; lemon - 50g; granulated sugar - 50g; egg - 2.5 pcs.

Pass the meat through a meat grinder with stale bread dipped in broth. Fry flour with 1 tbsp. a spoonful of fat to a pinkish color, dilute with one glass of broth and, stirring, boil down to the consistency of thick sour cream. Pour this sauce into minced meat, add salt, pepper, dill and parsley, eggs and mix well. Place the finished minced meat in a generously greased form. Bake in a water bath for 30-40 minutes. Serve with horseradish.

Boiled meat - 250-300g; broth - 1 cup; egg - 2 pcs.; white bread (stale) - 50g; parsley and dill - 2 tablespoons; fat - 1-2 tablespoons; flour - 2 tablespoons; salt, ground pepper - to taste

Koogle with fish is a traditional dish of Jewish cuisine. Perfect for both festive and Sunday table.

Melt the butter in a frying pan and fry the onion in it. Grease a saucepan or baking dish and place potatoes in layers, fish in onions (the first and last layer of potatoes). Sprinkle each layer of potatoes with salt and pepper. Beat the eggs with the cream and some of the salt and pour them over the stacked layers. Bake in the oven on medium heat for 45 minutes.

3 cups boiled fish, 4 cups potatoes, cut into strips, 1/2 cup chopped green onions, 2 tablespoons butter, 2 eggs, 1 1/2 cups whipped cream, 1 1/2 teaspoons salt, pepper.

Raw peeled potatoes are grated, salt, eggs, wheat flour, soda are added and everything is mixed well. Then they take a tablespoon of the prepared mass, pour it into a hot, oiled frying pan. After frying one side, turn over to the other. Serve pancakes with butter or sour cream.

Potatoes 400 g, wheat flour 1 tbsp. spoon, egg 1 pc., soda 1/2 tsp, vegetable oil 2 tsp, butter 2 tsp or 2 tbsp. spoons of sour cream, salt.

Knishe are small potato or beef patties.

Mix mashed potatoes with eggs, margarine, salt, pepper and matzah. Sauté the chopped onion until golden brown and stir in the mixture. Shape into small balls, brush them with beaten yolk. Place on a greased baking sheet and bake in preheated oven for approx. 20 minutes until golden.

3 tbsp mashed potatoes, 2 eggs lightly beaten, 2 tbsp margarine, 1 tsp salt, black pepper, 1/3 tbsp matzah, 1 yolk beaten with 1 tbsp water, vegetable oil, 1 onion, sunflower oil

Peel the zucchini and cut into slices 1-1.5 cm thick. Mix the flour and salt in a bowl. Crush the nuts. Roll each piece of zucchini in flour and salt and fry on both sides until golden brown. Zucchini is served at the table with sour cream, walnuts and chopped herbs.

Zucchini - 100-125g; wheat flour - 10g; vegetable oil - 5-10g; sour cream - 20-25g; walnut - 5-10g; greens (cilantro, dill, parsley, celery, green onions) - 5g; salt.

Sort, rinse the rice and cook crumbly porridge. Cut the apple into slices. Pour apples with a small amount of boiling water, bring to a boil, add raisins, butter, sugar, rice, zest, salt and hold under a closed lid over low heat for no more than 10 minutes. This dish can be eaten both cold and hot.

Apple - 80g; rice - 30g; butter - 5g; sugar - 10g; raisins (kishmish) - 10g; lemon peel - 5-10g; salt.

Peeled potatoes are boiled, rubbed or hot passed through a meat grinder, an egg, salt are added to it and mixed. The resulting mass is cut into round cakes, minced meat is placed on them and semi-circular pies are formed, breaded in flour and fried. To prepare minced meat, boiled meat is passed twice through a meat grinder, sauteed onions, salt, pepper, goose (chicken) fat are added and everything is thoroughly mixed. The pies are served hot, drizzled with butter.

800 g potatoes, 1/2 egg, 1/2 tbsp wheat flour. spoons, salt; for minced meat: boiled beef 200 g, goose (chicken) fat 1 tbsp. spoon, onion 1/2 pc.

Cabbage, freed from the upper contaminated leaves and stalk, is blanched in salted boiling water (4-5 minutes). Whole large leaves are selected, in which the stems are beaten off with a chopper. The meat is boiled, and the broth is filtered. Boiled meat is passed through a meat grinder, boiled friable rice, sautéed onions, salt, pepper, boiled hard-boiled eggs are added and everything is thoroughly mixed. Minced meat is placed on prepared cabbage leaves and wrapped, giving the shape of an envelope. Prepare the sauce separately. To do this, pureed crackers and gingerbread are diluted with filtered hot broth, tomato paste, citric acid, pepper, sugar are added and boiled for 10 minutes. Cabbage rolls are placed in a saucepan, poured with sauce so that they are covered, covered with a lid and stewed for 30-40 minutes. Before serving, the cabbage rolls are poured with sauce. For those who do not like tomato sauce, you can put honey and raisins instead of tomato paste and sugar.

Cabbage 500 g, boiled meat 200 g, rice 1/3 cup, egg!/2 pcs., onion 1 pc., melted fat 2 tbsp. spoons, tomato puree 30% 1 tbsp, spoon, sugar 2 tbsp. spoons, meat broth 1 1/2 cups, honey gingerbread 1 pc., rye bread crumbs 2 tbsp. spoons, citric acid, salt, pepper.

A funnel-shaped depression is made in the flour, into which eggs and water are placed, and the dough is quickly kneaded until the lumps disappear. The dough is thinly rolled out and cut into small squares, which are boiled in salted water and thrown back on a sieve. Then they transfer it to a dish, add the sauteed onion, grated boiled liver and mix everything well.

Wheat flour 1 1/4 cups, egg 1 pc., liver 300 g, onion 1 pc., goose (chicken) fat 1 1/2 tbsp. spoons, salt.

The meat, cut into portions, is salted, sprinkled with pepper, put on a well-heated frying pan and fried on both sides until golden brown, then transferred to a saucepan, poured with water so that the meat is covered, finely chopped onion, garlic, tomato paste are added, cover with a lid and simmer for about 1 hour at a low boil. After that, add peeled whole potatoes (not large) and continue to simmer until tender.

To prepare a roast with prunes, washed prunes are added along with potatoes.

Meat can be stewed without potatoes (with or without prunes), in which case fried potatoes are served with the stew.

Meat GOO g, fat 3 tbsp. spoons, tomato paste 25-30% 1 1/2 tbsp. spoons, garlic - 3-4 cloves, onion 2 pcs., salt, pepper.

If you cook roast with prunes, add 150 g of prunes.

The meat is cut into portions, salted, fried on both sides until golden brown, transferred to a saucepan, pepper, bay leaf, finely chopped onion, water are added, covered with a lid and stewed for about D hour. Then the meat is taken out and the juice is filtered. Meat is again put into the strained juice, ground crackers and gingerbread, tomato paste, citric acid, sugar are added and continue to simmer until tender. Drizzle with meat sauce before serving.

Meat 1 kg, melted fat 2 tbsp. spoons, tomato paste 2 tbsp. spoons, sugar 2 1/2 tbsp. spoons, black bread crackers 2 tbsp. spoons, honey gingerbread 2 pcs., citric acid 0.5 g, 2 bay leaves, salt, pepper.

This dish is made from veal. The recipe is taken from an old Jewish cookbook written in Old Church Slavonic.

Beat the meat on each rib with the handle of a knife until soft, but so that it does not lag behind the bone. Dip the rib in beaten eggs and roll in breadcrumbs mixed with salt. Fry in fat until done.

1 kg of ribs with meat, 5 beaten eggs, salt, breadcrumbs.

Voulettes are almost the same as cutlets, only flat. This recipe is taken from an old Jewish cookbook written in Old Church Slavonic.

Mix all the ingredients, knead the minced meat. Make flat cakes and fry them in fat.

1 kg minced meat, 1 grated bun, 1/2 tbsp finely chopped onion, 2 eggs, salt, pepper.

This simple dish will be a real treat for your guests. The recipe is taken from an old Jewish cookbook written in Old Church Slavonic.

Cut the veal into portions, rinse with hot water and rub with salt. Roll in white bread crumbs or breadcrumbs. Fry in oil until golden brown.

1 kg veal, breadcrumbs, goose fat, salt.

This unusual roast recipe sounds very appetizing. The recipe is taken from an old Jewish cookbook written in Old Church Slavonic.

Beat the beef, salt and put in the refrigerator for 24 hours. Sprinkle with spices, pepper, cloves. Then put the meat in vinegar, press down with a load, cover and set aside for 8 hours. Rinse, stuff with lard if the meat is lean. Put the crust of bread on the bottom of the baking pot, then the meat, sprinkle with spices, finely chopped onions, lemon slices and pour over the sauce of vinegar, beer and water. Cover tightly and bake in the oven at medium temperature for 2 hours. Add some water if needed. 30 minutes before the end, add sugar and grated gingerbread. When ready, strain the sauce and serve separately.

1 kg beef tenderloin, 200 g fat, salt, cloves, bay leaf, 9% vinegar, bread crust, spices, 1 onion, 1 lemon, 1 gingerbread, sugar.
Sauce:
100 g vinegar, 50 g dark beer, 50 g water.

Chicken is a favorite dish of many. This recipe does not require great culinary skills and is available to everyone. The recipe is taken from an old Jewish cookbook written in Old Church Slavonic.

Boil the chicken in salted water, remove, cool, brush with beaten eggs. Roll in breadcrumbs and fry in a heavy bottomed pan with oil. Serve with vegetables: green beans, carrots, lettuce.

1 chicken, salt, 3 beaten eggs, breadcrumbs, fat.

Young chicken or chicken is cut into portions, salted and fried until golden brown. Then the pieces of the bird are transferred to a plate. Sliced ​​carrots are lightly fried in the remaining fat.

Carrots are placed in a saucepan, hot water is added until it covers a little carrots, and stew until half cooked with a closed lid over low heat. After that, washed raisins and prunes, salt, sugar, fried chicken pieces are added and stewed until tender.

Chicken 1000-1200 g, carrots 500 g, raisins 50 g, prunes 10-12 pieces, melted butter 100 g, sugar 1/2 tbsp. spoons, salt.

Butter and chopped roots are put in a frying pan, put on fire, and when the oil boils, put the chicken cut into portions. It is fried together with the roots, adding a little water so that the roots do not burn. When the chicken is fried, it is put together with the roots in a pot, poured with broth cooked from chicken offal, salted and stewed for about 40 minutes. The flour is sautéed in butter until golden brown, diluted with chicken broth, vinegar, sugar are added, boiled, prunes are put into the sauce, previously soaked in boiling water for 4-5 hours. Before serving, the chicken is poured with this sauce.

Chicken 1000-1200 g (1 carcass), melted butter 100 g, carrots 1 pc., celery 1 pc., broth 2 1/2 cups, sugar 2 tbsp. spoons, prunes 200 g. For dressing: flour 1 tbsp. spoon, melted butter 1 tbsp. spoon, salt

There are two ways to prepare this dish - with minced chicken meat and with minced meat based on flour. Since the technology in each case is different, we will consider them separately.

First way. The singed, washed and dried chicken is placed on the table breast down. Along the back of the chicken, in the middle, from the neck to the end of the body, an incision is made with a sharp knife and all the skin is removed. The meat is separated from the bones, passed through a meat grinder, combined with the soaked pulp of white bread and passed through a meat grinder two more times. Add finely chopped chicken fat, crushed garlic, salt, eggs. Everything is thoroughly mixed and the chicken skin is filled with this stuffing (even layers), slices of hard-boiled eggs are placed in the middle, after which the skin is wrapped, giving it the shape of a whole chicken, and sewn up. Wrap the chicken in a wet napkin or gauze, the ends of which are tied and intercepted in several places with twine. The chicken is poured with chilled broth, cooked from chicken bones with roots, brought to a boil and boiled for an hour and a half in a container with a closed lid at a temperature close to boiling, or with a slight boil. The boiled chicken is taken out, put under a light press and cooled slightly, then the napkin (gauze), threads are removed and cut into portions. Served with fried potatoes.

Chicken 1000-1200 g (one carcass), white bread 80 g, garlic 3 cloves, egg 2 pcs., unmelted goose (chicken) fat 80 g, melted goose (chicken) fat 4 tbsp. spoons. For the broth: 1 carrot, 1 parsley

The second way. The prepared chicken is cut, but not completely, so that the carcass does not fall apart. Carefully remove the neck without injuring or cutting off the skin. The chicken is salted inside and out. To prepare minced meat, put 6 tbsp. spoons of melted chicken fat, break 2 eggs, add finely chopped 2 onions, 1 glass of water and salt and pepper to taste. Stir thoroughly with a spoon and add enough flour so that the dough does not spread (it looks like thick sour cream in consistency). At the bottom of the ducklings put 3 tbsp. tablespoons of fat and 2 finely chopped onions, then put the carcass on the back and fill it with dough, add bay leaf, Pour some water, cover with a lid and put in the oven. After 30 minutes, the chicken is poured over with fat and put back in the oven for another hour, periodically pouring over the fat. Open the lid 15 minutes before the end of cooking.

Chicken 1000-1200 g (one carcass), melted chicken fat 3 tbsp. spoons, onion 4 pcs., bay leaf 5 pcs., salt, pepper. For the test: water 1 cup, chicken fat 6 tbsp. spoons, egg 2 pcs., flour (until a thick mass is formed).

With scorched chickens or geese, the necks are carefully removed, trying not to damage them. The necks are washed and sewn up at one end. For minced meat, rub the flour with finely chopped chicken or goose fat, add finely chopped onions, salt, pepper and mix everything well. The necks are stuffed with minced meat, the other end is sewn up and the skin is pierced with a fork in several places. Carrots and onions are sautéed on goose fat, after which stuffed necks are placed, poured with hot water so that they are covered, and stewed under a lid until tender. When serving, the necks are placed on plates and poured over with the gravy formed during the stewing of the necks. You can also cut the finished necks after cooling and removing the threads into slices and fry lightly in a pan.

Shakes-80 g, flour 1 cup, unmelted goose or chicken fat 30 g, onion 1 pc., salt, pepper.

For gravy: onion 1 pc., carrots 1 pc., melted goose or chicken fat (or vegetable oil) for frying 1 tbsp. a spoon.

The necks are stuffed and cooked as above, minced meat is prepared as follows. Grated raw potatoes put melted goose (chicken) fat, add flour, sauteed onions, pepper, salt.

Necks 80 g, potatoes 160 g, chicken melted fat 1 tbsp. spoon, onion 1 pc., flour 2 tbsp. spoons, pepper, salt.

Grind the skin of the neck well, wash. Fill the loose neck with the mixed filling, sew the ends with white thread. Scald necks with filling 1, 2 in boiling water and fry together with the goose. Cut the neck diagonally and serve with the goose. Boil neck with filling 3 over low heat for 30 minutes and serve hot with horseradish and bread.

Goose neck skin - 1 pc.;
stuffing 1:
flour - 3 tbsp. l.; semolina - 1 tbsp. l.; goose fat (chopped) - 2 tbsp. l.; salt; ground black pepper - to taste;
stuffing 2:
minced beef or veal - 4 tbsp. l.; egg - 1 pc.; onion (finely chopped) - 1 tbsp. l.; breadcrumbs - 1 tbsp. l.; salt; ground black pepper - to taste;
stuffing 3:
flour - 2 tbsp. l.; semolina - 2 tbsp. l.; internal beef fat (from the kidney) (finely chopped) - 3 tbsp. l.; onion (chopped) - 2 tbsp. l.; egg - 1 pc.; salt; ground black pepper - to taste.

Rinse the chicken necks, carefully remove the bones from them so that you get whole tubes that are hollow inside. For minced meat: lightly sauté semolina or flour in chicken fat, fry finely chopped onion and chicken liver separately. Pass the liver through a meat grinder or finely chop, combine with toasted flour and onions. Fill the necks with minced meat, sew them up and cook in chicken broth over low heat for 30-40 minutes. Then catch the necks from the broth, let the liquid drain and fry in chicken fat.

Chicken necks - 1kg; chicken liver - 300-500g; flour (or semolina) - 2 tbsp. l.; onion - 1 onion; salt, spices - to taste; chicken fat for frying; chicken bouillon

The flesh is separated from the chicken, washed, dried and passed through a meat grinder. Soaked white bread is squeezed out, mixed with minced meat and garlic and again passed through a meat grinder. Season the prepared minced meat with salt, add chicken fat, an egg, dilute with chicken broth, mix thoroughly until a not very thick homogeneous mass is obtained, beat well and form cutlets or meatballs. Place them in a greased saucepan, add a little broth, cover with a lid and simmer on the stove for 12-15 minutes. Cutlets can be fried in chicken fat in a pan until a slightly golden crust is formed, after which put the pan with cutlets in the oven for 5 minutes.

Chicken pulp 300 g, wheat bread 60 g, broth 100 g, chicken fat 2 tbsp. spoons (1 spoon per mass and for poaching, 1 egg, 1 garlic clove, salt.

Pass the meat through a meat grinder with a medium grate. Sharpen a loaf in boiled water, and then squeeze it out. Combine the meat with a loaf, crushed garlic, add 10 g of fat, mix and pass through a meat grinder with a fine grate. add raw beaten egg, salt, pepper to minced meat. To mix everything. Blind flat oval cutlets from the resulting mass and fry them on both sides in the remaining fat until almost cooked; then hold the cutlets under a closed lid in the same pan in the oven at a temperature of 180-200 degrees.

Chicken meat - 100-125g; wheat loaf - 20-25g; chicken fat - 20g; egg - 1/4 part; garlic - 2-3 g; salt; ground pepper

Finely chopped carrots, beets, then peeled fish in pieces, and then again a layer of carrots and beets, add allspice, salt, sauteed onions, pour water so that it covers the fish, cover with a lid and put in the oven for 2-2 .5 hours. Before serving, pieces of fish are placed on plates and poured with strained juice from under the fish.

Fish (bream or others) 750-800 g, onion 2 pcs., carrots 2 pcs., beets 1/3 pcs., vegetable oil 3 tbsp. spoons, allspice, salt.

Peel the tongue, rinse, boil (so that the skin can be easily removed) and cut into slices. Rinse the chicken carcass, cut into portioned pieces, fry them in oil until golden brown and remove from the pan.

Peel each onion, cut into 4 parts, fry in oil and put in a bowl where the chicken was fried. Add chopped mushrooms and minced garlic. Place chicken pieces on top, sprinkle with flour, spices, remaining onion, pour brandy, mix and simmer over low heat for about 10 minutes. Then add wine, salt, pepper, sugar and simmer for another 45-60 minutes. After taking out the pieces of chicken meat and put on the sliced ​​​​chunks of the tongue. Evaporate the sauce formed when stewing the chicken by half and pour it over the chicken on the tongue.

Chicken - 1 carcass (about 1 kg); veal tongue - 1 pc.; olive oil - 2 tbsp. l.; onion - 4 onions; fresh mushrooms (preferably champignons) - 100 g; cognac - to taste; red wine - 2 glasses; thyme - 2-3 sprigs; bay leaf - 1 pc.; garlic - 1 clove; flour - 2 tsp; salt, pepper - to taste; sugar - 1 tsp; shelled nuts - 1/4 cup

Pass the meat through a meat grinder with a medium grate. Hold a loaf without a crust in water, squeeze, combine with minced meat, add crushed garlic and pass through a meat grinder with a fine grate. Salt and pepper the resulting mass, add a raw beaten egg, mix and spread in a layer 20-25 cm wide and 2 cm thick on a clean kitchen towel. Hard boil an egg, finely chop and put in an even layer in the middle of the minced meat layer; roll it with a towel into a roll, grease the baking sheet with oil, put the roll neatly, sprinkle with melted butter on top, sprinkle crackers on top and bake until cooked in the oven at a temperature of 200-220 degrees.

Beef - 100-125g; wheat loaf - 15-20g; egg - 3/4 part; garlic - 3g; melted butter - 15g; wheat crackers - 10g; ground black pepper; salt.

Rinse the meat, cut into small pieces and fry until golden brown. Cut the onion into rings and fry separately from the meat. Rinse and cut the quince into small slices. Clean the pumpkin and cut into small pieces. Add quince and pumpkin to the pan (or stewpan) in which the meat was fried, pour water into the same place, add sugar, salt, cinnamon and cook for 2 hours.

Beef - 200g; melted butter - 15-20g; water - 200 ml; onion - 20-25g; quince - 50g; pumpkin - 150g; table vinegar 3% - 20g; sugar - 10g; salt; cinnamon.

Rinse the meat in cold water, cut into small pieces, salt, fry in vegetable oil until a crust forms, then transfer to a saucepan, pour over the broth and simmer.

Rinse potatoes, peel, boil, cut each potato into 4 parts. Fry chopped onions, garlic, ginger in vegetable oil, add sugar, vinegar, tomato paste, honey, hold on fire for several minutes, add cognac, stir and immediately remove from heat. Add this mixture, potatoes, prunes, black pepper, bay leaf to the meat stewed for 45-60 minutes and put in a preheated oven to stew under the lid until done.

Meat - 1kg; tomato puree - 3 tbsp. l.; onion - 3 onions; garlic - 5-6 cloves; potatoes - 4 pcs.; prunes - 400g; broth - about 1 cup; honey - an incomplete tablespoon; ground ginger - 2 tbsp. l.; table vinegar - 2 tsp; sugar - to taste; allspice, bay leaf - to taste; cognac - 3 tbsp. l.

Knead the dough, gradually mixing the beaten yolks and water into the salted flour. When the dough is smooth (no longer sticky to your hands), roll out thinly on a floured surface. Cut out circles with a glass (you can simply cut the dough into diamonds or squares). To prepare the filling, turn the boiled chicken through a meat grinder or blender, melt the finely chopped fat in a pan and fry the finely chopped onion in it until golden brown. Mix with ground chicken meat, salt. Put the filling in the middle of the prepared dough forms and pinch the edges carefully. Place the kreplach in boiling chicken broth or water. You can pre-fry a little. After they float to the top, cook for a few minutes.

Dough: 2 tbsp. flour, 2 yolks, 1/2 tsp salt, 1/2 tbsp. water
Filling: boiled chicken, goose or chicken fat, a small onion, vegetable oil, a pinch of salt, a little chicken broth.

Wash the chicken well and pat dry. On the back, cut it along the ridge. The ridge can be removed completely. Turn the chicken inside out so that it is flat. Salt and pepper the inside. Place the chicken in a baking dish, breast side up, and pour in the broth. In a separate bowl, thoroughly mix the mustard, honey, rosemary and other spices. Brush the chicken generously with the mixture. Bake in the oven at 200 degrees for about an hour, periodically pouring the resulting juice. In the first 15-20 minutes, the chicken can be loosely covered with foil. Serve with stewed vegetables or crumbly rice, pouring it with the juice released from the chicken.

1 large chicken, 1/4 cup honey, 2 tbsp. tender mustard (the most not bitter of all, because on Rosh Hashanah it is customary not to eat bitter, sour and spicy dishes), 1 tsp. fresh rosemary, finely chopped (it is more convenient to cut it with scissors), 1/2 tsp salt, 1/4 tsp freshly ground black pepper, 1/2 cup chicken broth

Shakshuka is a scrambled egg on a bed of vegetables that is served directly in a frying pan while everything boils and sizzles there.
Heat the oil, fry finely chopped onions and garlic in it, add finely chopped peppers, as well as peeled and chopped tomatoes. Season with salt and pepper, add sweet paprika and simmer for 15 - 20 minutes. You can add a little water if you feel that the liquid from the tomatoes is not enough. Then break eggs into vegetables, close the lid and cook until the whites become firm.

4 eggs, 2 onions, 2 cloves of minced garlic, 2 tbsp. oil, 500 g tomatoes, 2 sweet peppers, 1/2 tsp. salt, black pepper, chopped herbs (parsley, mint, dill, basil).

We heat the oven to 180-200 degrees. We clean the pepper and cut into large cubes, cut the eggplant into large quarters. Sprinkle with vegetable oil (preferably olive oil), sprinkle with half a portion of cumin and Provence herbs, mix, put on a baking sheet covered with baking paper, in one layer and send to the oven for 25 minutes.
In a deep saucepan with a flat bottom, heat the oil, salt and pepper the chicken legs and fry until golden brown. Then pour hot water, approximately to the middle, close the lid and simmer over low heat for 20-25 minutes. Next, we send frozen green beans to the pan to the legs (spend a little more money and buy whole beans, not chopped), baked vegetables and put cherry tomatoes on top.
Pour honey, soy sauce, pour the remaining spices, close the lid and simmer for another 15 minutes until the beans are soft.
ATTENTION! If you don't like turmeric, don't add it. To maximize the taste of zira, throw it into a dry hot frying pan for thirty seconds. We add honey to this dish to keep the tradition of Rosh Hashanah. But if you are allergic, replace it with brown sugar.

Chicken leg - 4 pcs, eggplant - 2 pcs, Bulgarian red pepper - 2 pcs, green beans - 1 pack (about 400 gr), cherry tomatoes - 1 pack (about 250 gr), liquid honey - 2-3 tbsp. , soy sauce - 4 tbsp, salt - 1 tsp, cumin - 1/2 tsp, Provence herbs - 1/2 tsp, turmeric - 1 tsp (optional), black pepper - 1 tsp or to taste, vegetable oil for frying.

Jewish chicken is a wonderful way to cook chicken. It does not require a separate side dish. Delicious and very satisfying! I got this chicken recipe from my grandmother and now I am happy to cook this recipe for my children and grandchildren.

Jewish chicken recipe

All parts of the chicken are great for this dish. I cooked with legs, and with thighs, and with wings. Get the chicken you like.

Ingredients

• 1 chicken (I took 3 drumsticks)
• 1 chicken egg
• 1/4 cup water
• wheat flour (how much dough will take)
• 2 carrots
• 1 bulb
• tomato juice about 600 ml
• salt, black pepper
• vegetable oil for frying
• greens to taste

Cooking method

Prepare ingredients for cooking Jewish chicken. First prepare the dough.

In a bowl, combine water, chicken egg and add wheat flour. Mix and knead into a soft and elastic dough. The dough should turn out like dumplings.

Peel and wash onions and carrots. Grate the carrots on a fine grater, and cut the onion into cubes. Fry vegetables in vegetable oil.

Wash the chicken and fry in vegetable oil on all sides.

Now let's prepare the rolls with the filling. Roll out the dough and put the fried onions and carrots on it. Gently spread with a spoon over the entire surface.

Roll up and cut into pieces.

Pour the fried chicken with tomato juice. If there is no juice, dilute the tomato paste in warm water. Salt and pepper to taste. Simmer the chicken in the tomato for 10-15 minutes.

Then add the rolls, cover the pan with a lid and simmer for another 10 minutes.

Add herbs to taste.

Put the finished dish on a plate and serve.

I left some dough and fried vegetables and I made dumplings. I made a sausage out of the dough and cut it into small pieces. Boiled in salted water for 7 minutes. Ready dumplings mixed with fried onions and carrots. It turned out delicious! Can be eaten with sour cream.

One of the most ancient. There are many recipes that have been passed down from generation to generation for many millennia. Due to the fact that Jews live all over the world, their cuisine has been greatly enriched. The dishes of different peoples appeared in it, for example, borscht, cabbage rolls, dumplings and dumplings.

Basic laws of kashrut

Despite all the diversity, Jewish cuisine brings together some enduring traditions. Many of them are primarily determined by the laws of kashrut.

One of his main postulates is the complete separation of dairy products from meat products. You need to cook them in different dishes. In general, there are a lot of kashrut rules. We will not describe everything, we will highlight a few more main ones.

It is still impossible to combine (neither in the menu, nor in dishes) milk and meat in any way. Also, do not mix meat and fish. You can not eat Jewish dishes from milk and chicken in the same meal, even if they are on different plates.

Jews do not consume the following foods:

• meat of predatory animals;
• pork;
• animal blood;
• meat of wild birds;
• hare;
• fish without scales.

Veal and beef liver, poultry are the most commonly used meat products. Jews prefer chicken. Fish is a traditional Jewish food. Pike dishes are especially popular. Jewish cuisine is dominated by vegetable and dairy foods. The most favorite vegetables are potatoes, carrots, radishes, beets, onions and cabbage.

Jewish Cuisine: Popular Dishes and Commonly Used Ingredients

If we talk about first courses, then Jews prefer broths with various flour additives. Stuffed Jewish dishes are most in demand. For example, it can be dishes from ground meat (rolls and more). Stuffed fish and vegetables are also popular.

Jewish cuisine has other characteristic features as well. What exactly? For example, it has a lot of flour products and dishes. There are many flour preparations that can be stored for a long time, and then used for cooking. Lekakh, teiglah, challah - national confectionery. For the preparation of such delicacies, flour (wheat), honey, poppy seeds, nuts and raisins are used.

Spices (cinnamon, ginger, cloves, dill, bay leaf, etc.) are essential components of Jewish dishes. But they are used in limited quantities, since the taste of food should not be sharp. In the taste range, only semitones of spices should be felt. Therefore, they should be added in moderation if you want to follow the rules of Jewish cuisine.

Matzo is an unleavened product

Matzo is unleavened bread. This dish belongs to To prepare you need:

• half a liter of water;
• kilogram of flour.

How to cook such a fresh product?

1. Sift flour, sprinkle with a slide.
2. Pour the water in a liquid thin stream, stirring quickly so that no lumps form.
3. Next, roll out thin cakes (not thicker than 1.5 mm), prick them with a fork, bake on low heat. You can even cook in a waffle iron.

Stuffed chicken neck

Jewish cuisine. How is it prepared? Let's talk about this now.

To prepare such a dish you will need:

• chicken necks with skin (one kilogram);
• chicken fat (a little, required for frying);
• chicken liver (500 grams will be enough);
• salt (to your taste;
• bulb;
• flour with a slide (two tablespoons);
• spices, for example, freshly ground black pepper, a third of a teaspoon of nutmeg (grated).

The procedure for preparing a delicious national dish is as follows:

1. First, rinse the necks, remove the bones. As a result, you should get solid tubes, hollow inside.
2. Next, make minced meat. To do this, lightly fry the flour in fat. Separately fry the onion (finely chopped) and chicken liver.
3. Next, pass the liver through a meat grinder.
4. Then add to the onions and flour.
5. Fill the prepared necks with the minced meat. Sew up and boil in the broth for about thirty minutes. The stuffed chicken neck is almost ready. It remains only to get out of the broth and fry in fat. After that, you can serve it to the table. Choose a good side dish for your neck.

Potato balls with onions

This dish is also easy to prepare. To create balls you will need:

• one bulb:
• pepper (to taste);
• vegetable oil (necessary for frying);
• boiled potatoes (five pieces);
• salt;
• one tablespoon of olive oil;
• half a glass of potato flour;
• 250 grams of champignons.

Cooking an interesting dish of boiled potatoes at home is described below.

1. Make mashed potatoes, add olive oil, salt and pepper. Stir next.
2. Then finely chop the onion, mushrooms.
3. Heat oil in a frying pan. Next, fry the onion until golden brown over medium heat. Stir constantly during the process. Then add mushrooms, salt and pepper to taste. Then fry them over high heat until they get a bright golden hue. Remove from heat and let cool slightly.
4. Combine the resulting mass with mashed potatoes, mix, pepper, salt. Form balls with a diameter of five centimeters, roll in flour.
5. Heat the oil in a frying pan, fry the resulting balls on all sides.
6. Put the finished products on paper towels in order to degrease. Serve hot with salads and other side dishes.

Forshmak classic: what kind of dish is it and how to cook it?

Describing Jewish recipes, one cannot help but recall the forshmak. The dish is easy to prepare. You don't even have to stand at the stove.

For cooking you will need:

• two bulbs;
• three slices of a loaf;
• salted herring;
• sour apple;
• greens (for decoration):
• a pinch of ground pepper, citric acid or lemon juice (to taste);
• a glass of boiled water;
• half a teaspoon of sugar;
• one teaspoon of vinegar and butter.

A step-by-step recipe for preparing a traditional Jewish dish at home:

1. How to cook classic mincemeat? First you need to prepare all the products. Start with herring. Clean the fish, wash. If the herring is very salty, soak it in milk for three hours (on average). Next, the whole herring needs to be cleaned, washed again. After that, divide it into fillets, while separating the bones.
2. Cut the crust off the slices of bread.
3. Then break the crumb, put in a bowl, pour boiled water.
4. Peel one apple, then chop.
5. Cut the herring fillet into pieces too.
6. Then do the same with the bow. Try to cut it as small as possible.
7. Next, combine all these chopped products. Then add bread, previously squeezed.
8. Pass everything through a meat grinder. Stir next.
9. Then add oil, pepper, citric acid and sugar. Then mix well again. Decorate with greenery.

Duck with prunes

This is quite a tasty and popular dish among the Jews. It is easy to prepare. It turns out the food is very original in taste.

For cooking you will need:

• vegetable oil (for frying);
• duck (two wings, thighs and drumsticks, two fillets);
• pepper;
• salt;
• two bulbs;
• 200 grams of pitted prunes.

Cooking:

1. Separate the duck initially if you did not buy meat components separately. Make punctures with a knife, rub with pepper, salt (carefully).

2. Fry the pieces in batches until well cooked in sunflower oil.

4. Then fill with boiling water. Let everything boil for a couple of minutes (two or three).

5. Then switch to the weakest fire and leave to languish without boiling for five hours.

6. After the specified time, you will have a fragrant dish with a beautiful, dark sauce. Note that the meat, of course, will easily come off the bones. It will literally melt in your mouth. Serve this duck with a delicious side dish or a light salad. Enjoy your meal.

Jewish tsimes with prunes and raisins

What is carrot cymes? This is a sweet, bright festive stew that is very easy to prepare. At the same time, the dish will be remembered by relatives not only for its appearance, but also for its excellent taste.

For cooking you will need (for two persons):

• 50 grams of prunes, raisins;
• 5 pieces of carrots;
• a teaspoon of lemon juice;
• a pinch of ground cinnamon;
• two st. tablespoons of olive oil;
• salt;
• three st. spoons of honey and light brown sugar;
• ground black pepper.

Creating a dish of dried fruits and carrots:

1. Wash and peel the carrots, cut into medium-sized circles. Fry over high heat, in oil (olive) for about five to six minutes.
2. Wash dried fruits thoroughly.
3. Next, add them to the carrots. Then add sugar, pour in honey, water (st. l.). Then stir. Bring to a boil, reduce heat to low, cover. Simmer for approximately 90 minutes.
4. Remove the lid, add lemon juice, salt and pepper. Cook another ten to fifteen minutes.

Challah - Jewish pastry

This bread is very easy to make. For cooking you will need:

• two large eggs;
• egg yolk;
• half a glass of warm water (temperature - 55 degrees);
• three and a half glasses of flour;
• 1.25 tsp salt;
• 1/5 cup sugar and vegetable oil;
• 2.25 tsp dry yeast.

For glaze you need:

• one protein;
• two tablespoons of water.

The process of making delicious braided bread: step by step instructions

A small conclusion

Now you know the features of Jewish cuisine. Also in the article we looked at several popular recipes for dishes. We hope that you will be able to cook them at home in your kitchen. We wish you good luck and bon appetit!