Jewish Euro­pean

BBC Good Food - - Update -

John El­li­son, head chef at Tish Bar & Restau­rant in Lon­don (tish.lon­don) guides us through the key dishes and in­gre­di­ents in Jewish and Jewish-hun­gar­ian cui­sine.

Knei­d­lach Tra­di­tional chicken soup (pop­u­larly known as Jewish peni­cillin) is served with knei­d­lach; fluffy dumplings made from matzo, un­leav­ened bread made for the fes­ti­val of Passover.

Hun­gar­ian bean soup

Spe­cific to the Jewish com­mu­nity in Hun­gary, this soup is a thick nour­ish­ing blend of red kid­ney beans on a chicken stock base with a sprin­kling of knei­d­lach on top.

Chicken schnitzel Jews from Ger­many and Aus­tria brought the schnitzel to North Amer­ica, Is­rael, the rest of Europe and beyond as they have re­lo­cated over the last 150 years. Com­monly made by coat­ing chicken or veal in bread­crumbs or matzo meal and fried, this dish is a huge favourite.

Ap­ple strudel This dessert has re­cently made a come­back. Made with flaky dough and a sweet fill­ing, it be­came pop­u­lar dur­ing the Aus­tro­hun­gar­ian em­pire and was quickly adopted as a favourite, par­tic­u­larly for Rosh Hashana – Jewish New Year – when it is cus­tom­ary to eat ap­ples to sym­bol­ise the gar­den of Eden.

Chal­lah The most well known bread in Jewish cui­sine. A chal­lah is a long plaited loaf, brushed with egg to give it a golden shine. It’s usu­ally made with eggs and sugar or honey, and is dec­o­rated with poppy or se­same seeds.

Borekas Borekas are small parcels of flaky dough stuffed with fill­ings such as veg­eta­bles, meat or cheese and cooked to crispy per­fec­tion. We fill ours with a len­til and potato mix at Tish. Hun­gar­ian meat­balls This is a clas­sic recipe made by Hun­gar­ian Jews, passed down to the owner of the restau­rant, David S Levin, from his great grand­mother. The beef meat­balls in­clude fresh herbs and chal­lah bread, and we serve them with a tasty romesco sauce.

Ox tongue, roasted beets and

horseradish cream For many gen­er­a­tions, cen­tral Euro­pean Jews have served boiled tongue as a fes­ti­val del­i­cacy, and served it with ‘chrain’, Yid­dish for horseradish sauce.

Lok­shen pud­ding This is a sweet pud­ding made us­ing egg noo­dles. It’s typ­i­cally eaten by Ashke­nazi Jews on Shab­bat. We serve it with caramelised pears and sorbet dur­ing the week, and a rich black­cur­rant com­pote for Shab­bat dinner on Fri­day nights.

Ap­ple strudel

Chicken schnitzel

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