Borscht with lamb Jews are the Jews descended from the medieval Jewish communities of the Rhineland in the west of Germany. Ashkenazim or Ashkenazi Jews are literally referring to “German Jews. Mini hard bagel-shaped sweet breads, commonly eaten with tea or coffee. Chopped or minced roasted beef or chicken liver, mixed with hard boiled eggs, onions, and spices.

Pickled chopped horseradish, sometimes with beets. A Passover version made from matzo is called matzo farfel. Ashkenazic pot roast, traditionally made with beef, various vegetables, tomato paste, and spices. Gefilte fish topped with slices of carrot. Originally a stuffed fish, filled with a mixture of chopped fish, eggs, onions, matzo meal or crumbs, and spices. Chicken or goose skin cracklings with fried onions, a kosher food somewhat similar to pork rinds. A byproduct of the preparation of schmaltz by rendering chicken or goose fat.

Stuffing typically includes flour, semolina, matzo meal or bread crumbs, schmaltz, fried onions and spices. A combined dish of kasha with noodles, typically farfalle. A cookie commonly made with egg and sugar rolled out flat and cut into large diamond shapes. Although sweet they are typically eaten with a savoury dip or topping. Dumpling made of matzah meal, eggs, and traditionally schmaltz, generally boiled and served in a chicken soup stock.

Lower East Side – Schimmel Knish 2. Fried potato pancakes, usually eaten at Hanukkah with sour cream or apple sauce. Sponge cake with honey, cinnamon and tea. A sweet baked noodle dish often made with egg noodles, curd cheese, raisins, egg, salt, cinnamon, sugar, sour cream, and butter.

Other versions are made without dairy ingredients and with other fruits such as apples. Hard, baked almond bread like Italian biscotti. A Passover breakfast dish made of roughly broken pieces of matzah soaked in beaten eggs and fried. Spleen, often stuffed with matzah meal, onions, and spices. Flattened rolls of bread strewn with poppy seeds and chopped onion and kosher salt. Smoked spiced deli meat used in sandwiches, e. Flaky pastry spread with cinnamon sugar and chocolate chips or jam, rolled, and baked.

Pounded cutlets of meat dipped in egg and crumbs or matzo meal and fried. Traditionally made with veal, it is nowadays usually made with boneless chicken breast. Also known as shchav, green borscht or green shchi, it is made from broth or water, sorrel leaves, and salt. Varieties of the same soup include spinach, garden orache, chard, nettle, and occasionally dandelion, goutweed or ramsons, together with or instead of sorrel.

It may include further ingredients such as egg yolks or whole eggs, potatoes, carrots, parsley root, and rice. Sweet stew of carrots and yams, sometimes with raisins or other dried fruit such as prunes or apricots. It is usually vegetarian but can also be made with beef. Also known as gehakte herring, chopped herring or herring butter. Strong tasting creamy herring spread, served on crackers or bread.