Thursday, April 8, 2010

The secret to Ashkenazi Jewish Cooking

There is a famous story in the Gemara which only appears in the Talmud Babli (Mesechet Baba Meisa, Seder:Bedicha) that states: A Balaas Tshuva (newly religious) girl went and asked the famous Rebbetzen Netta Shamei to explain the secret of Heimisha Ashkenazi Jewish cooking whilst standing on one leg. The Rebbetzen who was doing shiputzim on her new split basari/chalavi/parave kitchen at the time and had no time for the girl's narishkite, chased her out with a wooden spoon. Undaunted, the Baalas Tshuva went to see the equally famous Rebbetzen Brenna Hillel and asked her to explain the secret of Heimisha Ashkenazi Jewish cooking (whilst standing on one leg of course). The Rebbetzen smiled, sat her down and said "So, you want to know the secret to Ashkenazi Jewish cooking? Well she said, "it's three simple ingredients":



"Onions, Eggs and Matza meal,

the rest is embellishment, now go and learn!"

Stick this basic table guide on your fridge door:


Dish

Main Ingredient







Optional

Style















Kneidelach soup

Chicken necks

Onions

Eggs

Matza Meal

Carrots

Boiled

Meat balls

Chicken or Beef

Onions

Eggs

Matza Meal



Roasted or fried

Fish balls

Minced Fish or Tuna

Onions

Eggs

Matza Meal



Fried

Gefilta Fish

Minced Fish

Onions

Eggs

Matza Meal

Carrots

Boiled

Fried Fish

Fish pieces

Onions

Eggs

Matza Meal



Fried

Kuegal

Lochshan or Potatoes

Onions

Eggs

Matza Meal

Carrots (optional)

Boiled and Roasted

Chicken Stuffing

Apples, Nuts, Wine

Onions

Eggs

Matza Meal



Roasted

If anyone has more dishes to add to the table, please let me know.
Good Shabbos
Shabbat Shalom

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