-
3 weeks ago | 
jewishrhody.com | Sonya Sanford
BY SONYA SANFORDThis story originally appeared on The Nosher. Nicknamed “Yiddish meatloaf,” klops is an egg-filled meatloaf that likely originated in Austria, but became popular with Polish Jews, and throughout Eastern Europe. Prior to World War I, Vienna was known for its lavish cuisine and layered dishes. Klops – with its striking hard-boiled egg center – was commonly served in restaurants, as well as in homes.
-
3 weeks ago | 
jewishrhody.com | Sonya Sanford
This story originally appeared on The Nosher. Once you’re halfway into Passover, and the leftovers from seder are long gone, do you find yourself craving something that will scratch the itch for doughy bread and silky pasta? That’s when it’s time to whip up a matzah lasagna, or “matzagna” as it’s more lovingly called.
-
3 weeks ago | 
jewishaz.com | Sonya Sanford
Nicknamed “Yiddish meatloaf,” klops is an egg-filled meatloaf that likely originated in Austria, but became popular with Polish Jews, and throughout Eastern Europe. Prior to World War I, Vienna was known for its lavish cuisine and layered dishes. Klops — with its striking hard-boiled egg center — was commonly served in restaurants, as well as in homes.
-
3 weeks ago | 
myjewishlearning.com | Sonya Sanford
Haroset is a fruit paste that’s an essential component of the Passover seder symbolizing the mortar used by the enslaved Israelites in Egypt. Across the diaspora, you’ll find variations of fruit combined with nuts soaked in wine on the seder table; often apples and walnuts are combined, almonds are popular and warming spices are frequently included.
-
3 weeks ago | 
jmoreliving.com | Sonya Sanford
By Sonya SanfordThis story originally appeared on The Nosher. Nicknamed “Yiddish meatloaf,” klops is an egg-filled meatloaf that likely originated in Austria, but became popular with Polish Jews, and throughout Eastern Europe. Prior to World War I, Vienna was known for its lavish cuisine and layered dishes. Klops – with its striking hard-boiled egg center – was commonly served in restaurants, as well as in homes.
-
4 weeks ago | 
myjewishlearning.com | Sonya Sanford
Sweet beet preserves might be a tough sell for contemporary eaters, but for many Ashkenazi Jews eingemacht elicits a wave of Passover nostalgia. Eingemacht is Yiddish for “preserves,” and is commonly associated with beetroot in particular, but it is also often made for Sukkot with etrog. Eingemacht can also be made with carrot, radish and a variety of fruits. While the origins of beet preserves for Pesach are unknown, beetroot has been preserved in sweet and savory ways for hundreds of years.
-
1 month ago | 
thejewishnews.com | Sonya Sanford
This vegetable-packed, make-ahead dish is quick and easy to prepare. By definition, kugel is a baked casserole or pudding, and there are few rules when it comes to what ingredients can be included. Kugel’s origins are Ashkenazi, and it was first made with leftover bread, similar to a savory bread pudding. As far back as 800 years ago, German Jewish communities made kugels with noodles, and over time kugel began to be made of potatoes, matzah, fruit and vegetables.
-
1 month ago | 
thejewishnews.com | Sonya Sanford
Topped with a sprinkle of coarse sugar, the challah crust gets a beautiful subtle sweet crunch on top. Round challahs dipped in honey are traditionally eaten for Rosh Hashanah and the High Holidays. With the addition of a simple homemade plum jam added to the dough, this challah adds a little extra sweetness to the New Year. Making the jam requires no special ingredients or canning equipment; you simply cut up the fruit, mix it with sugar and simmer it on the stove until thickened.
-
1 month ago | 
myjewishlearning.com | Sonya Sanford
Bukharian chicken and potatoes,kov roghan, is a Central Asian one-pot savory, succulent braise. While that dish is commonly made simply with chicken, potatoes and onions, in Central Asia and the former Soviet Union, cooks often combine fruit and meat in stews, braises and pilafs, like plov. Among the varieties of dried fruit used, prunes (dried plums) are a cherished ingredient and appear in both savory and sweet recipes.
-
2 months ago | 
myjewishlearning.com | Sonya Sanford
By definition, kugel is a baked casserole or pudding, and there are few rules when it comes to what ingredients can be included. Kugel’s origins are Ashkenazi, and it was first made with leftover bread, similar to a savory bread pudding. As far back as 800 years ago, German Jewish communities made kugels with noodles, and over time kugel began to be made of potatoes, matzah, fruit and vegetables.
