Jewish cuisine is renowned for its variety and uniqueness. It is inseparable from the history of its people, so it uses mostly kosher foods that are allowed by religious rules. That is why there are many dishes made from cereals, fish or dairy products. The portions are invariably large, especially when served to dear guests.
Shakshuka
One of the traditional dishes of Israeli cuisine is shakshuka, which is cooked in a pan with eggs, tomatoes, spices and various vegetables. In its composition, it is somewhat similar to scrambled eggs and is served in Israel exclusively for breakfast or lunch.
To prepare it, you need to chop a couple of cloves of garlic, fry it in vegetable oil for a minute, then add coarsely chopped onions, bell peppers, tomatoes and any other vegetables to it. Protomit this mixture for a couple of minutes, add eggs and your favorite seasonings to it. Sprinkle the finished dish with cilantro, parsley, green onions or other herbs. And shakshuka is served to the table invariably with fresh bread.
Matzo
Matzo is a name for flat cakes made from unleavened, non-sour dough, which are allowed to be consumed even during the Jewish holiday of Passover. To prepare them, you need to mix 200 ml of water with 500 g of sifted flour and knead a tight dough. Then pinch off small lumps from the dough and roll them into very thin cakes. The latter must be pierced in several places with a fork, put on a dry baking sheet and placed in an oven set at 200 ° C for 10 minutes. The matzo should be dry.
Matzo soup
Many different dishes are prepared with matzah in Israel, including soups. To make matzo dumplings, the cakes must be crumbled as small as possible, mixed with yolks, a couple of tablespoons of olive oil, salt and fresh pepper. Then, whipped whites should be gently introduced into the dough, cover the dough with foil and leave in the refrigerator for an hour. After the allotted time, small balls should be rolled out of the dough and boiled in salted chicken broth. This soup should be served with parsley and green onions.
Forshmak
This traditional Jewish snack is especially popular with the people of Israel. For its preparation, herring fillet soaked in tea with milk must be minced with egg whites, stale bread, apples and onions. Then black pepper, a little mustard powder, a few drops of vinegar and granulated sugar pounded with yolks should be added to the resulting mass. Next, you need to knead everything thoroughly, put it in a salad bowl and sprinkle with chopped green dish.
Vegetable kugel
Kugel is a multi-component casserole that can be prepared from a variety of foods. The only rule is that it must have a round shape. To prepare a vegetable kugel, you need to grate a couple of potatoes, zucchini, onions and carrots on a coarse grater. Then all this should be mixed with a couple of raw eggs, salt and herbs. Then place in a greased round dish and bake until crisp.
