Recipe Catalog
No recipes contain all the words, showing recipes that match some of them
Another recipe for stuffed fish, noticeably different from other recipes. This is how our editorial friend Lara Katsova prepares carp.
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Lara Katz's forshmak is an exquisite variation of a classic Jewish dish, adapted with a refined European touch. It is based on lightly salted herring infused with the softness of milk bread and butter, complemented by a refreshing hint of cucumber and the piquancy of shallots. The acidity of lemon juice perfectly balances the rich flavor, making forshmak a light yet satisfying dish. Historically, forshmak was a meal for Jewish families known for its simplicity and rich taste. Serving it on Borodinsky bread adds an expressive rye aroma that highlights the creaminess of the paste. This forshmak is perfect as an elegant appetizer for festive tables or a sophisticated snack for culinary enthusiasts.
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The recipe was provided to us by Lara Katsova, chef of the Duke-Duk restaurant.
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Our editors consider Lara Katsova's cherry dumplings to be the most delicious, what can we say. The best Odessa food of childhood. <a href="https://eda.ru/media/vsjudu-zhizn/vareniki-s-vishney-lary-kacovoy">And here's how Lara herself cooks them.</a>
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The recipe is taken from the book "Cuisines of the World. Jewish cuisine.
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Gefilte fish is a traditional dish of Jewish cuisine that originated in Ashkenazi tradition. Historically, it was prepared on Saturdays as stuffed fish allowed avoiding the work of removing bones. This dish embodies home comfort and thriftiness since all parts of the fish are used. The taste of gefilte fish features delicate fish combined with the light sweetness of onion and carrot, while the aroma of bay leaf and pepper adds sophistication. Cooked with vegetables, it absorbs their flavors creating a balanced and rich taste. A distinctive feature of this dish is its presentation. Chilled and infused with aromatic broth, it becomes refreshing and is highlighted by the spiciness of horseradish or mustard. Gefilte fish is not just an appetizer but a symbol of tradition and hospitality.
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Gefilte fish with vegetables is a classic dish of Jewish cuisine with a rich history and deep traditions. Originally prepared in Ashkenazi families for holidays and Sabbath feasts, it embodies the care and warmth of home. Tender carp patties wrapped in their own skin simmer with aromatic vegetables like onions, carrots, and beets, creating a rich, slightly sweet flavor with subtle spicy notes. Honey and spices add special depth to the broth while the delicate texture of the fish patties makes the dish incredibly comforting to eat. Gefilte fish is traditionally served with broth and vegetables, complemented by horseradish or mustard. It is not just food but a story that conveys cultural heritage and family warmth with every bite.
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The recipe is taken from the book "Cuisines of the World. Jewish cuisine.
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A Jewish classic that works equally well with pike and salmon, but carp looks the most convincing.
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An excellent and very simple way to cook the neck, which many do not consider as a basis for a dish. In addition to the neck, you will need chicken fat, which is easier to buy separately.
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The recipe is taken from the book "Cuisines of the World. Jewish cuisine.
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The recipe is taken from the book "Cuisines of the World. Jewish cuisine.
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Lohikeitto is a gem of Finnish cuisine, a warming and tender soup with red fish. Its history roots in northern traditions where fish has always been a staple. The taste of Lohikeitto is a harmony of creamy softness, subtle thyme and dill aroma, complemented by rich fish broth. Potatoes add thickness and nourishment to the soup, while butter finishes the composition with silkiness. Served hot with rye bread, it offers comfort and warmth even on the coldest days. Lohikeitto is the perfect choice for those who appreciate simplicity and sophistication at the same time.
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The recipe is taken from the book "Appetizing porridges. 365 best recipes.
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