All The Matzo, Charoset And Gefilte Fish Recipes You Need (2024)

FAQs

What do you eat gefilte fish with? ›

Top each patty with a few slices of carrot and garnish with fresh dill fronds and chives. Serve gefilte fish cold with beet horseradish, if desired.

#3: Gefilte Fish

Nutrition: This dish is high in protein and brimming with energy boosting B-vitamins, selenium, zinc and potassium.

Gefilte fish (/ɡəˈfɪltə fɪʃ/; from Yiddish: געפֿילטע פֿיש, German: Gefüllter Fisch / Gefüllte Fische, lit. "stuffed fish") is a dish made from a poached mixture of ground deboned fish, such as carp, whitefish, or pike.

Charoset (pronounced har-o-set) comes from the Hebrew word cheres that means "clay," though it goes by many different names around the world. It is a sweet relish made with fruits, nuts, spices, as well as wine and a binder such as honey.

By the Middle Ages, that Catholic dish had migrated into the Jewish kitchen under the moniker gefilte (stuffed) fish. The rabbis considered fish to be the perfect food to kick off a Sabbath or holiday meal, since fish symbolize the coming of the Messiah and fertility.

The jelly refers to the fish broth that becomes gelatinous at room temperature if you poach your gefilte. Often this occurs in canned gefilte products. Gefilte is made up of ground fish. Traditionally carp, whitefish and pike.

Jewish law dictates that it is forbidden to eat milk and meat together, and so eating fish on Shabbat helped the Jewish people to closely follow the guidelines of their religion. The Jewish people would also cook enough fish on a Friday to eat as leftovers on Saturday, meaning they could avoid cooking on Shabbat.

What does gefilte mean? ›

Gefilte fish translates from Yiddish as "stuffed fish." That's because the dish, which is made by grinding up deboned fish (usually carp, whitefish, mullet, and pike) and adding filler ingredients like breadcrumbs, eggs, and vegetable scraps, was traditionally stuffed back into the skin of a whole fish; then, the ...

According to one opinion, the sweet paste is meant to remind people of the mortar used by the Israelites when they were slaves in Egypt, while another says that the charoset is meant to remind the modern Jewish people of the apple trees in Egypt.

Charoset is as simple to put together as it is delicious to eat! Preparing food together with your child creates the opportunity to share stories and ideas. If the smells or textures of the apples, walnuts, or cinnamon bring up memories, share them with your child, and savor what they share back!

Charoset variations:

In this recipe (and in many American households) the key to a good charoset is using sweet, Kosher wine like Manischewitz. The taste borders on grape juice, and lends a sweetness to balance out the tart apples.

After the fish has been removed, strain off the cooking liquid. This stock should then jell when chilled; if it does not, simply add a package of unflavored gelatin, following instructions on the package. Serve the chilled gefilte fish with the jellied fish stock, horseradish, and of course the carrots."

I usually place the gefilte fish in a terrine for serving and spoon some of the broth over them so they don't dry out. Add some of the cooked carrots for serving. We eat them with chrain, i.e. horseradish, either purple or plain.

Gefilte fish is typically served cold or at room temperature as an appetizer or side dish. A slice of carrot often adorns each piece of gefilte fish. Horseradish or chrain is served on the side.