5 Yiddish cooking recipes - Magtoo

Les livres de cuisine ashkénaze s’apparentent souvent à une quête identitaire, tant ils recèlent de recettes ancestrales ou porteuses de souvenirs liés à la religion. Zoom sur des must-have beaucoup plus populaires aux États-Unis que dans l’Hexagone.

1- Apple Strudel, Tourbillon dessert

Of Austro-Hungarian origin, the famous "apple whirlwind" is already mentioned in writings of 1526.Inspired by Russian Baklava, this dessert was originally made with phyllo paste.

Ingredients for the dough: 250 g flour - 10 cl Water - 4 cl of sunflower oil - 30 g of sugar - 1 pinch of salt

Ingredients for the garnish: 1 kg of reinette or golden apples -60 g of sugar -50 g of nuts or almonds -50 g of raisins dipped in rum -50 g of melted butter -30 g of almond powder- 2 pinches of cinnamon - icing sugar

Preparation :

1/ In a bowl, mix the flour, salt, sugar then add the water and the oil.As soon as you have obtained a ball, knead it by hand on a slightly floured work surface, then fold it over itself several times until a smooth and flexible rendering.Wrap your dough in a cling film and let it rest 30 min at room temperature.

2/ During this rest time, peel the apples and cut them into 4 cm cubes.Place them in a bowl, then add the sugar, cinnamon, grapes soaked in rum, nuts or almonds.Stir again and book.

3/ Preheat your 180 ° C touring oven to.

4/ Spread your dough finely by making a rectangle at least 30 x 40 cm.You must almost see through.Position it on a slightly moistened tea towel and brush it half the butter.

5/ Sprinkle your rectangle with almond powder, then place your apple garnish in the center of your dough over the entire length in order to make a sausage.Start with the shortest sides.Roll your sausage by helping you with the cloth, then gently place it on a baking sheet covered with parchment paper.

6/ Brush your sausage with the rest of the butter and bake for 30 to 40 min until the dough is golden and crisp.

7/ Sprinkle with icing sugar and serve.

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2- Kneidlers: mythical bouillon dumplings

Made from Azyme bread, these emblematic dumplings of Jewish cuisine Ashkénaze symbolize hope.Served in a chicken broth, preferably homemade, the Matzo Ball is one of the nuggets on the Passah table, the Jewish Passover.

Ingredients for the broth: 1 small chicken or 3 beautiful chicken thighs - 1 leek - 3 carrots - 2 celery rods - 1 onion stung with four cloves - 2 cloves of garlic and 1 bouquet garni.

For dumplings: 1 glass of matzo semolina (the beneficent or rosinski) - 2 eggs - 1 spoon of sunflower oil or peanuts - salt - pepper - nutmeg - bouquet of dill or parsley (depending on yourpreference).

Preparation :

1/ Peel your vegetables (leek, carrots, garlic cloves, celery branches, onion) and cut them into large cubes (with the exception of the onion which must be bitten with cloves).

2/ Place them in a pot with the chicken, the bouquet garni, the pepper and cover with cold water.Boil for two hours, skimming the foam from time to time.Take out the vegetables and chicken then collect the fat of fat on the surface.Do not throw it away, but reserve it.

3/ Place the semolina with beaten eggs, nutmeg, salt, pepper and spices.If you are not a Jewish confession, you can add a teaspoon of yeast for more aerial dumplings.You can also separate the yolks and whites to beat them in snow.Season at your convenience and add the spices you want: a piece of grated ginger, nutmeg ... Finally, incorporate the reserved fat, oil and a little ladle of broth.Let stand at least half an hour to promote absorption.

4/ Make dumplings the size of a nut.At the same time, reheat the broth, cook a few carrot slices there.

5/ Boil water in a large saucepan with a little salt.Immerse your dumplings in boiling water and cook for 25 min.Once they have swollen, get them out and drain them.

6/ Serve the broth in bowls with a few carrots, then arrange a few dumplings.

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3- Klops, a meat bread to taste with his tribe

Originally, the Klops Ashkénaze contained more bread than meat.Popular and economical, this preparation made it possible to feed all your family at a lower cost.Today, his recipe has been enriched to the delight of our taste buds.

Ingredients: 1 kg of chopped steak (or 750 g of beef and 250 g of chopped veal) - 3 fresh eggs - 2 hard eggs - 3 new onions - 2 large slices of sliced bread - 3 cloves of garlic - 2 spoons toSoup of sunflower oil - breadcrumbs - salt and pepper

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Preparation :

1/ Soak the bread for a few minutes in a bowl of water, then wring it out in your hands.

2/ Peel and chop the fine onions and make them blond in a saucepan with oil.

3/ Peel the garlic cloves and mash them with a mini robot.

4/ In a bowl, mix the meat, bread, cooked onions, eggs, garlic, salt and pepper.

5/ Season and knead.

6/ Arrange by forming a pâté in a large baking dish and make a trench in the center.Place your 2 hard eggs and fold the meat on top.

7/ Pour oil into your hands and brush your klops on all sides.

8/ Sprinkle with breadcrumbs and pour half a glass of water into the dish.

9/ Cook 45 minutes at 180 ° C.

10/ Serve hot accompanied by a puree or steam potatoes and a sauce made from crème fraîche and dill.

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4- Knish, essential bites to snack on the go

Knish is a preparation made up of a farce coated with a puff pastry.This slipper imported from Eastern Europe in the United States in the 20th century was available in potatoes and fried onion, sauerkraut, buckwheat, minced meat or cheese.The first bakery selling Knish was born in New York in 1910.

Ingredients: 1 rectangular puff pastry - 3 or 4 potatoes - 1 large onion - 2 C.peanut oil - 1 teaspoon of sugar - 1 egg yolk.

Preparation :

1/ Cook the potatoes with the skin in a large volume of boiling salted water.

2/ When they are cooked, peel them and reduce them in puree.

3/ Meanwhile, brown the finely chopped onions in a pan with the sugar in a little hot oil.Mix the potato puree and the cooked onions, salt and pepper.

4/ In the center of each round, place a good dose of stuffing.

5/ Using a brush, put the beaten egg on the edge and go up the edges by pinching.

6/ Place the knishes on a cooking sheet and sprinkle them with seeds.

7/ Cook them at 180 ° C for 30 min until they are golden.

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5- La Babka, the grandmother's brioche from the East

In New York, this very common Ashkenaze specialty invaded the counters of the Delicacityns and trendy cafes.His name would come from Baboucka, grandmother or grandmother in Russian.

Ingredients for the dough: 250 g of flour - 12 g of baker's yeast - 50 g of sugar - 50 g of whole milk - 80 g of ointment butter - 1 whole egg - 4 g of salt.

Ingredients for the garnish: 180 g of spread - 40 g of crushed hazelnuts

Preparation :

1/ Dilute the yeast in lukewarm milk and wait 10 min.

2/ Mix the salt, sugar and flour by hand then add the egg, milk and yeast.If you do it in the robot, knead at medium speed for 10 min.Add the butter cut into cubes, then continue to knead until the dough takes off from the walls.

3/ Roll the dough in a ball, place it in a bowl and cover with a cloth.

4/ Let stand for 2 hours or overnight in the fridge.

5/ Take the dough in the form of a rectangle of the length of your mold and 3 times its width.

6/ Melt the spread in a double boiler to make it more flexible, then spread it on the dough.

7/ Roll the dough on itself in the width direction

8/ split this long pudding of dough in half lengthwise, then braid them between them.

9/ Line your mold with parchment paper and grease it with butter.

10/ Place the braided dough dotted with hazelnuts and let it sit for 1 hour under a cloth.

11/ Preheat your oven to 180 ° C and bake your dish for 25 to 30 min.

12/ Wait 5 min before unmolding and serve.

Too #44