Read Kosher and Traditional Jewish Cooking: Authentic Recipes From a Classic Culinary Heritage: 130 Delicious Dishes Shown in 220 Stunning Photographs for Free Online Page A

shallow dish.
     
    3 Sprinkle the onion over the fish, then add the lemon juice, vinegar, sugar, peppercorns, allspice, mustard seeds, bay leaves and salt. Add enough water to just cover. Chill for 2 days to let the flavours blend before serving.
     
    Nutritional information per portion: Energy 94kcal/393kJ; Protein 7.7g; Carbohydrate 3.4g, of which sugars 3.2g; Fat 5.6g, of which saturates 1.4g; Cholesterol 21mg; Calcium 29mg; Fibre 0.1g; Sodium 52mg.
     

 
Scrambled eggs with lox and onions
     
    Serve this quintessential New York Sunday brunch with piles of freshly toasted bagels, mugs of coffee and a selection of Sunday newspapers.
     
    SERVES 4
     
40g/1 1 / 2 oz/3 tbsp unsalted (sweet) butter
2 onions, chopped
150–200g/5–7oz smoked salmon
6–8 eggs, lightly beaten
ground black pepper
45ml/3 tbsp chopped fresh chives, plus whole chives, to garnish
bagels, to serve
    1 Heat half the unsalted butter in a large frying pan, add the chopped onions and fry until softened and just beginning to brown. Add the smoked salmon to the onions and mix well until everything is combined.
     
    2 Pour the eggs into the pan and stir until soft curds form. Add the remaining butter and stir off the heat until creamy. Season with pepper. Spoon on to serving plates and garnish with chives. Serve with bagels.
     
    Nutritional information per portion: Energy 288kcal/1199kJ; Protein 22.5g; Carbohydrate 3g, of which sugars 2.2g; Fat 21.1g, of which saturates 8.6g; Cholesterol 415mg; Calcium 75mg; Fibre 0.5g; Sodium 907mg.
     

 
Matzo brei
     
    Every Ashkenazi family has its own version of this dish of soaked matzos, mixed with egg and fried until crisp. This version is crisp, salty and broken into pieces.
     
    SERVES 1
     
3 matzos, broken into bitesize pieces
2 eggs, lightly beaten
30–45ml/2–3 tbsp olive oil or 25–40g/1–1 1 / 2 oz/2–3 tbsp butter
salt
sour cream and fresh dill, to serve (optional)
    1 Put the matzos in a large bowl and pour over cold water to cover. Leave for 2–3 minutes, then drain. Add the eggs.
     
    2 Heat the oil or butter in a frying pan, then add the matzo mixture. Lower the heat and cook for 2–3 minutes until the bottom is golden brown.
     
    3 Break up the matzo brei into pieces, turn them over and brown their other side. Turn once or twice again until the pieces are crisp. (The more times you turn them, the smaller the pieces will become.)
     
    4 Sprinkle with a little salt and serve immediately, with sour cream and dill if you like.
     
    Nutritional information per portion: Energy 554kcal/2296kJ; Protein 15.2g; Carbohydrate 19g, of which sugars 0.6g; Fat 47.2g, of which saturates 7.8g; Cholesterol 381mg; Calcium 87mg; Fibre 0.8g; Sodium 258mg.
     

 

Kasha and mushroom knishes
     
    Made in tiny, one-bite pastries, knishes are delicious cocktail or appetizer fare; made in big, handful-sized pastries they are the perfect accompaniment to a large bowl of borscht.
     
    MAKES ABOUT 15
     
40g/1 1 / 2 oz/3 tbsp butter (for a dairy meal), 45ml/3 tbsp rendered chicken or duck fat (for a meat meal), or vegetable oil (for a pareve filling)
2 onions, finely chopped
200g/7oz/scant 3 cups mushrooms, diced (optional)
200–250g/7–9oz/1–1 1 / 4 cups buckwheat, cooked
handful of mixed dried mushrooms, broken into small pieces
200ml/7fl oz/scant 1 cup hot stock, preferably mushroom
1 egg, lightly beaten
salt and ground black pepper
    FOR THE SOUR CREAM PASTRY
250g/9oz/2 1 / 4 cups plain (all-purpose) flour
5ml/1 tsp baking powder
2.5ml/ 1 / 2 tsp salt
2.5ml/ 1 / 2 tsp sugar
130g/4 1 / 2 oz/generous 1 / 2 cup plus 15ml/1 tbsp unsalted (sweet) butter, cut into small pieces
75g/3oz sour cream or Greek (US strained plain) yogurt
    1 To make the pastry, sift together the flour, baking powder, salt and sugar, then rub in the butter until the mixture resembles fine breadcrumbs.
     
    2 Add the sour cream or yogurt and mix together to form a dough. Add 5ml/1 tsp water if necessary. Wrap the dough in a plastic bag and chill