Nutrition of pregnant women
Jewish cuisine. Recipes for pregnant women
Often the November of the Julian calendar coincides with the month of Kislev on the Jewish calendar. It lasts for 29 or 30 days, and beginning on November 25, during 8 days, one of the most cheerful Jewish holidays of Hanukkah is celebrated, which is celebrated in honor of the Jews' victory over the Greco-Assyrian army; this event led to the creation of an independent state. The central event of the holiday is the lighting of a festive lamp in memory of the miracle of Chanukah. It consisted in the fact that a pot of oil, which could be enough for burning in the temple only for one day, was enough for 8 days, necessary for the preparation of a new oil. Therefore traditional Hanukkah dishes - donuts (sufganiyot) and potato pancakes (levivot, or latkes) are roasted in oil and thus remind of a miracle with the burning of oil. In addition to this traditional treat, on the festive table there is a culinary abundance in which the centuries-old traditions of Jewish cuisine are embodied.
Religious customs imposed specific restrictions on the choice and mix of various products, which are determined by kosher - a set of rules that determine the kosher food (kosher means "clean" and "allowed"). The three basic rules of Kosher are: 1. In the words of the Old Testament, "Do not cook a kid in the milk of his mother", that is, you can not mix meat and dairy products. Therefore, for example, the chops are not served with milk sauce and after the meat, for dessert, they never offer cream ice cream. 2. You can not eat meat with blood. Cattle, which then put a kosher stamp in the store, are slaughtered in such a way that all the blood flows out of the animal. 3. It is allowed to eat only the meat of cloven-hoofed mammals chewing gum, as well as poultry and those marine inhabitants that have scales and gills. As a consequence, it is forbidden to eat pork and camel, as well as lobsters, crabs and shrimp. Jewish cuisine can be exquisitely complex (stuffed fish, or gefilte fish) and biblically simple (vegetables, nuts, milk, cottage cheese, honey). Favorite dishes of Jewish cooking are already mentioned stuffed fish, broths with croutons, homemade noodles. In summer, hot soups (especially beetroot and oxalic) are popular in hot Israel. Of the second dishes, preference is given to cymes, sweet and sour meat, stuffed dishes. A bright manifestation of the peculiarities of the Jewish cuisine is the products made of dough, various in form, preparation and stuffing - most often honey, poppy, cinnamon is used. In Jewish cooking, the use of spices is limited, both in assortment and in quantity. Everything is aimed at preserving the blurred, natural taste of dishes. In the production of dishes, gentle methods of heat treatment are mainly used: admission, boiling, weak quenching under the lid with the addition of water - that is why in the dishes the content of biologically useful substances remains. In general, the peculiarity of Jewish cuisine consists in the simple composition of dishes and their rapid preparation.
Sweet and sour meat
You will need:
- 1.5 kg of meat,
- 100 g tomato puree
- 3-4 bulbs,
- 6-8 cloves of garlic,
- 5 potato,
- 500 g of prunes,
- 1 cup of broth,
- 1 tbsp. spoon of honey,
- 3 tbsp. spoons of ginger,
- 3 teaspoons of vinegar,
- sugar to taste,
- sweet pepper, bay leaf.
Порежьте мясо небольшими кусочками, посолите, обжарьте в растительном масле, положите в сотейник, залейте бульоном и поставьте тушить. Сварите 5 potato, каждую из них разрежьте на 4 части. На растительном масле обжарьте нарезанные лук, чеснок, имбирь, добавьте сахар, уксус, томатную пасту, мед, подержите на огне 2 минуты. К тушенному в течение 45 минут мясу добавьте эту смесь, картофель, чернослив, черный перец, лавровый лист и тушите в духовке под крышкой до готовности около получаса.
Forshmak (Hectte ering)
You will need:
- 2 herrings,
- 0.5 loaf of white bread, peeled,
- 3 eggs,
- 3-4 tbsp. spoons of vegetable oil,
- 1 large Antonovskoe apple,
- 2 onions,
- 1/5 teaspoons of citric acid,
- 2 tbsp. spoons of 3% wine vinegar,
- 1/2 tbsp. spoons of mustard,
- 50-70 g of green onion.
The fillet of the soaked salted herring together with the white stale bread, soaked in milk (or cream), peeled apple and onion, pass through a meat grinder or chop in a food processor. The resulting mass is mixed, add vegetable oil, citric acid and whisk with a wooden spoon. Eggs boil hard, separate the protein from the yolk. Proteins finely chop with a knife and connect with the resulting mass. Then put the resulting mass in the herringbone, give it the shape of the herring, after attaching the head and tail. Yolks wipe with vinegar and mustard and then pour the herring. Sprinkle with finely chopped green onions.
Latkes (Potato Pancakes)
You will need:
- 4-5 medium-sized potatoes,
- 2 eggs,
- 1/4 tbsp. tablespoons of salt,
- 1/2 cup of flour,
- 4-5 tbsp. spoons of vegetable oil.
Peel the raw peeled potatoes on a small grater, add salt, eggs, flour, mix everything well. Pour the vegetable oil into the frying pan, then scoop up the prepared mass with a tablespoon and put it into boiling oil. After frying one side of the latkes, turn over the other. Serve latkes with butter and sour cream.
Cymes from potatoes, raisins and prunes
Tsimes is an ancient Jewish national sweet dish, which is prepared from carrots and other vegetables with the addition of various fruits and berries. In the old days, cymes were served as a dessert at almost all festive dinners.
You will need:
- 700 g of potatoes,
- 0,5 glasses of raisins,
- 200 g of prunes,
- 2 tbsp. spoons of sugar,
- 2 tbsp. spoons of vegetable oil,
- 1/3 tsp cinnamon, salt to taste.
Peeled potatoes cut into large slices, fold into a saucepan, add the oil, washed raisins, peeled prunes, ground cinnamon, sugar and salt. Pour the products with water so that they are only half covered, close the lid and cook over low heat until cooked. Serve hot.