This dish has a beautiful name and seems to be very tasty. Very simple to make. Serve it with fresh vegetables.
Jewish cooking is a unique synthesis of cooking styles from the many places that Jews have lived throughout the centuries. Jewish cooking shows the influence of Middle Eastern, Mediterranean, Spanish, German and Eastern European styles of cooking, all influenced by the unique dietary constraints of kashrut and other Jewish laws.
Many of the foods that we think of as Jewish are not unique to Jewish culture. Stuffed cabbage, a traditional Jewish dish, is common in Eastern Europe. Blintzes and knishes are familiar to all Germans, not just Jewish ones. Falafel and hummus, increasingly thought of as Israeli-Jewish foods, can be found in any Greek restaurant. But the combination of these varied foods into one style of cooking, along with our own innovations, is uniquely Jewish.
Ingredients for preparing Gashe:
This recipe is taken from ancient Jewish cookbook and was written in Old Slavonic language.
- 1 kg chopped meat.
- 1 ea small roll grated.
- 1/2 c finely chopped onion.
- Salt.
- Pepper.
Method:
- Combine all ingredients and knead the meat mass.
- Pour over broth and stir in; stew on low heat, stirring regularly, until dense.
