Kreplach
Kreplach or Kreplech (from Yiddish קרעפּלעך kreplech , neuter plural of קרעפּל krepl ; to Central German krappel , "donut"; also: krapchen ) are with a liver farce or z. B. also beef- filled dumplings . The traditional dish of Ashkenazi - Jewish cuisine is similar to Italian ravioli or Swabian Maultaschen .
To prepare, a pasta dough is first made from flour , egg , oil and water, rolled out thinly and cut into hand-width or narrower strips. For the filling, beef or veal liver and onions are chopped up, fried in rendered poultry fat and then turned through the meat grinder with hard-boiled egg . The resulting mass is seasoned with salt , pepper and garlic . Finally, the mixture is placed in portions on the strips of dough, these are folded into bags and cooked in gently boiling salted water. The Kreplach (Kreplech) are served immediately or first briefly fried in oil or poultry fat, which gives them additional flavor.
They are traditionally eaten on Purim , on the eve of Yom Kippur , on Hoschana Rabba , Shavuot and also on Sukkot .
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Individual evidence
- ↑ The American Heritage Dictionary of the English Language , 4th edition, 2000. sv kreplach ( Memento of the original from October 10, 2008 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice.
- ↑ Jewish Lexicon , Berlin 1927, Vol. III
