Traditional Hungarian Jewish Dishes
Recipes and Histories
By (author) Andras Koerner Contributions by Barbara Kirshenblatt-Gimblett
Hardback (Forthcoming)
(February 2027)
ISBN: 9781800508606
6.14 x 9.21 inches
Price: $55.00
A comprehensive and scholarly overview of traditional Hungarian Jewish dishes. It includes brief histories of 135 dishes, translations of their historic recipes, quotations from contemporaneous descriptions of them, and for about half of them, versions adapted to the requirements of the modern kitchen.
The book provides a comprehensive and scholarly overview of traditional Hungarian Jewish dishes. It includes brief histories of 135 dishes, translations of their historic recipes, quotations from contemporaneous descriptions of them, and for about half of them, also versions adapted to the requirements of the modern kitchen.
In addition to investigating many other issues relevant to the subject, the book’s introduction makes a case for cookbooks as historical documents, describes the pioneering role of Hungary in the history of Jewish cookbooks, places them in the context of Hungarian Jewish history, tells the reasons why the book focuses on the period before 1945, and explores the differences between Jewish and non-Jewish cuisine in Hungary.
The book is illustrated by a large number of historical photos depicting Hungary’s Jewish culinary culture before World War II.
This is the first work to present the dishes of a nation’s Jewish cuisine mainly through quotes from primary sources, such as recipes in historic cookbooks and contemporary opinions about the role the dishes played in people’s lives. Previously, these sources have not been available in English.
In addition to the historical recipes of the dishes, those identified as modernized also have recipes which the author adapted to the requirements of today's kitchen. Reconstructed recipes are ones of which no historical recipe has survived so the recipe is based on a contemporaneous description of the dish.
Contents
PRELIMS
PREFACE
by Barbara Kirshenblatt-Gimblett
INTRODUCTION
RECIPES, HISTORIES, CONTEMPORARY OPINIONS
Weekday Dishes
Herring salad, chopped herring Modernized recipe
Inarsz or inneres (goose “bacon”)
Jewish ham
Beet soup Modernized recipe
Pearl barley soup Modernized recipe
Mamaliga Modernized recipe
Noodle squares with cabbage Modernized recipe
Cabbage dumplings Modernized recipe
Green beans with ginger and cinnamon Modernized recipe
Green beans with fruit Modernized recipe
Toasted and braised pearl barley (groyplah) Modernized recipe
Almond-studded meatballs Modernized recipe
Beef and veal sausage Modernized recipe
Sabbath Dishes
Challah Modernized recipe
For Friday Night
Jellied fish Modernized recipe
Walnut fish Modernized recipe
Polish-style fish
Sour fish
Stuffed fish / gefilte fish
Falshe fish (mock gefilte fish) Modernized recipe
Preserved fish
Goose soup
Petcha or P’tcha (warm or jellied calf’s foot)
Boiled beef Modernized recipe
Gooseberry sauce for boiled beef Modernized recipe
Sour cherry sauce for boiled beef Modernized recipe
Braised beef with vegetable sauce Modernized recipe
Tzimmes
Meat tzimmes. Modernized recipe
Glingl, gringli
Goose giblets in rice pilaf
Chopped goose breast
Farfel
For Saturday
Cheese delkel or delkli
Eier kichel Modernized recipe
Vays kichlach
Chopped eggs Modernized recipe
Chopped liver Modernized recipe
Cholent eggs
Bean cholent Modernized recipe
Pea cholent. Modernized recipe
Pearl barley cholent
Rice cholent
Wheat cholent Reconstructed recipe
Ricset
Ganef (cholent dumpling)
Halsli or helzel (stuffed goose neck) Reconstructed recipe
Bread kugel Modernized recipe
Noodle kugel (lokshen kugel)
Polish kugel
Meat kugel
Raw potato kugel
Pepper kugel Reconstructed recipe
Apple kugel Modernized recipe
Sour cherry kugel Modernized recipe
Prunes with rice Modernized recipe
Rosh Hashanah Dishes
Rosh Hashanah challah Modernized recipe
Carrot stew Modernized recipe
Chestnut sauce
Applesauce
Lekach Modernized recipe
Teiglach or teyglekh
Yom Kippur―Dishes for Before and After the Fast
Kreplach
Kugelhopf
Bólesz Modernized recipe
Sukkot Dishes
Stuffed cabbage
Cabbage strudel
Simchat Torah Dishes
Cabbage soup
Sweet cabbage stew Modernized recipe
Hanukkah Dishes
Fritters
Penets (garlic-rubbed toast) with gribenes
Purim Dishes
Purim challah
Sweet-and-sour tongue (tongue in Polish or Bohemian sauce) Modernized recipe
Megillah cabbage Reconstructed recipe
Potash honey cake
Honey scones
Ginger scones (ingverli or imberli) Modernized recipe
Pepper ring or pfeffer krantzli Modernized recipe
Pfefferkuchen (pepper sticks)
Pepperbeigli
Kindli Modernized recipe
Flódni
Doughnuts
Wine cake
Spice cake or torte Modernized recipe
Walnut slices (Nusskuchen)
Hamantasche, humentash
Schmaltz beigel
Walnut beigel Modernized recipe
Walnut or poppy seed brittle
Pesach Dishes
Rosl (fermented beet liquid)
Matzo balls Modernized recipe
Potato-matzo soup dumplings
Matzo farfel
Apple-matzo kugel Modernized recipe
Liver kugel
Pear stew Modernized recipe
Dessert dumplings for Pesach Modernized recipe
Plum dumplings for Pesach
Apple “strudel” for Pesach
Layered matzo
Matzo torte
Potato flour torte Modernized recipe
Carob torte
Sweet matzo chremsel
Potato chremsel
Almond-chocolate cookies Modernized recipe
Walnut Meringue cookies Modernized recipe
Matzo coffee Reconstructed recipe
Matzo and eggs
Matzo fritters Modernized recipe
Shavuot Dishes
Dairy challah Modernized recipe
Cold green bean soup with milk and sour cream Modernized recipe
Dishes for the Dairy Days and the End of the Tisha B’Av Fast
Apple soup Modernized recipe
Apple-plum soup
Plum soup
Apple stew Modernized recipe
New potatoes with farmer cheese
Cheese-filled pasta pockets
Noodles with farmer cheese Modernized recipe
Layered cornmeal mush
Corncake (málé, prósza) Modernized recipe
Caramelized apple fritters Modernized recipe
Sweet cream strudel
Dishes for the Birth of a Boy
Zachar peas
Challah with crunchy cookie sticks
Paprika fish
Dishes for cheder students
Crunchy spirals Reconstructed recipe
Dishes for Engagements and Weddings
Pickled or smoked tongue Modernized recipe
Chicken soup with saffron (goldzup)
Thimble mandlen (fingerhüttl)
EPILOGUE
APPENDIX
List of dishes according to menu courses
Selected Bibliography
Sources of Illustrations
Index of Personal Names
Index of Foods
Acknowledgements
- By (author) Andras Koerner
- Contributions by Barbara Kirshenblatt-Gimblett
Similar Books
Ars Prophetica
Theology in the Poetry of Twentieth-Century Hebrew Poets Avraham Halfi, Shin Shalom, Amir Gilboa, and T. Carmi
As Messianism Turns to Heresy
The Regenstein Chair Lectures On Lurianic Kabbalah and Shabbatai Tzevi at Hebrew Union College - Cincinnati
Extracanonical Traditions and the Holy Land
Texts, Rituals, and Material Culture in Late Antique Palestine
Lobbying for Equality
Jacques Godard and the Struggle for Jewish Equality during the French Revolution
The Biblical Tale of Judah and Tamar in Fourteenth-Century Iran
A Judeo-Persian Versified Account by Shāhīn with Scholarly Edition, Annotated Translation and Persian Transliteration
Volume 94, 951
The Therapeutae as the Best Paradigm for the Contemplative Life
A Contextual Reading of Philo of Alexandria's De Vita Contemplativa
Tradition, Interpretation, and Change
Developments in the Liturgy of Medieval and Early Modern Ashkenaz
Judaïsme ancien – Ancient Judaism, 13, 2025
Daniel Boyarin et la notion de judaïsme dans l’histoire / Daniel Boyarin and the Notion of Judaism in History (Judaism: The Genealogy of the Modern Notion)
Christlich-jüdische Beziehungen in Aschkenas während des 13. und 14. Jahrhunderts
Neue Einsichten in die vielfältige Quellenüberlieferung
Das Weisheitsbuch Ben Sira / Jesus Sirach
Synopse der hebräischen, griechischen, lateinischen und syrischen Texttraditionen mit deutscher Übersetzung
Der anwesende Abwesende
Das Verhältnis Judentum-Christentum in Schulbuch und Unterricht der Fächer Religion und Ethik
Essen
Ethische Perspektiven zum Speisen in Antike und Gegenwart. Kontexte und Normen neutestamentlicher Ethik XV
