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A short introduction to Jewish East-European cuisine - Not appropriate for all tastes but certainly an experience.
No one can say that Israeli Ashkenazi food is especially delish or appetizing (some might even use more extreme adjectives). Mainly of East European origin, it's mostly food that has been cooked for quite a long time, tends to be on the heavy side and involves an odd combination of sweet and salty. But as comfort food, East-European food is in a league of its own.
There are some dishes that make an exception to the oddity of the cuisine, and many people of Jewish background will do their best to defend the honor of these specialties. The most famous of these are:
Chicken soup
Chopped liver
Krepalach (fried or steamed dumplings filled with meat or potato)
And Chulent (a dish of meat, potatoes, beans and onions cooked overnight)
If prepared by a skilled cook (who must be a mother or grandmother according to the demands of tradition) such fare can be quite tasty, though the nostalgiacal element accompanying the feast might prove to change the way the food tastes.
In principal, this food is best on a cold winter's day, but exceptions can be made if you allow yourself a short rest after.
Warning!
The most infamous member of the East-European Cuisine is the "Gefilte Fish". This is a kind of "fish-burger", served with a jelly sauce and a piece of carrot. The Polish version demands it should also be quite sweet.
In short eating it is a childhood trauma for many young Israelis, but if you drown it with hot horse-radish it is tolerable. No real reason why you should find yourself eating this dish, but if you are invited to a Jewish traditional event, keep the horse-radish in mind.
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