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Archive for October, 2009


Tuesday, October 13th, 2009

Ingredients for Jewish cooking:

3. Kosher lamb and beef brains
4. Celery root
5. Root of parsley
6. Tomato puree
7. Pickled cucumbers
8. Pepper
9. Sauerkraut
10. Eggs
11. Onions
13.Bay Leaf
15. Lemon
16. Parsley
17. Dill
18. Garlic

Cooking according to Jewish dietary laws:
Cover bones with water and cook for two and a half hours.

Fry kosher lamb and veal and then chop. After cooking the Jewish meat, remove bones from water, add fried kosher lamb and veal, chopped into small pieces. At the same time add celeriac, and parsley, and after 7 minutes add kosher chicken to the other Jewish foods.

Chop onions and fry until they turn yellow, add 2 tablespoons of tomato puree and fry the kosher foods some more. Cut cucumbers, cabbage and add the kosher food products to the boiling bouillon. Pour soup in clay pots and put in an oven for 2 hours at a temperature of 80 degrees. Release one egg into each pot, and raise the temperature in the oven up to 200 degrees. Let the kosher meat sit in the oven for 7 minutes and remove the kosher palette from heat. Chop some garlic and lemons and season the products kosher with it. To make your kosher menu more attractive, decorate, using herbs and olives.

Symbolism of keeping kosher:

This kosher recipe’s a symbol of the Noah’s Ark.

A clay pot symbolizes Noah’s Ark. The water in the soup symbolizes the flood. The fact that the kosher chicken is added to the kosher palette 7 minutes after adding all other kosher food products, symbolizes the fact that Noah released the first dove after 7 days. Olives in the kosher recipes represent the olive branch that the dove brought, and which became a symbol of the end of the flood.Greens in the soup (parsley and dill) symbolize the land, which appeared after the flood.Eggs are a symbol of the species, which were saved in the Noah’s Ark. Bay leaf according to kosher rules symbolizes the glory of Jewish people. According to many kosher cookbooks, lemon fragrance symbolizes the Torah.

One of the most famous kosher food recipes – LATKES

Monday, October 12th, 2009

Potato pancakes Latkes – is one of the most famous and popular dishes which you can find in Jewish cooking recipes.


2. Vegetable oil
3. Onions
4. Salt
5. If necessary, add eggs and flour

 Cooking method according to kosher cookbooks:Wash and peel potatoes. Grate the potatoes on a fine grater. Chop onions finely. Mix the potatoes with onions and add some salt to the Jewish foods.
Divide the mass of kosher meals into small portions and fry on both sides in vegetable or olive oil over medium heat in a pan.
If these kosher foods are prepared without eggs (cooked according to kosher recipe vegetarian), this kosher product will be an excellent addition to a vegetarian diet.
If kosher product is prepared with adding of flour and eggs, then latkes can be served with sour cream for non-vegetarians. Latkes is a kosher product, which can be eaten with almost any other sauce according to your taste.


Enjoy eating kosher food!


Sunday, October 11th, 2009

Ingredients for preparing kosher fish:

  1. Rosemary
  2. Fish (carp or other kosher fish, which is suitable for stuffing)
  3. Onions
  4. Olive oil
  5. A few eggs
  6. Nuts
  7. Black pepper
  8. Sour milk
  9. Carrots
  10. Green olives
  11. Lemon
  12. Garlic
  13. Tomato puree
  14. Parsley
  15. Cilantro.

If necessary you can substitute sour milk with sour cream.

Cooking kosher fish:

Take the kosher fish (from 1,5 kg or more), clean, wash, add salt and pepper.

Cut into circles of three medium sized onions.

Fry the onions in half a glass of olive oil, add a tablespoon of tomato puree, 1 cup of crumbled nuts, salt, black pepper, parsley, and cilantro.

Add a little milk, mix the minced fish meat and stuff fish with it.

Add a few twigs of rosemary inside the kosher fish and sew.

Put the fish on oven pan, pour half a glass of olive oil, lay around some small round carrots, and onion rings.

Bake the kosher food in oven at moderate temperature.

Whip up 1 cup of sour milk, yogurt or sour cream with two or three eggs and pour over fish. Then bake it in a hot oven until the sauce turns brown.

Symbolism of kosher today:

Stuffed kosher fish symbolizes the prophet Jonah, who did not comply with orders of the Lord and for that was swallowed by a huge fish. Parsley, cilantro, onion, garlic, pepper and sour milk – is what prophets (including Jonah) ate in the past. Nuts are the symbol of wisdom of God.


Saturday, October 10th, 2009


 This is one of the oldest and most popular kosher chicken recipes.

  1. Kosher chicken
  2. Tomatoes
  3. Potatoes
  4. Carrots
  5. Sweet potatoes
  6. Garlic
  7. Onion
  8. Salt
  9. Ginger
  10. Turmeric
  11. Rice
  12. Kamoun

Cooking kosher chicken:
Peal and cut onion bulbs into eight pieces each. Take enough onion to cover the bottom of the pot. Add oil and stir fry the onions without bringing them up to readiness.

Prepare a mixture of spices for the kosher chicken recipe:
three fifth of Kamoun, one fifth of turmeric, and one fifth of cinnamon and ginger. Divide kosher chicken into 8 parts, put chicken pieces on onions and sprinkle with a mixture of spices.Add salt to the kosher food. Then cover the chicken with vegetables, cut into large pieces (everything, except for onions). Vegetables should also be sprinkled with a mixture of spices. Then pour a little water (if there is a lot of kosher chicken, sometimes you don’t need to add water). Close the pan and cook over low heat for about one and a half hours at least. If necessary, add more water in the process of cooking the kosher meal.

Meaning of kosher meal:
Kosher chicken is one of the most important products in the Kosher diet. This kosher recipe chicken is still used by the Bedouins, but is one of the most ancient ways of kosher cooking chicken. This tradition came to us back from the forefathers.


Thursday, October 8th, 2009

Jewish kosher is not only a traditional thing, it is also a very healthy diet for anyone, who wants to eat good food, which has positive effect on your body. If you have decided to try kosher diet, then this kosher recipe – vegetarian salad is one of the best meals to start with!

Ingredients according to Jewish dietary laws:

  1. Green Salad
  2. Green onions
  3. Thyme
  4. Cream
  5. Radish
  6. Egg
  7. Cucumber
  8. Mustard
  9. Vinegar
  10. Salt
  11. Sugar
  12. Dill
  13. 1 yellow bell pepper
  14. 1 small carrot
  15. Several small flowers
  16. Black olives

Cooking according to kosher rules:
Hard-boil the egg.
Chop the herbs and stir.
Wash cucumber and radish and cut into small slices.
Finely slice carrots and yellow pepper. Put everything on a platter. Add salt and mix the Jewish food with cut herbs.
Mix sour cream with a small amount of mustard, a little vinegar and sugar. Whip up the sour cream.
For kosher cooking vegetarian salad, pour sauce on the greens.
Hard-boiled egg should be cut into circles and used for the decoration of the kosher products in the salad. Add flowers for even more beautiful decoration.
Two black olives should be put in the center of the salad to complete the kosher recipe – vegetarian salad.

Symbolism of the kosher food product:
This kosher recipe – vegetarian salad is a symbol of nature, its freshness and beauty. Green grass and vegetables symbolize summertime, sour cream – snow, which covers everything in winter. Ornaments in the form of eggs and olives – flowers.


Wednesday, October 7th, 2009

Ingredients for cooking kosher food recipes:

  1. 2 cups of flour
  2. 5 eggs
  3. Half liter of water
  4. 2 onions
  5. Salt
  6. Chicken or goose fat

Kosher recipe of Jewish cooking:
Pour 2 tablespoons of flour on the board, in the center of the pile create a deepening.
Mix 2 eggs with water and salt, and pour into the deepening in the flour pile. Blend the dough and let the kosher product stand for 15 minutes.

Then divide into pieces and flatten it out into thin circles. Let the Jewish food dry up a little bit and roll it into rolls, then chop finely.

The noodles that you now have should be put into a baking pan and dried up. When the noodles have dried (preferably in the sun), place them into salted water and boil the kosher food product until cooked (but don’t make it overcooked).

Drain the water from the noodles.
Fry Onion until it turns golden-brown. Mix onions with bacon and fat. Add 2 eggs and noodles and place the kosher product in a clay pot. Cover the pot with dough and put the kosher meal in the oven.
According to the kosher recipe, the kosher meal should be cooked in the oven at 100 degrees as long as possible, but don’t make it overcooked.

Enjoy eating kosher food and discover more to understand what is kosher food!


Monday, October 5th, 2009

Fish is one of the main kosher food products, which is used in many kosher meals and in different forms of Jewish cooking. There are many ways of cooking fish according to Jewish dietary laws. In this kosher recipe, let us represent you an easy way of cooking and serving kosher fish.

Ingredients for kosher recipe:

  1. Herring
  2. Cinnamon
  3. Bay leaf
  4. Allspice
  5. Walnuts
  6. Olive oil (or regular vegetable oil)

    Cooking kosher and serving kosher fish:

    Cut the herring into slices and lay out neatly on a platter. Grind bay leaves and sprinkle herring with it. Crumble allspice and crush the walnuts. Sprinkle the herring with it.

    Pour olive oil on top.

    One of the meals for your kosher menu is ready!
    Symbolism of kosher fish:

    Fish is one of the oldest symbols that are used for traditional kosher cooking. Herring is often used as a symbol of the hard life of Jews in various countries in which they settled. Cinnamon, olive oil and allspice are symbols of the land of Israel.


    Friday, October 2nd, 2009

    Ingredients for kosher drinks:

    • – Blueberries
    • – Figs
    • – Lemon
    • – Sugar
    • – Water.

    Kosher cooking recipe:

    Take dried figs and immerse into cold water, bring to a boil and keep on medium heat until the figs become tender.

    Then add some diced lemon and sugar by taste (usually for kosher drinks it’s about 0.25kg per 2 pints of water).

    Five minutes later, add some blueberries (if using dried blueberries, then it is recommended to put them a bit later than figs).

    Stir the kosher product for another five minutes (if necessary add some more sugar or water). The kosher drink should now have a rich, not watery taste.

    Symbolism of kosher drinks:

    During Sukkot according to kosher rules we are usually holding “Arba Minim” in our hands – a set of four species (palm branch, myrtle, willow and a family of citrus fruit resembling a lemon – etrog), which represent the 4 sorts of Jews. This Kosher drink is a symbol of Arba Minim, where figs symbolize the palm, blueberries (in Italian called Myrtile) – myrtle, water – willow, lemon – etrog. Sugar is symbol of joy and sweetness of the holiday.



    Thursday, October 1st, 2009

    Ingredients for cooking kosher meat:

    1. Kosher meat 1.5kg
    2. 500g of prunes
    3. 100g of tomato puree
    4. 3-4 onions
    5. 5 potatoes
    6. 6-8 garlic cloves
    7. 1 cup of broth
    8. 1 spoon of honey
    9. 3 spoons of ginger
    10. 3 spoons of vinegar
    11. 4 spoons of brandy
    12. Sugar by taste
    13. Allspice, bay leaf


    Cooking Jewish meat:

    Meat should be cut into small pieces, and fried in vegetable oil with adding salt, put kosher meat into stewpot, pour broth and put the stew on low heat. The Jewish kosher food should be stewed for about 45 minutes.

     Boil five potatoes, each of them should be cut into 4 pieces.

     Cut onion, garlic, and ginger and mix the kosher products together. Put on fry pan and fry using vegetable oil. In process of frying add vinegar, sugar, tomato puree and honey. Leave it on fire for 2 minutes and then add brandy, mix and remove from fire. Add mixture to stewed kosher meat.

     Add potatoes, prunes, pepper, and bay leaf.

     Put the kosher meat into the oven and cook under the lid until ready.

     Symbolism of the kosher recipe:

    The combination of joy and sorrow is a typical outlook for the Jewish people which is reflected in the meaning of kosher, so sweet-sour taste of meat corresponds with this. Sweet and alcoholic moments in the taste of kosher meat create a feeling of happiness, while bitter and sour tastes of the kosher meal reflect the sadness in commemoration for the destruction of Jerusalem.