Helzel
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| Alternative names | Gefilte helzel, heldzl, helzele, false kishke |
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| Region or state | Central and Eastern Europe, Israel |
| Created by | Ashkenazi Jewish communities |
| Main ingredients | Chicken, flour |
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Helzel[a] (from Template:Langx) or gefilte helzel is an Ashkenazi Jewish dish. It is a sort of sausage made from poultry neck skin stuffed with flour, semolina, bread crumbs or matzo meal (when cooked on Passover), schmaltz, and fried onions and sewn up with a thread.
Chicken or goose necks are commonly used but duck or turkey necks can be substituted. The stuffing can also include internal meats, such as chopped heart, gizzard, liver. Sometimes the stuffing is flavored with garlic and black pepper. Helzel may be cooked in chicken soup or used as an ingredient in cholent. Because of its sausage shape and the flour-based stuffing, helzel is sometimes called "false kishke".[1][2][3]
The name derives from Yiddish Script error: No such module "lang". (Script error: No such module "Lang". 'neck') which in turn stems from German Script error: No such module "Lang"..[1][4]
Until well into the 20th century, the dish was a comfort food of Ashkenazim typically served on Shabbat and Jewish Holidays.[1][3] In the 20th and into the 21st centuries, its popularity has declined.[1]
Similar dishes
The Ashkenazi helzel bears a similarity to tebit, an Iraqi Jewish variant of hamin, which includes a whole chicken skin filled with a mixture of rice, chopped chicken meat, and herbs.[5]
See also
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Notes
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- ^ Also spelled heldzl or helzele
References
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- ^ a b c d Page Module:Citation/CS1/styles.css has no content.Gil Marks (2010). Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. ISBN 9780544186316.
- ^ Page Module:Citation/CS1/styles.css has no content.Bob Silverstein (1991). My Mother's Cookbook. SP Books. p. 70. ISBN 9781561710737.
- ^ a b Page Module:Citation/CS1/styles.css has no content.Aish HaTorah Women's Organization (1987). Dvorah Eisenbach; Zelda Goldfield; Shifra Slater (eds.). The Taste of Shabbos: The Complete Sabbath Cookbook. Feldheim Publishers. p. 47. ISBN 9780873064262.
- ^ Page Module:Citation/CS1/styles.css has no content.Sarah Bunin Benor (ed.). "helzel". Jewish English Lexicon. Los Angeles: Jewish Language Project.
- ^ Page Module:Citation/CS1/styles.css has no content.Kessler, Dana (13 February 2013). "Best Cholent Ever? An Iraqi Stew". Tablet Magazine. Nextbook Inc. Retrieved 18 July 2021.
External links
- Page Module:Citation/CS1/styles.css has no content.Elaine Radis. "Helzel (false kishka) recipe". Archived from the original on January 10, 2000.
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