A Vegetarian Gefilte Fish Recipe from the Forward's Yiddish Chefs

So you're having guests for Shabbat and of course you're serving gefilte fish, the Ashkenazi national dish. But wait a minute, some of your guests are vegetarian -- not only vegetarian, but vegan, and they won't eat your gefilte fish, whether it's your bubbe's original recipe or whether it came from a jar.

Fear not! The Yiddish chefs at the Jewish Daily Forward, Eve Jochnowitz and Rukhl Schaechter, will show you how to make a vegetarian version whose main ingredients are cauliflower and parsnip.

And while they're mixing, cooking, and tasting, they're bantering inYiddish, so we can pick up some new words and phrases, getting another lesson in mamaloshen, the mother tongue, that is, if your ancestors hailed from Eastern Europe.

Here are some new words that we learned while previewing the video:

Pasternak = parsnip root
Calefiore = cauliflower
Vilshene nis = walnuts
Lopatkele = spatula
Igerkes = cucumbers
Knubble kvetch = garlic press
Tsin-shtecker = toothpick
Zeneft = mustard
Ibergeblibben = leftover
Kratz = scrape
Opgekocht = cooked

Enjoy! Shabbat Shalom!

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