Szőke Judit - Kiss Kitti: A kóser konyha. Skanzen füzetek 3. (Szentendre, Szabadtéri Néprajzi Múzeum, 2010)

STUFFED FISH Stuffed fish is one of the most typical dishes of Jewish cuisine; it is part of every feast and most often it is prepared for Friday night even these days. However, at Jom Kippur and at New Year's Eve the fish stuffed with nuts is avoided as it has both ritual and practical reasons—the nuts, causing cough, may disturb the prayer and penance.

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5 As fish can be consumed without kosher cutting or salting, it was a fairly popular meal with the European Jews. Stuffed fish, however, was eaten by the East-European Jews rather than the assimilated Jewish people living in the west.

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6 12 z • 1kg pike • 2 slices of barchesz LU Q LU OC O • 1 egg • 2 onions LU Q LU OC O • 2 parsleys • 1 carrot • 2 cloves of garlic • salt, ground black pepper Clean the fish and cut the skin around the neck with a sharp knife and pull it carefully towards the tail without tearing it. Then remove the flesh, mince it and mix it with the soaked and drained barchesz, salt, pepper, the egg and one of the grated onions and fill the skin with it. For the gravy cook the vegetables and the other onion in some salty water with the head and backbone of the fish. Strain the gravy onto the fish and we go on cooking it at moderate heat, then put it in a bowl and leave it to jellify..

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5 Rékai 1997.116. 2

6 Körner 2005. 221. 27 Recipe of Zorica Herbst-Krausz, Herbst- Krausz, 1988. 49.