Recipe For Vegetarian Schmaltz

Head straight on to the recipe for Vegetarian Schmaltz ♥

Shmaltz is the Yiddish word for poultry fat. It is from Ashkenazi cuisine and in its usual form it would be rendered chicken or goose fat. However, in order to have a pareve spread for use with meat a Jewish household needs vegetarian schmaltz.

Vegetarian Schmaltz
Vegetarian Schmaltz

Kashrut rules do not allow the mixing of meat with dairy products. In Kosher terms, all things fowl are considered to be meat. So, if you had some duck fat in your kitchen you could not use it in place of butter when making grilled cheese. I grew up with schmaltz in the fridge at home. It is perfect for pastrami on rye, a Jewish staple sandwich. When we moved here I could not find schmaltz anywhere. Despite Somerset West having a Synagogue, the number of Jewish residents in our area has dwindled. Our local Pick ‘n Pay were not interested in getting in for me so I had to make my own.

Today’s inspiration ♥ Recipe For Vegetarian Schmaltz ♥ can be found on Lavender and Lime Click To Tweet

I called my mother who gave me her recipe. I can remember her making this when we were younger. It was stored in a ceramic pot and mostly used by my father. I have altered the recipe to make a manageable amount at home. This vegetarian schmaltz is also an essential ingredient in kneidlach.

Vegetarian Schmaltz

Print Recipe
4.67 from 3 votes

Vegetarian Schmaltz

use this as a substitute for butter on your bread
Author: an original recipe from Lavender and Lime

Ingredients

  • 250 g holsum *
  • 40 mls canola oil
  • 3 medium carrots peeled and grated
  • 1 large onion peeled and grated

Instructions

  • Place the holsum, oil, carrots and onions into a pot
  • Bring to the boil over a medium temperature
  • Reduce the heat and simmer gently until the liquid is yellow
  • Strain into a sterilized glass jar
  • Refrigerate once cooled

Notes

* vegetable shortening. In America look for Crisco and in Australia look for Copha.

Click on the links for conversions and notes.

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39 thoughts on “Recipe For Vegetarian Schmaltz

  1. Hi Tandy – I am learning quite a lot about Jewish culture via your blog. I knew about not mix dairy and meat but it had never occured to me about the problem this creates is you want to use schmaltz. But what is holsum? I have no idea. I Googled it but only came up with the name of a bread company in the US. Is it some sort of lard replacement or similar? I find this fascinating.

  2. Not being able to buy special food where you are becomes a good motivation to make your own! It sounds like a very tasty addition to a sandwich.

  3. How cool!!! I have a jar of rendered duck fat in the fridge.. does that count as schmaltz? It’s definitely not vegetarian though 😉

  4. So interesting, Tandy. The only time I’ve used Copha, in fact the product used to be known for it in Australia, is when making chocolate crackles. You melt the Copha and mix in the other ingredients, then the Copha cools down and hardens. Knowing that, it makes sense, that you have oil as an added ingredient to keep the schmaltz spreadable. Would that be right?

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