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.
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.
- 250 g holsum *
- 40 mls canola oil
- 3 medium carrots, peeled and grated
- 1 large onion, peeled and grated
- 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
What I blogged August 1:
- two years ago – In My Kitchen August 2014
- three years ago – In My Kitchen August 2013
- four years ago – In My Kitchen August 2012
- five years ago – Friday’s Food Quiz Number 61
- six years ago – Friday’s Food Quiz Number 32