Back Gefülltes Hälsel German Helzel Spanish צוואר ממולא HE Гефилте гелзеле Russian Гефілте гелзеле Ukrainian
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| Alternative names | Gefilte helzel, heldzl, helzele, false kishke |
|---|---|
| Region or state | Central and Eastern Europe, Israel |
| Created by | Ashkenazi Jewish communities |
| Main ingredients | Chicken, flour |
Helzel[a] (from Yiddish: העלזעל) 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 heldzl (העלדזל, "neck") which in turn stems from German Hals.[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]
Cite error: There are <ref group=lower-alpha> tags or {{efn}} templates on this page, but the references will not show without a {{reflist|group=lower-alpha}} template or {{notelist}} template (see the help page).
- ^ a b c d Gil Marks (2010). Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. ISBN 9780544186316.
- ^ Bob Silverstein (1991). My Mother's Cookbook. SP Books. p. 70. ISBN 9781561710737.
- ^ a b 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.
- ^ Sarah Bunin Benor (ed.). "helzel". Jewish English Lexicon. Los Angeles: Jewish Language Project.
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