Back Фаршмак Byelorussian Фаршмак BE-X-OLD Vorschmack German Vorschmack Spanish Vorschmack Finnish Vorschmack ID フォルシュマーク Japanese Vorschmack JV Форшмак Kazakh Forszmak Polish
 Odesa Jewish-style vorschmack served on rye bread | |
| Course | Hors d'oeuvre, Zakuski |
|---|---|
| Region or state | Eastern Europe, Ashkenazi Jewish diaspora |
| Associated cuisine | Ashkenazi Jewish, American Jewish, Finnish, German, Israeli, Ukrainian Jewish, Ukrainian, Polish, Russian |
| Main ingredients | Ground meat and/or fish |
Vorschmack or forshmak (Yiddish: פאָרשמאק; from archaic German Vorschmack, "foretaste"[1] or "appetizer"[2]) is an originally East European dish made of salty minced fish or meat. Different variants of this dish are especially common in Ashkenazi Jewish and Finnish cuisine. Some varieties are also known in Ukrainian,[3] Polish and Russian cuisine.
- ^ Gil Marks. Encyclopedia of Jewish Food. Houghton Mifflin Harcourt, 2010. Forshmak
- ^ Max Vasmer (1953–1958). "Vorschmack". Russisches etymologisches Wörterbuch (in German). Heidelberg: Winter. "Форшмак". Этимологический словарь русского языка. Russian translation by Oleg Trubachyov. Moscow: Progress. 1964–1973.
{{cite encyclopedia}}: CS1 maint: others (link) - ^ Українська кухня минулого і майбутнього: головні тези UKRAINIAN GASTRO SHOW / Що готували: Форшмак з товстолоба
© MMXXIII Rich X Search. We shall prevail. All rights reserved. Rich X Search