Jewish Picnic Food Ideas

Jewish cuisine can be kosher or general. Kosher recipes follow special religious restrictions and standards, the rest of Jewish recipes have no restriction and can include such ingredients as meat, fish, spices, sweets, and much more. Thus, Jewish meals, by all means, have a lot to offer to true gourmands. So, we invite you to discover some of them which you can use as your picnic food ideas. Enjoy!

Soup with Kreplach (dumplings).

Meat Dumplings with Meat, Cheese, and Potato Fillings

Dumplings in Israel are more commonly known as Kreplach. They can be used as a side dish or dropped in soup or broth. Apart from meat, cheese, and potato, you may fill it with fruits, say, cherries, and have it with cream. With traditional Kreplach you may have different gravies that are best to your taste.

Tip: It is highly recommended to prepare filling before the dough unless you keep it covered by plastic file or wet tea towel. Otherwise it will dry out and most likely become unusable.

Meat Filling

Ingredients:

1 tbsp vegetable oil

1 small onion

1 cup ground beef or cooked chopped chicken fillet

1 egg

Seasoning: salt and black pepper

Herbs to taste (optional)

Note: finely chop the onion, beat the egg

Instructions:

Combine all ingredients in a medium bowl. Drizzle oil on the frying pan, put over medium heat. Add onion, saute till golden-brown. Set aside to cool, add to the mixture in the bowl, stir well.

Kreplach (dumplings) With Sour Cream.

Cheese Filling

Ingredients:

1 cup dry cottage cheese

1 egg

1 tbsp sugar

1 tbsp honey

1 tbsp bread crumbs

Seasoning: salt (to taste)

Instructions:

In a medium bowl combine the ingredients. Use food processor as needed.

Potato Filling

Ingredients:

2 cups mashed potatoes

1 egg

1 medium onion finely chopped onions

vegetable oil, butter, or other fat

Seasoning: salt, and black pepper (to taste)

Instructions:

Finely chop the onion; saute in the oil (or butter) over medium heat till golden-brown; add some salt. Beat the egg. Add 2 tbsp fat or butter to hot mashed potatoes, stir. Add fried onions, salt and black pepper. Cool if needed, add the egg; stir.

Dumpling dough

Ingredients:

2 eggs

1.5 cups flour

0.25 cup water

Seasoning: salt, black pepper (optional)

Instructions:

Beat the eggs. Make dough by mixing water, eggs, flour, and salt. Use hands or a food processor to knead the dough till it gets soft and well combined.

For convenience’s sake divide the dough. Flour the table or other surface you work on. Using a rolling pin finely roll out one piece of dough. Cut into 2 inch squares or make circles pressing glass rim.

Meanwhile, fill a big saucepan (stew pan) half with water, put over high heat to quickly bring to the boil. Add salt.

Continue with dumplings. Add 1 tsp of fillings in each piece, fold to your taste pressing the edges; apply flour where needed to seal well.

As water starts to boil drop dumplings; cook over medium heat about 15 minutes till picnic food raises on top puffed up. Remove with a slotted spoon. You may freeze them till the occasion when needed, add Kreplach in a soup, panfry, or serve in pots with sour cream, sauce, or any other gravy to your taste.

Jewish Style Pot Roast.

Jewish Style Pot Roast

This type of the sweet-and-sour Jewish pot roast commonly is Europe. Yields 6-8 servings. Great picnic food to have in a good company.

Ingredients:

3 lb. boneless beef

6 onions (large)

1 bay leaf

1 tsp dried thyme

boiling water

1 slice stale rye bread

1 lemon (juice only)

0.5 cup honey

seasoning: salt, black pepper

Note: for meat you may use brisket. Quarter the onions; remove crusts of the bread slice. It is recommended to use freshly ground pepper.

Instructions:

Put meat, onions, bay leaf, and thyme into a heavy pot. Add boiling water to cover the ingredients. Put the pot over high heat, bring to the boil. When done, cover with the lid and let the meal simmer on low heat for some 2-2.5 hours. Add boiling water when needed.

Soften the bread with boiling water, mash and add to the meat. Add some boiling water if needed then lemon juice, and honey. Simmer uncovered over low heat continuously stirring for 20 minutes. Season the picnic food with salt and pepper when meat is well tender and brown. Serve hot. As this picnic food idea can be relatively flexible you may add your favorite herbs on top of the pot roast when serving.

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