schmaltz
Sign in to saveSchmaltz (also spelled schmalz or shmalz) is rendered (clarified) chicken or goose fat. It is an integral part of traditional Ashkenazi Jewish cuisine, where it has been used for centuries in a wide array of dishes, such as chicken soup, latkes, matzah brei, chopped liver, matzah balls, fried chicken, and many others, as a cooking fat, spread, or flavor enhancer.
Key facts
- Food.name
- Schmaltz
- Food.image
- Gaenseschmalz-1.jpg
- Food.image_size
- 150px
- Food.caption
- Schmaltz derived from goose fat
- Food.region
- Jewish communities in central and eastern Europe, eventually international adoption
- Food.creator
- Ashkenazi Jews
- Food.type
- Cooking fat or spread
- Food.main_ingredient
- Fat (chicken, goose, or duck)
via Wikipedia infobox
~8 min read
Encyclopedic overview
10 sectionsContents
- Etymology
- History
- Process
- Uses
- Vegetarian schmaltz
- Derived meanings
- See also
- References
- Further reading
- External links
Schmaltz (also spelled schmalz or shmalz) is rendered (clarified) chicken or goose fat. It is an integral part of traditional Ashkenazi Jewish cuisine, where it has been used for centuries in a wide array of dishes, such as chicken soup, latkes, matzah brei, chopped liver, matzah balls, fried chicken, and many others, as a cooking fat, spread, or flavor enhancer.
== Etymology ==
Excerpted from Wikipedia’s “schmaltz” article, available under the CC BY-SA 4.0 licence.