I didn’t grow up in a household that cooked with schmaltz. My grandmother used it, but my mother didn’t cook many of her childhood meals in our kitchen. I think she was too haunted by memories of dishes like chopped liver and onions! So schmaltz was off the menu, replaced by more modern, American cooking fats like butter and olive oil. I’m sure we ate it when we visited for Passover, but I didn’t know it was there. I just knew that Grandma’s cooking was (ahem) better than my mother’s.
It wasn’t until I visited a deli in Portland, Oregon as an adult, where I connected with my grandmother’s “liquid gold.” It was pretty trendy at the time to serve duck fat fries, but I had never had schmaltz potatoes—crispy, pan-fried potatoes cooked in an onion-scented fat. I was hooked; I wanted to cook everything in this incredible substance!
As it turns out, everything from traditional Jewish foods to mayonnaise and cornbread taste better when cooked with schmaltz.
What Is Schmaltz?
Schmaltz is a common ingredient in Jewish and Eastern European cooking. It’s made by rendering poultry fat, usually chicken, although it’s made with goose fat in some areas. It’s inexpensive and tastes as rich as butter without containing any dairy. That’s important for anyone keeping to a kosher diet, as meat and dairy can’t be eaten together in a single meal.
Many of today’s chefs have discovered this flavorful cooking medium, and it’s recently become as popular as lard and duck fat.
Why Is It Useful?
Schmaltz’s main appeal is that it contains the same rich flavor of butter while being dairy-free, so eating it doesn’t compromise Jewish kosher dietary laws. Once you start cooking with schmaltz, you’ll understand why this stuff is called liquid gold: It tastes incredible. Matzo ball soup isn’t the same without it, but you can also use it for a variety of other cooking tasks.
How to Use Schmaltz in Cooking
You can use schmaltz like any other cooking oil. The only difference is it’s stored in the refrigerator, which makes it solid instead of liquid. So long as you plan ahead, that’s not a problem. It only takes about 30 seconds to melt schmaltz over high heat on the stovetop. When using schmaltz for baking, add it to a baking sheet while preheating the oven.
Here are some of our favorite recipes to showcase schmaltz:
How Is Schmaltz Made?
Traditionally, schmaltz is made by cooking chicken skin and fat, usually with onions. You can buy the skin and fat from the butcher, or save them over time when you buy whole chickens or skin-on chicken thighs. Pulling the skin and fat off of roasted chicken dishes also works, but you’ll have to save twice as much since the fat is already partially rendered.
Before we tell you the traditional way to make schmaltz, we’ll let you in on a little secret: An easier way to make schmaltz is to whip up a batch of chicken stock. After it’s finished cooking, strain the stock and put it in the fridge so the fat will solidify. Then, just scoop the fat off the top and store it in a mason jar in the refrigerator.
How to Make Schmaltz at Home
You can make schmaltz at home easily. Here’s what you need:
- 2 cups finely chopped chicken skin and fat
- 1/4 cup water
- 1 yellow onion, diced, optional
- Place about two cups of finely chopped skin and fat in a saucepan with a quarter cup of water. Bring the mixture to a simmer over high heat before reducing the heat to low.
- Stir the mixture from time to time. After about 90 minutes, the skin should be nice and crispy. Add a diced onion (if using) and continue to cook the schmaltz until the onions are golden brown.
- Strain out the rendered fat through a piece of cheesecloth (saving those delicious little bits of crisped-up skin called gribenes to enjoy as a snack). Store the schmaltz in the refrigerator or freezer, tightly wrapped in plastic wrap to prevent it from taking on other flavors in the freezer.
What Can I Use Instead of Schmaltz?
If you don’t want to go through the trouble of making schmaltz, you can use any other type of cooking oil or fat as a substitute. Butter is a fantastic substitute when it comes to matching the flavor, but my grandmother often used margarine or vegetable shortening like Crisco because both options are dairy-free. If keeping kosher isn’t a concern, other types of animal fat could be used instead of schmaltz, like lard (pork fat), duck fat or tallow (beef fat).
Jewish Foods Everyone Should Make
Matzo Ball SoupThis recipe is worth the time and effort it takes for such a delicious and comforting meal. With the fluffy matzo balls, chicken, carrots, celery and onions, it's got everything you want in a bowl of soup. Make it to help fight off a cold or just to have something cozy for a winter night.
Matzo ball soup is also a popular holiday food, from Shabbat to Passover, and can be served at your Seder alongside one of these Passover chicken recipes.
Also, here's
everything you need to know about Matzo, this humble bread that is most often served on the Jewish holiday of Passover.
Passover PopoversThis substitute for bread is perfect for sharing around the table during Passover. Made with only five ingredients, it'll use up any leftover matzo cake meal you have in your pantry. Check out other dishes to serve alongside your popovers with these classic
Jewish cookbooks.
Easy Smoked SalmonGravlax, smoked salmon,
lox…whichever iteration you love, there's no denying this salt-cured fish is a welcome addition to any bagel, cracker or slice of toast. You can easily find different versions of the beloved salmon at your local grocer, but why not try your own hand at it with this shortcut recipe.
Rainbow CookiesShannon Sarna, a home cook and editor at
The Nosher, shares her family's most beloved dessert: rainbow cookies. These classic New York treats are traditionally served in synagogues and at Jewish celebrations, but actually have Italian roots. To make, you bake three thin cakes, spread jam between them and coat with smooth melted chocolate.
Potato LatkesWhether you eat them with applesauce, sour cream or both, potato latkes are a staple that are enjoyed throughout the celebration of Hanukkah and beyond. If you're feeling extra adventurous, try topping them off with smoked salmon or
poached eggs.
BrisketCarving into a juicy, tender roast for family dinner will never get old. Especially when it's a
brisket that's been braising for hours, so it basically melts in your mouth. Use the leftovers for delicious sandwiches all week long!
ShakshukaTwo words: one pot. That's the only dish you'll need to make shakshuka, a Middle Eastern and North African dish that features eggs cooked in a spicy tomato sauce. And you can make it any time since it's great for breakfast, lunch and dinner!
RugelachThere are a lot of delicious
Jewish desserts out there, thankfully you don't have to be Jewish to enjoy any of them! Filled with fruity, sugary goodness, rugelach is a must-make for anyone with a sweet tooth. Grab a cup of coffee and try some of our favorite
rugelach varieties.
Chocolate BabkaEvery grandmother has her own take on
babka, and they're all delicious. But we're suckers for chocolate, so we had to try this special chocolate and cinnamon recipe flecked with orange zest. Other traditional fillings include nuts or dried fruits.
TzimmesServe this classic dish for holiday meals and everyone will be raving about how good it is. Its sweet flavor comes from sweet potatoes, prunes, honey and brown sugar. This side is a great accompaniment to any of our
Passover lamb recipes.
Pickled Cucumber SaladJewish cuisine has always included lots of pickles. From
homemade pickles to a jar from the grocery store, they can zest up any meal. This sweet and tart pickled cucumber salad makes a great side dish while giving a nod to the classic kosher dill.
Honey ChallahThis sweeter honey challah is studded with raisins and perfect for your
Rosh Hashanah meal. The leftovers of this sweet bread are also great for
challah French toast or
bread pudding.
If you're curious about other
Rosh Hashanah foods, learn more about them here.
HamantaschenEaten during the holiday of Purim, these flaky pastries are as easy to make as they are delicious. Fill the center pockets with whatever you'd like, from apricot preserves to the traditional poppy seed jam.
Homemade BagelsBagels are a staple at Jewish bakeries and delis. While they take some time and effort, they are a satisfying bake to try at home. Top them with some lox and cream cheese and you're set!
Beet BorschtSome people call it fall; we call it "soup season." And what better way to warm up when the temperature drops than with a piping-hot bowl of borscht? Add a dash of
horseradish to the bright red soup for extra heat.
SufganiyotIf loving sufganiyot is wrong, we "donut" want to be right. The fluffy jelly doughnuts are filled with tart raspberry preserves, sprinkled with sugar and served warm. You'll definitely be reaching for seconds (or even thirds!).
Rustic Rye BreadThis rustic rye bread has an added sweetness to it from brown sugar and molasses, perfect as a side to a classic Jewish dish. Just add a touch of butter to a slice of bread and your meal will be complete.
Coconut MacaroonsWith only six ingredients, these chewy coconut macaroons are a beginner baker's dream. Just stir everything together, drop dollops onto a cookie sheet and toss them in the oven. If you really want to indulge, dip the cooled cookies in melty chocolate. Yum!
Mandelbrot Mandelbrot (translated from German means "almond bread") is similar to an Italian biscotti but uses no butter. These twice-baked cookies use oil instead and can be filled with the mix-ins of your choosing.
TabboulehTabbouleh is a grain salad popular in Israel. It's traditionally made with bulgur, but you can easily substitute other grains and starches like couscous, farrow or quinoa.
KugelMade with noodles or potatoes,
kugel is a classic Jewish side dish. Sweet noodle kugel is rich and creamy, which makes it a nice treat to have on holidays and special occasions. Make it the way Bubbe might with this recipe.
Cherry Cheese BlintzesIn only 30 minutes, you'll have creamy blintzes you can serve for breakfast or dessert. Its sweet taste comes from a surprising filling of cottage cheese and cream cheese. Not a fan of cherries? No worries, this recipe is customizable to incorporate your favorite fruits like blueberries, strawberries or peaches instead.
CharosetAhhh, charoset. We don't know if it's the sweet apples, the crunch of the walnuts, or the scent of the spicy cinnamon that we love most. But what we do know is that it's the perfect last bite to any meal, though it's traditionally served during Passover.
Jamie Thrower For Taste Of Home
Bourekas
Filled with cheese, bourekas are popular Sephardic Jewish pastries made from puff pastry or phyllo dough and often topped with sesame seeds. You can find them at many Jewish holidays, including Shavuot.
Go to Recipe
Matzo BreiMatzo brei is a favorite Passover food, but it's definitely not just for Passover! This egg and matzoh scramble is the Jewish version of
chilaquiles, and it can be strictly savory or a sweet-and-savory combo. Though usually served as a breakfast dish, matzo brei is so tasty and easy that I'd eat it any time of day.
Matzo Meal PancakesSometimes the week of Passover can feel more like a month, so it helps to have some classics to get you through. Enter matzo meal pancakes—like regular pancakes, but with
kosher-for-Passover matzo meal. Whip up a batch of these for breakfast during Passover or any other time of year that you're craving pancakes.
Lauren Habermehl for Taste of Home
Bialy
There's something so nostalgic about bialys. They take me back to the bagel stores in Detroit on Sunday mornings, the smell of fresh bagels and bialys wafting out the door. And while bialys may not be as well known as bagels, they are certainly beloved by those who do know them.
Go to Recipe
KnishKnishes, the elusive puffy dough balls stuffed with savory fillings, are the epitome of comfort food. They're sold in Jewish neighborhoods across the world, though you may not have heard of them if you're not Jewish. Try your hand at the humble knish and see what all the fuss is about.
We have also curated a list of the best Jewish cookbooks so that you have recipes handy for holiday comfort foods, easy kosher meals, Israeli dishes and more!