We Tried These 6 Obscure Jewish Foods So You Don’t Have To
Schmaltz is a classic Jewish food made from rendered chicken fat. Image by iStock
Ashkenazi Jewish food is having a comeback. Once thought to be a dying breed, Jewish “kosher style” delis have become a foodie favorite, with spots that “redefine” Jewish food sprouting up across the country.
But while Ashkenazi Jewish foods like bagels and chicken soup have achieved mainstream acceptance, there are many Jewish foods that are a bit more…niche. So niche, in fact, that the average person would throw up a little in their mouth if they dared to take a taste.
So, for the sake of journalism, we decided to do just that: force a couple of staffers here at the Forward to eat some of the more obscure Jewish foods, like schmaltz and p’tcha, to investigate just how bad (or good) these little known Jewish delicacies are.
Watch the video below:
Michelle Honig is a writer at the Forward. Email her at [email protected] and find her on Instagram and Twitter.
I’m personally matching all gifts to the Forward, up to $36,000. Can I match your gift now?
Hello, fellow Forward reader! I’m Joel Brown, a Forward reader and supporter for more than 15 years, and currently the chair of the board of directors.
I’m an avid Forward reader because it ticks so many of my essential boxes: excellent journalism, Jewish focus and diverse viewpoints. In today’s political climate, what I most appreciate is the Forward’s independence — made possible by the generosity of its membership.
The Forward is committed to bringing you unbiased, nuanced Jewish news. From my position as board chair, I see an exciting future as we expand our position as the definitive independent voice of contemporary American Judaism.
— Joel Brown, Forward board chair
Support our mission to tell the Jewish story fully and fairly.
