Gefillte Milz (milt) Recipe

Recipe: Gefillte Milz (Milt)

Gefillte milz, or stuffed milt, is a traditional Jewish dish that has been enjoyed for centuries. Milt, also known as spleen, is a lesser-known organ meat that is rich in flavor and nutrients. The recipe for gefillte milz has been passed down through generations, with each family adding their own unique twist to the dish. This recipe combines the flavors of milt with bread, spices, and onions to create a savory and satisfying dish.

Fun Facts:
- Milt is often considered an acquired taste due to its unique texture and flavor.
- In Jewish cuisine, organ meats like milt are considered a delicacy and are often served on special occasions.
- The filling for gefillte milz can vary from family to family, with some adding additional herbs or spices.
- The dish is typically served as part of a larger meal, either hot or cold, and can be enjoyed on its own or with a variety of traditional Jewish side dishes.

- 1 milt (spleen)
- 2 slices of bread, soaked in water and drained
- 1 onion, finely diced
- 2 eggs
- 1/2 teaspoon salt
- Pepper, to taste
- Nutmeg, to taste
- Thyme, a pinch (optional)
- Ground ginger, a pinch

1. Begin by cleaning the milt. Remove the thin outer skin and any particles of fat that may be attached to it.
2. Place the cleaned milt on a clean board. Make an incision through the center, being careful not to cut through the lower skin.
3. Using the edge of a spoon, scrape out all the flesh from the milt and place it into a bowl.
4. In a separate pan, heat some suet or goose oil. Add the soaked bread and finely diced onion. Cook until the bread is thoroughly dried and the onion is translucent.
5. Add the dried bread and onion mixture to the bowl with the scraped milt.
6. In a small bowl, beat the eggs and add them to the milt mixture.
7. Season the mixture with salt, pepper, nutmeg, and thyme (if using). Alternatively, you can add a pinch of ground ginger for a different flavor profile.
8. Using your hands, mix all the ingredients together until well combined.
9. Carefully fill the milt with the mixture, lengthwise through the center. Sew up the milt to secure the filling.
10. Prick the milt with a fork in several places to prevent it from bursting while boiling.
11. At this point, you have two cooking options. You can either parboil the filled milt in the soup you are preparing for dinner, then brown it slightly in heated fat, or you can shape the mixture into a large ball and bake it in the oven with flakes of fat, basting often, until a hard crust forms over it.
12. Serve the gefillte milz hot or cold, as part of a larger meal.

Similar Recipe Dishes:
If you enjoy gefillte milz, you may also enjoy other traditional Jewish dishes that feature organ meats. Here are a few suggestions:

1. Calf's Liver Smothered in Onions: This dish is made by simmering calf's liver in a stew-pan with onions, spices, and a little hot water. The liver becomes tender and flavorful, with the onions adding a sweet and savory element to the dish.

2. Chopped Liver: Chopped liver is a classic Jewish appetizer made by finely chopping cooked chicken liver, onions, and hard-boiled eggs. It is typically seasoned with salt, pepper, and schmaltz (rendered chicken fat) for a rich and decadent flavor.

3. Stuffed Beef Heart: This dish involves filling a beef heart with a flavorful mixture of breadcrumbs, onions, herbs, and spices, then baking it until tender. It is a hearty and delicious dish that is often served as a main course.

These dishes offer a variety of flavors and textures, showcasing the unique and delicious world of Jewish organ meat recipes.



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