 Odesa Jewish-style vorschmack served on rye bread | |
| Course | Hors d'oeuvre, Zakuski |
|---|---|
| Region or state | Eastern Europe, Central Europe, Ashkenazi Jewish diaspora |
| Associated cuisine | Ashkenazi Jewish, American Jewish, Finnish, German, Israeli, Ukrainian Jewish, Ukrainian, Polish, Russian |
| Main ingredients | Ground meat and/or fish |
Vorschmack or forshmak (Yiddish: פאָרשמאק; from archaic German Vorschmack, "foretaste"[1] or "appetizer"[2]) is an originally East European dish made of salty minced fish or meat. Different variants of this dish are especially common in Ashkenazi Jewish and Finnish cuisine. Some varieties are also known in Ukrainian,[3] and Russian cuisine, as well as cuisines of several countries within the Western cultural circle, like those of Poland and Germany.
- ^ Gil Marks. Encyclopedia of Jewish Food. Houghton Mifflin Harcourt, 2010. Forshmak
- ^ Max Vasmer (1953–1958). "Vorschmack". Russisches etymologisches Wörterbuch (in German). Heidelberg: Winter. "Форшмак". Этимологический словарь русского языка. Russian translation by Oleg Trubachyov. Moscow: Progress. 1964–1973.
{{cite encyclopedia}}: CS1 maint: others (link) - ^ Українська кухня минулого і майбутнього: головні тези UKRAINIAN GASTRO SHOW / Що готували: Форшмак з товстолоба