What is schmaltz? It's poultry fat, also known as liquid gold, and you should definitely be cooking with it.
What Is Schmaltz and How Can You Use It?
Updated on May 26, 2020
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:
- Melt it and use it to make mayonnaise or salad dressings
- Use it to crisp up potato latkes or caramelize onions on the stovetop
- Toss it with potatoes and root vegetables add extra flavor to roasted vegetables
- Use schmaltz instead of butter or oil in cornbread, biscuits or tortillas
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 SoupNothing is quite as comforting as a bowl of homemade matzo ball soup, and we've got the perfect recipe.
This 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, this soup has everything you could want. 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.
Passover PopoversEnjoy these easy Passover popovers with your traditional holiday dinner, or simply any time you want a delicious, fluffy popover.
This kosher substitute for bread is perfect for sharing around the table during Passover. Made with only five ingredients, this recipe is a great way to use up any leftover matzo meal you have in your pantry.
Smoked Salmon in the OvenNo grill mastery required here. Make this smoked salmon in the oven with a few ingredients and minimal prep time for sophisticated hors d'oeuvres or meals.
Gravlax, 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?
Passover Rainbow CookiesFor a classic New York treat, bake up a batch of these layered rainbow cookies from cookbook author Shannon Sarna. She uses matzo cake meal and almond flour to make a kosher for Passover version of the colorful cookie.
Rainbow cookies are a Jewish dessert often served in synagogues and at Jewish celebrations, but the cookies actually have Italian roots. For this recipe, home cook and The Nosher editor Shannon Sarna shares her family's version of the beloved dessert.
LatkesOur potato latkes recipe creates crispy, oniony latkes with a lacy exterior and creamy center. They’re the perfect vehicle for all kinds of toppings—traditional or original!
Whether you eat them with applesauce, sour cream or both, potato latkes are a staple enjoyed throughout the celebration of Hanukkah and beyond. If you're feeling extra adventurous, try topping them off with smoked salmon or poached eggs.
Jewish BrisketOur Jewish brisket recipe creates a tender, moist brisket with a richly flavored sauce and vegetables.
There's no shortage of ways to cook a brisket, but slow-cooked Jewish brisket—just like I grew up on—will always be my favorite. The brisket is simmered in a Dutch oven with aromatic vegetables, mushrooms, Worcestershire sauce and tomato sauce, creating a tender, melt-in-your-mouth piece of meat. Try serving it with spicy horseradish sauce.
ShakshukaThis easy shakshuka recipe features eggs gently poached in a simmering mixture of tomatoes, onions, garlic and a few warm spices.
Two words: one pan. Only one dish is needed to make shakshuka, a Middle Eastern and North African dish that features eggs cooked in a spicy tomato sauce. And you can make it at any time since it's great for breakfast, lunch and dinner!
Rugelach RecipeThe crisp texture of these crescent-shaped cookies makes them a terrific treat to serve alongside a steaming mug of hot chocolate or coffee.
A lot of delicious Jewish desserts exist, and 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 one of our favorite rugelach varieties.
Chocolate BabkaI love this chocolate babka. It's a rewarding recipe for taking the next step in your bread baking. Even if it's slightly imperfect going into the oven, it turns out gorgeous. Look at those swirls! —Lisa Kaminski, Wauwatosa, Wisconsin
Every 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.
TzimmesIf it's a Jewish holiday, you can bet there will be tzimmes on the table! The Jewish root vegetable dish is sweet but not overly so, making it the perfect side dish.
Serve 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 recipe is a great accompaniment to any of our Passover lamb recipes.
Sweet-Tart Cucumber SaladA dear friend showed me how to use up cucumbers in a tangy salad. The longer it chills, the deeper the flavor. Look for lemon or pickling cucumbers. —Dian Jorgensen, Santa Rosa, California
Jewish cuisine has always included lots of pickles. Whether homemade pickles or a jar from the grocery store, pickles 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 ChallahOur honey challah is a braided bread that can be made with three, four or even six strands. In this tutorial, we'll walk you through making a gorgeous six-stranded braid.
This honey challah is studded with raisins and is perfect for your Rosh Hashanah meal. Leftover slices of this sweet challah recipe work well for challah French toast or bread pudding.
If you're curious about the Jewish New Year meal, learn more about other Rosh Hashanah foods.
HamantaschenOur guide walks you through making hamantaschen, traditional triangle-shaped cookies for Purim, and even customizing them with different fillings.
Eaten 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 BagelsOur easy bagel recipe lets you skip the store and make a dozen homemade bagels right in the comfort of your kitchen. Customize them with your favorite bagel toppings like everything bagel seasoning, poppy seeds or Asiago cheese.
Bagels are a staple at Jewish bakeries and delis. And while they may take time and effort to make at home, they're absolutely worth it. Even when they don't come out perfect, they're still delicious! Top your homemade bagels with some lox and cream cheese, and you're set.
Borscht SoupSavor the vibrant flavors of this classic borscht soup, featuring tender beets, vegetables and a tangy beef broth that's sure to warm you up on chilly days.
Some people call it fall, but I call it soup season. 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.
SufganiyotThese light and fluffy jelly-filled doughnuts are part of the Hanukkah celebration. With just enough sweetness, it's a specialty worthy of the effort.
If loving sufganiyot is wrong, we "doughnut" want to be right. These fluffy jelly doughnuts—usually made special for Hanukkah—are filled with tart raspberry preserves, tossed in sugar and served warm. You'll definitely reach for seconds (or even thirds!).
Rye BreadThis homemade rye bread recipe produces a flavorful, hearty bread for sandwiches or pairing with soups. Follow our step-by-step instructions to learn how to make rye bread at home.
This rustic rye bread has a slight sweetness from the addition of brown sugar and molasses. Serve it alongside your favorite classic Jewish dish—it tastes fantastic with nothing more than a touch of butter. Or, turn it into lunch by piling the slices high with leftover brisket.
First-Place Coconut MacaroonsThese coconut macaroon cookies earned me a first-place ribbon at the county fair. They remain my husband's favorites—whenever I make them to give away, he always asks me where his batch is! I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on. —Penny Ann Habeck, Shawano, Wisconsin
With 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!
Chocolate Chip Mandelbrot CookiesMandelbrot in Yiddish literally means "almond bread." The twice-baked cookie made with oil and almonds dates back to 19th century Eastern Europe. There are many variations made of different dried fruits and nuts. My chocolate chip version is more modern-American. —Kimberly Scott, Kosciusko, Mississippi
Mandelbrot is similar to an Italian biscotti but uses no butter. These twice-baked cookies use oil instead and can be filled with a mix-in of your choosing.
TabboulehTake a break from green leaf salads, and enjoy a bright, lively tabbouleh salad. This parsley-and-bulgur salad tastes great on its own, and it pairs well with foods from Middle Eastern and Mediterranean cuisines.
Popular in Israel, tabbouleh is a grain salad made with bulgur, tomatoes and heaps of parsley. Instead of the traditional bulgur, you can easily substitute other grains and starches. Try couscous, farro or our quinoa tabbouleh recipe that can be made kosher for Passover.
Potato KugelThe secret to keeping your potatoes their whitest in your potato kugel is to switch back and forth when grating the potatoes and onion in your food processor or box grater. —Ellen Ruzinsky, Yorktown Heights, New York
Made with noodles or potatoes, kugel is a classic Jewish side dish. Noodle kugel is usually sweet and creamy, whereas potato kugel is like a savory shredded potato casserole. You can make it anytime, but it's especially perfect as a Passover recipe since it's made with kosher ingredients.
BlintzesDon't flip out! Learn how to make blintzes with this easy step-by-step recipe.
In only 30 minutes, you'll have creamy blintzes you can serve for breakfast or dessert. Their 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.
CharosetThis easy charoset recipe, a sweet combination of apples and walnuts, is a must-have at every Passover table.
Ahhh, charoset. We don't know if it's the sweetness of the apples, the crunch of the walnuts or the scent of the spicy cinnamon that we love most. What we do know is that it's the perfect last bite to any meal, though it's traditionally served during Passover.
Spinach and Feta BourekasThese pastries are light and soft with a bit of crunch, and are one of my favorite appetizers for holidays. They can be filled with almost anything, but spinach and feta are my go-to fillings. Topped with everything seasoning, these little triangles are out of this world. — Alex Stepanov, Matawan, New Jersey
Bourekas are popular Sephardic Jewish pastries made by filling puff pastry or phyllo dough with ingredients like cheese, potatoes or mushrooms. In this case, the filling is spinach and cheese. You can find them during many Jewish holidays, especially Shavuot (the "dairy holiday").
Matzo BreiMatzo brei, or eggs fried with matzo, is a less-well-known but still classic Passover dish that you'll want to have for breakfast all year long.
Matzo brei is a favorite Passover food, but it's definitely not just for Passover! This egg and matzo scramble can be a savory or a sweet-and-savory combo. It's usually served as a breakfast dish, but matzo brei is so tasty and easy to make that you can eat it anytime.
Matzo Meal PancakesThese matzo meal pancakes are a wonderful dish for breakfast or brunch. They can be served with applesauce, jam or sour cream. When beating the egg whites, start on a low speed and gradually increase to reach a good consistency. —Gloria Mezikofsky, Wakefield, Massachusetts
Sometimes 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—they're like regular pancakes but with kosher-for-Passover matzo meal. Whip up a batch of these for breakfast during Passover or whenever you're craving pancakes.
KnishFeaturing a flaky dough stuffed with mashed potatoes and onions, potato knish is comfort in dumpling form. Use this knish recipe to make this classic Jewish nosh from scratch.
Knishes, 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.
Israeli SaladThis Israeli salad is bursting with flavor, thanks to its blend of herbs and veggies, a dressing that adds a bright tanginess, and a chopped jalapeno for a little kick.
This fresh and crunchy salad is packed with tomato, pepper, cucumber, carrot, green onion and a little jalapeno for some kick. Whether you enjoy it as a side dish or the main course, this salad provides more than your fair share of vegetables.
Flourless Chocolate TorteFlourless chocolate torte is the perfect dessert for chocoholics—no flour gets in the way of the rich chocolate flavor. Bake this melt-in-your-mouth torte for special occasions or any time a craving hits. For an elegant finish, dust it with confectioners' sugar.
Leave the gluten behind! This flourless chocolate torte is a rich and indulgent dessert that's fancy enough for your Passover Seder (and it's kosher too!). It also happens to be easy enough to whip up as a weekday dessert. The magic in this torte comes from separating the eggs and whipping the egg whites to stiff peaks to give the torte its signature airy texture.
Jewish Food FAQ
What Jewish food is kosher for Passover?
Not all kosher food is kosher for Passover, as the food must be free of chametz—leavened food—including wheat products. That's why many Passover recipes are made with matzo, an unleavened bread that can be certified kosher for Passover. All fruits and vegetables are fair game, but other ingredients should be double-checked by looking for a label on the front of the box.
What foods are traditional for Jewish holidays?
Most Jewish holidays center around a few special foods. On Rosh Hashanah, we eat sweet foods, like a raisin challah and apple cake, to celebrate a sweet new year. On Hanukkah, we eat fried foods like latkes and sufganiyot to celebrate the miracle of the oil lasting for eight days. And on Passover, we avoid leavened foods for eight whole days, making it a perfect holiday for matzo brei and matzo ball soup.
What are the best Jewish comfort foods?
There are so many Jewish comfort foods that it's hard to pick favorites. Matzo ball soup, brisket and latkes are all classics that my mom made while I was growing up, so they're filled with nostalgia on top of being delicious! But I'll also take a big slice of potato kugel any day of the week.
