#Tzimmes: Join Me in Feeding the Needy

Jeffrey Yoskowitz Masbia Tzimmes GiftHi, this is Jeffrey Yoskowitz from gefilteria.com and I am asking you to please join me in helping Masbia feed the hungry. Masbia is a network of Kosher soup kitchens that serves 2 million meals a year to hungry men, women and children. Masbia needs our help to continue to feed those less fortunate. Donate now and with your tax deductible receipt, Masbia will include a collection of 40 Tzimmes recipes from some of the best known names in Jewish cooking, including my own. That’s for any donation, and every donation counts! For $1,000 you can help Masbia provide holiday meals for their clients, and here is what I will do for you if you make a $1,000 commitment for the New Year: not only will you receive a book of recipes, but I will personally send you my special loaf of gefilte fish.





Herbed Gefilte Fish

Note The whitefish we use here refers to the species Coregonus clupeaformis from the Great Lakes. If you can’t find whitefish, substitute any one of the following: hake, sole, flounder, whiting, tilapia, or halibut.

Baked Terrine


  • 1 small onion, coarsely chopped
  • 12 ounces whitefish fillet, skin removed, flesh coarsely choppedHerbed_Gefilte_Fish_by_Jeffrey_Yoskowitz_credit_Lauren_Volo_THE_GEFILTE_MANIFESTO_(1).jpg
  • 1¼ tablespoons vegetable or grapeseed oil
  • 1 large egg
  • 2 tablespoons coarsely chopped fresh watercress (or spinach)
  • 2 tablespoons coarsely chopped fresh dill
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground white pepper
  • 1 tablespoon sugar
  • Horseradish relish, store-bought or homemade, for serving


If there are any bones left in your fillets, remove the larger ones by hand, but don’t fret about the smaller ones since they’ll be pulverized in the food processor. You can buy your fish preground from a fishmonger (usually a Jewish fishmonger) to ensure all the bones are removed, but try to cook your fish that day since ground fish loses its freshness faster.

Place the onion in the bowl of a large food processor and process until finely ground and mostly liquefied. Add the fish fillets to the food processor along with the rest of the ingredients, except for the horseradish. Pulse in the food processor until the mixture is light-colored and evenly textured throughout. Scoop into a bowl and give it an additional stir to ensure that all the ingredients are evenly distributed throughout.

Preheat the oven to 350° F. Line an 8 x 3-inch loaf pan with parchment paper and fill the pan with the fish mixture. Smooth out with a spatula.

Place the loaf pan on a baking sheet on the middle rack of the oven and bake for 40 to 45 minutes. The terrine is finished when the corners and ends begin to brown. The loaf will give off some liquid. Cool to room temperature before removing from the pan and slicing.

Serve with horseradish relish.


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