In every refrigerator in the country

In every refrigerator in the country

Who and where invented turkey pork is unknown. But this could well have been done by the Jews, since turkey is ideal for the needs of our people, allowing them to compensate for the restrictions of Jewish kashrut.

You will need:

1 turkey breast

1 head of garlic

paprika

salt

As children, none of us ate turkey for obvious reasons: in the Soviet Union, this bird was present only in an English textbook - in the section on American holidays, and in the Caucasus - but there it was a bird for its own people, inaccessible to the general public. So its appearance after the fall of the “Iron Curtain” was initially greeted with caution, which later turned into joy along with the awareness of the capabilities of this bird: for example, it can be used to prepare boiled pork, which was previously inaccessible to Jews in the USSR.

In terms of taste, turkey boiled pork is no worse than its counterparts made from non-kosher meat, and in terms of health benefits, it is even an order of magnitude better. Interestingly, Israeli Jews came to the same idea several decades earlier: now boiled turkey is one of the common Israeli dishes, it can be found in every refrigerator in the country. Enterprising Israelis take boiled pork with them as lunch to work - cold it is no worse than hot. But what the Israelis didn’t think of was that turkey boiled pork goes well with pickled lingonberries. But this is our, Russian-Jewish invention.

Cooking method:

Cut each garlic clove into two or three pieces. Make slits in the meat and distribute the chopped garlic over them. Sprinkle the top of the turkey with salt and paprika, then wrap in foil. Bake in the oven at 200 degrees for an hour. And then decorate with pickled lingonberries.

Anna Markova