gefilte fish

Or ge·fill·te fish,

[guh-fil-tuh]

noun

Jewish Cooking.

1. a forcemeat of boned fish, especially such freshwater fish as carp, pike, or whitefish, blended with eggs, matzo meal, and seasoning, shaped into balls or sticks and simmered in a vegetable broth, and often served chilled.

gefilte fish

/ ɡəˈfɪltə /

noun

1. Jewish cookery a dish consisting of fish and matzo meal rolled into balls and poached, formerly served stuffed into the skin of a fish

Word History and Origins

Origin of gefilte fish¹

1890–95; < Yiddish: literally, stuffed fish

Word History and Origins

Origin of gefilte fish¹

Yiddish, literally: filled fish