Stoemp "oo" in b"oo"t or l"oo"m. A simple, rural dish, stoemp enjoys wide appeal. It is a dish of mashed potatoes with one or more vegetables, such as onions, carrots, leeks, spinach, green peas and cabbage, seasoned with thyme, nutmeg or bayleaf. Stoemp is traditionally featured alongside fried boudin, fried braadworst, grilled bacon, fried mince or fried eggs. In some families, it is served with an entrecôte or a horse tenderloin. Stoemp Stoemp is the richer Brussels variant of the stamppot dish in the cuisine of Belgium and the Netherlands. It consists of pureed or mashed potatoes and other root vegetables,
Schnitzel dietary kashrut laws, which do not allow pork to be used. Additionally, clarified butter, the preferred cooking fat for Austrian "Wiener Schnitzel", is impermissible for kosher use, as it is a dairy product forbidden from use with meat; vegetable oils are therefore preferred. Before frying, the schnitzel is coated with a mixture of beaten eggs and bread crumbs, sometimes spiced with paprika or sesame seeds. The Israeli schnitzel is usually served with mashed potatoes, French fries, rice, or pasta, accompanied by ketchup, hummus, or vegetable salad. The schnitzel tradition was brought to Israel by Ashkenazi Jews coming from Europe, among