Monkey bread only in butter. "Monkey bread" soon became the more common name for this Hungarian Jewish dessert. Recipes for the bread first appeared in American women's magazines and community cookbooks in the 1950s, but the dish is still virtually unknown outside the United States. The bread is made with pieces of sweet yeast dough (often frozen), which are baked in a cake pan at high heat after first being individually covered in melted butter, cinnamon, sugar, and chopped pecans. It is traditionally served hot so that the baked segments can be easily torn away with the fingers and eaten by hand.
Jewish cuisine that is either baked, grilled, or deep fried. A popular dish among Ashkenazim, as amongst most Eastern-Europeans, is pierogi (which are related to but distinct from kreplach), often filled with minced beef. Kishka is a popular Ashkenazi dish traditionally made from beef intestine (casing) stuffed with flour or matzo meal, schmaltz and spices. The rendered fat of geese and chickens, known as schmaltz, is kept in readiness for cooking use when needed. Geribenes or "scraps," also called "griven," the cracklings left from the rendering process were one of the favorite foods in Eastern Europe. "Geribenes" is eaten spread on bread.