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[guh-fil-tuh] /gəˈfɪl tə/

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

a Jewish dish of seasoned ground fish shaped into balls or patties and simmered in fish stock; also called fish balls
Word Origin

Yiddish ‘stuffed’
Usage Note


1892, gefüllte Fisch, not a species but a loaf made from various kinds of ground fish and other ingredients; the first word is from Yiddish, from German gefüllte “stuffed.”


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