Tag #107723 - Interview #101359 (Helena Najberg)

I liked her chulent the best. It was something wonderful. It was prepared at home and later carried to the baker where it would bake all night long. It was delicious. I can’t describe it. There were potatoes, groats, beans and carrots. This was all mixed together, some fat was added, usually poultry fat, excellent dish. Mother made a royal chulent. And there were also these cold feet, this was called galer. These were cow’s feet, you had to boil this first for several hours, the meat was then separated from the bones, ground and a lot of garlic was added. This was poured into a form, you’d wait and after some time it would solidify. Yes, I’d love to have some today, but I don’t have the strength to make it. My mother was really excellent at making those dishes. She was a great cook. And then [when she cooked] she’d invite some guests, some friends. Especially for holidays. Jews, of course. In the dining room, the food would take up the entire table. She didn’t invite family, because they wouldn’t eat at our house anyway. But she made really great dishes, really. I can still remember the taste of those meals. Anyway, when she was cooking these dishes, she’d let me into the kitchen and explain what to do first, what next. And during these ‘cooking lessons’ of ours she’d also talk a lot about culture, customs, traditions and about her life as well.