Tag #115144 - Interview #96082 (Bella Chanina)

My mother cooked dishes of the Jewish cuisine: chicken broth with kneydlakh, sweet and sour meat and gefilte fish on holidays. My mother made noodles, cut and dried them. She was good at making pastries, but I haven’t any of her recipes left. My mother bought food at the market where she took me with her. The market in Kishinev was very picturesque. I particularly remember the rows with fish. The counters were plated with tin sheets. The vendors often wiped them and they shone in the sun and were very clean. We always bought lots of vegetables: tomatoes, red paprika and eggplants. My mother preserved tomatoes for winter. She had her own method to make preserves in bottles. My mother baked egg plants, put them under a press, tore them in pieces and placed them in a bottle. When the bottle was full she corked it, put the bottles in a big washing pan to sterilize them. She also made tomato preserves in bottles, adding aspirin to them. She also made gogoshari [a popular sort of sweet red paprika in Moldova]: she baked them, removed the thin transparent peel, placed them in a clay pot and added sunflower oil. She kept it in the cellar during the winter and the oil turned red and spicy and my mother used it in her cooking. We also ate lots of water melons. We usually bought a few dozens of them. The vendors delivered them to or home. My mother bought chickens and took them to a shochet to slaughter. My mother bought dairy products from certain vendors. Of course, we followed the kashrut at home.