Tag #117183 - Interview #78235 (feiga tregerene)

Mama usually boiled a chicken for Sabbath. She served it with little pies or kneydlakh and homemade noodles. In the summer, the season of berries and fruit, she made little pies with apple and cherry filling. It goes without saying, that chulent was there on Saturday. No Jewish household can do without chulent. Mama left a large pot with stewed meat, onions with spices, potatoes and beans in the stove overnight. On Friday evening, when my father came home from the synagogue, we sat together at the festively laid table. My mother said a prayer and lit the candles, and my father blessed the food and wine, broke off a piece of challah and dipped it in salt, signaling the start of our meal.