Tag #117610 - Interview #100514 (Frieda Shteinene)

We came to us from synagogue and enjoyed Sabbath dishes. There was a Sabbath challah in the middle of the table, Mother or grandma baked it in our oven. Sabbath choltn, which was prepared on Friday, was taken in a pot to Oliferiy. All neighbors signed their pots and he put it in the oven which was still warm after baked pretzels. Gefilte fish was another Sabbath dish, which we loved. Grandmother and father sold fish, so there was plenty of fish at home and we enjoyed it. Sometimes we ate chicken soup with noodles or chicken pelmeni. We often made minced herring. We had a special big cutting board and a knife to chop it. We cut the herring and added onion, apple, eggs and white bread and dressed it with sugar and vinegar. We made liver pate the same way. We loved teiglakh. It was a desert made from honey and sugar. There are several recipes. First they make the dough, whisk 6 eggs with one spoon of sugar, then add a little bit of ginger and oil and flour enough for neither soft nor hard dough. They make small forms (like dates) and boil them in the syrup mixing cautiously as the dough is very capricious (it can burn or fall off). They also made imberlakh. Two kilos of grated carrots are put in aluminum pot for boiling. In a while, 2 kilos of sugar, one table spoon of ginger, orange skin are added and boiled on low fire for a long time. It should be stirred from time to time. By the end it should be mixed intensely until the mass would not come off the walls of the pot. Then the cutting board is watered and hot mixture is put there, rolled and cut in rhombuses. Those things are to be dried for 4 days. Mother often made imberlakh, especially in wintertime for preventive purposes.