Tag #117617 - Interview #100514 (Frieda Shteinene)

Grandmother Chaya made the best tsimes. The most scrumptious was from plums. It is cooked from fatty meat,usually breast, boiled for a long time until it softens. Then potato and dried plums are added there. All those things are roasted in oven for an hour and then add burnt sugar, which makes the dish look brown. They also make carrot tsimes. Though, there was another sequence for that dish. First carrots were boiled, then pieces of meat of fatty hen, onion and spices were added. Flour or kneydles (from flour or from potato) could be added in tsimes. Very often stuffed chicken poultry neck was added in tsimes. They took either chicken or goose neck and stuffed it with flour, fat and cracklings, fried or raw onion, spices and boiled it in the broth for a while. When the neck was cooked half way through, it was put in carrot tsimes with potato kneydles. It was a real treat. On Pesach aunt Basya cooked her specialty dish- cabbage rolls. They were special. They were brown with tasty spicy sauce. Of course, there all mandatory dishes for Pesach on the table– matzah, eggs, bitter herbs etc. according to hagad. The first seder was carried out by father.