Tag #133726 - Interview #78150 (Magda Fazekas)

If I remember well, 'szakerli' was prepared in the following manner: flour, eggs, oil and a little baking powder was in it, it had to be kneaded. She shaped it like a rod, and cut it into thin slices, let's say an inch thick or maybe somewhat thicker, and dipped it into granulated sugar. And as it flattened out in the sugar, she baked it. As the sugar got baked on it, well it was very delicious. I always liked 'szakerli' a lot. I suppose Mother learned this receipt there, in Piatra Neamt.

My mother was a great cook. For example she prepared false fish. She minced the chicken breast, she put salt, pepper, egg and roll in it - she soaked white bread or something like that. If you are not kosher, in fact you soak bread in milk, not in water, but the kosher way is to soak it in water, and the bread must be squeezed well, you put it together with the meat, and mix it with the egg, pepper and salt. Then you prepare the sauce in which this meat must be cooked. Onion must be cut into small pieces for the sauce, you steam it, pour water over it. You put salt, lemon slices into it. You take some from the meat, you put breadcrumbs on your hand, and you shape a longish form, and boil it in the sauce. This is the false fish. It is very good, I like it very much. And we made that one with raisin, from the giblets of the duck. And there is one more which Mother prepared, it is also with meat cooked in white wine. This white wine sauce was very delicious.