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We cooked meat-soup, and we put in the meat-soup kneydl, dumplings made of matzah meal, it is prepared with eggs, like the semolina dumplings, but instead of semolina we used matzah meal, and we put some pepper in.
Then we boiled it in the soup, slowly, it was boiling slowly, and it got swollen up. It’s so tasty, it’s very tasty. The roast is exclusively of poultry, we cut goose, we cut duck. For the meat we prepared farfel from matzah [meal], then we had ‘hremzli’ [latkes].
If you don’t know how to prepare it, I will teach you how to make latkes. Now, first you boil two or three potatoes. When it goes completely cold – if it isn’t cooled down, it will stick to the grater – you grate it. You boil it today, and you prepare it tomorrow let’s say.
You put the grated potatoes in a dish, you add three eggs to two potatoes if the potatoes are bigger, or two eggs – well, it depends how it sticks together, it has to be like the ground meat in the meatball –, you put pepper and salt by all means, and you mix it well.
You pour oil [in a frying-pan put on fire], you take some from this mass with a spoon, and put it in the hot oil. But first you dip the spoon in the hot oil, because this way the mass will come off the spoon easily. And it will swell up, it’s such a good meal, and you have a dinner. It is very good with spinach for example.
Then we boiled it in the soup, slowly, it was boiling slowly, and it got swollen up. It’s so tasty, it’s very tasty. The roast is exclusively of poultry, we cut goose, we cut duck. For the meat we prepared farfel from matzah [meal], then we had ‘hremzli’ [latkes].
If you don’t know how to prepare it, I will teach you how to make latkes. Now, first you boil two or three potatoes. When it goes completely cold – if it isn’t cooled down, it will stick to the grater – you grate it. You boil it today, and you prepare it tomorrow let’s say.
You put the grated potatoes in a dish, you add three eggs to two potatoes if the potatoes are bigger, or two eggs – well, it depends how it sticks together, it has to be like the ground meat in the meatball –, you put pepper and salt by all means, and you mix it well.
You pour oil [in a frying-pan put on fire], you take some from this mass with a spoon, and put it in the hot oil. But first you dip the spoon in the hot oil, because this way the mass will come off the spoon easily. And it will swell up, it’s such a good meal, and you have a dinner. It is very good with spinach for example.
Location
Romania
Interview
Edit Grossmann
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