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I could talk about many dishes, but I want to describe only two specifically Jewish dishes.
The first was Zwiebel und Eier, egg with onion, which was usually served as a starter. Hard-boiled eggs and some onions are grated together with a little beef or poultry liver and all this is mixed with a little goose fat – Jews were very fond of cooking with goose fat. The whole thing became a yellowish-brownish paste, which was eaten as a starter. The second typical dish was the cholent, which could be made in different ways. We made it in the Transylvanian way, so we obviously put some beans, as well as some poultry – usually goose – in it, and cooked it thoroughly with various spices.
The first was Zwiebel und Eier, egg with onion, which was usually served as a starter. Hard-boiled eggs and some onions are grated together with a little beef or poultry liver and all this is mixed with a little goose fat – Jews were very fond of cooking with goose fat. The whole thing became a yellowish-brownish paste, which was eaten as a starter. The second typical dish was the cholent, which could be made in different ways. We made it in the Transylvanian way, so we obviously put some beans, as well as some poultry – usually goose – in it, and cooked it thoroughly with various spices.
Period
Location
Brasso
Romania
Interview
Vasile Grunea
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