Tag #135872 - Interview #78511 (Vasile Grunea)

There was a Jewish baker called Malek, if I remember correctly, we took the cholent to him in a pot around noon on Friday and he put it in the oven for a few hours after he had baked the bread. This gave the cholent an especially nice flavor. We went to get it before Sabbath arrived, that is, on Friday, because generally the baker didn’t work on Saturday, the shop was closed. As long as we had servants, it was their job to go and pick it up, and when we didn’t have one any more, my sister, I or my mother went to pick it up. We had these very sweet special cakes made with honey and walnut especially at Purim, which I’ve only eaten at home – my mother made them, but I don’t know what they were called. All better-off Jewish families made hamantashen, this triangular millet pastry with jam called Haman’s ears. My grandmother always made so-called sour-cream scones, small sweet scones – I don’t know if this is a specifically Jewish sweet – which I liked very much.