Tag #138490 - Interview #78499 (Bernat Sauber)

The Jewish kitchen has a very specific national food, the cholent. It is an extremely delicious food, people cook it in different ways in each house, but it tastes almost the same everywhere. Its preparation is as follows: one put in a big pot bean, vegetables, meat, fat, then one put a lid on. On Friday afternoon it must be brought to the baker, who takes out the coal from the oven before Saturday and puts the pots in the heated oven, all of them, some hundred or a hundred and fifty. The fee for a pot was 5-6 lei, depending on how big it was, and how much place it occupied in the oven. Everybody knew their pot. After that the baker luted the oven-mouth to keep it hot and left the pots to boil slowly until Saturday noon. In Lapos only two Jewish families didn’t keep kosher household, 2 lawyers: dr. Samu Biro and dr. Harnic. They were not religious at all, never went to the synagogue, didn’t eat kosher meal. Interestingly they cooked cholent, probably with pork meat. When they brought the pot, they covered it with a bigger one and only after that they put it in the oven to protect the other pots from the treyf steam.