Tag #152817 - Interview #78127 (Makhlia Khalzova)

My mother was a great cook. She bred chickens and took them to the shochet that lived near the synagogue. She only cooked chickens slaughtered by the shochet. Beef became kosher meat only after it was checked by the rabbi. My mother made chicken broth and meat balls from beef. Sometimes she added kolble and sometimes dumplings into chicken broth. On Friday mother made challah. She plaited them very skillfully like no one else. She also made 'Magdeburg pudding' from ground potatoes and she baked pies with nuts and honey and strudels with apples. My mother also made lokshen, very thin noodles. My mother cooked in ceramic pots on a wood stoked stove with an oven that had a tin lid. We ate food with wooden spoons.