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For the celebration of Chanukkah we used to light our candles, took turns to light them, we sang - we did all this at home.
Usually for all the holidays - for Rosh Hashanah, and for Sukkot, and for all the holidays - we were supposed to eat chicken. One would buy from the market a hen, a chicken, a rooster, and would go to the synagogue. There was a separate hall in the yard. On entering the synagogue yard, there was a little house, like a shed, where the cheese and other things were stored, there were some fountains nearby, before that some troughs were there and there was a Jew with a special task, the so-called shochet, who used to slaughter the hens and put them there to let their blood pour out; we took the slaughtered hen and ran home while it was still warm so that our mother could pluck it because the Jews didn't use to scald to pluck the hen's feathers, but plucked them immediately after slaughtering it. After plucking the animal they would take newspapers, set them on fire so that everything that remained after plucking would be burned, then they would wash what was left well, dry it and that was the way they cooked.
Usually for all the holidays - for Rosh Hashanah, and for Sukkot, and for all the holidays - we were supposed to eat chicken. One would buy from the market a hen, a chicken, a rooster, and would go to the synagogue. There was a separate hall in the yard. On entering the synagogue yard, there was a little house, like a shed, where the cheese and other things were stored, there were some fountains nearby, before that some troughs were there and there was a Jew with a special task, the so-called shochet, who used to slaughter the hens and put them there to let their blood pour out; we took the slaughtered hen and ran home while it was still warm so that our mother could pluck it because the Jews didn't use to scald to pluck the hen's feathers, but plucked them immediately after slaughtering it. After plucking the animal they would take newspapers, set them on fire so that everything that remained after plucking would be burned, then they would wash what was left well, dry it and that was the way they cooked.
Period
Location
Sofia
Bulgaria
Interview
Roza Anzhel