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We didn’t cook kosher at home. The only Jewish food that we liked a lot were two side dishes. One was roasted semolina, and then gratings, in Yiddish ferverlach. Ferverlach isn’t grated bread, but dense noodle dough that’s grated on a rough grater, then left to dry, is roasted and then has either soup stock or just hot water poured over it. It’s also a side dish, and is very good.
Period
Location
Letna
Czechia
Interview
Michaela Vidlakova