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During Purim mother would bake the triangle cakes with poppy-seed and with raisins, we call them Hamantaschen, ] d she also made krebhen - small triangles of dough and meat. These were boiled in meat broth to make in a dish similar to pelmeny [pelmeny are a Russian variety of ravioli made of dough with minced meat inside.
You can boil them or you can fry them]. On Pesach at one time, matzah was baked in the synagogue, and Mom and my aunts would go there to help roll the dough. Before that we would all together make a thorough cleaning up of the house, so that there wouldn’t be a single crumb of bread anywhere. On this single occasion each year, that treasured buffet was then opened, and Passover utensils were taken out.
Everything was done very solemnly. Sometimes the family of Aunt Bertha, mother’s sister, would come for Passover. Mom made wine in a linen bag similar in its form to a cow’s udder. There was always stuffed fish on the table, with horseradish on a plate besides it.
You can boil them or you can fry them]. On Pesach at one time, matzah was baked in the synagogue, and Mom and my aunts would go there to help roll the dough. Before that we would all together make a thorough cleaning up of the house, so that there wouldn’t be a single crumb of bread anywhere. On this single occasion each year, that treasured buffet was then opened, and Passover utensils were taken out.
Everything was done very solemnly. Sometimes the family of Aunt Bertha, mother’s sister, would come for Passover. Mom made wine in a linen bag similar in its form to a cow’s udder. There was always stuffed fish on the table, with horseradish on a plate besides it.
Period
Location
Russia
Interview
Rachel Averbukh