The 10 WEIRDEST Hasidic Foods
HTML-код
- Опубликовано: 5 авг 2024
- Top Ten Weird Hasidic Foods:
1) 1:10 - Kuchinya [Hungarian] / Fargliverte Fish Zaft [Yiddish] / Fish Jelly
2) 1:50 - Grieven / Chicken Scraps
3) 2:38 - Yapchik / Overnight Potato Kugel with Meat
4) 3:05 Galareta or P’tcha / Calves Foot Jelly
5) 4:10 Shmaltz Herring with Kichel
6 & 7) 6:23 Chollent and Kishka / Everything Bean Stew and Stuffed Intestines
8) 7:31 Browne Eyer / Overnight Hardboiled Chollent Eggs
9) 8:10 Falche Fish / Fake Fish, Imitation Fish made of Chicken
10) 9:00 Shmata Cake / Rag Cake
Join me for a little adventure through Hasidic Williamsburg as I go looking for the most exotic foods available in this Jewish neighborhood. I try fargliverta fish zaft, yapchik, galareta, kishka, herring and even a cake that in English translates to: "rag cake". It’s an unusual food tour on the hunt for the food that will most challenge the faint of heart!
Please leave comments with your thoughts, your suggestions for foods to try and insights into any of the foods I tried.
Thanks for watching!
0:00 start
#jewish #kosher #kosherfood
I was a chef in a Philadelphia restaurant in the 80s. It was a chain restaurant with all fresh food. I made matzo ball soup. A waitress came back and told me that it was better than her grandmother's! A great compliment!
A chain that had Matzo ball soup? It wasn’t Fanous 4th st deli?
I am from the Caribbean and worked for a Jewish family. The kids’ grandfather taught me how to cook cholent. He was born in Poland.
I love Jewish foods(with the exception of gefilte fish)
Key to gefilte fish: homemade horseradish. 😉
@@johncbny - I didn't say that's how to acquire a taste for it. 😂
@johncbny
Thank you for sharing your experiences! 💐
I'm not a gefilte fish fan. Part of it comes from living in the house in which it was made. After smelling it all day, I'm ready to barf. No amount of horseradish can help it.
@@figmo397 … for me, it just does not look appealing.
I also love that the guy who sold you the shmaltz looked you in the eyes and was so nice.
Most of these foods sound like how poor people make something out of nothing. And in my opinion, there are similarities across cultures. I see some Scandinavian tradition in the herring, and of course rural South in the schmaltz (rendering lard instead of chicken fat). Love your work, thanks, Frieda. It’s all the same, only different.
@susancanavespe5217
Indeed, poverty had much to do with it, so did the freezing climates people were living in.
It's like soul food for Africans in diaspora
I’m Polish and so many of the Jewish foods, my mom made for my dad. I grew up loving Kiska, but never knew what it was made from. I remember the taste, it was so good. My husband, also Polish, loved heiring on small crackers or pieces of bread. Amazing how were all so connected by food. Loved your video.
Polish Kishka is usually stuffed with finely grated potatoes and meat.
@@morningstar8187 that sounds good bring me some thanks
Same here. I'm Polish and grew up eating most of these foods. The herring was served all the time, every party had herring covered with onions. I prefer the vinegar herring myself.
i put my grandmothers spice cake recipe on line. a woman whose mom and dad are from poland commented, "my mom makes this cake and calls it "jewish cake"!"
A Christian writng here. Most of the food sounds amazing. I think I will find a recipe for chollent and try it. My father never met a herring he did not like. Thank you.
Xtians HAVE a cholent derived dish…baked beans.
@ChistineWedge but how did the herring feel about him? I wish I could eat cholent! Can't eat beans. Mmm... Enjoy.
"Matjas herring" actually originated in the Netherlands, "Maatjesherring" and it's been around all of northern Europe since medieval times. In Sweden it's eaten for the mid summer festivities around 23 june together with cooked newly picked potatoes, gräddfil (like sour cream), chives and fresh dill. Washed down with beer and schnaps.Really, really good combo!
Never ate "Herring" with Crackers - interesting combo! But yes, it's very common also in Germany: in form of Matjeshering or Saurer Hering. If you order a "Fischbrötchen" in Eastern Germany, you will get a bread roll with Herring, onion and pickled gherkin. I think, it is less loved in the younger generation, but for my grandparents and their generation, who experienced post-WWII-time and GDR, it's an absolute delicacy! (Especially, when you leave it at least over night, so that the bread rolls are soaked with the water and oil from the pickled fish...)
My Papa and Bubbie were Orthodox from Poland and a Shtetl in Russia. They escaped before the occupation. I’ve eaten everything you highlighted from Eastern Europe. Everything was homemade by my Bubbie. Her chicken soup included large slices of potato, carrots and onions. The soup included matzah balls. Everything I’ve eaten routinely. There were only a few things I didn’t like. I have a couple of cookbooks that have recipes for many of these dishes. Essen y’all. 🍷
There was one dish I would really like to knock of, we called it meigele or helzel as I remember it, stuffed neck, that you had to saw with special thread, don’t know what it was stuffed with, eventually put on top in the cholent pot or more rarely on top in the grand chicken soup pot, it was eaten in Poland and Hungary, as far as I know
know
@monicamikulinser5948
Helzel (sp?) is still popular in Williamsburg, of course, it’s made at home.
@@monicamikulinser5948 I know helzele, my mother would make it when she had skin from the neck. It was delicious but a lot of patchke arbeit.
I love anything Jewish combined with y'all. It makes my heart happy.
When I was offered gala the first time shabbos in my in laws house I told her I don’t eat anything that moves 😂
My wife is Ashkenazi and I’m Safardi, I tried Gefilte fish one time and now I just say, I don’t eat anything that wobbles or chopped liver. I love Rollmops (pickled herring) though 😊
@@mikiavidan508I'm half and half it means I happily eat gefilte fish and herring but also borekas and importantly rice at passover
Tried Galleh years ago in Melbourne. Its gelatinous compound is so Garlic fortified I simple had to "call it a day".
My first baby was afraid of jello for that very reason.
Anyone like cold borsth with sour cream?
Every time you post I’m SO HAPPY! Can’t click soon enough!❤
That schmaltz herring is precisely the pickled herring we eat in Sweden for Christmas, Easter and Midsummer.
I currently live in Warsaw and I can definitely recognize the eastern European influence Frieda mentioned with the food! p.s. I just had that same herring with onions a few hours ago, what a coincidence :)
SO MANY PICKLES THERES PICKLES EVERYWHEREEE
I've had most of these from europe. But no exotic foods.😝🤐😬🤮🤒🤒😌
Such an interesting concept for a video! Thanks for sharing 🤗
this is the cutest culinary tour!!!
Ms Vizel has such a pleasant demeanor.
That was a great intro to your channel. Shmaltz on a Bagel mmmmmmm
Your description of cholent has inspired me to do my own home slow cooker version of barley, organic beef mince and borlotti or cannellini beans. My Irish husband approved. I really want some schmata cake!
Herring in cream sauce is still a staple for me
Yum
Thank you SO MUCH for this post. I have actually eaten Cholent that a friend's mom had made. I would just say that unless someone wants to lose a finger, don't get near my dish. Peace and blessings as always.😊
As a Swede living in New Jersey the last 8 years I found it to be a very interesting cross-over that the Jewish community eats herring too😀
We eat it for every major Holliday and especially on Midsommar. The only places I can find herring here is either at Ikea or the Jewish section at the certain grocery stores. Taste differ a little bit but both are delicious! I should try to go to a proper Jewish deli one of these days to see if they have a wider selection.
Thank for a great video!
Try Russ and Daughters in NYC. They have many varieties of herring, including Swedish matjes herring.
@AxelOvesson I'm sure some NJ stores have herring but take a hike to Pomegranate Kosher supermarket in Brooklyn. There may be one in Lakewood. Jalapeno herring, spicy herring, sweet herring, this herring, that herring. Wide selection. I don't care for such extremely salty pickled fish, but enjoy.
Most of these l grew up on living in kentuky . Beans of all kinds + potatoes corn of all kinds, esp. Popcorn! Potatoes noodles all vetables all german vegs like cabbage, etc.it never occured to us the nationality of these foods. We just ate it!❤❤@@chanieweiss4288
We lived in Mexico City in the Plalanco section on town majority population of Jews. Most have lived here since WWII. A small section within the population is Hasidic foods. Loved it.
The cake at the end looked the best to me! Thanks for sharing!❤
Yerushalmi kugel. Sweet caramelized noodles with tons of pepper!
I had kugel yerushalmi when I was in Israel. I never even heard of it growing up in the United States. Is it popular in your community? If so, where do you live?
This was fun! I certainly would not try everything (I don't eat fish) but would try the cholent and rag cake and probably the false fish when in season. Thank you for the fun video! 👍
I love pickled herring! They served that at shul a lot growing up.
I so love this. My friend is Jewish and I had the honor of eating a lot of delicious and interesting homemade foods.
Thank you for doing this.
I’m so glad to have found you. ❤
Cute video thanks wishing you a wonderful day
👏🏽 Frieda, you’re the best. I adore the shy red-headed gentleman at Gottlieb’s (is the outgoing lone server still there?), their homemade chicken soup transports me back to my Bubby’s house, circa 1972, when kishke was once known as stuffed derma. A wedding meal wasn’t a wedding meal until you saw that circular slice of-who-knows-what on your plate (my parents would never tell), wrapped in a tight plastic casing. As a young kid I recall trying to get to it’s contents which you’d extract like a great treasure hunter - (unless you had a steak knife, which no simcha ever had), you couldn’t get at it any other way! 😂 Kishke later became kitsch itself, a culinary joke staring at you from your plate, people started to know what they were eating - intestines! It dropped off in popularity for a time within kosher circles. Now it’s made a triumphant return! Kishke is available commercially online in a version that’s both vegetarian and gluten-free. 🌱 During the pandemic I was willing to spend more than I normally would for “Hasidic Food”, I took a chance and bought Glatt Kosher Ready to Eat MRE’s that came in a boil-in bag...OMGosh who would’ve ever thought that shelf-stable Stuffed Cabbage 🥬 and Chicken with Potato Kugel 🥔 would taste so gooooood!!! 🤸🏽♂️🤸🏽♂️🤸🏽♂️ Though I’ve not yet tried them, there’s a company based in Lakewood NJ that makes full “gedempte” full kosher meals in a self-heating (!!!) container for people on the go with no access to a heating element. Such ingenuity! Hasids are keeping them in the trunks of their cars, “just in case”, it’s like having an extra tire! 😂😂😂 Love it!
For viewers interested in buying the BEST Smoked Salmon at a phenomenal price, head to Brighton Beach Ave in Brooklyn NY to a beautiful small store with low prices called “Kings Meat” it has many kosher items included, but is a go-to for their smoked fishes, cheeses terrific breads and lavish refrigerated cakes, all with a “hecksher” (kosher certification). My Dad, OBM, grew up in Williamsburg when it was Orthodox, but not primarily Hasidic. He told me that many of the neighborhood kosher bakeries allowed local families to drop off their cooking pots filled with uncooked cholent on Friday afternoons, allowed them cook overnight in their huge bakery ovens and, be picked up the next day and enjoy on Shabbos/Shabbat. How cool is that!
The calve's leg gel is called ptcha
I loved this - food really brings a unique look into culture. Unlike nothing else.
We used to call the calf's foot jelly : P'tcha.... very garlicky...my Dad could manage it. I loved your comment about cholent ( or chulent) and kishke- I also love them but my husband is really crazy about them. I remember my Mom making Gribenes... the little crispy bits of chicken skin could be snacked on straight or mixed in with mashed potatoes. Loved the food tour! A mixture of happy memories and some newer experiences . ❤😮
❤❤❤
Thank you..P'cha is what i was thinking of!
P'tchai...פיטשצעי is the wet version of "Galereté" גאלערעטע
P'tchai is prepared on Shabbos, usually before the day meal. One takes hot gravy and chicken legs from the Cholent, then dipping pieces of Challah, adding garlic, lemon juice, salt, sugar, pepper.
VS Galereté, is prepared before Shabbos, by cooking calf legs for many hours, then blending it with garlic, salt, black pepper and paprika, (or without the paprika) and let it set until forming a jelly texture.
I think the 2 versions derive from polish and Hungarian customs.
Oh wow ... that camera guy is funny ... at the end when he commented on you sharing the cake - or not :) haha ... He cracked me up. I learned a few new foods. Thanks.
I am Norwegian - herring, like you were eating, is a very common, and traditional food in Scandinavian countries. We also eat Matjessild (sild = herring). Often we will have different kinds of herring in different sauces (tomato, garlic,curry….or plain), and eat with potatoes. Sursild (sour herring) is probably the most traditional in Norway, often eaten for Christmas.
@alicecatrionaboyd
All of the yummy herrings you mentioned can be found in the Northeast USA at a supermarket chain called “Netcost Market”, which caters to Eastern European consumers, but not everything there is certified kosher, a must for all Hasidic/Kosher-observant kitchens..
The best herring I ever had is the Dutch “new” (Virgin) Matjes herring that you speak of, but the Dutch don’t saturate theirs with oil or chopped into bite-sized pieces as it’s often presented. Fishermen (and Fishergals?) know this delicacy comes into season in May and June - they must be caught before they spawn. It’s then immediately frozen for various health reasons and placed in a Salt barrel, etc. The Dutch variety is served as a whole fish (basically the length of a slice of pizza) you eat it as if you’re a seal, high from your raised head, with chopped onions falling on your face. That’s the way Dutch friends taught me. Besides schlepping it with you directly from Holland, one can find it is in the USA in Brighton Beach Brooklyn - a Retail Culinary Wonderland that everyone should visit with plenty of bags!!! 🎣
I spent my early childhood in Germany, and pickled herring are one of my favorites!
Yes, I grew up with herring in all sorts of styles having spend my childhood in the Lower Rhine in Germany and the Netherlands.
Swede here. I never heard of curry herring before! Is it any good? Still pickled?
@@ludvigafklercker7722 Hi. It's like regular canned herring in tomato sauce, but in curry sauce. Most brands have a bit of oomph, but it is not hot burning spicy. Works well with the herring. Is not tart pickled taste but mild. I like eating it ice cold with fresh boiled potatoes.
Very interesting! I am the type of person who tries any food once, lol! That schmatta cake really looked good!
I could watch you all day Freida. ❤
If you like salted herring you should definitely try forshmak, if you haven't tried it yet. Jewish forshmak or vorschmak is a cold appetizer made from slted herrining fillet ground or minced together with soure appels and hardboiled egges. Forshmak is usually served on the rye bread but also on wheat or rye cracker. The dish is common in Ukraine; in the city of Odesa forshmak is considered a local specialty food.
Fascinating and a tad intimidating but I'm open to forshmak!
@@FriedaVizelBrooklyn I don;t know if you can buy forshmak at some good kosher deli somewhere in your neighborhood. In the case if you can’t buy it, here is one of the basic recipes for pareve forshmak.
100 g / 3.5oz salt herring fillet
25-45g / 1-1.5oz peeled and cored sour apple
1 large hard boiled egg
20-30g / 1oz roughly chopped onion
30g /1oz white bread
60g /2oz water
Remove the crust from the bread slice and soak the crumb in the water until it gets mushy, then take the bread out of the water and give it a good squeeze to remove excess water.
Pass all the ingredients one by one through a meat grinder, and then mix everything well in a bawl or process everything together in a food processor.
Finely chopped or smoothly blended, the consistency of the final product is totally up to you.
Forshmak is a very versatile dish, if you will, there are as many forshmak recipes as there are Jews who lived in Odesa before WW2. It can be used as a spread or a dip or even as a salad and served with different kinds of bread, savory crackers, chips, potato and etc. Like a friend of mine once said, ‘forshmak is everything you want plus herring’.
If you has no experience in filleting fish then you probably want to buy herring fillets. Both matjes and schmaltz herring are good, but I prefer schmaltz herring in my forshmak because the fatter the better when it comes to herring.
I like Granny Smith apples but any sour and tart apple will do.
The next day update: a typical slice of typical sliced bread weights approx. 40g, removing the bread crust gives you approx. 25g of the bread crumb, which I consider the optimal amount of bread in this recipe. Depending on the bread you may need to adjust the amount of soaking water. Dealing with bread is probably the trickiest part of this recipe. You want your bread to be soggy and mushy but what you really don't want is a sloppy forshmak, so it's important to get rid of excess water.
If you don't want to mess with the bread, just replace it with the same amount of boiled potatoes.
One caveat: sometimes it can be challenging to remove the fishy smell from some surfaces that have come into contact with salt herring.
Making forshmak at home is easy as pie.
My great aunt made forschmak. I still have the recipe in her handwriting.
I used to think that all Eastern European Jewish food was the same but now I think there were more regional differences than I realized. I wish my Lithuanian born grandparents were still alive so I could discuss it with them. I did discuss American Jewish food with them and they told me that they did not have lox until coming to Anerica.
My mother is from Hungary. She said she never saw bagels until she came to the US after the war.
@@silkypitterman611 Interesting. My Lithuanian grandparents told me they had bagels in Europe but not lox. They had never even heard of bananas or tomatoes.
When I get to Zabar's I always want pickled herring in sour cream and pickled onions, and a kaiser roll. I can't eat more than a few bites at a time but it's so so delicious! It feeds my soul!
Agree!
Herring in sour cream is the best omg and the onions get the flavour of it all, yum!
But the hasidim wouldn't eat herring in sour cream, that's just the more modern, Jewish communities that do that. The hasidim wouldn't eat fish with dairy in such a direct way. Like, they don't eat lox and cream cheese the way modern Jewish communities eat it.
Dear Frida I am from Hungary-I love all this food:)
Thanks Frieda. I love everything you do Including all the weird foods.
Thanks Frieda, for another interesting video. The sweet slice at the end looks so rich that you could only take one bite and you would feel full…but it looks very good.
I enjoy your channel , I am from Brooklyn NY but the sunset park part of Brooklyn … I wanted to say also I like your shorter bob it looks very nice!
Minnesotan’s love their pickled herring. To my surprise, it’s very common in regular grocery stores 😮
Yes, when I lived in Iowa, the regular grocery stores had a selection of pickled herring in jars. Now I live in a small town in Missouri and it is much different. Surprisingly, Aldi's will have delicious pickled herring in big jars at a very reasonable price. Unfortunately, most of time Aldi's does not have the herring and I never know when or if they will have it again.
Love all your programs! Can’t wait to view your next one. Have a craving for herring in sour cream and onions now.
Thank you for addressing the pizza/sushi schwarma/Chinese issue! So strange!
The Chinese/Shawarma etc. combo is unique to Hasidic Brooklyn. Other observant/Orthodox neighborhoods have designated Chinese, Shawarma, etc. restaurants. I believe it's more entrepreneurial than anything else. Barring a few exceptions, eateries are a relatively new concept for the Hasidic Williamsburg. It was (and by many) considered a 'vulgarity' to eat in public. Yet, the times they are changing :)
@@Hampdood84 mr Broadway in Manhattan has had this duality for years! Whatever gets people into the restaurant!
Love you and your content Frieda! Thank you!
Love this video! Thanks for sharing, Frieda!
Great fun watching you ordering different dishes and hearing you trying to "tempt" your cameraman! It made me nostalgic for the foods of my childhood. Even the ones I didn't like. My family always bought pickled herring from a Norwegian seafood store in Ballard (a neighborhood in Seattle that was very Scandinavian years ago). Grandma and I would buy it for the holidays and everyone, except for the two of us, loved it. Great memories of baking Scandinavian cookies. Thanks for sharing this video. I continue to be impressed with how labor-intensive the food prep is for the delicatessens, restaurants, and home cooks.
You should offer food tours, exotic Ashkenazi dishes ❤
In Poland we have kiszka stuffed with cooked potatoes and it is delicious with sauerkraut :D Good episode, now I am hungry ;)
I find myself in a continual smile as I watch each of your videos. 😊
Thank you, I will watch it again on my next trip to Williamsburg
I am glad I love herring. I grew up eating pickled herring and kippered herring. In 1990, I had the opportunity to visit Kfar Chabad, the Lubavitch village in Israel. At the kiddush Saturday morning, I was trying to talk to an old man but there was a language barrier. Jews like to play Jewish geography; let's figure out a connection. It turned out that that he was related to a shaliach I knew, an important family with many members. The old man would not let me go until we made l'chaim in honor of various family members - drinking shots of vodka and eating delicious herring.
Frieda, I haven't seen a video of yours in weeks-medical issues on my part. OMG! Your hair is absolutely gorgeous! I love that cut~ It hits you perfectly for your face shape and the color is just popping!
Thanks so much I enjoyed hearing about some of the foods you used to eat and loved having the voice off camera “Keith”. So fun.
So interesting! Thanks for taking the time to make this vid ❤️✌️
Very enjoyable video. It's nice to experience food items from different cultures.
A family friend referred to the stuff in jarred gefilte fish as "gefilte snot" and the fargliverte zaft reminded me of that.
My partner loves herring, we sometimes joke she's secretly an 80-year-old man.
And cholent is the best.
Your videos are so interesting & informative. Thank you 😊
Mates herring is also a delicacy in the Netherlands
yes here in Northern Europe too. often eaten at Christmas time (and anytime really)
Id try all of it! Im coming back to NY in December, and will be on the hunt for great bakeries! But i would love to try Cholent especially. Great video as always Freida x
Adorable. Just found your channel. Very entertaining, funny, informative, and insightful. Just quirky enough to make me interested and smile. Happy to subscribe! Thanks, Frieda!
Cholent is so homey and comforting. I tried kishka at Katz's in Austin Tx and loved it.
A good kishka inside a chollent is amazing.
I would not have thought that cholent was weird. But I love it.
I would try everything! A lot of them are familiar to me being Polish. We call “galaretka” which simply means gelatin, and it can have anything in it from meat to vegetables to fish to chicken to even sweet! And I love kiszka especially sliced, fried and put on some rye bread with mustard! Polish kiszka has either barley or bulgur in it. Love this video! Thanks!
I’m sorry but I couldn’t choke down a single bite of anything you showed.😢
no i obowiązkowo smalec:) też tutaj wspomniany.
@@lisalarouge6309- imagine how vegan me felt…. I told my Orthodox dissertation adviser that I was kosher by default, to comfort him when he was wincing after my birthright Jewish office partner teased him by claiming to eat ham and cream cheese on a bagel. Alas, he said it didn’t count when a shiksa ate kosher. 🙀
Frieda, your sense of humor during the "interesting" food items tour video was hilarious. Can't wait to try one of your tours, hopefully a little later this summer. Be well !!
I love that you demonstrated all the foods
My mother used to make a gelatin dish that she called P’tcha. This is definitely an acquired taste. You serve it with rye bread and dash of salt. I love your channel ❤
@MarleneGreen I realize ptcha is popular. I never tasted it. I don't like jello so I can't get ptcha to my mouth. Glad you can enjoy.
Love your channel! 👍 Yum! I’ve never had cholent but would definitely eat it! I Love beans - looks very similar to my favorite Indian chole (except different herbs, and spices.). Now I needs to find a recipe online.m😊 Thank you for the tour. ✅
FREEEEEDAH...!
I loved this. Thank you for a tour of things I'd never otherwise see. You're an ambassador. And a good one.
This was so much fun to watch! Thank you!
Love your channel. I like to keep a jar of herring in the fridge. It makes a great protein snack. I'm a French-Canadian. We make a version of the Jewish Brown Eyer; different families haves their own recipe for their pickled eggs. They are not as popular as they used to be; it's a pity. Now, your description of the Yapkesh and the face you made really brought back memories. I remember the "galantines" - shredded meat of a sort or another, molded in its own jelly - which our grand-mothers were so proud to serve us at festive occasions. Pfwarkk! Us kids would find a way to push our food around our plates until a benevolent soul would give it to the pets or just plain throw it out, very discretely, so as not to chagrin Grand-maman or aunt Hermina.
אני ממש אוהב את הסרטונים שלך.
This was great fun and very informative! Thank you!
Hey Frieda🙋🏼♂️Love ya videos. I’m proud of ya.
Thank you my friend!
The first food you showed is spelled, kocsonya, in Hungarian. My mother made it from carp or white fish every Friday night.
I loved my mother’s cholent. She made it 2 different ways.
I also loved my mother’s calf foot and the kocsonya/gelatin surrounding it.
We also had “falche fish” all year round.
I never touched the herring my parents loved.
I am unfamiliar with the other foods you presented.
Interesting blog. 👍
I want the recipe for that shmata cake!
First of your vids I’ve seen. All like worth a try
This was a lot of fun
Oh, Frieda, you are a doll! I love your work.
So glad we're Sephardi. The weirdest thing we have is a fruit that tastes and smell just off. But the Singapore noodle, Curried Fish with rice, anything with rice is nice. My grandmother used to cook liver, she had ancestors who came from England. My friend makes Chicken smultz, chicken fat
It's hard to find Sephardic foods. You mostly have to make your own.
@@alphadog3384you can find Sefardic food in many stores in Brooklyn!
Ÿes, Sephardic it is
Sephardic dishes are awesome.
@@alphadog3384 I'm in Sydney Australia. We have a lot of Asian and Moroccan foods here. No restaurants or markets specifically for Sephardic. We can order menus for any occasion from chefs in the community.
It all looks good! I'll try just about anything! I've had herring and it's good. I'd try the cholent and the cake. Do you ever do food tours of the neighborhood?
Oh my gosh - I just discovered your channel and have been bingeing on the episodes in my spare time. Having grown up in Flatbush and now find myself in Rapid City, South Dakota I can't begin to tell you the memories you bring back - some good, others, not so good, but memories nonetheless. Each one of the episodes take me back to another moment in time - some moments were good, some, well, not so good. When people ask me "are there Jews in South Dakota" my response is simple - you are looking at one. As the lay-leader of our small Jewish community, we practice a type of "frontier Judaism" with a goal of keeping Yiddishkeit alive and well in the Black Hills. Over the years I have collected a gazillion stories out here in the "suburbs of the Diaspora." I would love to share them with you if you you are interested. Zei gezunt - greetings from Rapid City.
awesome comment! Right now my channel “niche” is Hasidic/Haredi Judaism mostly in NY. Maybe someday down the line… Good luck being THE JEW in Rapid City! :)
Thank you for your reply - having grown up in Brooklyn, I now have come to appreciate that which I took for granted in my youth. Your channel has provided me with repeated doses of late night nostalgia. We do have a Chabad presence in Sioux Falls with whom I have a close relationship with. I love hearing your momaloishan - "a sheynem dank"@@FriedaVizelBrooklyn
Looks like a lot of fun to just go around and try the different foods. 😂😊
Ty for this video
I would have a very hard time with most of those things because I don't like fish and the different textures would really throw me. I think the dessert and the bean mixture would be all I could handle.
P.S. thank you for the food tour!
I love your channel in general but I love your new hair color. It’s so flattering!!
Here in South Africa, chopped herring is a big favorite. Our kichel is covered with sugar and eaten mainly with chopped herring. Cholent every Shabbos lunch with kugel! Your faltche fish sounds similar to our gefilte fish, which is made with hake.
falsche fish is made similar to gefilte fish but there is no fish/ it's made with ground chicken.
I’m a big fan of Galla, (or petcha as Jews of Russian extraction, refer to it) It’s actually similar to popular Eastern European dish called Kholodets. Salmon “kotchenu” or “z” is a recent substitute for Karp or white fish version. Also very sweet and delicious. A childhood favorite.
@Hampdood84
Amazingly there’s a hip and halachic kosher deli in the Miami area of Aventura (!) that will prepare a large tray of Ptcha on request for a large party. They may be one of the last places to sell this outside of Hasidic communities (I’m not sure if it’s readily available by retail establishments even in those areas). Also didn’t know that bone marrow is great for skin and joint ailments, allegedly.
Yeah I also grew up on white fish kotchenu.
I very much regret not including bone marrow in this video - it's one weird food. we loved it as kids.
Lovely video. Respectful humor. I grew up with much of these foods but not all!
once again i loved this. I call the jelly square p'tcha. I need to do a food tour with you.
I believe the polish call it Ptcha?
It would be awesome to see you doing a sefardic food tasting and compare cholent with dafina for instance...😊
It's a shame I live so far away because a lot of that food looks so delicious.
Love your videos! So interesting and informative.
Frieda I just love your videos and I’d so love to go on one of your tours . Sadly I live on another continent so the likelihood is slim…. I really love the content you put out for your viewers to enjoy. Many blessings and thank you for peep into a world rich with culture and customs of such a precious people.
Thank you dear. I'm happy you can come on my tour so to speak via the youtube!
@@FriedaVizelBrooklyn indeed it’s a real joy
I grew up with most of these foods. I make a phenomenal chulent with chicken, kishke, potatoes, some carrots. I but cooked white fish with that gelatin like texture sometimes. I but it ready made at Meal Mart. No one in my family would go near it! It is team Gan Eden!! Thanks for your wonderful episodes!
After watching your video, I really wish I lived closer to the amazing kosher restaurants. I have no idea which dish I would like to try most as they looked amazing though the Shmata cake really interests me.
I loved it! thank you for covering the Faltche fish issue!! a proud Romanian! regarding the Brown Egg, it's called חאמענאדעס - you have to spell it with a H = Hamenades
חאמענאדעס Yiddish spelling of haminados
Haminados are commonly prepared on their own or as part of the Sephardi and Mizrahi Jewish Shabbat stew chamin. Chamin is similar to cholent.The name Hamin (חמין) is derived from the Hebrew word חם ('hot'). Wikipedia states that hamin came first and cholent developed from hamin. But as another viewer commented, brown eggs are associated with Sephardic Jews and hamin. When did Satmar Hasidim begin putting eggs in the cholent?
My niece lives in Brooklyn. I look forward to taking one of your tours soon!
Im swedish and ate pickled herring often. I was able to eat a jar by myself. I doubt I would like it now. Thanks for the video
A whole jar!
@@susancanavespe5217Depends on the size of the jar. I could eat an 8oz jar myself in one sitting.