Istvánovits Eszter - Almássy Katalin (szerk.): A nyíregyházi Jósa András Múzeum Évkönyve 52. (Nyíregyháza, 2010)

Néprajz - D. Rácz Magdolna: A Nyírbátor környéki zsidó vallású lakosság hétköznapi táplálkozása

D. Rácz Magdolna

Each housewife could prepare the Sabbath challah. The milk-loaf of the Saturday breakfast was prepared with the addition of sugar, milk and butter. The same dishes were made from the leavened dough as in peasant households apart from apple Kugel. From among kneaded pastries, Matzo Kugel and meat dumplings stuffed with meat were not prepared by peasants.

From among the unleavened baked dishes, pancakes with lights and chremzel prepared from matzo meal, cooked potatoes, eggs, sugar, salt and lard, eaten in the morning of Pesach were specialities.

The common soups were the same as the ones made by peasant women, except that matzo balls prepared in various ways were often put in the soup on Sundays, and egg ribbon noodles at Pesach. At weddings, gold soup (Goldzip) was cooked from a fat hen exclusively for the young couple.

From among the garnishing, rice with dried plums, potato dumplings, and Zocher beans were unique. People liked to have sauces to cooked meat from which cucumber sauce can be mentioned.

Vegetable dishes were more frequently eaten in Jewish households and in a greater variety perhaps because they did not do such a hard physical work as peasants.

Examining the alimentation of local Jewish people, we can see that the traditional dishes specified by their religion were barely different, apart from the raw materials, from the ones eaten by the peasant society.

Magdolna D. Rácz

Jósa András Museum Nyíregyháza H^1401 Pf. 57. e-mail: damne@jam.nyirbone.hu

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