Re: [Cz-L] Recipe

Dear Madelyn and list members
my mother used to make a very similar eggplant dish. The burning of
the outside skin was particularly important as gave that special
smoky flavour to the dish. She would put the vegetables around it
when served. My Turkish friend also makes a close variation.

My mother was born in Chiosden (I'm actually not sure where that is-
if anyone knows I'd be pleased to hear) and lived most of her growing
up years in Czernowitz. I imagine all the foods of the area have
different influences but the family memories entwined with the food
are probably what gives them the unique Czernowitz "flavour".

I think it's wonderful all the memories that are intertwined with the
food. Food is such an essential and basic way of connecting. I would
encourage everyone who has recipes to contribute them. My mother
never wrote recipes or worked from them. They were all in her memory
and unfortunately I didn't write them down but always long for her
cooking and when in New York in particular I search out Eastern
European restaurants in the hope of eating my mother's cooking again.

I love the memories and accompanying recipes this is evoking and look
forward to the cook book I've been searching for for a long time.
Warm regards
Ethel Tillinger
from Australia

On 20/10/2006, at 1:35 AM, MSBGP_at_cs.com wrote:

> I don't know if this is a Cz recipe but my dad used to make it all
> the time
> and he was born in Gura Hamoura and raised in Czernowitz. Madelyn
> Berid
> Pollack
>
[snip]

Received on 2006-10-19 19:22:12