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throughout the years has been egg-noodles, no doubt, those fried treats sitting in golden chicken soup. “What do they put into those Pesach’dig chickens?” Sury asks. “The soup on Pesach is nothing like anything we have all year. Perhaps it’s the piece of ginger added on Pesach that makes it so tantalizing?” But perhaps it is the chicken,

because “Pesach cholent” for the non-kitniyus society, which is in essence a good, hearty potato and chicken/meat stew, has the most divine flavor. Hadassah talks about her mother’s mouthwatering version: chicken soup left on the flame to simmer overnight with an extra helping of potatoes, which turned into a hearty broth with creamy spuds by the morning.

Another popular comfort food many mention is matzah brei. Rifki remembers her father at the stovetop whipping up this delicacy, the smell of frying matzah and eggs filling up the entire home, beckoning them to the breakfast table and to these scrumptious pancakes. Her sister, when asked, evokes the identical memory! Chaya, in whose home it was considered gebrokts,

April 10, 2019 / THE MONSEY VIEW / 201 www.themonseyview.com / 845.600.8484

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Issue 194  

The Monsey View

Issue 194  

The Monsey View