Passover is around the corner and in households worldwide, the final countdown has begun. When talking to some of my family & friends and looking at my facebook page over the last week, it’s incredible to see how hard everyone is working to make this holiday feast so special! What many have made vis-a-vis amounts and variety puts me to shame! In yiddish, the perfect word to describe all these enthusiastic, talented (mostly) women is a balabusta (a great woman in all ways who knows how to kill it with her cooking)!!
Passover is a holiday that has been in existence since antiquity (over 3,300 years ago) when the Jewish people, then called the Israelites, with the help of their prophet, Moses, escaped from slavery in Egypt (referred to as the Exodus). Since this ancient festival is celebrated around the globe, the foods that are prepared can be very different. For example, the Ashkenazi Jews, emanating from Eastern Europe, eat one food that many, Ashkenazis included, cringe at and often joke about. This well-known dish is called gefilte (meaning “stuffed”) fish, made from carp, whitefish or pike, and served with beet-red-hot chrain (horseradish). This is not a delicacy for the faint of heart! I, however, happen to love it!