Interview

Gefilte Fish

Uman

Matvei Rubin describes in this clip how his mother cooked the well-known Ashkenazi Jewish dish “gefilte fish” (stuffed fish) during his childhood. According to Matvei, it was a laborious undertaking, where the fish had to be chopped with a chopping knife and prepared with beetroot, onion, oil, sugar and matzo meal, resulting in the fish’s stuffing. The dish then had to be cooked on low heat for two hours. In the second part of the clip, Matvei adds more culinary details about his mother’s cooking.

Here are more gefilte fish receipes, recalled by AHEYM informants in the Vinnytsya region.