Sweet pumpkin with milk

“Pursuing Jewish Traditional Recipes in Soloneț, Bivolari Commune”

In search of unique recipes from the Prut Valley, our footsteps lead us to the Bivolari commune. We begin our journey in the renowned Bivolari market, where we can still admire the distinctive architecture of houses that bear witness to the existence of the Jewish community. These houses, situated on the street without fences, allowed the residents to sell their goods directly from their doorstep. They also featured deep cellars for cooling and storing food. It is well-known how these cellars communicated between houses and had multiple exits. Our hope of finding a Jewish recipe quickly fades as we learn that the last Jews left this locality in 1960. Nonetheless, we maintain our confidence that we will discover at least one recipe with Jewish influence.

We continue our journey to Soloneț, where we briefly admire the historical monument “St. Elijah” from 1820. We stop to have an in-depth conversation with Mrs. Amalia, who happened to be visiting her mother-in-law. During our conversation, her mother-in-law tells us about recipes she has known since childhood, such as griddle-cooked flatbreads made from hand-ground flour, potato soup, meatless cabbage rolls, potato patties, and pumpkin with milk.

Upon closer investigation, we learn that these potato patties are similar to Latkes, a traditional Jewish recipe often prepared during the Hanukkah festival. They can be made from both boiled and raw potatoes, with or without eggs (depending on availability and the time of year), and seasoned to taste.

Fascinated by the history of this recipe, we ask these two women to explain and demonstrate how to make potato patties. Mrs. Amalia confidently tells us that whole potatoes are boiled with a little salt, then peeled and mashed. She adds flour, a bit of garlic, 1-2 eggs if available, and salt to taste. Once the mixture is ready, she shapes it into patties, hesitating slightly when it comes to their shape, seeking her mother-in-law’s approval as she mentions that she usually makes them elongated.

As the patties fry on the stove, we admire the small but cozy room where our charming elderly hostess spends her winters. It’s small yet spacious, welcoming, warm, and equipped with everything needed at hand. Meanwhile, on the griddle, pumpkin and milk are being boiled for today’s dessert.

The recipe for pumpkin with milk is simple, our hosts say: take the pumpkin, peel and cut it into slices, then cubes. Boil it in water for about half an hour, three-quarters cooked. Add a bit of sugar and cover it. Separately, heat the milk, which will be poured over the cooked pumpkin.

The logs crackle in the stove, the warmth is settling in, and we see this in the flushed cheeks of our hosts. With great curiosity, we eagerly await to taste the dishes.