The Jew And The Carrot

Yiddish Recipes: Learning To Bake Fluden

By Devra Ferst

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If, like me, your Bubbe doesn’t speak Yiddish, take a lesson from the ladies who do. The latest Yiddish cooking video (with English subtitles) by Rukhl Schaechter and Eve Jochnowitz, shows us how to make fluden, an oft forgotten Jewish pastry from France and Germany. Rolled and baked into a log, the rich dough is stuffed with apricot preserves, chopped dates, walnuts and raisins and sliced into pieces while it’s still warm. Serve it with a glass of tea — make that a glezl tey.

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