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Add images and hashtags of the lifestyle/tradition/food item/sample language you would keep from Pre-War Europe from one of the communities you learned about: Hasidut, Secularists, Zionists, Reform Movement! Add your answers in the columns on the right. Don't forget to add your names to your posts!

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Rachel

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Jack Sherman

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#Matzah Ball Soup
#Challah
#Passover
#Grape Juice

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#challah
# matzah
#RoshHashanah
#matzah ball soup

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#remember
#jewsforever

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Rabbi Zyklon B Yiddish People Yiddish Flag Yiddish Words Jews Yiddish Alphabet Yiddish Language Hebrew Common Yiddish Words Yiddish Symbols Judaism Aramaic Language Yiddish Map Jewish Yiddish Dictionary Hasidic Hebrew vs Yiddish Yiddish Sayings Yiddish Proverbs Yiddish Theater Yiddish Numbers Yiddish Men Yiddish Jews Yiddish Holocaust Yiddish Newspaper Shmata Yiddish

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#yidis

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Ingredients

2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters

1 large onion (8 ounces), peeled and cut into quarters

2 teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling

1 teaspoon baking powder

½ teaspoon freshly ground black pepper

Safflower or other oil, for frying

Preparation

1. Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.

2. Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.

3. In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.

The New York Times

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2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters 1 large onion (8 ounces), peeled and cut into quarters 2 teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling 1 teaspoon baking powder ½ teaspoon freshly ground black pepper Safflower or other oil, for frying Using a food processor with a coarse grating disc, grate the potatoes and onion.

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#latkes
#hannukah

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Matzah

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Josh Baskin

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#challah
#matzahballsoup
#proudtobejewish