Huşi, Romania

46°41' N, 28°04' E

Alternate names: Huşi [Rom], Khush [Yid], Husch [Ger], Hussburg [Ger], Khushi [Rus], Huszváros [Hun]


Jewish Husi: Foods We Ate

Toni Markowitz Herscovitz and Cletta Firestein Marks

Click here (PDF) to see a list of traditional foods Toni and Cletta recalled eating.




Ghiveci

A family recipe from Cletta and Milo Marks
"MAKES ENOUGH FOR A FAMILY REUNION!"

  • 1 lb okra, diced
  • 1 lb string beans, cut into 1 1/2 inch pieces
  • 1 package large, chewy, frozen lima beans
  • 2 large potatoes, cubed
  • 1 small eggplant with skin, cubed
  • 1 large can tomatoes, broken up
  • 1 large onion, chopped
  • 1 small head of cabbage, shredded
  • 1 cup oil (Note: People today use a lot less oil, but Cletta swore this needed a full cup!)
  1. Place all of the vegetables in a big pot. Season with salt and pepper to taste and mix.
  2. Put the pot on the stove and cook the mixture for 20 to 40 minutes over medium heat. No water is needed, but you might add 1/4 cup of wine. You are cooking the vegetables down so they will fit into a baking pan. The goal is to only half cook the vegetables.
  3. Spoon the half-cooked vegetables into a large, flat, baking pan at least 2 inches deep.
  4. Pour the cup of oil evenly and slowly over vegetables. Mix well.
  5. Bake at 350 to 400 degrees for 20 minutes or until done.
  6. OR you can place a whole, seasoned fish on top of the vegetables. If you do, then bake for about 30 minutes instead of 20 minutes, same temperature.

Serve warm or at room temperature. Ghiveci is best served with fresh lemon squeezed over each portion.



ROMANIAN EGGPLANT SALAD
from the late 1800s

  • 1 eggplant, very fresh and firm to the touch
  • 1/4 medium onion, chopped very fine
  • 1/4 green pepper, chopped very fine
  • olive oil
  • salt
  • pepper
  1. First, grill the eggplant. This gives the eggplant a smoked flavor. You can grill the eggplant on the stovetop! Place it in an old pie tin. Put the pie tin on the burner and turn the heat on high. Turn the eggplant until the skin is charred and the eggplant is soft. Allow the eggplant to cool.
  2. Peel off the charred skin and drain the juices.
  3. Finely chop up the eggplant flesh.
  4. Before serving, add the chopped onion and green pepper. Add a lot of olive oil and a little salt and pepper.

Eggplant salad is best served with Greek olives, a tomato salad, and a crusty rye bread on the side.


Today, people in Husi sometimes still use outdoor kitchens in the summer, just like families did back in the early 1900's.


And eating outdoors in the summer is just as good today as well.


Smetne and Kaise selling brinza in the market. Brinza is a sheep-milk cheese.


Any social gathering is made more festive with the addition of good food.



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