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14 MARCH 18, 2021
JEWISH EXPONENT
Passover Continued from Page 13
association of the wine-water
combination. Azagury said he under-
stands that customs should
refl ect not just history, but also
the present. One of his father’s
traditions, which is followed by
some Moroccans, is avoiding
fi sh and chicken throughout
the holiday because those
animals consume grain
(chametz). Azagury’s practice of
avoiding fi sh and chicken
ended the day he got married:
“My wife said, ‘We’re not only
eating potatoes on Pesach.’”
— Adam Reinherz
A Dish Th at Survived
Oppression in the
Soviet Union
Polina Mirskiy’s early Passover
memories are of smuggling
matzah. In communist Moldova,
a country that had been part
of the Soviet Union when
Mirskiy was a child, Jews
weren’t allowed to practice
their religion. She and her
family would quietly celebrate
a version of the holiday. Th ey
didn’t have elaborate seders
complete with rituals, but they
would have a special dinner
with her grandparents, and
they would have matzah.

“Everything was hidden,”
said Mirskiy, owner of Amber
Room Day Spa in Pikesville,
Maryland. “It was everything
quietly, but overall, that matzah
— we all remember crunching
it and having it there.”
Mirskiy’s father would
bring fl our to a synagogue
in Kishinev, the capital of
Moldova, where they would
bake matzah. Th ey would pile
boxes of it into their car and
drive six hours to Ukraine,
where Mirskiy’s paternal
grandparents lived.

Her grandmother would
do a lot of cooking with the
matzah. One of her recipes
was matzah babka, an Eastern
European dish similar to
matzah brei.

It’s a dish Mirskiy still makes
for Passover, which she now
celebrates with her family in
Owings Mills, Maryland. She
lives with her husband, Denis,
whose family is from Belarus,
and their three children, who
are students at a Jewish day
school. Th e children lead the
family seder and teach her
and her husband the Passover
traditions, and she brings her
family’s recipes.

“It brings the generations
together,” Mirskiy said.

Here are two of Mirskiy’s
recipes for matzah babka, one
savory and one sweet.

— Selah Maya Zighelboim
MATZAH BABKA (SAVORY)
8 pieces of matzah, broken
into quarter-size pieces
4 extra-large eggs, cracked
separately, one by one to
check for blood spots
2 cups hot water
1 tablespoon kosher salt
¼ teaspoon ground black
pepper ¼ teaspoon sweet paprika
¼ teaspoon sugar
¼ cup neutral oil
Optional: 1 medium onion,
chopped and sauteed
until golden brown
Break the matzah into a
large bowl, and pour the hot
water on it. Let it soak for 2
minutes. While the matzah is
soaking, break and whisk the
eggs in a separate bowl.

Add the salt, pepper and
sauteed onions to the egg
mixture. Mix and add it to the
matzah and water bowl. Mix
everything with a spatula.

Preheat a medium-size
skillet (10 inches), add the oil
and gradually add the matzah/
egg mixture. Flatten the
mixture with the spatula so it
is even. Let it brown on one
side on medium heat for about
5-7 minutes.

Oil a large plate or fl at
See Passover, Page 16
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JEWISH EXPONENT
MARCH 18, 2021
15