Tal Frieden is a freshman at Brown University. Animated and engaging, his infectious laughter is sure to make you smile. Together we made noodles and cabbage, a dish he grew up eating with his family in New York. The dish has been passed down, comforting generations before him through the power of the carbohydrate. It’s a dish that requires constant attention - of the fork that is. After the initial bowl, you have no choice but to continue picking at the pan, eating away over the course of the night.
This ease of this dish makes it the perfect end to a long day, whether in New York or at Brown. A traditional Hungarian comfort food, many families before Tal’s have relished in the simplicity of this hearty dish.
Tal grew up watching his mom prepare Shabbat dinners for hours on Friday afternoons, waiting in anticipation for the burekas that were hopefully baking in the oven. His eyes light up imagining the puffy triangles, reminiscing, “They’re the perfect amount of carbs.” He explains the simple procedure, gaining excitement as the recipe plays out in his head. Potatoes: boil, mash. Phyllo dough: Cut, stuff, fold, bake. Warm and filling, it's just how Jewish food should be. After all, can you really go wrong with potatoes and puff pastry? |
For Tal, Jewish food is a way to go back home. In his words, “Now it’s nostalgic, where are before it was dinner.” It is special when he gets to eat these foods now, no matter where he is. Tal continues his family's tradition by cooking with his friends at Brown. For him, it is the experience of eating and sharing food with other people that is most important. “Jewish food means you’re having people over and sharing food together and saying the blessings and celebrating the meal,” he explains. It is about who is around you, not just the carbs on the plate (though we love those too).