Thank you all so much! That makes perfect sense. And, the "ge" particle in
German often makes a verb or noun into an adjective or gerund, from what I can
remember of my childhood German. The Food Network recipe is almost exactly
like the one my volunteer inherited.
I am grateful for all your help.
Liza Stabler
________________________________
From: "Johnson, Naomi" <naomi.john...@unco.edu>
To: olivia hibel <oliviahi...@verizon.net>; Liza Stabler
<lizastab...@yahoo.com>; "hasafran@lists.service.ohio-state.edu"
<hasafran@lists.service.ohio-state.edu>
Sent: Thursday, September 20, 2012 5:55 PM
Subject: recipe question answered
By adding the "ge" in front of the word Gleist (to glaze) and the "ener" after
the word Gleist - is a way of saying that this matzah is "gleist-ed" or glazed.
The form of "glazing" is that the matzoh is dipped in the egg.
It is not a mispronunciation.
Food Network has a recipe online that is Gleist Matzoh and looks the same as a
matzoh brei that is commonly made.
________________________________
From: hasafran-bounces+naomi.johnson=unco....@lists.service.ohio-state.edu
[hasafran-bounces+naomi.johnson=unco....@lists.service.ohio-state.edu] on
behalf of olivia hibel [oliviahi...@verizon.net]
Sent: Thursday, September 20, 2012 12:44 AM
To: Liza Stabler; hasafran@lists.service.ohio-state.edu
Subject: [ha-Safran] Recipe Question
There is a good chance, that since 1880, the spelling and
pronunciation of the recipe title having changed a bit, or the grandmother's
speech slurred,
that the recipe is actually: GALITZIANER MATZO BREI.
Often people who say (when speaking English) that they came from Austria, came
from the region Galicia; if one could find out where the grandmother came
from.....perhaps it's indeed located in Galicia! To take on the voice of
their disputants, theLitvaks-- isn't it just like those "outrageous"
Galitzianer to so indulge, and make a fleishigeh matzo brei.
Olivia Hibel
Translator, Zwi Kanar's
"Me and Lemekh" (unpublished translation commissioned by author)
P.S. I remain on this wonderful list, (just cannot leave!) because I used to
operate my late father's firm online: Benzion Hibel Graphic Arts & Books.
olivia hibel
artistic director/writer/puppet-builder/performer at:
L*A*L*K*A THEATER
PUPPETS! multi-lingual
* multi-media
presenting: PLAYMATES: A Fable in Yiddish, Hebrew, Polish,
Hebrew, Farsi & French
Pittsburgh & New
York
412 421-9851
studio
From: Liza Stabler
Sent: Wednesday, September 19, 2012 3:49 PM
To: Submissions Hasafran
Subject: [ha-Safran] Recipe Question
Dear Safraniyot and Safranim,
I'm facilitating a congregational community cookbook (I know, I know, don't we
at Emanu-El only order out or make a reservation!!). It's a terrific project
and we hope to have it published by the end of the year.
One of the congregants submitted a recipe she calls "Gegleistener Matzo". I
haven't been able to find a reference to "gegleistener" anywhere -- and this
library has a really good cookbook collection. The recipe comes from her
"Austrian" grandmother who arrived
in New York sometime in the 1880's. I know Austria could mean anywhere in the
Austro-Hungarian Empire but "gegleistener" is either German or Yiddish, from
the construction and sound of it.
Gegleistener Matzo is basically a kind of a matzah brei for a meat meal. The
individual matzah (or half of a square matzah) is briefly run under hot water,
dipped into eggs into which a grated onion has been beaten and slowly fried in
schmaltz. It can be
made ahead, frozen and reheated to be served. It sounds delicious, albeit
unhealthy. A clue might be that the preferred matzah is Rakusen's round "tea
matzos" --but not the cracker size. Rakusen is an English brand so I don't
know if that's also a clue.
I'd be grateful for any translation of "gegleistener" ,
Many thanks and Gemar Chatima Tovah!
Liza Stabler
Elizabeth F. Stabler
Librarian
Stettenheim Library
Temple Emanu-El, New York
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