Sabiną Francuz- a Polish cookbook author, and food blogger, runs workshops and culinary events. She is popularizing the achievements of the pre-war Vilnius restaurateur Fania Lewando. Together with a group of Mecyje freelance cooks, she translated and published a book containing contemporary photographs, and original recipes by Fania. She has cooperated with POLIN Museum for the past 6 years, running workshops, walks and dinners. She participated in the creation of a virtual cookbook as part of the 2022 temporary exhibition, “What’s Cooking?” In addition to Ashkenazi cuisine, she is interested in the history of Greek cuisine, functional nutrition and psychodietetics. Sabiną joins the “ANU Together” series for this special online event. This culinary workshop is for English speakers and features a detailed demonstration and the recipe (of course) for Fania Lewando’s berry filled sweet kreplach with sour cream and sugar. This amazing experience is suitable adults and is donation based. For the full list of programming click here. Want to see more from the POLIN Museum- click here.
Want to make Kreplach with berries with Sabina during the workshop? Make sure you have the following:
1. The ingredients which can be found in the recipe here.
2. One portion of dough prepared and chilled for 10 minutes prior to the workshop according to the instructions
3. Measuring cups and spoons.
4. Plastic wrap (to cover the dough).
5. A rolling pin.
6. A circular cookie cutter or glass roughly 3″ (7.5 cm) in diameter.
7. A slotted spoon.