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There's a dish Jewish immigrants ate in 1920s East London that nobody talks about anymore. It wasn't bagels. It wasn't salt beef. It wasn't anything you'd find in a deli today. But it kept entire families alive. When Jewish immigrants packed into the tenements of Whitechapel and Spitalfields, they came with almost nothing. No English, no savings, just the memory of pogroms and the weight of hope. They had to eat. So they cooked survival food, shaped by poverty and kosher law, made from scraps other people threw away. Most of these dishes have vanished. Today, we're bringing back thirty.