| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Egg, mixed (uncooked) |
| 1 |
tb |
Fat from chicken or mutton, chopped |
| 1 |
ts |
Fresh chopped parsley |
| 1 |
ts |
Salt |
| 1 |
ts |
Cayenne pepper |
| 1 |
|
Clove of garlic (crushed) |
| 1/4 |
c |
Semolina (up to 1/2) |
INSTRUCTIONS
Beat egg. Add spices. Add chopped fat. Mix well. Add semolina a little
at a time until the consistency of kneidlach (like a very thick roux). Let
stand 15 min. It is better to add less semolina and later add more if
necessary. Shape into elongated "balls". Place into boiling cholent
(Harrissa etc.) makes 2-5 (depending on size).
Note: like kneidlach, the "kooklot" expand during cooking!!
Posted to JEWISH-FOOD digest V96 #61
Date: Thu, 24 Oct 96 17:31:29 PDT
From: "Shoshana L. Boublil" <toramada@mail.netvision.net.il>
A Message from our Provider:
“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”