Name: Kasha Cholent
Ingredients: 1/2 c Dried beans; 2 tb Oil; 1/2 Recipe turkey meatballs; 1 Onion, chopped; 1/2 c Kasha; 1/2 Clove garlic, crushed; 1/2 Grated root--parsnip, turnip, celery root; Salt & pepper; Water to cover

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Israeli		1	Servings

INGREDIENTS

1/2	c	Dried beans
2	tb	Oil
1/2		Recipe turkey meatballs
1		Onion, chopped
1/2	c	Kasha
1/2		Clove garlic, crushed
1/2		Grated root–parsnip, turnip, celery root
		Salt & pepper
		Water to cover

INSTRUCTIONS

~ The Israeli Cookbook, Molly Lyons Bar-David
Soak beans, set aside. Lightly fry the onions, remove from pan. Fry kasha
for a moment or two. Mix with the onions, seasonings and grated root. In a
heavy pot put the drained beans. Place meat on the beans and surround with
kasha-vegetable mixture. Put a kishke in the pan if desired. Cover with
water and bring to a boil. Put on low heat or in a low oven. Add water if
necessary before Shabbos. Simmer overnight. This makes enough for 2-4
people, depending on what else you serve. Increase as needed.
Posted to JEWISH-FOOD digest V96 #101
From: Habage@aol.com
Date: Thu, 12 Dec 1996 23:21:08 -0500

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