| 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
A Message from our Provider:
“Shock your mom – go to church”