| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Jewish |
|
6 |
-8 |
INGREDIENTS
| 2 |
lb |
Meat for Cholnt |
| 1 |
lb |
White bean; ( soaked over night) |
| 2 |
|
Bones with marrow; ( Boild 1 minute and rinsed) |
| 4 |
|
Potatoes Peele |
| 4 |
|
Garlic cloves |
| 1 |
|
Onion; (whole) |
| 4 |
|
Eggs; (wash well) |
| 4 |
|
Tabls Corn oil |
|
|
Salt; pepper, and paprika. |
| 1/2 |
|
Loaf Black bread |
| 1 |
|
Egg |
| 1 |
|
Tabls Parsly chopped. |
|
|
Salt and Pepper |
| 1 |
c |
Rice |
| 2 |
|
Tabls Oil |
| 1 |
|
Tabls Parley chopped |
| 2 |
|
Poultry gizzard ; cut into small pieces |
|
|
Salt and pepper |
INSTRUCTIONS
KOKLES
BAG OF RICE
I am sending you a recipe that I copied and made from a very good cook book
"Rashilka" Her recipes came from the Sefardi's kitchen. So copy and enjoy.
Source: "Rashilka" cook book.
Soak bread for 10 minutes, take the inside and squeeze dry. With a knife
cut very thin and put in a bowl, Add all the rest of the kokles, Make thick
and big Patties and fry in hot oil till gold in color.
Mix all the rice ingredients and put it in a cookie bag which you tie and
prick few holes, or in a linen bag, and tie.
In a heavy saucepan fry the whole onion and the potatoes till gold in
color, Take out of saucepan.
Fry the piece of meat and again take it out.
Now you prepare the Cholnt: In a wide saucepan put 2 tabls oil and put as
First layer the beans, In the center you put the meat, and around it the
rest of the ingredients + the rest of the oil. Beside the meat put the rice
bag. and around all the Kokles.
Pour boiling water till it covers all, Cover well bring all to boil.
Preheat oven to hot 375F. put saucepan into oven for 1/2 an hour, Shake
saucepan, and reduce heat to 180F and bake whole night.
This is really heavy meal. but still.
Posted to JEWISH-FOOD digest V97 #338 by Zvi&Rina perry
<pzvi@netvision.net.il> on 1 Ja, n 98
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