Kasha cholent

Yield: 1 Servings

Measure Ingredient
½ cup Dried beans
2 tablespoons Oil
½ \N Recipe turkey meatballs
1 \N Onion, chopped
½ cup Kasha
½ \N Clove garlic, crushed
½ \N Grated root--parsnip, turnip, celery root
\N \N Salt & pepper
\N \N Water to cover

~ 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@...

Date: Thu, 12 Dec 1996 23:21:08 -0500

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