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