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Kasha Cholent with Turkey Meatballs - meat

Posted by : Lita Lotzkar

Source: "The Israeli Cookbook" by Molly Lyons Bar-David

      1 cups dried beans
      2 tablespoon oil
      1 recipe Turkey Meatballs
      1 onion, chopped
      1 cup kasha
      1 clove garlic, crushed
      1 grated root (parsnip, turnip, or celery)
      Salt & pepper
      Water to cover

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.
    
Turkey Meat Balls

source: Lita

1 lb. ground Turkey
1 onion chopped
garlic - crushed
2 egg yolks (can use whites only)
1 tsp. oregano
1 tsp. basil - fresh crushed
salt & pepper to taste
matzo meal to bind

Mix all together in large bowl. Either make Karnatzlah or a ring inside
over the cholent.   Add meat after liquid comes to boil.Follow directions
re Kasha cholent.-

Yield: 2 to 4 servings

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