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Cholent:
For Goose Neck (Helzl):
Prepare Ahead:
Make Goose Necks:
Make Cholent:
Place in pot with goose and goose neck in the middle. Cover with water and cook very slowly.
Traditionally the cholent cooks for about 18 hours, but it can be eaten after three or four hours of cooking.
If you find it impossible to find a goose neck, a similar kugel can be prepared without it, using more goose fat. The kugel should then be placed at the bottom of the cholent casserole and covered with an old plate.
Author's Notes:
Posted by Ruthie Lebinkeh
Nutritional Info Per Serving: N/A
500g (1 pound) red or white beans
1 onion, chopped
2 or 3 cloves garlic, minced
1 cup barley
1 carrot, sliced
Goose breast or 2 goose legs
2 tbsp. good quality Hungarian sweet paprika
Pinch Hungarian hot paprika or hot pepper (optional)
1/4 tsp. ground black pepper
Salt, to taste
Skin of goose neck, well cleaned
2 cups flour
2 tbsp. goose fat
Pinch of salt
1 tsp sweet paprika
1/4 tsp ground black pepper
Soak beans overnight.
Prepare goose neck by kneading flour and fat with spices. Stuff mixture into goose skin and sew up both ends with plain white cotton thread.
Mix soaked beans, barley, onion, garlic, carrot, and spices.
It is difficult to find any dish which is authentically Jewish. Everything we eat seems to be a derivation of food which was borrowed from or influenced by the people among whom the Jews lived. It was during a recent visit to Hungary that I found at least one country where Jewish cooking has very clearly influenced the local cuisine.