Recipe - Kookla

1 lg Egg, mixed (uncooked)
1 tablespoon Fat from chicken or mutton,
chopped
1 teaspoon Fresh chopped parsley
1 teaspoon Salt
1 teaspoon Cayenne pepper
1 Clove of garlic (crushed)
One fourth cup Semolina (up to 1/2)

Beat egg. Add spices. Add chopped fat. Mix well. Add semolina a little
at a time until the consistency of kneidlach (like a very thick roux). Let
stand 15 min. It is better to add less semolina and later add more if
necessary. Shape into elongated "balls". Place into boiling cholent
(Harrissa etc.) makes 25 (depending on size).

Note: like kneidlach, the "kooklot" expand during cooking!!
Posted to JEWISHFOOD digest V96 #61

Date: Thu, 24 Oct 96 17:31:29 PDT

From: "Shoshana L. Boublil" toramada@mail.netvision.net.il