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Tsholent and kigly Recipe

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This recipe for Tsholent and kigly is from Ema's Jewish Transylvanian Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb beef for stew
1 lb (bag) of kidney beans
1 onion, chopped
1 large carrot
1/2 cup barley
vegetable oil
salt
pepper
paprika
sugar
For kigly:
15 T flour
7.5 T corn meal
1 egg
sugar
Directions:
Directions:
Let beans sit overnight covered with water to swell. This step can be skipped, but then you'll have to add water many times during cooking. Rince beans barley just before cooking.
In a large pot add: beans, barley, 1/2 cup oil, rinsed meat, 2 tsp salt, pepper, paprika and peeled carrot and cover with water. Bring to boil and then simmer for two hours covered. Stir repeatedly and add more water if necessary.
Ninety minutes into the cooking start preparing the kigly. mixture. Mix in pot: 3.5 cups water, 15 T flour, 7.5 T corn meal, 1/2 cup oil, 2 T sugar, salt, pepper, paprika. Bring to boil while mixing continuosly. Don't stop mixing! After it starts boiling, mix two more minutes and remove from heat. Add one beatten egg and mix well.
Add kigly to the center of large Pirex tray. Pour tsholent on top. Bake at 250°F for 2 hours.
Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
5 hours
Personal Notes:
Personal Notes:
Delicious!

 

 

 

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