I went back to bed and after the dough has risen like a hero I winked at him pieces, dipped them in

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Raval received me warmly. It was still early morning and rhythms was not crowded. I told him what I wanted and he made hooks number of frightening shpondra pieces. We selected along the Hsofra that and then he sawed bone marrow me just the right size.
5 large onions, chopped and fried them until they become completely brown (a matter of 3/4 minutes over medium heat, stirring). I did the mass of kishke a sea of schmaltz chicken and onions. After so many hectic preparations, fainted from exhaustion and fell Siesta available Friday and rainy. Pleasure.
Every time I ate such a small piece kishke, miraculously, during the stay in the oven, glaze melts and is left naked and all helpless. I had also three eggs, just to check they are painted well and get a taste of Hmindos and tasted soup warmer some potatoes to make sure that lacks salt. In short, at the top of the pot holes were hazardous to health cholent.
Then, suddenly, I finally realized - I'm going to make rolls Toslnt. So, before the Shtrnogolot woke coop, I have two last watch of the night that dough that has no name and no glory, but which by some singular of nostalgia I added crushed fennel seeds even smelled good.
I went back to bed and after the dough has risen like a hero I winked at him pieces, dipped them in water and let the moment where previously lay eggs. I put the pan in the oven and went to sleep. I woke up drenched in sweat after a few hours, just to smell the bedroom curtains Htslont smell my grandmother's mother. Finally! And with the rolls? They were eaten as rolls and the rest is history.
Natural Intestinal - get the butcher to order in advance (by the way, if there is no bowel movement, you can wrap in foil)
Preparation: Fry the chopped onions in oil or schmaltz until golden brown (do not burn). Remove from the pot, season with the Hsfondra soup warmer black pepper and cover the pot on all sides. Place ingredients cook until golden brown and remove from the pot. Blanch the beans in a separate pot for half an hour and strain. Prepare kishke: Fry the onions in chicken fat until golden. Mix flour and spices, set aside to cool and fill the intestines. Put the ingredients into the pot: Heat the pan well, close the bones brain from all sides and pad them the bottom of the pot. Add over the onions and beans and season with salt and pepper. Add the meat, wheat and barley induced soup warmer washed. Season with more salt and pepper generously. Place the potatoes, eggs and kishke. Sprinkle a little salt and pepper, drizzle a little honey and wonders of water to the sides of the pan and completely covered dish. Bring to a boil, taste and season soup warmer if necessary. Well close the pot with aluminum foil and a lid and place in oven preheated to 150 degrees for two hours. Reduce the temperature to 110 degrees and continue soup warmer baking for the night. Prepare the rolls: Put all the ingredients together until soft dough formation. Cover the bowl with plastic kneading and set aside for two hours. Remove the eggs from the pot. Cut into circles of dough, dip a few seconds bowl of warm water and place over cholent (instead of eggs). Close the lid and bake for 4 hours in an oven preheated to 110 degrees and serve.
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