More of a hamin than a chulent.

But what’s the difference, really?

Ingredients:

Beans: I use brown, white and black beans for a variety of color. But any will do. 1/2 cup of each. Total 1 1/2 cups.
Flanken: That’s beef short rib to the Koreans. 2-4 strips.
Small Onions: Not pearl onions, but small ones. Peeled, left whole. 6-8 of them.
Whole Cloves of Garlic: Save some trouble, buy the peeled ones.
Hawaiiaj: Store bought is fine. If you have some from Israel, that is better. Continue reading →

A Matza Ball With A Suprise

This is an original recipe. It’s basically a matza ball with a ground beef filling in the middle. It’s a distant cousin to kubbeh soup: a Kurdish delicacy. It quickly became a highly anticipated dish at each family seder.

A few years ago, the Leonard Lopate Show on WNYC asked listeners to post their matza ball recipes on their show page. I posted mine, and to my surprise, I got a call from the station asking me if I would be willing to talk about it on the show with Leonard and his guest, Jewish cookbook author Joan Nathan. I decided that I needed to create an online step-by-step guide for making them.

The Podcast

Here’s a link to the Leonard Lopate show about Matza Balls:
I make my appearance at about 19:00 minutes into the show.

The Method

Here’s a flickr album with step by step directions showing how how they’re made: