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Forum
-> Recipe Collection
-> Kugels and Side Dishes
naomi2
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 Thu, Jan 08 2015, 10:35 pm
so I'm making them for the first time because I see it's really popular here on some old threads. Anyway I want to get it right so,
can I put the balls in the choulent before it's hot/boiling or do I need to wait ?
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workaholicmama
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Thu, Jan 08 2015, 10:48 pm
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Officially you have to wait, (but I almost never do....)
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shanie5
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Sat, Jan 10 2015, 6:40 pm
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Do not have to wait. I am the one who posted the recipe. I never wait-who has that kind of patience?
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naomi2
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Sat, Jan 10 2015, 6:59 pm
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Thank you! They were delicious, definitely making them again :-)
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shanie5
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Sat, Jan 10 2015, 8:31 pm
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Every so often my boss calls me into his office to give him the recipe again. He uses spelt flour for his.
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naomi2
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Sat, Jan 10 2015, 8:33 pm
| shanie5 wrote: | | Every so often my boss calls me into his office to give him the recipe again. He uses spelt flour for his. |
Lol! They ARE that good!!!
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devash1
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Sun, Jan 11 2015, 3:29 am
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Can you please post the recipe. I have no idea what this is, but am curious after you saying how good it is.
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naomi2
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Sun, Jan 11 2015, 9:17 pm
kishkelach:
2 tsp paprika
1tblsp sugar
1 tsp salt
1/4 tsp pepper
1/2 cup oil
1/2 cup boiling water
1 1/2 cups flour
put in a bowl in order given. mix. will form ball. either put in chulent as is (do not wrap) or make into little balls and put in chulent. adds lots of flavor
I cut and pasted from another thread
thank you shanie5
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devash1
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Mon, Jan 12 2015, 3:31 pm
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Thank you for the recipe, it sounds yummy, definitely going to try it
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greenfire
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Mon, Jan 12 2015, 3:39 pm
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so is this like your kishke had a baby kishkele - is that what it taste like ?
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shanie5
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Mon, Jan 12 2015, 8:47 pm
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Kishkelach-like knaidlach-thats how they got their name. I guess best description is like a spice dumpling. Flavors the whole chulent.
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