Ayalti, 21, p.18
Bernstein, 2938, p.212
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Tie or sew one end of the helzel. Run the meat through a food processor; add sautéed onions, egg, salt, pepper, and spices. Mix the ingredients and stuff the helzel. Cook for 1 hour in the chicken broth or in the meat stew. Slice when cooled. For meatless helzalekh use a lot of sautéed onions, flour, eggs, salt, and pepper. |
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