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Cap off counting of the Omer by joining us for Shavuot Ice Cream Study led by Howard Shatz: “Out of the Desert: The origins and future of the Islamic State (and what it means for Israel)”, Tuesday, May 30, 8:30pm (at the home of Rabbi Bass).
Today is 31 days, which is 4 weeks and 3 days of the Omer
Instructions for counting the omer are found on our Omer Overview Page. You can find the specific blessing for today at chabad.org.
And here’s today’s recipe, contributed by Jared H..
Grandma Miriam’s kreplach
Ingredients
Meat Preparation for Kreplach
- 1 pound minute steak (or sirloin)
- 1 pound chuck steak
- 1 large white onion (Vidalia)
- Olive oil
- Garlic
- Pepper
- Salt
- 1/2 cup water
Dough
- 3 cups flour
- 3 eggs (white and yolk) into flour
- 1 teaspoon salt
- 1 cup water
Directions
Meat
- Put oil and onion in a pan on medium heat until golden brown
- Then put meat on the onions
- Let cook first on high, then on medium, then on low. It cooks for TWO hours.
- It should be soft but cooked “through and through”
- Then let it stew in its juices in the refrigerator over night.
- Next morning, warm up the meat to a boil until the meat is soft.
- Take out the meat.
- Take out the onions.
- Discard the juice.
- Using a meat grinder, grind the meat and the onions together.
- Add 2 eggs.
- Add 1 teaspoon of salt
- Add pepper
- Mix it all up.
- In a frying pan, heat oil (very shallow)
- Dice a full onion (Spanish or Vidalia)
- Fry the onion with a teaspoon of salt until golden brown.
- Mix the meat into the frying onions.
- Turn off the stove.
Dough
- Knead the dough with hands until it looks like lumpy dough
- Put flour onto a clean counter or cutting board
- Put Dough onto flour
- Knead the dough on board with flour
- It should start to look like a pizza dough
- Work it. Knead it for a full ten minutes.
- Put it in a bowl and cover it with a towel so it doesn’t dry out.
- Put flour on a clean counter or cutting board
- Knead again a softball sized piece of the dough
- Roll the dough with a rolling pin until “thin crust pizza” thin
- Using a knife, make strips 2 inches wide and then go the other way to make boxes that are 2 inches by 2 inches
- Fill the squares with meat
- Fold into triangles
- Drop into boiling water for 17 (seventeen) minutes
- Rinse quickly with cold water
- Put into chicken soup or refrigerator
Meat
- Put oil and onion in a pan on medium heat until golden brown
- Then put meat on the onions
- Let cook first on high, then on medium, then on low. It cooks for TWO hours.
- It should be soft but cooked “through and through”
- Then let it stew in its juices in the refrigerator over night.
- Next morning, warm up the meat to a boil until the meat is soft.
- Take out the meat.
- Take out the onions.
- Discard the juice.
- Using a meat grinder, grind the meat and the onions together.
- Add 2 eggs.
- Add 1 teaspoon of salt
- Add pepper
- Mix it all up.
- In a frying pan, heat oil (very shallow)
- Dice a full onion (Spanish or Vidalia)
- Fry the onion with a teaspoon of salt until golden brown.
- Mix the meat into the frying onions.
- Turn off the stove.
Dough
- Knead the dough with hands until it looks like lumpy dough
- Put flour onto a clean counter or cutting board
- Put Dough onto flour
- Knead the dough on board with flour
- It should start to look like a pizza dough
- Work it. Knead it for a full ten minutes.
- Put it in a bowl and cover it with a towel so it doesn’t dry out.
- Put flour on a clean counter or cutting board
- Knead again a softball sized piece of the dough
- Roll the dough with a rolling pin until “thin crust pizza” thin
- Using a knife, make strips 2 inches wide and then go the other way to make boxes that are 2 inches by 2 inches
- Fill the squares with meat
- Fold into triangles
- Drop into boiling water for 17 (seventeen) minutes
- Rinse quickly with cold water
- Put into chicken soup or refrigerator
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