Szőke Judit - Kiss Kitti: A kóser konyha. Skanzen füzetek 3. (Szentendre, Szabadtéri Néprajzi Múzeum, 2010)

An indispensable part of sólet is stuffed goose neck— halsli. The skin of the neck is filled with flour or goose liver, onions or goose fat and it is cooked together with sólet. If the housewife did not have goose neck, the filling was prepared as dumplings; this simple version is known as ganef.:

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U Ml • some oil • 4 medium size onions • ground red pepper Put the beans into water the previous night to soak and soften. Put all the ingerdients - the soft beans, the meat, the chopped onions and the barley - in a dish with the salt, red pepper and some oil and put carefully the washed eggs in it. Add enough water to cover it and start cooking it until half soft and add more water as the beans absorb much of it. When half ready, put the dish in the oven and cook it for two hours at 160 degrees. It must not be dry. As Aunt Ibi said, it is good if it is squelching". Before serving we can take the eggs out and clean them or prepare them as Jewish eggs with onions as a starter.

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1 g • /2 kg goose leg or brisket ÜJ Q • half handful of pearl-barley LU g • Sal

t • 3-4 eggs 2

0 Recipe of Aunt Ibi 2

136 Körner 2005. 255-256 20