TULSA - Eric Himan shares a traditional Jewish dish, similar to beef ravioli, that he will be serving at ShalomFest later today.
For the dough:
For the filling:
salt and pepper to season
In a medium size bowl, beat two eggs adding six tablespoons of lukewarm water and a teaspoon of salt. Add a cup and a half of flour and mix until the dough starts to come together. Keep adding flour until the dough becomes less and less sticky. Transfer to a working surface and knead the dough until it is tacky but not sticking to your fingers. Wrap in cellophane and set aside for 30 minutes.
Meanwhile, in a large skillet, melt 1 tablespoon of unsalted butter. Once the butter has melted, add the chopped onion and cook until lightly browned. Pour in the red wine to deglaze and cook for 2 minutes while burning off the alcohol. Add in the ground beef, minced carrot, and thyme. Stir till cooked through. Once cooked and mixed, set aside to cool.
In a food processor, add the beef mixture. Break an egg and beat placing that also in the food processor. Pulse until the mixture is smooth.
To assemble your kreplach, cut the dough in half (place the other half back in the cellophane to keep from drying out). Roll out the dough until the 1/16 inch thick. Cut into 3/4 inch squares. Place a tablespoon of the mixture in the center of each square. Reserve a small dish with lukewarm water. Wipe the edges of each square with the water and fold over in half. Using a fork, clamp down the edges to seal.
When this batch is prepared, drop them in boiling water for 20 minutes, stirring occasionally. While these are cooking, prepare the second batch. When the first batch is done boiling, using a spider (a handheld strainer), strain the kreplach into a bowl. Boil the second batch doing the same.
When both batches are done, heat a pan with the remaining two tablespoons and fry until each piece is golden brown. Top with chopped parsley.
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