smartcookie10/18/11




Galarita is a weekly favorite gel made from calf knee bones or chicken feet. In Hungary it was a custom to cook it into a warm sauce to be eaten L'kovod Shabbos. Likewise, in Poland, it was cooked into a firm gel. I have my mother-in-law to thank for this special shabbos treat.






  • SERVING/YIELD
    8


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #57767





















  • smartcookie











INGREDIENTS













  • 2 pks galarita bones










  • 2 Tbsp salt










  • 4 Tbsp garlic powder










  • 4 Tbsp paprika










  • 1 tsp black pepper










  • - water to cover










  1. Wash gala bones well. Place in 8 quart pot. Fill pot with cold water to cover all bones. Cook on low flame (covered) for 7-8 hours. Cool to lukewarm.



  2. Remove bones from pot. Scrape off the fat & bits of meat and mash with fork. Discard bones. Put meat/fat back into pot of cooked gala water. Add all spices. Mix well.



  3. Freeze in containers. Reheat in a pot & store in aluminum pans. keep refrigerated to form firm jel. Serve cold or room temperature.















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