Vu es is du fleysh un fish, dort is a freylekher tish
Bernstein, 2935, p.212
    1. Dough: 
    • 1 cup lukewarm water 
    • 1/4 cup vegetable oil 
    • 2 tsp. dry yeast 
    • 2 eggs, beaten. 
    • 3 tsp. sugar 
    • 3 cups unbleached white flour 
    • 1 1/2 tsp. salt 
    3. Meat stew 
    • 2 lb beef, cubed 
    • 2 tbs. cooking oil
    • 4 carrots, sliced 
    • 2 onions, diced 
    • 1 tbs. salt 
    • 1/4 tsp. pepper 
    • 4 tbs. olive oil
    • seasoning

Dissolve yeast in water. Add sugar and let stand 30 minutes. Add salt, oil, and eggs; mix. Stir in flour. Knead well, adding flour to the board as necessary to prevent sticking. Cover dough with a towel, set in a warm place, and let rest for 1hour. Knead 10 minutes. Put in a greased bowl, and let rise in a warm place until doubles (about one hour). Punch down. Roll into balls about the size of walnuts and place on cookie sheets. Let rise again, about 20 minutes. Brush with beaten egg. Bake at 350 degree until golden. 

Cut beef into cubes. Heat oil in a pan and brown the chopped onions. Add meat. Brown over high heat. Add carrots, salt, pepper, seasonings, and enough water to cover everything. Simmer over low heat for 1.5-2 hours until meat is tender. Add water if needed during cooking. 

In serving bowl cover balls with stew and add garlic.  Serve warm. 

Background: Grapes by Alexander Vaisman
© Shura Vaisman, 1997
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