This recipe appears here by popular demand. I serve it every year on Rosh HaShanah, Succos, and sometimes even on Purim, and there
- 3 large onions, diced -
- 4–5 cloves of garlic, sliced -
- 1 stalk of celery, thinly sliced -
- 1 medium light-green pepper, diced -
- handful of fresh mushrooms, sliced (optional) -
- 2.2 lbs (1 kilo) chicken wings (fliglach) -
- 1 lb (1/2 kilo) chicken necks (gerglach) -
- garlic powder -
- 2.2 lbs (1 kilo) ground meat, chicken, veal, turkey, or a combo of all (that’s best!) -
- large can tomato sauce (or diluted tomato paste) -
- splash lemon juice -
- brown sugar, to taste -
- salt and pepper, to taste -
Sauté the onions and garlic in a large pot (minimum 6 quart/ liter). After a few minutes, add the celery and green pepper and continue sautéing until golden, adding the mushrooms toward the end. Add the chicken wings and necks and sprinke generously with garlic powder and paprika. Cook for approximately 20-30 minutes, stirring occasionally. The chicken will release its juices while it cooks.
Meanwhile, prepare a meatball mixture (use your favorite recipe; I add 1 egg per lb of meat, generous amount of ketchup, bread crumbs, seasoned bread crumbs, and sautéed onions, if I have the time) and form small balls, dropping them into the pot. When all of the meatballs are added, add the tomato sauce and water just to cover. Bring to a boil. Lower the flame and add, to taste, a generous squeeze or three of ketchup, lemon juice (approximately 2 Tbsp), brown sugar (approximately ¼ cup), salt, and pepper. Cook for 1½ hours. Taste and adjust the seasoning.
NOTE This freezes beautifully and can be doubled easily.
SERVING IDEAS Serve over rice, couscous, toast, or mashed potatoes. You can also serve in cigar dough (alei sigar) — just form the dough into bowls and bake or fry.
VARIATION After adding the meatballs, cover with water as above. Then add a LOT of ketchup, French dressing, and brown sugar to taste.
This recipe appeared in Mishpacha Magazine for Rosh Hashanah.