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1 lg Egg, mixed (uncooked)
1 tb Fat from chicken or mutton, chopped
1 ts Fresh chopped parsley
1 ts Salt
1 ts Cayenne pepper
1 Clove of garlic (crushed)
1/4 c Semolina (up to 1/2)

Beat egg. Add spices. Add chopped fat. Mix well. Add semolina a little at a time until the consistency of kneidlach (like a very thick roux). Let stand 15 min. It is better to add less semolina and later add more if necessary. Shape into elongated "balls". Place into boiling cholent (Harrissa etc.) makes 2-5 (depending on size).

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