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Kaparah Chicken Soup Recipe

A religious ritual known as shlugen kaporos is practiced by many religious Jews of Eastern European origin practice on the morning preceding the Day of Atonement. A fowl (or, in its place, money) is used as a kaparah (an expiatory ransom offering). Prayers petitioning God for a year of life are recited. The value of the fowl (or the money used) is given to charity, and the owner utilizes the fowl by making chicken soup for the forthcoming holiday.
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1 chicken (4 to 5 pounds), quartered
4 quarts cold water
Chicken giblets (except liver), cleaned
1 large onion
1 parsnip, peeled
1 parsley root, peeled
1 small celery knob, peeled
3 carrots, scraped
2 to 3 celery stalks, including leaves
Salt and white pepper to taste
A few sprigs of fresh parsley (optional)
A few sprigs of fresh dill (optional)

Scald the chicken and clean it very well. Place the quartered chicken into a large soup pot with the cold water. Add the cleaned giblets. Bring the water to the boiling point, reduce the heat, and simmer uncovered. Skim off the scum from the top as it rises. When no more scum seems to appear, cover the pot and simmer for 1 hour. Add all of the prepared vegetables along with the salt, pepper, and optional herbs. Simmer covered for an additional 1 1/2  hours or until the chicken is fork-tender. With a slotted spoon remove the chicken and vegetables. Set aside. Strain the soup and chill to degrease. To serve, return the chicken and vegetables to the broth and bring it slowly back to simmer.

For a gilded-lily kind of chicken soup, discard the greens and puree the vegetables in a blender. Return to the soup, which will now take on a creamy consistency.
Note: Goldena yoich came to be used as an appellation for
chicken soup because of the golden globules of fat often seen
floating on top of the broth. If you degrease your soup, you can
still enjoy a goldena yoich by adding a few drops of pure yellow
food coloring to the cooked broth.       

Makes 2 ½  to 3 quarts

Source: Kosher Cookery

Passover Recipe: Nahit (Chickpeas)

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Chickpeas, known as Nahit among the Jews, is called garbanzos in Spain and Mexico, and ceci in Italy.  Nahit is a traditional dish served during family celebrations.  The nut-like flavor and crunchy texture makes them an excellent substitute of nuts or popcorn. As a savory snack or appetizer, sprinkle the chickpeas liberally with salt, pepper, and onion or garlic powder.

1 lb dried chickpeas
2 Tbsp salt
2-3 qrts water
Salt and black pepper to taste

  • Place the dried chickpeas in a large saucepot and cover with cold water by 3 to 4 inches.
  •  Soak the beans overnight, adding in more water as needed during the soaking period.  Drain well in the morning. 
  • Cover the beans with cold water and bring to a boil. 
  • Remove the scum, lower the heat, add the salt and cook uncovered until the beans are almost done (approximately 1 hour).
  • Cover and cook until tender
  • Drain well.
  • Sprinkle with salt and pepper to taste.
  • Serve hot or cold.

ref: Kosher Cookery