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Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
4 pounds breast of veal (have your butcher cut the side of the breast, almost to other end, to form a pocket)
5 rolls, soaked in water and squeezed dry
3 eggs
1 teaspoon paprika
1/4 teaspoon salt
10 sprigs parsley, rinsed and chopped
1 tablespoon oil
dash of white pepper
1/2 pound fresh mushrooms, sliced (optional)
2 tablespoons oil
1 teaspoon garlic powder or fresh, crushed garlic or 1 cube Gefen Frozen Garlic
1 teaspoon paprika
Mix all ingredients for stuffing.
Rinse meat and inside pocket well. Stuff pocket with stuffing mixture.
Mix together the basting ingredients.
Place meat into a lined baking pan and baste the top and sides of the meat.
Add two cups hot water to the side of the baking pan (so as not to wash down basting from meat).
Cover with a sheet of heavy-duty aluminum foil and prick foil with fork. Bake at 500 degrees Fahrenheit for 30 minutes.
Reduce heat to 350 degrees Fahrenheit and bake an additional two and a half hours.
Styling and Photography by Hadassah Baalness
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