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1 pound ground chicken breast
2 eggs
1/2 cup challah crumbs
1 small onion, finely chopped
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1/2 teaspoon salt
8 ounces chopped beef
1 egg
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
1/8 teaspoon salt
dash of pepper
1 small onion, finely chopped
1/4 cup challah crumbs
1/2 teaspoon Gefen Paprika (optional)
4 ounces Gefen Tomato Sauce
4 ounces water
Mix together all ingredients for the white layer.
Spread onto greased Gefen Easy Baking Parchment Paper half an inch thick. Brush with oil.
Mix together all ingredients for the dark layer.
Spread onto greased parchment paper about a quarter inch thick. Brush the top of the meat with oil.
Invert brown meat directly over white mixture and roll up, leaving paper behind.
Wrap in parchment paper and twist edges to seal.
Place the meat roll into a pan of salted water and cook for an hour and a half.
Sauté two minced onions in a 10-inch frying pan until limp.
Add the meat roll to the pan. Pour tomato sauce and water over the meat. Cook for one hour and 15 minutes.
Styling and Photography by Tamara Friedman
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