Source: From my mother with love & more. Family recipe. First step: The night before soak the beans and the chick peas,each grain in a different bowl with plenty of water.. Next day bring to a boil with fresh water (again in different saucepans or one after the other) beans, and chick peas, Add 1 teasp baking soda,Continue to cook for another 10 minutes, Drain and wash well, Put a side for further use. The Barley, Wash and bring to a boil with water only few second, Drain and wash with cold water, Put a side for further use. Second step: Beat egg, add water, Shmaltz, Parsley salt and pepper, beat. Add the flour, mix well, last add the toasted pieces, Mix till all is well blended. Cover and put in refrigerator for further use. Third step: In an heavy skillet with high edges heat shmaltz and fry lightly the Onion, Add the Garlic and the seasonings- But the chicken powder soup, Mix and continue to fry on medium heat for just a couple of minute, Put in the slow cooker pot half of the onions as first layer. At the side of the pot arrange the potatoes. Add side by side the Grains. and on top Put the bread dumpling. To prepare the bread dumpling: With floured hand make 2 or 3 balls. Mean while, put in the skillet the boiling water and add the powder chicken soup, Stir, Add some more salt if it is needed. Pour every thing on top of all. it should cover all, if not add some more boiling water. COVER well with foil. Put in pre heated 350F HOT oven for 1 hour. Put the pot back into pre heated slow cooker and continue to cook for about 8 - 12 hours.It should always simmer. To serve: Half an hour before serving arrange on heated serving dishes. One dish : Fish out carefully the Bread Dumpling. Second dish: Fish out the beans, and at the other side put the Chick peas. Third dish:Fish out potatoes, and by its side put the Barly. Cover each dish with a foil, and keep in warm oven till you serve. You can have it with or with out meat, Serve with Salads. Posted to JEWISH-FOOD digest V97 #338 by Zvi&Rina perry
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