Preparation

500 g dried beans
100 g barley
500 g goose or chicken meat
250-300 g smoked goose or chicken
2 tablespoons goose fat
1 tablespoon flour
4-5 eggs
1 larger onion
2-3 cloves of garlic
salt, whole pepper corns, paprika
The cornmeal with flour is scalded with a little boiling water, then mixed with goose fat, pepper, salt and sugar to taste. The obtained dough is put when the Ciolent is boiled.
The dried beans are washed and mixed with 100 g of barley. Cut the fatty meat of goose, duck or chicken and the smoked goose or chicken into smaller pieces. Finely chop the onion and garlic. In a large bowl put the beans, barley, meat, lard, onion, flour, garlic, salt, peppercorns, paprika. Place the cross eggs wrapped in onion peels on top. Add water until the ingredients are covered in the pot. Cover with a lid. Put in the bread oven that has been heated. Bring to a simmer until the water is completely reduced and it is noticed that the lard has gathered on top. Remove from the oven and serve hot on Sabbath lunch.