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In a large frying pan, sauté the onions in olive oil and cumin until onions turn translucent.
Add the chopped meat to onion mixture. Use a wooden spoon to stir and break apart the meat.
Add the tomato sauce to the mixture when you'll see that the meat has turned a light brown, after that and cover the pan.
Uncover the pan with the mixture and add the mushrooms, you can use any kind of mushrooms. Mixing the components well and cover pan, let mushrooms cook in meat sauce for another 5-10 minutes. Uncover and remove the pan from heat.
Over a low heat, in a frying pan with heated oil, put the crepe.
Add the meat and fold the crepe. Fry the crepe for about 5-10 minutes or until crepe turns golden brown. Remove from the heat and serve while the dish has not cooled. You can serve this dish with the meat sauce of your choice as garnish.
Preheat oven to 290c. Wash Kosher Zomick’s duck under cold water, pat dry. Lightly prick the skin with a fork. Sprinkle inside with 2 teaspoonful salt and also 2/5 teaspoonful pepper. Discard giblets. Inside a roll combine the black olives, garlic cloves, celery, onion, and also mushrooms. Stuff duck with blend and tie legs together.
Spread olive oil over the duck. Roast duck uncovered, basting with the drippings from the bottom of the roasting cooking pan.
Cook three hours or until legs move easily at joints. Remove from oven and baste with lemon juice. Sprinkle the top of the duck the Matza Meal. Return to oven and roast 20 to 26 minutes until golden. Serve on a bed of Farfel moistened with gravy and also garnish with blend used to stuff duckling.
