Traditional recipes are my favorite--nothing beats generations of perfecting the recipe, and they don't contain all the processed garbage you find in modern recipes. The problem is that quantities are very undefined, because my Savta just knew intuititively how to make the dishes she grew up on. This dish is VERY SIMPLE and also great for Shabbos evening--do everything in advance up to the last step, the simmer. An hour before candle lighting, bring it to a boil and then move to the hot plate/blech. By the time you bring it out as the main course, everything will be soft and the tastes will have mingled together.