Dafina. Preheat oven to 225F. In a large pot, heat the oil and sautee the onions and garlic until soft and translucent. Add the chickpeas, bones, meat, potatoes, honey, paprika, cumin, allspice, cinnamon, turmeric, saffron, parsley, and salt and pepper to taste. Add enough water to cover, place the unshelled eggs in the center, and bring to a boil. Reduce the heat to medium low, and simmer for 1 hour. Skim off the foam occasionally. In the morning, after cooking all night, check the water level. To serve, place the chickpeas and cooking liquid in one bowl, and the eggs, potatoes, and meat in separate bowls.
Lamb Kubbeh in Beet Soup. For the soup: 5 beets, peeled and chopped 2 medium red onions, medium, roughly chopped Quarter cup of olive oil About 8 cups of stock of your choice (I used 1 cup of Fleischer’s 3-day lamb reduction, plus 7 cups of water, and added more water as needed) 4 cloves of garlic, sliced thin Half a teaspoon of cinnamon, ideally fresh ground Half a teaspoon of coriander 1 teaspoon of black pepper salt to taste 2 tablespoons honey Juice from 2 lemons, plus more to taste In a large saucepan, cook the onions and beets with olive oil over medium heat until the onions start to soften.
Add the garlic and stir until the onion is translucent, roughly 10 minutes. Add the stock and bring to a boil, then simmer. For the dumplings and filling: Combine the semolina and the bulgur in a bowl and add the 2 cups of soup. Iraqi Soup with Kubbeh Dumplings. December 14, 2010, 9:34am By Katherine Martinelli Between 1941 and the 1970s the majority of Iraq’s Jewish population faced institutionalized violence and persecution in their homeland, forcing them to flee.
Today, only a handful of Jews remain in Iraq, down from an estimated 150,000 in 1948. For the Iraqi Jews who sought refuge in Israel (some sources say up to 90%), their food is their remaining legacy. Dishes like meat stuffed dumplings called kubbeh are their lifeline to a country they cannot return to, and recipes are carefully passed down through the generations to preserve their heritage. Iraqi food has been incorporated into the Israeli zeitgeist and has become an integral part of the patchwork that is developing into Israeli cuisine. Kubbeh dumplings are made from semolina or bulgur wheat and are typically stuffed with ground lamb or beef, although chicken, fish, and even vegetarian variations exist. Or, for those feeling like a culinary challenge, try making the soup at home. Lagman (Uzbek soup/sauce) I can’t believe it’s been so long since my last post! Wowza! Though I have some recipes on backlog, I thought it would be much more fun to out and meet some of the foodies of the Milwaukee food scene.
And I have to confess, I am really glad that I went. Some of my friends tease me that I’m a recluse, but I can’t help it if I like my home and sometimes even my microscopic kitchen. This tweetup was the second one organized by the wonderful people who write Burp! But now for the fabulous food we were all too happy to taste. Calamari The evening started out with these cute little cups of calamari. Caprese flatbreads - Margherita Pizza So simple…. Tuna Tartare Tacos The next appetizer to emerge from the kitchen was the Tuna Tartare tacos.
Coconut Shrimp People were raving about this Coconut Shrimp, eating it up each platter that escaped the kitchen. Steak Forks This… Was just awesome! Spicy Meat Loaf (Kubbah Sineeyah) In a large bowl, combine all the meat loaf ingredients and mix well with hands until well combined. Shape the mixture in the shape of a loaf on a well greased pan. Bake in a preheated 375 degree oven for 1 hour, or until meatloaf is cooked through. Meanwhile, mix together the sauce ingredients to make tahini sauce. Mix well, as it may be hard to mix the paste into the water at first. When meatloaf is done, pour sauce over meatloaf. Did you like this article? Please consider making a donation today. Realfoodmom is a contributor to Cookkosher.com. Moroccan Dried Fruit and Lamb Tagine with Minty Couscous. Kveller was recently introduced to personal chef Rebecca Bazini, who’s a French ex-pat cooking her way through New York City.
She volunteered to share a couple of recipes with us that she promises aren’t too hard, and are a delicious and new spin on the traditional Ashkenazic Friday night Shabbat dinner. Dried Fruit & Lamb Tagine with Minty Couscous This is a very traditional Jewish Moroccan recipe that we typically have for lunch on Shabbat, but is also perfect for a Friday night dinner.
Don’t let the long list of ingredients put you off! It really does not take a long time to prepare and it is very easy: once you have assembled all the ingredients together (about 25 minutes), all you need is to let it slow-cook for a couple of hours and that’s it. Ingredients for the Tagine (serves 5-6) 2 lbs boneless lamb shoulder cut into cubes 5 medium onions, cut into 1-inch cubes 3 cloves garlic, crushed 1 handful of dried apricots 1 handful of prunes 1 handful of almonds (skin off) 2 tsp ground cumin 1.