Qabuli Palau - Pilau from Afghanistan - Perfect for Shabbat

I got this recipe through a dear friend Mohammad Juwad from Afghanistan.  It is very much like Sefardi Pilau and would be an easy Shabbat evening or Shabbat day meal.  Try it with chicken, lamb or beef. 


Qabuli Palau

Ingredients:

1/4 cup olive oil
1 yellow onion, diced
2 lbs lamb
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground cardamon
1/2 tsp. ground cumin
1/2 tsp. garam masala

NOTE:  The cinnamon, cloves, cardamon, cumin and garam masala are best but if you do not have these spices, 2 tsp of good quality curry powder can be used in an emergency.  When buying garam masala, purchase the best you can afford.  It is delicious.
1 tsp. salt
2 cups water.

1/4 cup vegetable oil
2 carrots - cut like matchsticks if you are cooking for that night.  Cut larger if cooking for Shabbat day.
1 tsp. sugar
1 cup raisins
1 cup blanched almonds (I use toasted pine nuts)
1 cup un-salted pistachios

2 cups basmati rice
1 tsp. salt
1/2 tsp. saffron
1 cup water

Method:

In a heavy pot, fry the onions until golden brown. Cut the lamb into bite-size cubes and add to the onions. Add salt and spices. Add water. Mix well, cover and cook until the lamb is done.

Meanwhile cut the carrots into toothpick-size pieces. Fry them on vegetable oil with sugar until tender. Remove from oil. Add raisins to the oil and fry until they swell up. Remove from the oil. Add almonds to the oil and brown. Repeat with the pistachios. Remove and set aside.

Once the lamb is done, remove from the water and set aside. Add rice to the remaining lamb stock. Add salt and water.

If you are making this as cholent/hamim for Shabbat day, stop here and put in an oiled, heavy bottom pan, cover tightly, and cook overnight in a very low oven temperature.  If some rice sticks to the bottom of the pan don't worry - that is the BEST PART!

Boil until the rice is done, about 20 minutes.

To cook the rice, boil the meat juice and add 2 cups long grain rice, 1 1/2 tsp. salt, and sufficient water to bring the liquid 2 inches above the rice. Add the oil in which the carrots were cooked and 1/8 tsp. saffron (optional) to the cooked rice. Put meat and rice in a large casserole, cover and set in a 300 degree oven for 20-30 minutes.

Serve by placing the lamb on a serving plate, covering it with the rice, and topping it with the carrots, raisins, almonds and pistachios (the toppings are optional depending on your taste)

K (F)
Serve with lemony salads, dips and lots of challah

Rissoles with Mashed Potatoes and Gravy

Rissoles with Mashed Potatoes and Gravy - Makes 8 Rissoles -

Quick and easy - Kids LOVE these!

Rissoles:

1 lb (~1/2 kilo) ground beef - I use the cheaper meat as it has more flavour
1 onion, finely chopped
1 egg
salt
pepper
flour for dusting

Method:

Put ground beef in a bowl.  Add chopped onion.  Whisk one egg in a bowl and add to beef mixture.  Add salt and pepper.

Mix with your hands or a fork.  Do not 'over-work' as you do not want the rissoles to be too dense.

To form the rissoles, I use an ice cream scoop that measures 1/3 cup.  I like to make sure that they are all about the same size.  You can also make them by hand - you should end up with 8, total.

Put a bit of oil (I use olive oil but any will do)  in a non-stick pan and heat to medium high.

Put about 1/2 cup of flour on a flat plate. Flatten the rissoles with your hands and place each one on the plate of flour and then flip them, making sure both sides are well dusted with the flour. 

Add the rissoles to the pan and allow to cook until brown on one side - just tip one up to check.  Only flip over once and cook the other side until brown as well.  Remove the cooked rissoles to a paper-towel lined plate and keep warm in the oven while you make the gravy.

Gravy for Rissoles:

2 cups water
3 Tbsp  cornstarch/cornflour
2 beef stock cubes
1 or 2 Tbsp soy sauce (optional)
A bit of red wine, if you have some on hand (optional)

In a 2 cup measuring cup or bowl add about 1/2 cup of COLD water and 3 Tbsp cornstarch (cornflour).  Stir to combine.  Add two beef stock cubes (I use the non-meat kind) and add water until you have 2 cups.  Keep a bit of water handy in case your gravy is too thick.  Taste the gravy and adjust seasoning.  An extra stock cube might be necessary.

After removing the rissoles from the pan, pour in the above mixture and stir constantly.  This gravy will thicken rather quickly.  If you feel, after 3 minutes that it  is too thick, add a bit more water.  Keep stirring until the gravy is thickened and clear.  Taste and add a bit more salt, pepper or soy sauce if necessary. (I often use a bit of leftover red wine - IF I have some)

Mashed Potatoes:

One medium potato for each person being served, plus one extra
Water
Salt
Non-dairy Margarine
Non-dairy milk (if you keep Kosher!) - I use soy or rice milk
salt and pepper

Peel potatoes (if desired) and cut into chunks
Add to a pan filled with water and one tsp salt
Boil on medium until you can easily put a fork through one of the potato pieces.

Turn off heat and drain potatoes of all the water. Put pan back on stove and add margarine and some 'milk' and begin to mash with a potato masher or whip with a hand mixer.  Add salt and pepper to taste.

Serve Rissoles with the mashed potatoes, a nice salad, and a vegetable that your family enjoys.  I normally serve with corn or green beans.

Enjoy

Beef Bourguignon

Ingredients (serves 6-8 ish...)

• 2 - 3 tablespoons olive oil
• 1.5 kg (~3 lbs) beef (tri tip/brisket/chuck), trimmed, cut into 5cm pieces - (My butcher does this for me) or see link below for additional cuts of meat that are kosher. *
• 1 large brown onion, minced
• 2 garlic cloves, finely chopped or pressed
• 2 cups red wine (500 mls)
• 2 cups brown beef stock (500mls)  I usually use half and add more if necessary toward the end.
• Herbs of choice - I used 1 Tbsp fresh thyme, finely chopped and a bay leaf
• 1 tablespoon tomato paste
• 16 small pickling onions, peeled (see tip)
• sliced carrots or better yet, baby carrots if you can get them
• 400g (~ 3/4 lb) small button mushrooms - Sautéed lightly in olive oil
• Green beans and garlic mashed potatoes (or pasta) to serve

Method

1. Heat 2 tablespoons oil in a large, heavy-based casserole dish over medium-high heat. Dry the beef cubes or they will not brown well.  Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.  If you cook too many of the beef cubes at once, they will not brown nicely.  Take your time with this!
   
2. Reduce heat to medium. Heat remaining oil in dish. Add minced onion. Cook, stirring, for 6 minutes or until onion has softened. Add garlic. Cook for 1 minute.  Garlic burns easily so watch it carefully.
   
3. Return beef and juices to pan. Add wine. Bring to the boil. Add stock until the meat is covered and then stir in tomato paste. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour and 15 minutes. Add pickling onions, sliced carrots and lightly Sautéed mushrooms. Check to see that there is enough liquid left.  If necessary, add the rest of the stock.  Cook, covered, for 30 minutes or until meat and onions are tender. Season with salt and pepper. Serve.
   

*Notes:
 Kosher Beef Cuts  <---Link to Kosher cuts of beef

Tip: Leave a little root attached to each pickling onion to prevent them falling apart during cooking.

If you wish for a thicker gravy, then you can combine 1-2 Tbsp cornstarch/cornflour to 1/4 cup cold water and add this and cook until the sauce becomes clear again. Omit this step during Passover.

Serve with green beans and mashed potatoes - I make garlic mash to go with this dish. 
I also make a good basic french bread/baguette to help with sopping up the gravy.

This makes a great hamin/cholent, too!  Just make the meat ahead of time and add the veggies and put it on a blech just before candle lighting.  Yum!

K (F)

Delicious Moroccan Beef Stew

This is so delicious.  It can be made vegan if you omit the meat, use kosher broth cubes, reduce the oil and use additional vegetables.  I love eggplant, summer squash, mushrooms, lentils, and curry leaf in this, myself. 

Ingredients:
1/4 cup olive oil
1 lb (or 1/2 kilo) stew meat
2 Tbsp plain flour
1 onion, chopped
4 cloves garlic, diced
1 Tbsp ginger (fresh) peeled and chopped
1 Tbsp paprika
2 tsp cumin
1/4 tsp chili flakes
1/2 cinnamon quill (stick)
1 litre vegetable or beef stock
2 x 400g cans peeled tomatoes
1 x 400g can chickpeas, rinsed and drained

To serve:
1 lemon, zested
fresh corriander (cilantro)

Method:

Dust beef with flour (I shake it in a bag)
Heat half the olive oil in a large, heavy bottomed soup pot and brown the beef well.
Add onions, garlic and ginger and turn the heat down to a simmer.
Add the rest of the olive oil and spices and fry gently for 5 minutes
Turn up the heat and add the stock and tinned tomatoes
Bring to the boil and season with salt and pepper as desired (I wait until closer to the end to season)

Cover and simmer gently for 1-1/2 - 2 hours, till beef is totally tender.
** If you wish, this step can be done in a slow cooker (crock pot) and cooked overnight or on a blech.**

Add the chickpeas, simmer for a bit and check seasonings.

Serve in large bowls with rice (I am making saffron rice!) and plenty of challah.

This would make for a fantastic 'cholent' or hamin, as I call it.

I prefer a bit more cumin and chili in mine. I also like the taste of hawaij - a mixture of cardamom, tumeric and other spices.

The version above will please even palates of children.

In addition, other vegetables such as fresh spinach, zucchini, small diced potatoes, carrot, eggplant, and okra (YUM!) can be added if it is for Shabbat dinner. These tender vegetables will over-cook if for hamin.

K (F) but can be K (P)