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Homemade Bukhari stew, with chef's tips: this is how you will make a professional oasis

In Khan Yona, Yona Sasson cooks home-cooked food with the hands of a professional cook and the soul of a chef.

This is how her Oshpala was created

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• recipe

• Oshpalao

• Rice

• meat

• lamb

In collaboration with Sugat

Thursday, 04 March 2021, 17:46 Updated: Monday, 08 March 2021, 06:34

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Oshpalao Khan Yona's lamb (Photo: Ido Shaham)

Ordering food at home is a treat, learning how to prepare it is already an experience.

A new section, which seeks to encourage restaurants during this challenging period, will select each week a delivery of a dish from another restaurant and teach you how to prepare it yourself at home.

And this week we ordered

Khan Yonah

's Oshpalao

.

Yona Sasson and Morris Gini

, who opened Khan Yona in the Korna period are the convincing proof that whoever is born to cook, entertain and feed people, will forever be addicted to these moments of satisfaction no matter what obstacles life will face.

After the two closed the wonderful Topolino restaurant in Jerusalem, opened Luca and Lino in Tel Aviv and had to close again, they returned with Khan Yona.

In Khan Yona Sasson cooks Mediterranean style, home cooking with the hands of a professional cook and the soul of a chef.

Its oshpalao is accurate, comforting and if you want to learn how to prepare the festive Bukharian dish properly, this is a golden opportunity to learn from the best.

To the Khan Yonah website

For deliveries from Khan Yona

for more excellent stew recipes

More on Walla!

Itching on the tongue: Mexican bean stew

To the full article

Oshpalao Aries

Recipe By: Yona Sasson, Khan Yona

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• 20 minutes of work

• Two and a half hours total

• Easy to prepare

• 6 diners

• Bukhari

• fleshy

• Lamb / lamb

• Casserole dishes

• Rice

• Recipes to sit

• meat

• kosher

Ushplau Khan Yonah (Photo: Ido Shaham)

Conversion calculator

Ingredients

• • 1 kg of lamb neck cut into large cubes

  • 2 medium-sized onions

  • 4 medium-sized carrots

  • 3 cups Persian rice

  • ½1 cups fine olive oil (or sunflower / corn oil)

  • 1 tablespoon salt

  • ½ Grated black pepper

  • 3 tablespoons cumin seeds

  • 4 bay leaves

  • 6 whole English peppercorns

  • 2 whole garlic heads

  • 4 sage leaves

To the conversion calculator

Preparation

How to make a lamb osprey?

• 1 Chop the onions and grate the carrots on a coarse grater.

• 2 In a saucepan with a thick bottom heat over medium-high heat half a cup of olive oil and fry the onion and carrots until golden, about 4 minutes.

• 3 Increase the heat, add the meat cubes and sear it well on all sides.

• 4 Add the rice, the extra cup of oil, salt, black pepper, garlic cloves, sage leaves, cumin seeds, bay leaves and allspice and mix everything (still over high heat).

  Give everything a short roast.

• 5 Pour boiling water up to 2 cm above the height of the rice and bring to a boil.

• 6 When there is no more water over the rice, lower the heat to a minimum, cover and cook for about an hour and a half.

• 7 Remove from the heat, let the stew rest for another half hour and serve.

More lamb / lamb recipes

• Umbrellas with meat dumplings

• Meat and rice pastry

• Stuffed roasted peppers

• Tabitha with dried mushrooms

• Aries casserole

• Agile lamb stew with chickpeas

• Lamb stew with stuffed chard leaves

• Pepperella lamb shank

• Tanzania lamb neck with dried fruit

• Lamb slices in oranges and maple

• Lamb Tajine with Jerusalem Artichoke by "Darna"

• Indian stew - Biryani lamb

• Osoboku lamb stew

• Bean stew with rice and lamb

Conversion calculators

Conversion calculators

• Volumes

  From "litarchus" to "litarchus"

• Weights

  Kgramkgram

• temperature

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