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Lamb soprito, eggplant and spinach of Azora

You have never tasted such a pot of soprito, unless you happen to visit Azora Tel Aviv - fragrant and tender lamb chunks that are cooked with diced eggplant, potatoes and spinach and become an unusually tasty stew

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• recipe

• Eggplant

• lamb

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Ronit Avidan-Sheinfeld

Tuesday, 02 November 2021, 08:00

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Adjacent to the mythical soprito pot.

Lamb, eggplant and spinach soprito from Azora Tel Aviv (Photo: Nimrod Saunders)

From the age of 14, Elran Schrefler stood behind the pots of the Azora family restaurant in Jerusalem, until he decided to leave and open Azora alone in Tel Aviv.

The transition was not easy for the family members, and despite this, his 81-year-old father, Ezra or 'Azura' as he is known by everyone, makes sure to come to Tel Aviv twice a week and dine from his son's potters.

Next to the soprito pot with the mythological taste, which Elran brought with him from Jerusalem, stands a lamb soprito with eggplant and spinach that you will only find here.

He first slices the lamb neck pieces on a pan, continues with a long roast in the oven and only finally attaches to the pot with diced eggplant, potatoes and spinach.

The special care of the meat gives it wonderful tenderness and flavors.

To refine the taste of the lamb, Schrefler uses veal fat.

More on the same topic

Chicken patties in fennel and Jerusalem artichoke from Azora restaurant

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Lamb soprito, eggplant and spinach

Recipe By: Elran Schrefler, Azora, Walla!

Food

• ★

• ★

• ★

• ★

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• 40 minutes of work

• Three hours in total

• Easy to prepare

• 7 diners

• Turkish

• fleshy

• Lamb / lamb

• vegetables

• Casserole dishes

• Recipes to sit

• meat

• kosher

Proper handling of meat and combination of ingredients that create wholeness in the bowl.

Lamb and eggplant soprito (Photo: Nimrod Saunders)

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Ingredients

• • 1.2 kg lamb neck - boneless and oil-free, cut into 3 * 3 cm cubes

  • ½ Buckwheat

  • 3 eggplants

  • 6 potatoes

  • 2 bundles of spinach (or 2 packs) thoroughly washed

  • 2 onions

  • 200 grams of beef fat (to refine the taste of the lamb)

  • נוספת Extra buckwheat

  • Olive oil

  • Deep frying oil (for eggplant and potatoes)

  • Salt

  • black pepper

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Preparation

How do you make lamb soprito, eggplant and spinach?

• 1 In a pan with a little olive oil brown the lamb cubes, season with salt and pepper and transfer to a pan with half a cup of water in an oven preheated to 180 degrees for two hours, covered with foil.

• 2 Meanwhile, peel and cut the eggplants into coarse cubes and put them in a colander with salt for an hour and a half to get rid of the liquids.

• 3 Peel and also cut the potatoes into coarse cubes.

  Heat deep oil and fry the eggplants and potatoes in the deep oil until nicely golden.

  Remove to a tray with absorbent paper.

• 4 Fry the spinach leaves in a pan, to remove the liquid and set aside.

  Cut the onion into quarters, sear it with a little olive oil until browned and set aside.

• 5 Heat a large pot that will hold the entire stew and fry the fat in it.

  Add the potatoes, season with salt and pepper, add half the amount of onion, a third of the eggplant and a third of the spinach.

• 6 Add all the meat and spread evenly throughout the pot.

  Add the remaining spinach, eggplant and onion and season again with salt and black pepper.

  Add another half cup of water, cover and cook on low heat for about an hour, without stirring and without additional liquids.

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• Osoboku lamb stew

• Indian khomin - biryani lamb

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• Lamb shank stuffed with vine leaves

• Roast duck alongside caramelized onion cream

• Dushfra soup by Chef Israel Aharoni

• Plov by Hanan Margilan

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