Food
Cooking
Casserole time: Veal paldo stew with friki and dates
This recipe that is suitable for every winter day makes a connection between the light smoking of the freaky wheat, and the rich taste of the palde portion, when everything is connected by a thin line of date honey - the deep taste and softness obtained after long cooking in a casserole are worth the wait.
Tags
Cauldron
stew
Rothenberg
recipe
meat
Freaky
Wheat
Ronit Avidan-Sheinfeld
Friday, November 19, 2021, 8 p.m.
Share on Facebook
Share on WhatsApp
Share on general
Share on general
Share on Twitter
Share on Email
0 comments
Autumn and winter are the most beautiful seasons to visit the Rotenberg restaurant in the Springs Valley.
The yellow that left behind the heat of summer is painted green, the sky is covered with flocks of birds, the raindrops make the air clear and clean and even if you arrive on a slightly gray and cloudy day it only adds to the dramatic atmosphere that is lined up here anyway.
Hila Ronen Sahar and chef Yizhar Sahar, the couple and the owner of the restaurant, manage to create a unique, almost terrific local menu with their own place, while making sure to use regional ingredients and dishes that vary according to the seasons and the culinary curiosity that emerges from them.
Veal stew with freaks and dates by Chef Yizhar Sahar in a cauldron of Studio Lurie (Photo: Nimrod Saunders)
With the arrival of the transition season, the couple decided to change the face of the restaurant and close it as it has worked to date, in order to hold it now only as part of a unique tasting meal that sums up seven years in which the couple specialized in learning, research, breeding, gathering and seasonal and local cooking.
The inclement weather made us want to recall a great, simple and easy recipe of crescent for stewing paddle meat with freaks and dates.
What is Freaky and what do you do with it?
Shepondra stew, white beans and
vegan and colorful
roots
: a delicious vegetable and chestnut stew
More on the same topic
Which portion is suitable for holiday dishes?
To the full article
Wintery and dramatic atmosphere.
The view at the Rotenberg restaurant (Photo: Nimrod Saunders)
The veal belly (palde) is endowed with long muscle fibers and quite a bit of fat and separation tissue, but the deep taste and softness obtained after long cooking are worth the wait.
This recipe that is suitable for any winter day makes a connection between the light and green smoking of the freaky wheat, to the deep taste of the palada when you connect everything with a thin line of date honey.
"Cooking in clay pots is an ancient technique," explains Yizhar.
Veal pallade stew with friki and dates
Recipe By: Yizhar Sahar, Rotenberg Restaurant, Walla!
Food
★
★
★
★
★
20 minutes work
Eight hours in total
piece of cake
8 diners
Israeli
fleshy
meat
Casserole dishes
Recipes to sit
kosher
Falda stew with freaky (Photo: Nimrod Saunders)
Conversion calculator
Ingredients
2 pounds of beef steel slice
15-20 dates (Hayian or Majhool variety)
2 cups fricassee well washed
1 potato
2 onions
3 carrots
2 star anise
4 nail nails
1 tablespoon salt
1 teaspoon ground black pepper
3-4 tablespoons olive oil
To the conversion calculator
Preparation
How to make veal pallade stew with friki and dates?
1 Gently cleanse the palate dissecting the separating tissue.
Then cut the fat from the meat and there is a lot of it, but leave some because it is delicious.
Cut into coarse pieces (chunks).
2 Peel the vegetables and cut coarsely.
Remove the seeds from the dates and cut them coarsely as well.
3 Put the meat, dates, vegetables and spices in a large bowl and mix well with your hands so that the honey in the dates is spread on everything.
4 Brush the sides of a large pot that can go into the oven (preferably clay or cast iron) with olive oil, put the friki first on the bottom, top the meat with the vegetables and spices and pour water almost to cover.
Put in the oven at 110 degrees for a night or a minimum of 8 hours.
More meat recipes
Ontario and freaky stew
Soprito freaky patties
An all-night pot
Beef shoulder with green beans and green garlic
Pot of asado and quinces
Meat goulash with mushrooms and dumplings
Slaughter in rupture
oxtail soup
Arisa Tripolitai
Beef stew and fresh beans
Shepondra stew
Beef Bourgeois
Chestnut neck
Horsht Sabzi
Conversion calculators
Conversion calculators
Volumes
From "Litarchus" to "Litarchus"
Weights
Kgramkgram
temperature
Share on Facebook
Share on WhatsApp
Share on general
Share on general
Share on Twitter
Share on Email
0 comments
