To the coveted - the coveted - Walla! Food

2022-02-14T04:49:24.843Z

Luna Zreik in a recipe for beef and lamb patties in a sweet sauce with lots of fried onions, dates and a scent of glowing water over spicy fricassee. A recipe full of passion that is prepared to be loved. Enter >>

To the oppressed - the coveted

El Maashoka is a pot of small meatballs like jewelry with caramelized onions, ginger, dates and perfume of Zohar water.

The meaning of the name is coveted.

Is this an ancient culinary secret?

A dish that is prepared for a mistress or perhaps for a very important woman?

Walla!

Food

14/02/2022

Monday, 14 February 2022, 06:00 Updated: 06:19

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To the oppression of Luna Zreik - meatballs with dates and Zohar water (Photo: Daniel Laila, Styling: Uriah Geva)

At her restaurant Luna Bistro in Nazareth, chef and restaurateur Luna Zreik serves a perfumed stew of small meatballs such as jewelry with caramelized onions, ginger, dates and Zohar water.

The name of the dish is to the goddess of desire - the coveted or beloved.

In the recipe book "Their Own Kitchen" in which 50 sane people, confectioners, Bulgarians and food women volunteer to help victims of sexual assault and promote gender equality in Israeli society, Zreik published the recipe with the exotic name and so she wrote about it.

"The name of this dish attracted me to it: 'the coveted one'. I imagined in my head an ancient culinary secret, which was kept only for a few, and perhaps a few. "In the 13th century, it was served to important diners in magnificent palaces. Half a drama."

In the restaurant I serve the 'coveted' on mashed potatoes, but here I matched it with a discharge that adds a wonderful toasted flavor and a little different.

This recipe is the homemade version of the dish, and this is also the first time I have published it. "

Luna Zreik, from the book Their Own Kitchen (Photo: Daniel Leila, Styling: Uriah Geva)

Note:

"Be sure to use Zohar water extract, not liquid, and drip only a few drops just before serving, as its perfume evaporates quickly. If the dish is prepared in advance, you should add Zohar water only by reheating. "I think it hurts the taste of the smoke, so I just rinse it well under running water."

Persian love cake

To the full article

El Maashuka - patties in date sauce and Zohar water

Recipe By: Luna Zreik, Walla!

Food

40 minutes of work
70 minutes total
Easy to prepare
50 units

Arabic
fleshy
meat
Lamb / lamb
Patties
kosher

To the oppression of Luna Zreik - meatballs with dates and Zohar water (Photo: Daniel Laila, Styling: Uriah Geva)

Ingredients

For patties:
- 500 g ground beef mixed with lamb
- 2 large onions, chopped
- ½ Chopped parsley chops
- Salt
- Ground black pepper
- ¼ Casserole oil for frying
For friki (smoked wheat):
- ¼ Olive oil
- 2 cups fricassee well washed
- ¼ As a grated nutmeg pita
- ¼ As ground nutmeg pita
- ¼ A pinch of ground black pepper
- 1 teaspoon salt
- 4 boiling cups
For the sauce:
- 4 tablespoons olive oil
- 3 large onions, peeled, halved and thinly sliced
- 12 units of large, split and pitted Majhol dates
- 1 tablespoon freshly grated ginger on a grater
- Salt
- Ground black pepper
- ¾ Buckwheat
- 7-8 Tipahmi Zohar (Citrus Blossom Water)
To serve:
- ½ Crushed pistachios
For the conversion table, click here>

Preparation

How do you prepare for the plague?

1
Prepare the meatballs:
Mix all the ingredients in a bowl and put by hand for 7-5 minutes to a uniform mixture.
With wet hands form meatballs 3 cm in diameter and place on a tray.
2
Prepare the friki:
Heat a quarter cup of olive oil in a saucepan.
Add fricassee and fry for a minute or two until the grains are wrapped in oil.
Season with nutmeg, ground allspice, salt and black pepper and mix.
3 Pour 4 cups of boiling water.
Lower the flame, cover and cook for 45-40 minutes until all the water is absorbed and the friki is cooked but maintains a delicate crumbly texture.
If the water is completely absorbed before the wheat is ready, you can add another half cup of boiling water.
When the friki is cooked and there is no more water in the pot put out the fire, fan with a fork, cover again and wait 5 minutes before eating.
4
Meanwhile fry the meatballs:
Heat a quarter cup of neutral oil in a wide pan and fry the meatballs in rounds for 2-3 minutes on each side over a high flame just until the balls get a nice brown color.
It is important not to fry more than 20 patties in each round so that the temperature of the oil does not drop and a process of evaporation does not begin.
Remove with a slotted spoon to a tray lined with absorbent paper.
Before each round, check if you need to add a little oil to the pan.
5
Prepare the sauce:
Heat 4 tablespoons of olive oil in a wide, low saucepan (sauté) and fry the onions for about 12 minutes until they soften and begin to turn golden.
6 Add the patties to the onion pot with the dates, ginger, salt and black pepper.
Pour 3/4 cup water.
Lower the flame, cover and cook for 10 minutes until the liquids in the pot thicken slightly and the meatballs are ready.
Drizzle with Zohar water extract, mix and turn off the heat.
7 Serving: Arrange the unloading in a beautiful and large serving dish, stack the meatballs with the sauce, sprinkle with chopped pistachios and serve.