Cuban vegetarian rice in lemon soup rich in green leaves

A recipe from the Dai Afaim for a rich and wonderful pot of Cuban rice with a great lentil filling.

He cooks the stuffed dumplings in sour soup with plenty of spring greens

Walla!

Food

20/04/2022

Wednesday, 20 April 2022, 07:00 Updated: 07:23

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Pesach Cuba has a special taste that has been waiting for a whole year.

Chef and farmer Day Afaim, makes it memorable, so you may want to savor it all year round, even long after the holiday is over.

First enter the Cuban soup of Afaim all the green leaves that the end of winter brought with it to spring like kale, chard and possibly also rocket or rashad.

Together with celery, mint and parsley leaves, which get a gentle sourness of lemon juice, a fresh green spring celebration is created in which Cuban dumplings made from rice and potatoes are cooked.

Instead of the familiar meaty filling, he fills them with a vegetarian and light-hearted filling of black and green lentils with purple onions and parsley. Finally he sprinkles wild mustard flowers, which add color and delicate spiciness.

More on Walla!

For all Passover recipes

To the full article

Recipe courtesy of the "Song for a Holiday Eve" series of the Multidisciplinary Center for Jewish and Israeli Culture in Jerusalem, Beit Avichai.

In each episode, Chef Dayi Afaim hosts a different musician and together they cook and talk from the heart about themselves, about creation and culture.

Cuban vegan rice

Recipe By: Hadai Afaim, Walla!

Food

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• 50 minutes work

• 70 minutes total

• Medium difficulty

• 6 diners

• Israeli

• vegan

• Recipes for Passover

• fur

• Soups

• Rice

• kosher

Cuban rice for Passover stuffed with vegan lentils (Photo: from a song on the eve of a holiday)

Ingredients

• polish:

  • 2 onions

  • ¼ Olive oil

  • 5 cloves of garlic

  • 5-6 celery leaf stalks

  • 3-4 bundles of chard / kale / rocket / rashad / mizuna leaves (recommended to combine)

  • 1 bunch of parsley

  • ½ Fresh mint casseroles

  • 4 liters of water

  • ½ Fresh lemon buckwheat

  • 5-6 handfuls of wild mustard flowers (found outdoors in season)

  • Salt

  • Ground black pepper

• To Cuba:

  • 2 cups rice

  • 4 medium-sized potatoes

  • 1 teaspoon turmeric

  • Salt

• To fill the lentils:

  • ¾ Cup black lentils (soaked for at least half an hour in water)

  • ¾ Green lentils (soaked for at least half an hour in water)

  • 1 purple onion

  • 1 bunch of parsley

  • 4 cloves of garlic

  • ½ A teaspoon of cumin

  • 1 tsp

  • Salt

  • pepper

• For the conversion table, click here>

Preparation

How to make vegan rice cuba?

• 1

  Start preparing the soup:

  Chop the onion into half-cm cubes and transfer to a hot pot over a high flame. Season with a little fine salt and mix with a wooden spoon. When the onion begins to caramelize and turn golden, add the olive oil and continue frying.

• 2 Slice the garlic.

  Cut the crispy stalks of the celery into slices half a cm thick as well as the stiff chard stalks and add to the frying. Continue to mix until the stalks soften slightly.

• 3 Roughly cut the rest of the leaves and add.

  Season with salt, black pepper and lemon juice.

  Add the water and bring to a boil.

  Cook for about half an hour, taste and adjust seasoning.

• 4

  Approach to make the Cuban shell:

  Peel the potatoes, slice into thin slices and place in a pot with the rice.

  Season with turmeric and fine salt.

  Pour 4 cups of boiling water, bring to a boil again, cover and transfer to low heat.

  Cook for about 20 minutes until softened.

  Coolers.

• 5

  At the same time prepare the filling

  : cook the lentils in a lot of water for about 20 minutes until softened.

  Filters.

• 6 Chop the onion, parsley and garlic and add to the lentils.

  Season with cumin, butter, salt and pepper.

  Mash a little together, taste and adjust seasoning.

• 7

  Kebabs:

  Mash the cooled rice and potatoes together with a potato masher.

  Using hands oiled with olive oil, form walnut-sized balls and place on a tray.

  Using hands oiled with olive oil, form walnut-sized balls and place on a tray (Photo: from a song on the eve of a holiday)

• 8 Now moisten your hands with water (not oil) and form with your thumb a muzzle to fill in each of the rice balls (see video).

  Fill with a heaping spoonful of the lentil filling, close and stick with the wet fingers.

  Slightly compress into a relatively flat Cuban shape and set aside.

  Fill with a heaping spoonful of the lentil filling, close and paste with the help of the wet fingers (Photo: from a song for the eve of a holiday)

• 9 Bring the soup to a gentle boil and add the mustard flowers.

  Stir a little and transfer the cuba gently to the soup.

  Let them simmer for about 10 minutes and pour from the soup and cob to the plates.

  
  

  Let them cook at a gentle boil for about 10 minutes and pour from the soup and the cube to the plates (Photo: from a song for a holiday eve)

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Tags

• recipe

• Passover

• Lentils

• Kosher for Passover

• Recipes

• The Hadai Afaim