We thought we were closed on the main thing for the holiday, but then Yogev Yaros' Aries Sofiro came and devoured the cards

He replaces the chicken with lamb shoulder, he uses the vine leaves in their natural shape (without filling and rolling) and he replaces the potatoes with leeks and zucchini.

Yogev Yeros gets smart with the sofrito, and we love it

Yogev Yeros

09/22/2022

Thursday, September 22, 2022, 08:20

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Festive lamb sofrito with leeks, zucchini and vine leaves (photo: Alon Masika)

The sofrito is an ancient recipe from the Jewish-Spanish cuisine and from generation to generation has taken a place of honor in our culinary pantheon.

The classic sofrito requires a very simple and minimalistic combination of potatoes, chicken and oil, but there are many and varied versions (I even make a sofrito with fish as in the recipe posted here before).

In honor of the upcoming Tishrei holidays, I'm sharing a simple yet slightly sophisticated recipe (but not above eye level).

Instead of chicken we will use rough pieces of festive lamb shoulder and instead of potatoes, young and sweet leeks, small and delicate zucchini and everything is perfumed with vine leaves that these days are enjoying the peak of their season.

Vine leaves are a great local raw material and it's a shame that we limited them to one use in the form of rolled stuffed animals.

Don't get me wrong, good stuffed grape leaves are a perfect thing, but there is so much more that can be done with grape leaves.

In this homemade sofrito recipe I treat them as a type of leafy green like spinach or Swiss chard.

Unlike them, the vine leaves are much more fleshy, retain their character during cooking and also add a unique and intoxicating flavor to the entire sofrito pot.

Add a unique and intoxicating sauce.

Vine leaves in a sofrito pot (photo: Alon Masika)

Tips before starting:

Vine leaves - if you haven't got your hands on fresh vine leaves, these from a jar are also great and convenient to use.

it is recommended to use small ones.

The big ones are more fibrous and less sweet.

here too we will prefer the smaller ones.

And it is desirable that they be as solid as possible.

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Lamb sofrito and vine leaves

Recipe by: Yogev Yaros, Walla system!

Food

• ★

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• 30 minutes work

• Three hours total

• Easy to prepare

• 6 diners

• Recipes for Rosh Hashanah

• fleshy

• Mutton/Lamb

• Casserole dishes

• Shabbat recipes

• meat

• kosher

Lamb sofrito with vine leaves

Ingredients

• • 1 kg lamb shoulder - boneless, cut into 8-10 large equal cubes

  • 4 as an authority

  • 5 zucchini

  • 150 grams of grape leaves

  • 8 tablespoons of olive oil

  • Salt

  • Ground black pepper

• To submit:

  • lemon

• For the conversion table click here >

Preparation

How do you make a lamb and vine leaf sofrito?

• 1 Salt and pepper the lamb pieces generously on all sides (recommended about an hour before cooking).

• 2 In the meantime, take care of the vegetables - wash well.

  Cut the leeks into rough segments, cut the zucchini lengthwise and roughly chop the vine leaves.

• 3 Heat olive oil in a heavy iron pot and brown the lamb pieces well on all sides, set aside.

• 4 Add the cut leeks to the pot, fry until nicely golden, remove and place in a bowl to the side.

  Add the zucchini halves to the pot, with the cut side down, sear well until nicely golden (about 3-4 minutes), edge out and place in a bowl to the side.

• 5 Return the leeks to the pot, so that they cover the bottom of the pot, arrange the pieces of meat on top of them and sprinkle the vine leaves on top (the zucchini will be added only at the end).

• 6 Pour a glass of water (it is important that the water does not cover more than one-fifth of the height of the meat), bring to a gentle boil and cover well.

  It is advisable to first cover with baking paper and cover it with a lid.

• 7 Place in the center of an oven preheated to 200 degrees and cook in the heat of the oven for about two hours.

  It is important to check every half an hour and make sure it does not dry out and glaze the pieces of meat in the cooking liquid (you can add a little water, if necessary).

  When the meat is already soft, arrange the zucchini halves in a single layer in the pot and return to the oven for 20 minutes (photo: Alon Mesika)

• 8 When the meat is already quite soft, arrange the zucchini halves in a single layer in the pot, cover again and return to the oven for another 20 minutes.

• 9 Before serving it is recommended to squeeze a lemon on top and serve with the pot.

  It is recommended to squeeze a lemon on top and serve (photo: Alon Mesika)

More mutton/lamb recipes

• Freaky meatball sofrito

• Festive chicken and chestnut sofrito

• fish sofrito

• Lamb casserole

• Lamb casserole

• Lamb sofrito, eggplant and spinach

• Lamb shoulder in white wine

• Lamb shank pappardella

• Lamb shoulder with young fennel and green garlic

• Lamb stew and tripe

• Lamb tagine with Jerusalem artichoke of "Darna"

• Osoboko lamb

• Quick lamb stew with chickpeas

• Faba: Bean and lamb stew

• Food

• Recipes for Rosh Hashanah

• Main dishes for Rosh Hashanah

Tags

• recipe

• sofrito

• lamb

• Grape leaves

• Zucchini

• Leeks