Rafi Cohen remembers being at his grandparents' house with a lamb shoulder casserole and amazing stews

In honor of Sukkot, we returned to this article, in which Chef Rafi Cohen brought up memories from his grandparents' house about his favorite holiday of the year, and shared with us the recipes for a festive and family lamb shoulder stew and etrogim, and sweet etrogim jam for dessert

Rafi Cohen

08/10/2014

Wednesday, October 8, 2014, 12:15 p.m

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Rafi Cohen and the Ethrogs (Photo: Dror Einav)

In my childhood memories, there are several holidays that are especially etched in my mind, both because of their food, both because of the holiday itself and because of the season in which they fall, Sukkot is one of them.

Sukkot at my grandparents' was something special.

When they immigrated to Israel, they brought all their contents in wooden boxes, my grandfather dismantled these boxes into planks, and their wood was used by my family for 60 years to build a sukkah on holiday.

The sukkah in their garden was a task that my grandfather would start working on almost two months before the holiday, he would start collecting trees in addition to the ones he had and my grandmother would take out all the decorations and photos of the rabbis from Morocco and the country, ones that she had kept for years, and she would spend a lot of time decorating the sukkah .

Besides that, I remember that there was a bed in the sukkah, and my grandfather slept there for the entire holiday.

Lamb shoulder with etrog, before putting it in the oven (photo: Dror Einav)

The second reason that this holiday is special for me is because of its season, the beginning of winter-autumn, it is precisely during this period that all the special vegetables come in - the turnips, the artichokes and all the special herbs. Mine for the holidays.

Lots of people would come both on the evening itself and during the weekdays of the holiday, including many of my grandfather's friends who would come for meals, we would also cook on the fire near the sukkah, but also a lot of cooking.

I remember the hectic preparations a few weeks before for the holiday, I would accompany my grandmother shopping in the market and all the bastas would bring out their goods.

There was a rabbi who lived next door to my grandparents, who was also the rabbi of the Kotel, he would come towards the end of the holiday and bring one particularly large etrog, he knew how to pick them, and he would simply peel it and we would eat.

This etrog had an amazing taste that I will never forget, a sour-sweet citrus taste and a bit bitter that I really liked, many times when there were left over etrogs at the end of the holiday or invalid etrogs we would make jams or candied etrogs from them (recipe for etrog jam later).

The recipe I chose to bring is a more family and festive recipe.

The initial cooking in this recipe is very important because the etrogs bring out all their flavor during cooking and the meat itself absorbs the flavor before baking.

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Lamb shoulder with etrogs

Recipe by: Chef Rafi Cohen, Walla system!

Food

• ★

• ★

• ★

• ★

• ★

• 20 minutes work

• Three hours total

• Easy to prepare

• 6 diners

• Moroccan

• Sukkot recipes

• fleshy

• Mutton/Lamb

• meat

• kosher

Lamb shoulder and egrets, family and festive

Ingredients

• • Lamb shoulder weighing 2-3 kilos

  • 6 ripe etrogs, cut into slices 1 cm thick

  • 5 tablespoons of sugar

  • A tablespoon of sea salt

  • ½ tsp ground white pepper

  • 2-3 red chili peppers, cut in half

  • sprigs of thyme

  • A cup of olive oil

  • ½ kg peeled pearl onions

• For the conversion table click here >

Preparation

How do you prepare lamb shoulder with etrogs?

• 1 Put the lamb shoulder in a wide pot, and add the etrogs, sugar, salt, white pepper, chili and thyme.

• 2 Cover with water and add 1/2 cup of olive oil, bring to a gentle boil and cook for about an hour with the lid closed on low heat.

• 3 Meanwhile, in a pan with 1/2 cup of olive oil, fry the pearl onions until golden.

• 4 Transfer the golden onions to a baking dish, and place the lamb shoulder and the etrogs, without the liquid, on top of them.

• 5 Sprinkle a little salt and white pepper, cover with baking paper and aluminum foil on top and put in a preheated oven at 200 degrees for an hour and a half.

• 6 Remove the baking paper and the aluminum foil and continue baking for about half an hour, until nicely golden.

Etrog jam

Recipe by: Chef Rafi Cohen, Walla system!

Food

• ★

• ★

• ★

• ★

• ★

• 10 minutes work

• Three hours total

• Easy to prepare

• Israeli

• vegan

• Sukkot recipes

• fur

• fruits

• jams

• kosher

Etrogs that will become an amazing jam

Ingredients

• • ½ kg of ripe getarogs, cut into 2*2 cubes

  • ½2 cups of sugar

  • 3 cups are sealed

  • 1 small cinnamon stick

• For the conversion table click here >

Preparation

How do you make etrog jam?

• 1 Soak the etrogs in boiling water for several minutes and pour the water.

• 2 In a deep pot, fill with new water (not the water we already used because it absorbed bitterness) and add the etrogs, sugar and cinnamon sticks and bring to a boil.

• 3 Lower the flame and cook for two and a half to three hours, stirring occasionally.

  Cook until a light caramel color is obtained, if necessary add a little water.

• 4 Cool and transfer to a clean and sterilized jar.

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• Moroccan jam

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• Etrog jam

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• jam and halva cuts

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• Food

Tags

• Rafi Cohen

• Etrogs

• Sukkot, Tabernacles

• recipe

• recipes

• Lamb shoulder

• Jam