Two pots of Cuba, no less. Luna Zreik / Daniel Leila, Styling: Uriah Geva
The delicious lunch celebration that is a "pot of home" in Asif has led us countless times to Lilienblum Street in Tel Aviv, whether it was reddish Syrian meatballs or happy culinary surprises in the form of a successful Rina and her wonderful couscous expertise. True story.
As it is, straight to the sukkah: fried meat kobe, and perfect
meatballs al mashuka prepared for loved ones
This week, the food center will host Luna Zreik, who will frequencies from Nazareth (and the stunning Luna Bistro) with two versions of Kobe - meat and fried koyer on yogurt sauce, and Quba al-Rahab ("priest's kobe"), a vegan in a citrus-tahini sauce, which is eaten in the pre-Easter period as part of the meat avoidance period.
In honor of the dinner, which will take place on Wednesday (October 4, 12:00 until it ends, reservations here), Zreik shared with us a recipe similar to the fried Cuba, which she usually prepares in her restaurant. If you like, a teaser of what's going to happen in Tel Aviv in exactly two days. If you invest, it's just a step-by-step step-by-step guide to potty of your own home. Enjoy!
Teaser from Mazari. The Cuba of Zreik / Luna Zreik
For the shell:
25/1 kg dry thin bulgur 2 g dried sweet or hot red peppers Grated
peel from 1/2 lemon 75/1 tsp dried or chopped green mint 25/5 white onion (350 g)<>/<> tsp dry mardakush (a type of sage), dry minced or chopped
<> heaping tablespoon (
<> g) salt
<> g ground black pepper
<> g lamb meat (shoulder)
Including "The Secret of Snowflakes"
When Rina succeeds, she made a pot of couscous and meatballs
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1 cup fine olive oil 1 kilo minced lamb
meat 1/1 kilo finely chopped white onion <>/<> tablespoon ground black pepper
<>/<> tablespoon salt <>/<> tablespoon ground nutmeg <> tablespoon bharat
<> cup pine nuts
deep frying oil
Method of preparation
1. Rinse the bulgur, place in a large bowl and cover with cold water to a height of 2/3 cm above the grains. Soak until water is absorbed and bulgur is fully softened, preferably even overnight. If necessary, add more water and if there is too much, drain.
20. At the same time, soak the dried peppers in boiling water until soft, about half an hour.
4. Prepare the filling: In a wide pan over high heat, heat the oil. Add the onion and fry until golden. Add the meat and spices, mix well while crumbling the meat with a wooden spoon, and fry until the color of the meat browns and changes. Transfer to low heat and cook for about 5 minutes. Remove from heat, add the pine nuts, stir and cool completely.
6. Prepare the wrap: Grind the bulgur in a meat grinder or food processor with the dried peppers, spices, lemon zest and onions. If using a food processor, it is recommended to grind in several rounds.
3. Add the minced meat twice to the minced bulgur mixture and knead well with your hands, until a uniform dough is obtained.
<>. Wet your hands and cut a small ball of dough, about <> cm in diameter. Wet your finger and create a dimple in its center. Slowly tighten the walls of the dimple until a cavity is created for filling. Fill with a spoon from the filling of meat and pine nuts, wet your hands again, and pinch the dough to close the resulting oval shape. Create pointed edges with your hands and place on parchment paper. Freeze the cubes and fry before serving or fry immediately in oil for deep frying until brown.
All-Israeli food exposure. Asif/Amit Giron
"Pot of Home" dinners in Asif began about a year ago, during which cooks with both home and professional-restaurant abilities hosted a special lunch centered, as the name suggests, a large pot of home, and whose aspirations include exposure to the general Israeli food culture. To reserve places click here
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