The most homely there is.
Tripolitanian cumin/sparrow grape stew
When Mazel Maarik opens her famous Bill Cumin cooking pot, one cannot remain indifferent to the wonderful smell and the seductive red color.
She attributes the intense color to the special red paprika that she buys at the spice shop in Lafia in Pardes Katz.
She has been living in Petah Tikva for 40 years, but she still makes sure to buy her spices in the neighborhood where she grew up "because only they grind exactly the way I'm used to and love".
Happy on the plate: a real Tunisian friksa like Bramla,
the king of Iraqi cuisine: a perfect Tabitan pot.
Apart from that, she has two more secrets to her wonderful cooking dish - she only adds the potatoes in the last half hour of cooking, when the meat and beans are already soft.
This way they absorb the flavors of the stew, but still remain beautiful and do not crumble.
The second secret is related to beans.
Contrary to everything we were taught, Mazal does not soak the beans before cooking, the long cooking with the meat leaves it soft and tender even without soaking.
Add the potatoes in the last half hour of cooking/sprinkling grapes
Ingredients for 5-6 diners:
4-5 tablespoons of oil
1 large chopped onion
4-5 cloves of garlic
1 tablespoon pasta
1/2 1 spoons of sweet paprika
700 grams of asado cut into 5-6 cubes (you can also use osobuku)
250 grams of dry white beans (luckily I don't soak them at all)
2-3 glasses of water
2-3 potatoes
cumin
Salt
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To the full article
Two secrets, and magic.
Bill Cumin/Dror Einav dish
Preparation:
1.
Fry the chopped onion with 4-5 tablespoons of oil in a wide pot until golden.
Meanwhile, peel the garlic cloves, chop and add to the pot for another minute.
Be careful not to burn.
2.
Add the mash and paprika and mix.
Continue frying the onion and garlic with the paste and paprika for another 1-2 minutes.
3.
Put the cubes of meat and beans into the pot, mix well and add the water so that it reaches almost to the height of the meat.
Bring to a boil, lower the flame and cook half covered for about two hours, or until the meat and beans are soft and tender.
4.
Peel the potatoes, cut into quarters and add to the pot.
Season with salt and cumin to taste and continue to cook while gently boiling for about 30 minutes, until the potatoes are soft, but not falling apart.
5.
Serve with white rice on the side.
More on the same topic:
Bill Cumin Mass
stew
meat
bean
Tripolitanian food
recipe