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Hot dish: Sheetrit prepares for winter Israel today

2021-10-22T05:12:56.872Z


This winter I will go out to enjoy the cold and the rains, as soon as they arrive, and I will be inspired by them for seasonal dishes that will warm the stomach - and the heart


Every year, at the end of the summer, I am filled with a feeling of inner melancholy and not fun grayness.

This year I have decided that I will finally come to terms with the approaching winter, embrace the rain when it comes, and go out to breathe the smell of the earth that will get wet.

I am an outsider.

Can not be closed in one place.

As a child, winter symbolized for me a time when the house was closed, less people went out and less met.

For me, staying out is the natural thing to do.

There I am at my best.

My inspirations come from nature and from people I meet on trips and tours.

Nature is so simple, including the nearest one that is right next to the house, strengthens me and allows me to catch my breath when the walls close on me.

I know, for a lot of people nature is something far away and they fail to understand how I get excited about a stone or a branch that gives me ideas for new dishes, but for me nature lights a spark, revives the mind and stimulates the thoughts.

Winter does not have good PR.

Although in summer the landscape is less beautiful and everything is yellow, noble and dry (although thorns have their own beauty) - summer is a season with excellent PR, which markets us freedom, sea, joy, sun, release and enjoyment.

This year I realized that it's worth seeing the whole thing, knowing how to enjoy all the seasons.

It is of course a matter of the glasses through which one looks at the world, but it is clear that each season brings with it something special, different and different.

This year I look at winter and realize it is a renewal.

Which has a lot of curiosity and renewed thought in it.

Winter is not a time to be indoors, because in any season you can go out, even if it is cold, wet or muddy.

After all, this is the way to get out of the routine and change my thoughts about ourselves and life a bit, and it is precisely the discomfort that makes me meet other, new and interesting things.

I wish me and all of us a winter full of scents of rain and trees, and I invite you to go outside in all weathers, take a deep breath - and create.

In the end, remember, you always return to the warm house.

In the kitchen, winter vegetables are much more interesting and delicious to me, and offer a variety of options.

So this winter I will cook with you a lot of seasonal dishes, and I mean long cooks like stews, soups, casseroles and more.

In short, it will be a warm winter.

Spicy wheat stew

From the field - to a plate.

Spicy wheat stew, Photo: Assaf Carla

Materials:

√ 1/2 kg of wheat

√ 10 cloves of peeled and halved garlic

√ 4 sweet, dried and seedless horseradish peppers

√ 2 whole shatta peppers or 1 teaspoon ground shatta pepper

√ 1 tablespoon smoked sweet paprika

√ 1 tablespoon cumin

√ 1 tablespoon flat salt

√ 2 liters of water

Soak the wheat in cold water for 3 hours and strain.

Fry the garlic cloves together with the peppers in a pot for 3-2 minutes, add the spices and fry for another 3-2 minutes.

Add the wheat, fry a little more, add the water and bring to a boil.

Lower the heat, cover the pot and cook for 40 minutes.

Germolta

GREMOLATA is a blend of Italian-Balkan seasoning.

It is usually served over long-cooked dishes, but can also be added over fish, chicken and vegetable dishes.

When to sprinkle?

Just before serving.

Materials:

√ 3/4 cup bread crumbs

√ 2 chopped garlic cloves

√ 4 tablespoons olive oil

√ Grated lemon peel from 1 lemon

√ 1/2 cup well chopped parsley

√ 1/2 teaspoon smoked sweet paprika

√ Salt

√ Pepper

Simple and easy: Fry the garlic with the bread crumbs until golden, remove from the heat, refrigerate and mix well with the rest of the ingredients.

Lamb shoulder with winter vegetables

Serve hot.

Lamb shoulder with winter vegetables and germolata, Photo: Assaf Carla

Materials:

√ 1 piece of lamb shoulder (weight and size depending on the number of diners)

√ 3 peeled, coarsely chopped carrots

√ 3 peeled onions, cut into quarters

√ 2 tomatoes cut into quarters

√ 1 halved garlic head (both halves whole)

√ Each winter vegetable is added to your taste, for example celery root, turnip, kohlrabi and more

√ 1/2 bottle of dry red wine

√ 1 liter of beef or water stock

√ 4 bay leaves

√ 5 English peppercorns

√ 4 sprigs of rosemary

√ Coarse salt

√ Ground pepper

Season the lamb shoulder with salt and pepper and fry it in a large pot with a little oil, to "close" and brown the meat on all sides.

After browning, set the lamb aside, and in the same pot, brown all the vegetables.

Add the wine, bring to a boil for 10 minutes, add the stock (or water) and bring to another boil.

Season with bay leaves, allspice, rosemary, salt and pepper.

Arrange the lamb with the vegetables and the liquid in a pot or deep pan, cover with baking paper and seal well with foil.

Place in the oven at 180 degrees for 3 hours.

Serving recommendation: Arrange the wheat stew in a bowl, place the lamb on top and sprinkle the germolata on top.

Chicken shanks with pearl barley and mushrooms

Especially wintry.

Chicken shanks with pearl barley and mushrooms, Photo: Assaf Carla

Materials:

√ 1 kg of chicken legs

√ 500 grams of groats

√ A handful of peeled shallots (whole)

√ 2 packs of mushrooms (recommended to vary with a mix of Champignon and Jordan)

√ 1 glass of dry white wine

√ 1 teaspoon coarse salt

√ 1 tablespoon ground black pepper

√ 1 liter of chicken stock or water

√ 4 thyme branches

Rinse the groats well with water (to remove the starch), soak them for 10 minutes in boiling water, strain and set aside.

Fry the mushrooms in a large pot with olive oil for about 5 minutes, until browned, add the shallots and cook for another 5 minutes, until the onions are browned.

Add the white wine, bring to a boil and cook for 7-5 minutes, until the liquid is reduced.

Season with salt and pepper, add the groats, mix well and transfer to a pan that can fit in the oven.

Season the calves with salt and pepper and fry them from all directions, until browned.

After browning, place the calves in a pan over the grits, pour over the chicken or water stock until covered, arrange over the thyme branches, cover well with foil and place in the oven at 180 degrees, for an hour. 

Source: israelhayom

All news articles on 2021-10-22

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