Winter from Grandma's House: The Soup That Will Warm Your Weekend | Israel Today

A wintery Wednesday at Grandma Esther's house on Klil Hahoresh Street in Maalot.

6 o'clock in the morning, pouring rain outside.

I sleep in the "hall", a kind of small foyer next to the kitchen, and wake up to the sound of "dancing" lids on the edge of the bubbling pots.

The delectable aroma of the dishes fills the air.

Wednesday is the day you start cooking for Shabbat, and Grandma is getting ready for the family to come and be hosted.

In Grandma's house they cook every day, but on Wednesdays they cook in larger quantities and more festive dishes.

Steaming steam on the windows, and of the strong spice smells I remember mostly the strong smell of fresh coriander, a common ingredient in Grandma's kitchen, which is no wonder he managed to wake me up early in the morning.

By the way, coriander is an herb that manages to divide the people into two camps - those who love it and those who hate it.

I, you must have understood, just died for him.

I loved sleeping with my grandparents, who lived not far from us, especially in the winter.

Their house had a pampering and enveloping feel and I loved waking up early to the smell of Grandma's cooking.

Despite the heat coming out of the pots, the oil stove fueled and the rattling of the pots was accompanied by the noise of the “stream” flow created by the rainwater in the garden.

When I woke up, Grandma would make me hot and sweet tea with shiva, and immediately afterwards I would make bread with fat.

It is a kind of round and plump pita, in the center of which lies a pile of pieces of beef fat, along with dried peppers and smoked paprika.

"Fat bread" we called this delicacy.

In the winter Grandma's favorite dish was the perforated soup.

This is a soup that takes two days to prepare, and includes meat, tomatoes, lemon, chickpeas and lentils - simply a winter delicacy.

To this day my mother (a champion in the kitchen), is not ready to recreate the recipe and prepare it.

She says she does not know exactly how to prepare, so is not willing to try.

Truth be told, I understand it, nothing really compares to Grandma's punching soup.

Try them, I believe you will succeed, and there are two more winter recipes, that when it is frozen outside they will make your stomach warm - and your heart.

Harira soup

Taste of Grandma's house.

Harira soup, Photo: Assaf Carla

Materials:

• 1 kg of beef (number 8), cut into small cubes

• 1 large onion, chopped

• 1 celery head, cut into small cubes

• 1 parsley root, cut into small cubes

• 2 tomatoes, chopped

• 2 tablespoons flour

• 2 cups chickpeas, soaked in water overnight

• 1 cup pearl lentils, rinsed

• 1/2 teaspoon ground black pepper

• 1 teaspoon cumin

• 1 teaspoon turmeric

• 4 liters of water or vegetable stock

• A little oil for frying

Fry the meat cubes in a wide, deep pot until browned.

Add the onion, celery and parsley and sauté for another 5 minutes.

Add the tomatoes, fry for another 2 minutes, add the flour, mix a little and add all the other ingredients and spices.

Bring to a boil, lower the heat and cook for two hours with the pot covered.

Veal and pepper stew

Melts in the mouth.

Veal and pepper stew, Photo: Assaf Carla

Materials:

• 1 kg of veal cheek

• 1 heaping tablespoon sweet arisa

• 2 tablespoons olive oil

• 4 units of horseradish pepper, coarsely chopped

• 1 green hot pepper, sliced

• 2 onions, cut into eighths

• A handful of garlic cloves

• 2 cups chickpeas, soaked in water overnight

The evening before cooking, soak the head meat in boiling water and then soak it in water with the arisa overnight.

Now, for cooking.

Heat the olive oil in a wide pan and fry the meat until browned.

Add the peppers, onion, garlic and chickpeas, sauté for a few minutes and cover with water.

Cook for about two and a half hours, until the meat is tender.

Artichoke hearts stuffed with meat

Warm and delicious.

Artichoke hearts stuffed with meat, Photo: Assaf Carla

Materials:

• 10 clean artichoke hearts

To fill:

• 500 grams of minced meat

• 200 grams of chicken liver, chopped (kosher keepers should roast the liver)

• 1/2 onion, chopped

• 1/2 teaspoon salt

For the sauce:

• 2 onions, sliced

• 5 celery stalks, coarsely chopped

• 4 cloves garlic, sliced

• 1 teaspoon cumin

• 1 teaspoon turmeric

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 2 glasses of water

For frying:

• 2 eggs, beaten

• 2 cups bread crumbs or flour

• 3 cups oil

Begin by preparing the filling mixture.

Mix all the fillings well, fill the artichoke hearts with the meat mixture, dip in the beaten eggs, coat with the flour or bread crumbs and fry.

In a separate, wide pot, sauté the onion, garlic, celery and spices, add the water and arrange the stuffed artichokes inside.

When the pot is set, cook for an hour, until the artichokes soften and the sauce is reduced.

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