Against the backdrop of the Iron Sword War, Chef Dor Zagori (Parana Shuk) and Chef Charlie Fadida (MENU, a boutique chef events and workshops) began holding pampering cooking workshops for families of evacuees from northern and southern Israel.
They gave the first workshop together with the Alexander Hotel's chef, Erez Zakor, to families staying at the hotel. Among the dishes they created together with mamas cooks from the settlements were sweet couscous with deconstructed meat and dried fruit, falafel with all the toppings and spinjim.
From the workshop,
We asked them to share with us Chef Charlie Fadida's recipe for sawn, seared and cooked asado chunks in a soup best suited to combine with couscous.
Recipe for sawn, seared and cooked asado chunks in couscous soup
Courtesy of Chef Charlie Fadida
Components
per 6 diners
- 1 large onion, peeled and cut into large cubes
- 1 carrot peeled and cut into slices one centimeter thick
- 200 g pumpkin with peel cut into cubes 3 cm in size
- 4 branches of American celery with the green leaves cut into slices 1 cm thick
- 1 large zucchini, cut in half lengthwise and then into slices 2 cm thick
- 1/2 cup chickpeas soaked in water and cooked until tender
- 4 tablespoons oil to burn the meat
- 4 tablespoons of oil to burn the vegetables
- Asado slice (iris number 9) about 6 pieces sliced into pieces 5 centimeters long and 3 centimeters wide.
- Spices: salt, black pepper and turmeric to taste.
Seared and cooked in a rich soup, photo: Shimon Malul
Method of preparation
Best served with couscous.
Have an appetite and may we know quiet days.
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