Category: Lamb

Two Variations of Roasted Spring Lamb with Orange and Herbs

Holidays Lamb Main Course Passover Pesach Yom Hatzmaut Baroness Tapuzina

Hollyhocks

Spring has sprung all over Israel and after a rather sad period in my life, I am basking in the beauty of nature’s bounty. Over the past few weeks, Mr BT and  I have travelled to the north and south of the country visiting dairies, wineries, open markets, flower shows and renewed my spirits and zest for life. I think my father would be a bit annoyed with me for taking so long to post, but I just wasn’t ready until now.

Before Pesach, I bought two 1/4 lambs (shoulder and ribs) which I didn’t have a chance to cook during the holiday, but I found two great opportunities to roast them: the Shabbat after Pesach and Yom Ha’atzmaut (Independence Day). Over the years, I have made some very interesting lamb dishes: some of them from recipes I found and some inventions of my own. These recipes are a collaborative effort between Mr BT and me. Oranges go beautifully with lamb, because they cut the fattiness of the meat, so the first lamb shoulder was marinated in wild and farmed oranges, rosemary, garlic and mustard and the second one was marinated in za’atar, rosemary, garlic, anchovy, and mustard.

I used wild oranges for the first recipe that we collected from trees near where we live. These trees are a natural hybrid that grow wild by the side of the road leading to our village and are sourer than regular oranges, in fact too sour to eat as they are or to drink the juice.

Lamb Shoulder with Oranges, Rosemary and Garlic

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Slow Roasted Lamb with Wild Oranges, Rosemary and Garlic
Ingredients
  • 1 quarter lamb shoulder and ribs, approximately 6-7 kilos (13 - 15 lbs)
  • 2 medium farmed oranges quartered
  • 3 medium wild oranges or 3 large lemons quartered
  • 1 head of fresh garlic if available or regular garlic
  • 2 heaping tablespoons seedless Dijon mustard
  • 2 large sprigs fresh rosemary leaves only
  • 1/2 cup freshly squeezed orange juice
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
Instructions
  1. Place all of the ingredients in a food processor and pulse until the mixture is still slightly chunky. Do not puree.
  2. Place the lamb in a roasting pan and marinate it for 2 hours, turning it over after one hour.
  3. Cover the lamb with aluminum foil and put in a preheated 150C (300F) oven for approximately 6 hours or until the meat is fork-tender.

On Yom Hatzmaut, we brought the second lamb dish to our friends Cassia and Massimo’s house. Massimo is a Florentine who is also an avid cook and wine lover in true Italian and Florentine fashion. He makes delicious jams, the best limoncello I have every had, and his pasta dishes would make all Italians cry with joy. I will post more about this dinner in my next post. Mr BT and I always enjoy travelling around Israel with them looking for interesting food places to visit and just hanging out.

Slow-Roasted Lamb with Wild Oranges, Za'aatar and Anchovies

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Slow-Roasted Lamb with Orange, Za'aatar and Anchovies
Course: Main Course
Cuisine: Mediterranean
Author: Baroness Tapuzina
Ingredients
  • 1 quarter lamb shoulder and ribs, approximately 6-7 kilos (13 - 15 lbs)
  • 1-/12 heads of fresh garlic if available or regular garlic
  • 3 tablespoons of fresh za'atar or fresh oregano
  • 1 small jar anchovy fillets in olive oil
  • 1/2 cup olive oil
  • 3 heaping tablespoons seedless Dijon mustard
  • 2 tablespoons balsamic vinegar
  • 3 large sprigs fresh rosemary leaves only
  • Juice of 3 medium oranges
  • Juice of 1 lemon
  • 1/4 cup pomegranate molasses
  • 1 teaspoon salt
  • 1 teaspoon pepper
Instructions
  1. Place all of the ingredients in a food processor and pulse until the mixture is still slightly chunky. Do not puree.
  2. Place the lamb in a roasting pan and marinate it for 4hours, turning it over after 2 hours.
  3. Cover the lamb with aluminum foil and put in a preheated 150C (300F) oven for approximately 1-1/2 hours and then 120C for 6 hours (I cooked it overnight) or until the meat is fork-tender.

Corn Couscous with Lamb and Vegetables

Lamb Main Course Moroccan North African Regional Cooking Baroness Tapuzina

Corn Couscous with Lamb and Vegetables

As I have noted on many of my Moroccan posts, Paula Wolfert is responsible for my love of Moroccan food. When I picked up her original Couscous and Other Good Food from Morocco cookbook over 20 years ago in the original Sur La Table store at Pike’s Place Market in Seattle, Washington, I felt a connection to the food and country that I knew so little about.

When Paula announced that she was working on a new Moroccan cookbook, I was so excited and couldn’t wait to get my hands on one. But this time my fingers will not physically turn the pages because I am jumping into the 21st century and buying the eBook version. I have run out of bookshelves in my house and made a tough decision that if I wanted another book, I would have to resort to buying the electronic version. So far, I have bought two electronic cookbooks: Encyclopedia of Jewish Food and The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread. I didn’t invest in an electronic book reader; I downloaded the free reader software for my Mac and I have to say, I rather like the ebooks. Don’t get me wrong, I still like the feel of a book in my hand, but it is really convenient to get a book you want within seconds.

Paula’s latest cookbook, The Food of Morocco, is not available in electronic form until 15 November, but I have pre-ordered it and I cannot wait to scroll through the pages. Luckily, I didn’t have to wait to get my hands on one of the new recipes.

Couscousiere and Sieve

This special recipe deserved to be cooked with the right equipment, so I went to couscous central, Shuk Netanya, to buy my new couscoussière (kiskas in Arabic) and a large sifter to make couscous from scratch. One of these days, I will buy a clay couscous steamer, but the metal one will have to do for now.

This Berber recipe, from the Souss valley in southern Morocco, which is famous for its Argan trees, is a bit unusual if you are not familiar with different types of Moroccan tagines, because the couscous (called kesksou baddaz in Moroccan Arabic) is not made from traditional semolina, but from cornmeal. It calls for mint and cilantro instead of the more conventional combination of cilantro and parsley. Lamb and mint always go well together, and the fresh mint in this dish imparts a wonderful flavor in the meat and goes surprisingly well with the corn couscous.

The only changes I made to this recipe is that I used fresh herbs instead of dried, and made the couscous according to the recipe I learned from my friend Raizy. For a nice fluffy couscous, I would recommend following her recommendations.

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Corn Couscous with Lamb and Vegetables
Slightly adapted recipe from the new cookbook The Food of Morocco by Paula Wolfert.
Ingredients
  • 500 g 1 lb fresh lamb shoulder, bone in, cut into 4 large chunks
Marinade:
  • 2 peeled garlic cloves
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seed
  • 1 large handful of fresh spearmint Nana in Hebrew
  • 1 pinch of hot red pepper
  • 1/2 teaspoon coarse salt
For the tagine:
  • ½ cup dried chick peas
  • 1 medium red onion grated, (about 1 cup)
  • Argan oil or extra virgin olive oil
  • 2 teaspoons ground ginger
  • 1 teaspoon Moroccan paprika or sweet paprika
  • Pinch of cayenne
  • Pinch of dried saffron soaked in 3 tablespoons water
  • Pinch of ground turmeric
  • 2 sprigs each of fresh rosemary thyme and oregano or 1 teaspoon Herbes de Provence
  • Salt and freshly ground black pepper
  • 1 cup peeled seeded and diced fresh or canned Roma tomatoes
  • 1 preserved lemon pulp removed, rinsed and drained
  • 2 cloves
  • 1 dozen sprigs of fresh cilantro
  • 1 dozen sprigs of fresh mint
  • 680 g 1-½ lbs corn grits or polenta
  • 500 g 1 lb carrots
  • 500 g 1 lb purple topped turnips, swedes (rutabagas) or kohlrabi
  • 500 g 1 lb small courgette
  • 1 butternut squash or pumpkin
  • 2 sweet red peppers cored, seeded, & quartered
  • 1 tablespoon harissa paste
  • 1 tablespoon olive oil butter, or smen (ghee)
  • Fresh spearmint leaves for garnish
Instructions
  1. One day in advance, marinate the meat in a crushed mixture of garlic, spices and salt. Soak the chickpeas overnight in plenty of water to cover.
  2. The following day, drain the fresh chickpeas, cover with fresh, cold water, and cook, covered, for l hour. Drain, cool, and remove the skins by submerging the chickpeas in a bowl of cold water and gently rubbing them between the fingers. The skins will rise to the top of the water. Discard the skins and set the peeled chickpeas aside. (If using canned chick peas, peel them and set them aside.
  3. Bring the meat to room temperature. Meanwhile, place the onion, 2 tablespoons oil, ginger, paprika, saffron water, turmeric and herbs in a 5 liter (5 quart) casserole set over medium heat. Cook, stirring from time to time, until the onion dissolves into a puree, about 10 minutes.
  4. Add the meat and slowly brown on all sides. Meanwhile, stud the lemon with cloves, stuff it with the fresh herbs and tie together with a piece of string. Add it to the casserole along with the tomato and 8 cups water. Bring to a boil and reduce the heat to a simmer, cover and cook for 1 hour.
  5. Add the chickpeas and cook for 1 more hour, or until the meat is fork tender and the bones are easily removed and discarded.
  6. Meanwhile, follow my instructions for making the couscous here, but follow the measurements in this recipe.
  7. In a wide bowl, toss the grits with 3 tablespoons argan oil or olive oil and then work in a 3/4 cup of cold water. Let rest and ten minutes later moisten with another 3/4 cup of water.
  8. Add the corn grits to the couscoussière, cover and follow my instructions above.
  9. Meanwhile, prepare the vegetables: peel the carrots and turnips and cut them into 1-1/2 inch lengths. Trim the zucchini ends, halve and cut into 4 centimeter ( 1-½ inch) strips. Peel and cut up the pumpkin in to large chunks.
  10. Add the turnips and carrots to the casserole and cook, uncovered, for 20 minutes. Add the pumpkin, courgette and peppers, and continue cooking until all the vegetables are soft, about 25 minutes. Correct the seasoning with salt and pepper to taste. Take the casserole off the heat and remove the preserved lemon bundle before serving.
  11. Dump the couscous onto the middle of a large, preferably round, serving dish and moisten it with 2 cups of the broth and olive oil or smen. Fluff the couscous with a fork and form a huge well in the center. With a perforated spoon, transfer the meat and vegetables into the well. Top with sprigs of fresh mint. Serve the remaining broth on the side.

An Ottolenghi Dinner

Appetizers Iraqi Israeli Lamb Lebanese Main Course Middle Eastern Palestinian Regional Cooking Salads Syrian Vegetarian Baroness Tapuzina

Baked Lamb Kubbeh

Ever since Mr. BT gave me the Plenty cookbook I have been wanting to make everything in the book. Most of the recipes are perfect for the scorching summer when no one feels like cooking. The Friday before last it was blazing hot, and the thought of spending all morning in the kitchen did not appeal to me. I made two quick and easy Ottolenghi dishes: one was a baked lamb pie that I found on his Guardian weekly column and the other came from the cookbook.

Kibbeh, kibbe, kubbeh or koubeiba, which means dome or ball in Arabic, can be found in Iraq, Kurdistan, Lebanon, Syria, Jordan, Egypt and Israel. Kibbeh Nabelsieh is the better recognized torpedo-shaped kubbeh with a shell of bulgur  and lamb that is ground to a paste and filled with ground lamb, spices and pine nuts. There is also Kubbat Haleb which is made with a rice crust and named after Aleppo. This version is served anytime, but especially made during Pesach in a Jewish home.

Kubbeh soup dumplings are made with a semolina shell and filled with ground lamb or preserved lamb. Kibbeh Nayyeh is finely chopped raw lamb or beef mixed with fine bulgur and spices, such as Baharat. There is also Kibbeh bel-saniyeh which is made with a decorative top or covered with a tehina sauce like I made.

The perfect match to the baked lamb pie was a refreshing and light salad with green beans, peas and mangetout, which are called snow peas in the United States.

Baked Lamb Kubbeh

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Baked Lamb Pie - Kibbeh bel-saniyeh
Ingredients
  • 125 grams 1/2 cup fine bulgar wheat
  • 5 tablespoons olive oil
  • 2 garlic cloves crushed
  • 2 medium onions finely chopped
  • 1 green chilli finely chopped
  • 350 grams 3/4 lb minced lamb
  • 1 teaspoon ground allspice
  • 1 teaspoon ground coriander
  • 2 tablespoons roughly chopped coriander
  • 60 grams 2 ounces pine nuts
  • 3 tablespoons roughly chopped parsley
  • 2 tablespoons self-raising flour
  • Salt and black pepper
  • 50 grams 3-1/2 tablespoons tahini paste
  • 2 teaspoons lemon juice
  • 1 teaspoon sumac
Instructions
  1. Preheat the oven to 180C (350F).
  2. Line a 20cm (8-inch) spring-form pan with parchment paper. Put the bulgur in a bowl, add 200 milliliters (1 cup) of tap water and set aside for 30 minutes.
  3. Place four tablespoons of oil in a large frying pan and saute the garlic, onion and chilli on medium-high heat until soft. Place in a bowl and set aside. Cook the lamb on high heat and cook until brown. Add the onion mixture back to the pan and add the spices, coriander, salt, pepper, and most the pine nuts and parsley. Cook for a couple of minutes and remove from the heat. Taste and adjust the seasonings, if necessary. You want the spiciness to come through the lamb.
  4. Check if the water has been absorbed by the bulgar, if not, then strain it through a fine sieve and place back in the bowl. Add the flour, a tablespoon of oil, a quarter-teaspoon of salt, and a pinch of black pepper. Work into a pliable mixture, with your hands, until it just holds together. Push the bulgar mixture firmly into the base of the spring-form pan until it is compacted and level. Spread the lamb mixture evenly on the top and press down. Bake for 20 minutes.
  5. In a medium bowl, whisk together the tahini, lemon juice, 50ml (3 tablespoons) of water and a pinch of salt. The sauce should be thick, yet pourable. Spread the sauce on top of the kubbeh, sprinkle on the remaining parsley and pine nuts and bake for 10 minutes until the tahini is set and the pine nuts are golden.
  6. Before serving, sprinkle the sumac and drizzle a little olive oil on top. Cut into wedges.

Green Beans Salad with Mustard Seeds and Tarragon

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Green Bean Salad with Mustard Seeds and Tarragon
From Plenty: Vibrant Recipes from London's Ottolenghi by Yotam Ottolenghi
Ingredients
  • 250 grams 1/2 lb French green beans, trimmed and blanched
  • 250 grams 1/2 lb mangetout (snow peas), trimmed and blanched
  • 250 grams 1/2 lb green peas (fresh or frozen), blanched
  • 2 teaspoons coriander seeds roughly crushed with a mortar and pestle
  • 1 teaspoon mustard seeds
  • 3 tablespoons olive oil
  • 1 teaspoon nigella seeds
  • 1/2 small red onion finely chopped
  • 1 mild fresh red chilli seeded and finely diced
  • 1 garlic clove crushed
  • Zest of 1 lemon
  • 2 tablespoons chopped fresh tarragon
  • 2 handfuls baby chard leaves or other mixed baby leaf lettuce optional
  • Coarse sea salt
Instructions
  1. Combine the blanched green beans, mangetout and green peas in a large bowl.
  2. Place the oil in a small frying pan over medium heat. Add the coriander seeds and mustard seeds. When the seeds begin to pop, pour the contents over the bean mixture. Toss together and add the nigella seeds, red onion, chilli, garlic, lemon zest and tarragon. Mix well and season with salt to taste.
  3. Just before serving, gently fold the chard leaves and serve.

Roasted Lamb Shoulder with Chickpea Puree and Hot Mint Sauce

Holidays Lamb Main Course Passover Pesach David Nordell

Roasted Lamb with Pureed Chickpeas and Hot Mint Sauce

The most iconic food of Pesach, the Jewish festival celebrating the Children of Israel’s Exodus from Egypt, is usually thought of as matza, the flat crispy unleavened bread that Jews eat for the entire week of the festival instead of normal bread and which its consumers either love or hate. But in reality, the most important culinary icon of this festival is roast lamb, commemorating the lamb’s blood that the Children of Israel were ordered to paint on their doorposts in order to ensure that the Angel of Death ‘passed over’ their houses during the tenth and most dreadful plague, the slaying of all the first born sons of Egypt. And as soon as the newly liberated Jews had set up the Tabernacle, the mobile predecessor of the Temple in Jerusalem, they started sacrificing an unblemished lamb on the anniversary of the Exodus, a sacrifice that had to be eaten that very night together with the matzot that they had baked in a hurry when they fled from slavery.

Today, there is no Temple in Jerusalem and so Jews no longer sacrifice animals on festivals: the only people who continue to sacrifice lambs on Passover are the Samaritans, a small group who are probably descended from the biblical Jews taken into slavery by the Assyrian empire in 772 BCE and who practice a more ancient form of Judaism. But Jewish traditions die hard, and the ancient Temple services continue in modified form to this day, whether through prayer services or, in the case of Pesach, through the symbolic place given to a burnt lamb bone on the Seder table, where every Jewish family annually recreates both the Exodus and the Temple service that celebrates it.

The lamb bone, over-roasted in the oven to symbolise the lamb roasted on the altar, is usually replaced for reasons of convenience and price by a chicken or turkey bone. But it is still raised for all the participants in the meal to see, and referred to as the ‘Pesach,’ the sacrificial lamb; and it is common for Jews, especially those of Middle Eastern origin to actually have roast lamb as part of the feast. In fact, it is not unusual, especially in more religious families, to buy a baby lamb on the hoof a week or two before the festival and have it slaughtered specially for the occasion: I have even seen a lamb being led on a leash up one of the main roads in Jerusalem a few days before Pesach, unaware of its planned role in the annual Jewish psychodrama of national liberation. Modern consumer culture has, of course, taken over in Israel and so people usually buy their lamb shoulders or quarter lambs from the supermarket or butcher; and now that imported lamb has become common, it has become much more popular on the festival table.

Unfortunately, we didn’t have roast lamb on the Pesach table this year, as we were guests. So we made up for it by making our own to celebrate the last day of the seven-day festival, which commemorates the crossing of the Red Sea. We had two frozen quarter-lambs in the freezer, and one of them, which fit the roasting pan perfectly, turned into the following culinary wet dream (see below). The recipe was not authentically biblical, but taken from one of the books of the celebrated Spanish restaurant in London, Moro. However, since the Jewish influence in Spain was so strong for centuries, and still persists in all sorts of subtle ways, it is arguable that this is an original Jewish recipe, not least because the chickpeas on which the lamb was served are a staple part of the Middle East diet. The cavolo nero that was served on the side, however, wasn’t especially authentic: I needed to use some from the garden before it turns into a tall tree.

Roasted Quarter Lamb

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Corderro con Garbanzos y Salsa de Hierbabuena
(Lamb with Chickpea Puree and Hot Mint Sauce) From Casa Moro: The Second Cookbook by Sam and Sam Clark
Ingredients
  • 1 shoulder of lamb about 1.6 - 1.8 kg (3.5 - 4 lbs)
  • Sea salt and black pepper
Marinade
  • 4 garlic cloves crushed to a paste with a pinch of salt
  • Juice of 1/2 lemon
  • 2 tablespoons red wine vinegar
  • 4 tablespoons fresh thyme leaves
  • 1/2 medium red onion finely grated
  • 2 teaspoons sweet paprika
  • 1 tablespoon olive oil
To serve:
  • 1 quantity Chickpea Puree see below
  • 1 quantity Hot Mint Sauce see below
Instructions
  1. Place the lamb in a large roasting pan. If you are using a shoulder, score the surface very lightly 1-2mm deep in a 1 cm criss-cross pattern to help the marinade penetrate the meat.
  2. Mix all the marinade ingredients together except the olive oil, season with salt and pepper, and rub all over the meat. Now add the olive oil (it can prevent the acidity of the lemon and vinegar from penetrating the meat), and leave to marinate for a minimum of 2 hours, turning occasionally, or in the fridge overnight.
  3. Preheat the oven to 160C (325F). Cook the lamb for a minimum of 3 hours, adding a small glass of water (125ml or 1/2 cup) to the pan after the first 30 minutes and each subsequent hour. Baste the lamb every 45 minutes. To test if the lamb is ready, insert a wooden skewer in the centre: if the meat is soft and has a lot of give, then it is done. Let it rest for 15 minutes before carving.

 

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Chickpea Puree
Ingredients
  • 450 g dried large chickpeas
  • Pinch of bicarbonate of soda baking soda
  • Half a medium onion or 1 head of garlic
  • 4 tablespoons olive oil
  • 1/2 large onion finely chopped
  • 3 garlic cloves finely chopped
  • 1-1/2 rounded teaspoons cumin seeds roughly ground
  • 30 threads saffron infused in 2 tablespoons boiling water
  • 2 tablespoons roughly chopped fresh flat-leaf parsley
  • Sea salt and black pepper to taste
Instructions
  1. Place the dried chickpeas in a bowl, cover with cold water, add a pinch of bicarbonate of soda, and soak overnight.
  2. Drain the chickpeas, rinse well, and place in a large saucepan with the half of an onion or 1 head of garlic. Cover with 2 liters (2 quarts) of cold water and bring to the boil. Reduce the heat to a simmer, skimming off any scum, and cook for 1-2 hours or until soft and tender. Drain the chickpeas, saving about 1 cup of cooking liquor. You do not have to remove the skins on the chickpeas.
  3. Place the chickpeas in a food processor and puree the chickpeas until quite smooth. Add enough cooking liquor or water so they are similar to wet mashed potato. Set aside.
  4. Just before serving the lamb, in a medium saucepan, heat up the olive oil over a medium to high heat and add the onion, garlic and cumin. Fry, stirring until the onion and the garlic are evenly golden brown. When ready, add the chickpea puree and the saffron infusion. Simmer for 5 minutes and sprinkle salt and pepper to taste. Serve warm, sprinkled with the chopped parsley.

 

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Hot Mint Sauce
Do not worry if the mint becomes discoloured; it is just the action of the vinegar.
Ingredients
  • 4 tablespoons extra virgin olive oil
  • 2 garlic cloves minced
  • 8 tablespoons finely chopped mint
  • 1 teaspoon cumin seeds
  • 2 tablespoons red wine vinegar
  • Sea salt and black pepper
Instructions
  1. Place a small saucepan over a medium heat and add the olive oil. When the oil is hot, but not smoking, add the garlic and fry for a couple of minutes until golden brown. Add half of the mint and all of the cumin. Fry for another minute and then add the vinegar. Simmer for 30 seconds more and remove from the heat. Stir in the remaining mint and add salt and pepper to taste. Serve hot over the lamb.

Algerian-Style Slow-Cooked Lamb Neck

Algerian Holidays Lamb Main Course North African Passover Pesach Regional Cooking Baroness Tapuzina

Passover is the time where you can find better deals on lamb here in Israel. Lamb is very expensive here, but for me Passover just isn’t Passover without at least one lamb dish. I found a good deal on lamb neck at a local supermarket and had the butcher cut it into slices. The neck is one of the fattier parts of the lamb, but it is a cheaper cut and perfect for slow cooking. Get the butcher to trim as much fat off as he can. Luckily, the neck I picked out had already been trimmed.

I found an interesting recipe using the Algerian spice palate: cinnamon, chili flakes, cardamom, ginger, clove, fennel, caraway and curry. I am not sure curry is part of the Algerian spice palate, but the dish was fragrant, slightly spicy, melt-in-your-mouth delicious. Traditionally, this is served over couscous, but for Passover I served it over rice. It would also be good over polenta in the fall or winter.

Here are a couple of other recipes for lamb neck:

Lamb and Turkish Spinach Stew

Slow-Cooked Lamb Neck with Pomegranate, Garlic and Ginger

Algerian Lamb Neck

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Algerian-Style Slow-Cooked Lamb Neck
Adapted recipe from Williams-Sonoma
Ingredients
  • 8 slices of lamb neck
  • Freshly ground pepper to taste
  • 4 tablespoons extra-virgin olive oil
  • 500 g 1 lb. yellow onions, diced
  • 6 whole garlic cloves peeled
  • 1 tablespoon fresh ginger minced
  • 4 cardamom pods skins removed
  • Pinch of saffron
  • 1 teaspoon chili flakes
  • 1 teaspoon ground cloves
  • 1 teaspoon caraway seeds
  • 2 teaspoon fennel seeds
  • 1 cinnamon stick
  • 2 tablespoon mild curry powder
  • 1 tablespoon salt
  • 1/2 cup blanched slivered almonds
  • 1/2 cup golden raisins
  • 1 800g or 28oz can crushed tomatoes
  • 1 bottle dry white wine
  • Zest and juice of 1 orange
  • 1 lb. carrots peeled and coarsely diced
  • 1 large fennel bulb trimmed and coarsely diced
Instructions
  1. Preheat an oven to 180C (350°F).
  2. Generously season the lamb neck with pepper. In an ovenproof deep sauté pan or Dutch oven over high heat, warm 2 tablespoons of the olive oil until nearly smoking. Working in batches, browning the neck slices, 2 to 3 minutes per side. Transfer to a platter.
  3. Add the remaining olive oil, onions and garlic to the pan and sauté, stirring, until the onions are tender and translucent. Add the ginger, cardamom, saffron, chili flakes, cloves, caraway, fennel seeds, cinnamon, curry, salt, almonds and raisins. Sauté, stirring occasionally, about 5 minutes more. Add the tomatoes, wine, orange zest and orange juice, and stir to mix well. Add the lamb neck and bring to a simmer. Cover and transfer the pan to the oven and about 2-3 hours or until the lamb neck is almost falling off the bone.
  4. Add the carrots and fennel bulb after the stew has cooked for an hour. Serve over rice (for Passover), couscous or polenta.

Roasted Lamb Shoulder with Baby Artichokes

European Italian Lamb Passover Regional Cooking Baroness Tapuzina

We have had a lovely Pesach with family and friends. We went to a powerful and moving play at the Susan Dellal Center for Dance and Theatre in Neve Tzedek, called Silver Spoons. It is performed by members of non-profit group called Knafayim (‘Wings’). This organization provides an opportunity for artistically talented people with special needs to train to be actors, dancers, musicians and artists.

The play is about a group of actors who are mentally disabled, mainly with Down’s Syndrome. Each actor tells a true story about themselves, some of them quite disturbing, such as the women who spoke about being raped. I laughed, I cried, and I cheered for their courage and their amazing talent. But, the most important thing you walk away with is that they just wanted to be respected like any other human being. They have dreams just like you and me. They dream of being a professional dancer, a taxi driver, an actress,  and a bride. I think everyone in Israel should attend the wonderful play and more importantly help this organization realize their dream of  having a center for the arts.

For the final evening of Pesach, I made a delicious, melt-in-your-mouth, roasted lamb shoulder with baby artichokes. I marinated the lamb for over 24 hours in red wine, fresh herbs, cinnamon and white wine vinegar. Mr. BT is a very happy man tonight. I hope that you all had a lovely Pesach or Easter celebration with your family.

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Roasted Lamb Shoulder with Baby Artichokes
Adapted recipe from Lidia's Family Table: More Than 200 Fabulous Recipes to Enjoy Every Day-With Wonderful Ideas for Variations and Improvisations by Lidia Bastianich
Ingredients
  • 2.5 kg 6lbs lamb shoulder, cut into 4 very thick chops, about 1/2kg (1.5lbs) each
  • 2 medium carrots cut in 2.5cm (1-inch) chunks, (about 2 cups)
  • 2 medium onions cut in large chunks (about 3 cups)
  • 1 cinnamon stick 7.5cm (3-inches) long
  • 6 garlic cloves crushed and peeled
  • 4 small branches of fresh rosemary
  • 8 fresh sage leaves
  • 3 sprigs fresh thyme
  • 3 sprigs of fresh za'atar
  • 1/2 teaspoon coarsely black pepper
  • 1 teaspoon coarse sea salt
  • 2 cups dry red wine
  • 1/2 cup white wine vinegar
  • 1/3 cup extra-virgin olive oil
  • 2 cups light chicken stock
  • 12 baby artichokes
Instructions
  1. DSC04204
  2. Trim most of the fat from the chops, leaving only a very thin layer on the outside surface. Put the meat in a large bowl with all of the ingredients except for the stock and the artichokes. Toss well to distribute all of the seasonings, and submerge the meat in the marinade. Seal the bowl with plastic wrap and refrigerate for 24 hours. Turn the meat occasionally.
  3. DSC04250
  4. Heat the oven to 180C (350F). Arrange the meat in a roasting pan, spread the marinade all around them, and pour in the stock. Cover the pan with aluminum foil and roast for 3 hours, basting and turning the meat every 30 minutes or so. Remove the pan from the oven, turn the oven up to 200C (400F).
  5. Cut the artichokes in half, removing the choke and place them in the pan. Put the pan back in the oven, cover with foil, and cook for another hour or until the lamb is tender. Serve with the pan juices.

Mina de Maza

Beef Bulgarian Eastern European Egyptian Lamb Middle Eastern North African Passover Pesach Regional Cooking Turkish Baroness Tapuzina

I hope everyone that had or went to a seder last night enjoyed themselves. My macaroons and Mr. BT’s haroset were a hit at our family seder. Tonight I made matza balls and a Sephardic meat pie that is found in Egyptian, Turkish, Balkan, and Italian Jewish homes. One of my colleagues suggested that I make a Mina for Passover. I had never heard of it and when he sent me the recipe I knew I had to try it. It is not difficult to make and I made it this evening, but you can make it ahead and heat in the oven before serving.

I slightly adapted a recipe from Janna Gur’s  The Book of New Israeli Food. It called for pine nuts, which I love, but they were 30NIS/8USD for 100 grams (3.5 ounces) at the supermarket and I couldn’t bring myself to pay that much for them. Frankly, I have never seen them priced so high. I also wanted to make it with ground lamb, but at 169NIS/46USD a kilo (2lbs), I told the butcher “thanks, but no thanks”.

I added walnuts in place of the pine nuts and ground veal in place of the lamb. It was still delicious and I think I prefer the walnuts in this dish. I will definitely make this next Passover.

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Mina de Maza - Matza Pie
Ingredients
  • Crust:
  • 8-10 matzas
  • 1/2 cup olive oil for brushing
  • Filling:
  • 4 tablespoons oil
  • 2-3 medium onions finely chopped
  • 3 cloves garlic chopped
  • 700 g 1-1/2lbs ground beef or lamb
  • Salt and pepper
  • 2 teaspoons cinnamon
  • 1/2 teaspoon allspice
  • 4 eggs
  • 1-2 medium new or white potatoes cooked and mashed
  • 1/2 cup chopped walnuts roasted
  • 1/2 cup fresh parsley
  • 3/4 cup chicken stock
Instructions
  1. Soaked Matza
  2. Dip the matzas in a bowl of cold water for a minute. Wrap the matzas in a moistened kitchen towel and leave for 10-15 minutes.
  3. Fry the onions in the oil until they are golden. Add the garlic and the meat and continue to cook until the meat is cooked through. Add the salt, pepper, cinnamon and allspice and remove the pan from the burner. Cool slightly, and add the eggs, mashed potatoes, walnuts and parsley. Mix well.
  4. Preheat the oven to 180C (350F).
  5. Mina de Maza
  6. Grease a 24cm/12inch diameter round baking dish. Brush the wet matzas on both sides with a little olive oil and arrange 4 or 5 on the bottom, draping enough over the sides to later cover the filling. Spoon half of the meat mixture into the baking dish and flatten. Cover with a layer of matzas and top with the remaining half of the meat. Fold the matza draped over the side of the dish to cover the filling and brush with oil.
  7. Mina de Maza
  8. Place an additional matzo on top and brush with oil, too. Bake for 25-30 minutes or until golden brown. Remove from the oven, ladle the soup over the pie, and return to the oven for another 5 minutes. Cool slightly and invert on a plate before serving.

Assyrian Inspired Hannukah

Beef Hannukah Iraqi Lamb Main Course Middle Eastern Regional Cooking Baroness Tapuzina

I know I should have made something Greek for Hannukah if I wanted to make something from the relevant ancient enemy of the Macabbees, but I couldn’t find anything that sparked my interest. So, I decided to make an Assyrian dish. They did conquer Israel in 772BC and scattered the tribes throughout the Middle East. But don’t worry, I don’t harbor any bad feelings towards the Assyrians. They are our brothers and still speak a variation of the language of my forefathers, Aramaic. The Assyrians have been Christian for almost two thousand years and make up a small, persecuted, minority in Iraq; many of them fled during the period since the fall of Saddam Hussein because of the violence between the different Muslim factions in Iraq.

Mr BT forgot that we would not be eating at home on Thursday and had taken out some ground beef from the freezer. So, I had to figure out what Hannukah inspired dish I was going to make with ground beef. I didn’t want to make kebab or stuffed vegetables like I normally do. I remembered that I had seen recipes for potato patties stuffed with ground meat, but was always afraid that they would be lead bombs in the stomach. But, in the spirit of Hannukah, I decided to give it a try. Potato patties are eaten in a variety of countries, using a variety of spices or no spices at all. The Russian version are quite bland, while the Algerian and Iraqi versions are quite flavourful. I decided to make a fusion version from Algerian and Assyrian recipes for potato patties filled with minced beef or lamb. The potato exterior is from an Algerian recipe and the meat mixture is Assyrian.

Mr BT calls this type of cooking “Con-fusion” cooking. Con, as in Congress, the opposite of progress. Okay, I know, stop with the bad jokes and get back to cooking.

The potato chaps were surprisingly light and full of spicy goodness. The spices are quite subtle, so make sure you taste the meat before making the patties. If you want to see a good step-by-step pictorial of how to make them, see Mimi’s photos from Israeli Kitchen.

Chag Hannukah Sameach from Mr BT and Baroness Tapuzina!

Print
Potato Chaps or Potato Kibbeh
Ingredients
Potato Mixture:
  • 1 kg 2lbs white potatoes, peeled and cut into quarters
  • 2 eggs
  • 1 medium onion minced
  • 2 cloves garlic crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • 1/4 cup parsley finely chopped
Meat filling:
  • 1/4 kg 1/2lb lean ground beef
  • 1 small onion minced
  • 1 clove garlic crushed
  • 1/4 cup parsley
  • 1/4 cup pine nuts toasted
  • 1 teaspoon allspice
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cardamom
  • Pinch of ground cloves
  • Pinch of ground ginger
  • 1/4 teaspoon salt
  • 1 cup canola oil or oil of your choice
  • Flour for dredging
Instructions
  1. Cook potatoes in water, until tender. Drain the potatoes and mash them until smooth. Add eggs, onion, garlic, salt, turmeric, cinnamon and parsley.
  2. In a frying pan, saute the onion and garlic in a little olive oil. Add the ground beef, parsley, pine nuts, and all of the spices. Cook until the meat is cooked through. Set aside to cool.
  3. Moisten your hands with water, and take a couple of tablespoons of the potato mixture, flatten it in the palm of your hand. Place 1 tablespoon of the the meat mixture in the middle. Carefully bring the sides of the potato over the meat mixture. You may have to add a little more of the potato mixture to the top of the patty. Close the patty and flatten it. Moisten your hands in cold water before you make each patty. Place the patties on a tray and refrigerate for 30 minutes. Dredge the patties lightly in flour before frying.

Pomegranate, Garlic & Ginger Lamb

Lamb Baroness Tapuzina

Even though we have had a few cold and rainy days, it is definitely looking more like spring every day. More people are hanging out at our beautiful beaches. We had some friends visiting from the States and took them on a tour of the North.

We went to Caesaria,

the Carmel Forest and saw beautiful wild flowers,

and then a late lunch at my favourite fish restaurant, Uri Buri , in Acco.

I had a whole grilled gilt head sea bream with roasted vegetables and Mr BT had Baramundi with spinach puree and feta (pictured above), served with side dish of mejaddara.

The last package of lamb necks was staring at me in the freezer, so I decided to cook it for Shabbat dinner. I found a very interesting recipe on a foodblog called Habeas Brulee. The pomegranate and ginger were a perfect addition to the lamb. I couldn’t get enough of the sauce.

Print
Slow Cooked Lamb Neck with Pomegranate, Garlic and Ginger
Adapted from Habeas Brulee food blog
Ingredients
  • 1 kg 2.2lbs lamb neck, bone in
  • Salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 8 large cloves of garlic finely chopped
  • An equal amount fresh ginger finely chopped
  • 2 cups red wine
  • 1 to 2 cup water
  • 4 tablespoons pomegranate molasses
  • 2 teaspoons cardamom
  • 2 big pinches saffron threads
  • 2 dried chilies
  • 2 teaspoons honey
Instructions
  1. Put a tablespoon of olive oil in a hot dutch oven, sprinkle salt and pepper on the lamb neck pieces and brown on both sides. Remove the lamb from the pan.
  2. Add the ginger and garlic, and saute for a couple of minutes on low, until the garlic and ginger is slightly softened, but not yet caramelized. Add the wine, water, and the rest of the ingredients.
  3. Cover and braise over low heat for approximately 2-3 hours on a low flame, or until tender. Serve over rice or polenta.

Passover Preparations 2009

Cakes Chicken Fruit Lamb Passover Pesach Baroness Tapuzina

Spring is in the air and that  means it is time to start preparing for Passover, which begins on 8 April. I am not going to be doing a lot of preparation this year, but I have gathered a few interesting recipes for you to consider for your own meal. First, here is a link to all of my Passover recipes from the last couple of years. And, here are some interesting ones for you to try:

Italian Passover recipes from Chef Chaim Cohen and Dr. Eli Landau

Kodredo Relleno al Forno (Roast stuffed lamb with egg/lemon crust)

Slow Roasted Lamb Shoulder with Almond-Mint Pesto (Omit the cheese from the recipe)

Syrah-Braised Lamb Shoulder with Olives, Cherries and Endives

Roasted Poussins with Pomegranate Sauce and Potato Rösti

Bolo de Amêndoa (Almond Torte) from David Leite

Walnut Date Torte

Baked Apples Marsala

I will add more as I find them.

Mimi at Israeli Kitchen is having a Pre-Passover Cooking Event. Email her recipes for your favorite Passover dishes – any variety, savory or sweet – and she will cook and blog about the most interesting ones. See her blog for more details.