Comments on: Shabbos Long-Cooking Recipes?

By: Rivkah

Rivkah — Fri, 20 Jun 2008 05:07:39 +0000

I make meatballs in sauce all the time on shabbat and serve it over spaghetti or spaghetti squash. the trick is making the meatballs with egg and breadcrumbs and also adding extra water to the sauce so that it cooks down into a normal consistency. Oh and barely brown the meatballs let them cook in the sauce over shabbos. by the way another secret is to get crockpot cooking bags. These keep things from burning over shabbat and keep things moist as well with easy clean-up which is a plus. always put water under these bags to keep them from melting over shabbat i put 1-2cuos of water between the bag and the crockpot.

By: Eric Klass

Eric Klass — Mon, 07 Apr 2008 03:39:33 +0000

What has happened to Nyafat - particularly the onion-flavored variety - my life-long favorite. Is there any place in LA that still carries it? Has it been discontinued? Help!!!

By: Ruth

Ruth — Sun, 06 Apr 2008 01:21:54 +0000

Could it be true, onion Nyafat no longer available. Now what?

By: jass

jass — Fri, 07 Jul 2006 20:50:08 +0000

Is there anybody here have a recipe for yerushalmi kugel the one they have at the temple in Isreal. the one served with a slice of pickel. I am looking for an original recipe. also would it be posible to cook it in a crock pot. I always remember that back home it used to be so hot right out of a big pan that sat on a hot plate. If not how would i get it to get dark and not mushy.
any help with this would be great.

By: sam

sam — Fri, 17 Feb 2006 11:32:53 +0000

Hi All,

I have had this problem with Shabbat dishes for a long time. Every Shabbat i cater for my Father and Uncle ( both have lost their wives). My uncle does not like adafina ( chulent) so i have had to come up with dishes that we all like that survive the Shabbat cooking process. I have several dishes that work well and offer a break from the culinary monotony that Shabat can be. I thought that for the first recipe however i will give you a traditional one that has not appeared yet on this site:

This is another Sephardi dish called Orisa that works brilliantly. It is a form of Adafina ( Chulent) but is based on wheat. You need beef chunks, wheat grains, sweet potatoes(optional),potatoes, onion, garlic,paprika, chilli pepper and a few eggs.

Put some olive oil in pan and fry at least one full head of garlic. Chop the tips off the head of garlic but leave the base so the cloves remain attached to head this helps to infuse aroma and taste. After a minute or two add 2 roughly chopped onions( can be used whole if preferred) and fry until golden brown. Remove garlic and onions and place in pot.Place beef chunks in pan and sear, add beef chunks to garlic and onion mix. Mix 2 or 3 teaspoons of paprika with some olive oil and add to meat mix. Peel potatoes and 1 or 2 sweet potatoes( if desired) and add to meat mix. Pre boil some eggs and add to mix with shells (shells can be removed if prefered but will affect texture).Pre soak wheat grains for a few hours in tepid water, add to pot fill with hot water to just cover ingredients, add salt and pepper and some chili pepper to taste.

This dish can be cooked in a crock pot or in a pot on the blech. Absolutely delicious.Of course it’s better if meat has some fat on it but that is my personal opinion.I have never tried it with lamb or poultry but I am sure it would work.

This recipe is the Gibraltar version of Orisa there are other variants of the theme.I will post other Shabat dishes soon.

Enjoy

By: Orah

Orah — Thu, 05 Jan 2006 15:50:07 +0000

Hi all,

Try this great Sephardic-style chicken recipe. You use a whole chicken and cook it all night long. Almost miraculously, in the morning it takes on a “browned” coloring. The chicken can be presented whole very nicely on a platter. If you choose to add eggs to the pot, you can peel them and position them around the chicken.

Recipe:

Buy whole chicken. If desired, stuff it with cooked rice, a tbls of tomato paste, chicken soup mix (or salt), pepper, tumeric and paprika. Use string to tie legs together. I recommend tying wings to chicken- this keeps the chicken from falling apart when you take it out of the pot on Shabbos AM.

Saute one chopped onion in oil. When translucent, add enough water that the water level reaches about one third of the way up the chicken when it is placed in pot (not yet!). Add to water two heaping tablespoons tomato paste, chicken soup mix or salt to taste, pepper, tumeric, and paprika. Bring to boil. Add chicken to pot and cover. Simmer 30 minutes and the place on blech. Serve in the morning.

Note: Do not be distressed if you peak at the chicken Friday night before bedtime and it still has not browned. It will happen. Additionally, note that while the chicken cooks in a tomato-based sauce, the end product is not at all tomatoey. The sauce completely changes during the cooking process.

B’hatzlacha!

By: Daveeda

Daveeda — Sun, 09 Oct 2005 21:39:47 +0000

I have an awesome new shabbos-pot trick that let’s me have my soup and main-dish-that’s-not-exactly-cholent too.

For two to three people:
Coat one shoulder steak or two or three blade steaks with black pepper and sear. Add to crock.
Add a tiny bit of oil to the pan, and fry one small onion, diced, until golden. Add to crock.
Add 1 cup brown beer OR red wine to pan, scrape up browned bits from bottom of pan and add liquid to crock.
Add two tablespoons miso paste.
Fashion two bags out of cheesecloth - in one put wheatberries, in the second put dry black-eyed peas or navy beans. Make sure to leave room in each bag for legum e to expand. Add to crock.
Add several cups water and a few dashes salt to crock.
This makes an awesomely rich beefy broth that you can serve first. Then, you can lay the wheatberries on one side of a platter, beans on the other, and meat on top as your main dish.

By: Rebecca Wertheimer

Rebecca Wertheimer — Fri, 02 Sep 2005 15:37:29 +0000

I just happened upon this site and have been enjoying reading everyone’s comments. I have a question regarding Merguez sausage. It’s a North African sausage that my son tasted in a kosher camp in Canada made by the Moroccan chef. Has anyone tried it? I found a recipe online and was wondering about other folks’ experiences. Also, I had kosher chorizo sausage in Uraguay and was wondering if anyone has made it. Any recipes would be appreciated. Thanks.

By: HB

HB — Mon, 29 Aug 2005 05:34:58 +0000

Nathan:
Have you looked into venison? On the face of it (from a quick glance at their website) it would seem to meet your needs.

http://www.koshervenison.com

By: Nathan

Nathan — Sun, 28 Aug 2005 22:31:22 +0000

Tsivya, thank you for the suggestion to try bison. I don’t have anything against eating beef as a rationally small portion of my diet; the issue has been finding beef/lamb that I am comfortable has been slaughtered in the most humane manner reasonably possible. It isn’t clear to me that I can meet (pun intended) those goals with any large slaughtering factory that processes tens of thousands of animals a month. Unfortunately, the kosher meat market is dominated by one or two large producers whose products are not acceptable to me. So, I’m looking into smaller farms that raise free-roaming animals that are fed natural food without added antibiotics for local small-scale slaughter, but it’s been hard to find such products in my part of the woods (Connecticut).