|
|
|
Have you ever wondered where you come from? Who your family is and where the recipes you ate as a child originated? For me, my family couldn’t tell me that with words, so instead this meal is the story. My family for generations has travelled the Mediterranean and together have made this recipe;a blend of each country and culture that makes up our history.
During the pandemic we didn’t make this unnamed dish. My nonna had passed away and our far away family had begun passing as well, This made it difficult to eat something so close to us, because it reminded us of the losses, but this year is the first year that we not only began making it again, but It was the year I was taught how to make it myself.
This year we added dragon fruit and atemoya. In the past pomegranate was eaten to represent the Torah, round loaves of challah to represent the circle of life, honey cake to make your year sweet, sweet dates to vanquish your enemies and forgive their crimes, couscous to represent the abundance of blessings you’ll have, and so much more that we don’t even remember and probably never will.
Every year we make this meal on Rosh Hashanah, the jewish New Year. And per tradition we eat sweet fruit and honeyed apples before the meal to give the new year a sweet start, and find something new to add to make it ours. This way we leave our mark on the dish, so later on when our descendants eat it, they will remember us through our contributions.
I am proud to be able to share the dish that carries my history, that travelled around the Mediterranean from Tunisia, Spain, France and Italy, and maybe even Egypt & Israel, because it reminds me of who I am, and where I am from.
Stew Ingredients:
This dish takes 4-5 hours to make, feeds 5-8 people
During the pandemic we didn’t make this unnamed dish. My nonna had passed away and our far away family had begun passing as well, This made it difficult to eat something so close to us, because it reminded us of the losses, but this year is the first year that we not only began making it again, but It was the year I was taught how to make it myself.
This year we added dragon fruit and atemoya. In the past pomegranate was eaten to represent the Torah, round loaves of challah to represent the circle of life, honey cake to make your year sweet, sweet dates to vanquish your enemies and forgive their crimes, couscous to represent the abundance of blessings you’ll have, and so much more that we don’t even remember and probably never will.
Every year we make this meal on Rosh Hashanah, the jewish New Year. And per tradition we eat sweet fruit and honeyed apples before the meal to give the new year a sweet start, and find something new to add to make it ours. This way we leave our mark on the dish, so later on when our descendants eat it, they will remember us through our contributions.
I am proud to be able to share the dish that carries my history, that travelled around the Mediterranean from Tunisia, Spain, France and Italy, and maybe even Egypt & Israel, because it reminds me of who I am, and where I am from.
Stew Ingredients:
- 7 Chopped & peeled potatoes
- 1 Stalk of peeled celery
- 1 bag of chopped & peeled carrots
- 1 Whole cabbage, loosely chopped
- Salt & Pepper
- Minced garlic
- 2 Teaspoons of tomato paste
- Kosher veal with extra bones
- Whatever oil you want
- 1-2 bags of instant couscous
- In a big pot, mix together oil, tomato paste, and minced garlic. You can eyeball the amounts.
- Put in the veal and extra bones and simmer on low till mixture is browned.
- Once lightly browned, put in your veggies and fill with water until the ingredients are submerged. Mix well and add your salt & pepper. (no cabbage yet)
- Put on the lid and let it cook on medium heat for 3-4 hours, stirring occasionally
- Add any other spices you’d like, it’s yours to eat!
- After an hour of the stew cooking, add cabbage and continue to stir occasionally.
- To make the couscous, follow the instructions on the bag
- Add couscous to a plate and spoon out the stew.
- Dig in!
This dish takes 4-5 hours to make, feeds 5-8 people
|
|