Green Cholent

Last Updated on Monday, 16 August 2010 08:32 Written by Flax Thursday, 12 August 2010 02:50

Green cholent is not old modly cholent but is an alternative to the regular brown (unhealthy? heavy?) cholent we usually eat. Cholent is a Sabbath specialty that normally consists of meat, potatoes, beans and barley. It is slow cooked all night and is served for Sabbath lunch. It is brown, heavy and a knock out punch. It puts me to sleep for the entire afternoon.

This dish is an Algerian recipe that has the same ability to knock you out but it is slightly lighter and healthier because it has a vegetable (spinach) in it. The dish has two parts, couscous, which is made seperately and the stew which is left to cook overnight. Below is the vegan recipe, To make it with meat, remove the mushrooms and instead add 1/2 kilo (1 lb.) of cholent meat, flanken, assado or ribs and one egg, in it’s shell, per person. You can make it with a calves foot as well, but don’t plan on doing anything for the entire afternoon because you will be fast asleep.

I make this dish in a crock pot but it can be made in a pot as well, just you will need more water as some of it will boil out.

Ingredients:

1 bag instant couscous, prepared according to the instructions on the package.

1 cup chickpeas, soaked overnight
1 kilo spinach
8 shitake mushrooms, sliced
olive oil
water
1 head garlic, outer leaves slightly peeled
turmeric
salt
pepper
cumin

Heat the olive oil in a frying pan and add the spinach and mushrooms. Stir fry until the spinach loses most of it’s water and is limp.

Add the chickpeas, mushrooms and spinach to a crock pot, and just barely cover with water. Don’t add too much because than the dish will be watery and tastless. Stick the head of garlic in the center and push it in. Add the salt, pepper and turmeric.

Close the crockpot and let cook on the lowest setting for 12-18 hours.

Serve on a bed of couscous.

The cumin goes on the table to be individually sprinkled on top of the serving.

Enjoy!

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Sweet Couscous with Fava Beans and Rasins

Last Updated on Monday, 26 July 2010 11:57 Written by Flax Monday, 26 July 2010 11:44

While most Moroccan food is not sweet, this is one dish that is an exception to the rule. It is traditionally served after the Yom Kippur fast, perhaps to emphasize that the coming year should be a sweet one.

Super easy and quick, it takes about 15 minutes to prepare.

Ingredients:

1 bag instant whole wheat couscous
250 gr. fava beans-fresh or frozen (1/2 lb.)
1/2 black raisins
1/4 cup olive oil
salt
pepper
cumin
cinammon
sugar

Prepare the couscous according to the package. Salt and add oil and lemon

Soak the raisins in hot water for 10 minutes.

Cook the fava beans.

Serve the couscous, fava beans and raisins in three seperate bowls. Place on the table along with the sugar and spices. On the individual plates, combiine the three ingredients and sugar and spices.

Enjoy!

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Tabouli Salad

Last Updated on Monday, 26 July 2010 11:16 Written by Flax Monday, 26 July 2010 11:14

A summer favorite in our house, this dish is quick and easy to prepare, it is served cold and the mint gives it a wonderfully refreshing flavor on a hot summer day.

You can prepare this dish using either couscous or bulgar. We prefer it with couscous. It is softer and almost melts in your mouth.

Ingredients:

1 bag instant whole wheat couscous
1 tomato
1 cucumber
1 scallion
4 sprigs of mint
2 stalks of parsley
1/4 cup olive oil
juice of 1 lemon
salt
pepper

Prepare the couscous according to the instructions on the package. Set aside and allow to cool.

Peel the cucumbers and chop into small pieces. Chop the tomato into pieces approximately the same size. Dice the scallions, mint and parsley.

Add the vegetables and herbs to the couscous, stir in the oil, lemon juice and salt and pepper. Mix and serve.

Note: The recipe above is for traditional tabouli, my family prefers it without the parsley so experiment in your own home which way you prefer.

Enjoy!

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