Jewish culinary traditions are very diverse. They differ in the characteristic and specific ways and methods of cooking, as well as special taste harmony. Although Jewish cuisine by origin is one of the oldest, over time it has been greatly enriched, incorporating many interesting techniques and techniques from the culinary traditions of other peoples.
We will analyze a couple of recipes of lamb with beans.
Lamb with beans in Hebrew
Ingredients:
- lean young lamb (of course, desirable, kosher) - about 600 g;
- white or colored beans - 2 cups;
- onions (can be red) - 1 pc .;
- prunes - about 15-20 pieces;
- butter, natural - 20-30 g;
- a little olive oil;
- bay leaves - 5 pcs .;
- greens are different for decoration.
For sauce:
- dry ground spices (pepper of different kinds, ginger, saffron, cloves, coriander and others);
- garlic - 2-5 denticles;
- honey floral natural - 2-3 tbsp. spoons;
- vinegar fruity natural (can be balsamic light) - 1-2 tsp.
- lemon - 1-1,5 pcs.
Preparation
Beans will be soaked in the evening in cold water. In the morning we will wash it, fill it with cold water and bring it to a boil. It is better to cook in a saucepan or cauldron. Cook the beans for 15 minutes and salt the liquid. Again, we wash it again and fill it with cold water. Now bring it to a boil, reduce the heat and cook until ready. In the cauldron there should not be a lot of liquid (and if left - salt it).
And on the next burner we warm up the second, fairly spacious cauldron, in which we lightly chop the onions and finely chopped on olive oil. We put into the cauldron sliced (or chopped) small pieces of meat and bay leaves, stir and stew, closing the lid, sometimes stirring and pouring water. In the saucepan, steaming with prunes and waiting 15 minutes, then drain the water and remove the stone. 5-8 minutes before the meat is ready, we put plums in the cauldron, slightly salted and mixed. Add the cooked beans and a piece of butter to the meat and meat kassan, mix it, cover it and turn off the fire.
Now we prepare honey hot sauce . Garlic will be sold through a manual press or thoroughly interpreted. Add juice from one or one and a half lemons and fruit vinegar. Honey is dissolved 1: 1 with boiled warm water. Mix these ingredients, pour dry spices, mix, let stand for 10 minutes and filter through a strainer. We wait until the beans with meat go from hot to warm, (honey does not like temperatures above 75 degrees C). Fill sauce in the cauldron. Everything is mixed and laid out on plates. We serve with bread and peysahovkoy (Jewish raisin vodka) or table wine.
Lamb with young beans in Hebrew
Ingredients:
- lamb is a lean young - 600 g;
- green beans - about 400 g;
- onion - 1 pc .;
- carrots - 1 piece;
- pepper sweet red - 1-2 pcs .;
- tomatoes ripe red - 2 pcs .;
- dry spices are different;
- green pitted olives - 15 pcs .;
- olive oil;
- the greens are different.
For sauce:
- garlic - 2-5 denticles;
- natural vinegar - 2 teaspoons;
- mustard ready - 1-2 tsp.
- lemon - 1 piece;
- red hot pepper fresh;
- salt.
Preparation
Cut off the tips of the beans and cut each pod into 3-4 pieces. In the cauldron, lightly fry on finely chopped onions and
Prepare the sauce. In a mortar, crush freshly ground red peppers and garlic with salt. Add mustard and lemon juice. We lay mutton with beans on plates. Sprinkle with chopped herbs and pour the sauce.