Description
Chant in Yiddish, in Hebrew, Hamman — literally "hot" (related to the fact that in Russian the word "hot"). A meat dish traditionally prepared on Friday and placed in an oven before the Sabbath, served for Saturday lunch. The Ashkenazi chant is called or shoulnt (perhaps from the French chaud lent "hot slow" or from the Yiddish Shul ende — "the end of the Sabbath synagogue service"), in some countries of North Africa — Dafina, as well as Shaheen or medfouna.
Ingredients
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Lamb
700 g
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Beef
900 g
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Minced meat
300 g
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Spinach
2 coup
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Garlic
1 piece
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Onion
1 piece
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Cilantro
1 coup
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Chickpeas
1 cup
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Olive oil
100 ml
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A mixture of spices
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Broth
2 l
Cooking
Half of the onion and garlic finely and stew in olive oil, cool. Coriander seeds and cumin seeds heat a dry frying pan, grind. Mix the minced meat with stewed onions and garlic, liberally season with spices, roll balls and fry in olive oil.
The remaining onion cut into feathers, finely chop the garlic and fry until caramelized in the butter from frying the remaining balls. Spinach to wash, sort through, coarsely chop and send to the onions just for a minute. Remove from heat and add a third of the bundle of chopped cilantro.
Beef shanks and lamb neck quickly fry in remaining oil, put in the bowl multivarki. Add to the saucepan washed and pre-soaked chickpeas.
Add in the pan fried bun and onions with spinach.
Pour into a saucepan (that would cover) of hot broth or water.
Leave to stew for 4 and a half hours.
If you "forget" (on the fighting and/or heating) your slow cooker for 8 hours will only get better! Do not know what reactions occur, but the taste definitely only get better and richer. But how to apply it is a personal, homemade preferred drier, sprinkling the remnants of cilantro and with fresh tortillas.
Me the next day like this, more flavorful broth, which was vymachivanija black bread.
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