Recipe By Shifra Klein
This sweet-and-savory roast screams Fall, Rosh Hashanah and Sukkot all in one. The unique flavor profile of baharat (which is a secret ingredient in many Israeli cholent recipes), coupled with figs and silan, brings something new to the classic braised roast that is so reminiscent of Yom Tov.
Preheat oven to 350 degrees Fahrenheit. Heat one tablespoon oil in a large pan over medium-high heat.
Coat roast with baharat, reserving a bit of spice to add to the sauce later.
Sear roast for six minutes per side and set aside.
Add the rest of the oil and sauté onions for 15 minutes, until translucent. Add garlic and dried figs and sauté for two minutes.Season with salt. Add tomato paste and cook for five minutes, until tomato paste becomes golden.
Deglaze the pan with wine and cook for three minutes, scraping the bottom of the pan until it is clear of any browned bits. Add silan, stock or water, thyme and bay leaf.
Pour sauce over roast. Cover tightly with foil and braise for three hours.
Allow roast to fully cool before slicing. Slice roast, reheat and serve with fresh figs and pistachio gremolata.
According to the OU guidelines, fresh figs can be inspected for insects in the following manner. Wash the figs and examine the exterior surface. Then, slice into quarters. Examine the inside of the fig for webbing or obvious signs of insect damage.
Combine all ingredients.
Serve immediately on top of roast.
Photography by Schneur Menaker
Styling by Shifra KIein
Recipe from Fleishigs Magazine Yom Tov Issue 2019
