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With prolonged cooking, this excellent soup turns into a steaming winter stew.
3 tablespoons Gefen Olive Oil
1 and 1/3 lbs (600 grams) beef shank or brisket
1 onion, diced
5 cloves garlic, minced or 5 cubes Gefen Frozen Garlic
1 parsnip, finely diced
1 sweet potato, finely diced
3 tomatoes, diced
2 potatoes, finely diced
8 cups stock or water
4 tablespoons Glicks Soy Sauce
2 stalks celery, with leaves
1 cup Gefen Green Lentils
1 teaspoon cumin
salt, to taste
pepper, to taste
1/2 lb (200 grams) Gefen Puff Pastry Dough, gently rolled out
4 tablespoons oil
1 teaspoon paprika
salt, to taste
1/4 teaspoon saffron (optional)
Heat olive oil in a large, wide pot over medium flame and sear the meat on all sides.
Remove meat from pot and add onion, garlic, parsnip, and sweet potato. Sauté for several minutes.
Add tomatoes and sauté for two more minutes.
Return the meat to the pot. Add the potatoes, stock or water, soy sauce, and celery. Cover pot and bring to a boil.
Lower the flame and allow to simmer for two hours.
Add the lentils and spices and cook for another hour, until both lentils and meat are very soft.
Meanwhile, prepare the sticks: Preheat oven to 450°F (230°C).
Combine oil and spices in a small bowl.
Brush the puff pastry dough with the oil and spice mixture and cut into 2-cm strips.
Fold each strip in half, while stretching the dough.
Twist each end in the opposite direction so that you have a corkscrew shape.
Arrange the strips on a cookie sheet lined with Gefen Parchment Paper and bake for 10 minutes, until golden. (You can brush more oil onto the dough before baking.)
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Delicious!! I’ve only tried the soup but it’s absolutely delicious! Both with and without lentils…excellent for shabbos day!
Thanks !