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Moroccan Stew


This is a classic favorite comfort dish! When I think of cold Succos nights, this stew comes to mind. Here I added lamb for the extra Yom Tov touch. Prepare this dish for Chol Hamoed dinner before you leave the house in the morning, and when you get back you’ll have a nice hearty meal. Serve it over fluffy couscous and let it soak up all the delicious broth. I often make this dish for Friday nights during the winter, or just when I’m in the mood of a nice hearty supper during the cold winter months. It works wonderfully without meat, or with any other meat, chicken, or even with ground beef made into balls. So feel free to try it your way.


Prepare the Moroccan Stew

1. In a large soup pot, sauté onion in oil until translucent. Add the lamb and bones and a little salt. Cover and cook for 20–30 minutes.
2. Add all the vegetables and let cook for 20 minutes.
3. Add water to cover, then add remaining salt, spices, and herbs. If using barley or chickpeas, add at this point.
4. Cover pot and cook over medium heat for two to three hours or over low heat for five to six hours.


Styling by Chana Rivky Klein

Photography by Reuven Schwartz of Ruby Studios